Who had even heard of the phrase “shelter in place” before we were confined to our homes 24-7? Or, “social distancing,” for that matter? And who could have predicted the restaurant industry with such tight margins could be squeezed even tighter?
I have enough food (some days a little too much), a roof over my head, a paycheck and meaningful work that I can do via a cell phone and laptop at home, so I count myself among the fortunate people in this new world order.
The James Beard Foundation delayed both the announcement of its next round of nominees for its coveted awards, as well as who the winners are until later in summer. The Twin Cities has a number of chefs up for awards.
Cynthia Gerdes’ plan to cut back a bit on her hours and stress after she and her partner Steve Meyer, sold Hell’s Kitchen to their employees in a rare restaurant Employee Stock Ownership Plan (ESOP) deal came to a screeching halt with the onslaught of the coronavirus pandemic.
Before the COVID-19 pandemic shuttered restaurants and bars across the Twin Cities, the 1,300 restaurant workers whose employers offered mental health benefits through Serving Those Serving already were using the services at 3x the national rate.
Before the shutdown, Hospitality Minnesota was surveying its members across all three industry sectors to understand the early impact of the novel coronavirus on their business and the data was already disturbing.
Even before the governor announced in-restaurant dining was to cease until further notice, broadline distributors were busy looking at ways to ensure the food they had at the ready for their customers didn’t go to waste.