'We are still in a crisis. We are not out of the woods. There is so much that is uncertain.'
and Heinz, we have given out over $1 million in grants to Black-owned restaurants around the country, many of whom did not receive their PPP or other grants. Together they represent the future.about how it was too late to save independent restaurants. It is too soon to say what will happen to independent restaurants. We are still in a crisis. We are not out of the woods. There is so much that is uncertain. Chefs and owners are facing dwindling profits as prices for everything skyrocket.
But let’s not forget the innovative spirit of chefs and restaurateurs who survived the pandemic. Let’s not forget all the ways restaurants pivoted and worked their fingers to the bone just to stay afloat. Let’s not forget about chefs like Tom Colicchio, Naomi Pomeroy, José Andrés, JJ Johnson, Chris Shepherd, Erik Bruner-Yang and so many others who pushed for our industry and helped people in need. We should take a long pause and thank them for their tireless efforts.
How do we save independent restaurants? By doing the slow and important work of building back trust, not only to our customers but to the millions of dedicated workers who are the backbone of this magical industry. It will take time. It will take us making sure our promises are upheld. It will take respect and transparency and community. But it starts with us. Hospitality begins at home.
All this gives me hope for the future. I wouldn’t be running restaurants if I didn’t believe it would survive. But there is going to be a long and bumpy road ahead of us. Hopefully, we can preserve the best of what we have learned about hospitality and make it better. We know that we can’t go back to all the ways of restaurants before the pandemic. But we can’t burn it all to the ground either.
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