How Chefs Are Responding to Coronavirus
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Date: 2020-05-17
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Comments and reviews: 10
iJoey
Awesome video guys, gonna share some of what's going on with our situation here (sorry about my english, it's not my main language)-My friend and I recently opened a restaurant back in Dec. 2019, found a place near the city center but didn't know how bad the basic services (electricity, water, gas) bill was, the connections were just really old and it happens to have a leak somewhere, hard to explain. Besides that the rent bill is not the best cause of that basic service problem. -After 3 months of really hard work, and I mean work hours from 12 to 15 hours somedays 7 days a week, we were finally receiving some income, we were thrilled to finally have (some) money! and then, this happens. -It's been 2 weeks now since the last day we've opened, the last day that the quarantine was announced, we decided to ratio some of the supplies we couldn't freeze and take them with us, we also took care of the money, decided to take it home with me cause we had no idea what to expect with this situation and how long it was gonna last. -It's so hard for us, he quit his former job to join this project and has to take care of his daughter and girlfriend too; and me, well I'm also an university student and have paychecks to cancel and supporting my family. -I have no clue of what's next, starting all over with the university and other projects seems impossible sometimes, was about to open a pizzeria cause that's what I love most doing and been doing it since I was 18 just for fun (I'm 30 now. by the way Pizza show, Frank you guys are the best hope to see more episodes coming soon! -So yeah, wanted to share some point of view from another country and a new guy on the business, hope this all goes well and things go back to normal, hopefully soon enough
reply
Awesome video guys, gonna share some of what's going on with our situation here (sorry about my english, it's not my main language)-My friend and I recently opened a restaurant back in Dec. 2019, found a place near the city center but didn't know how bad the basic services (electricity, water, gas) bill was, the connections were just really old and it happens to have a leak somewhere, hard to explain. Besides that the rent bill is not the best cause of that basic service problem. -After 3 months of really hard work, and I mean work hours from 12 to 15 hours somedays 7 days a week, we were finally receiving some income, we were thrilled to finally have (some) money! and then, this happens. -It's been 2 weeks now since the last day we've opened, the last day that the quarantine was announced, we decided to ratio some of the supplies we couldn't freeze and take them with us, we also took care of the money, decided to take it home with me cause we had no idea what to expect with this situation and how long it was gonna last. -It's so hard for us, he quit his former job to join this project and has to take care of his daughter and girlfriend too; and me, well I'm also an university student and have paychecks to cancel and supporting my family. -I have no clue of what's next, starting all over with the university and other projects seems impossible sometimes, was about to open a pizzeria cause that's what I love most doing and been doing it since I was 18 just for fun (I'm 30 now. by the way Pizza show, Frank you guys are the best hope to see more episodes coming soon! -So yeah, wanted to share some point of view from another country and a new guy on the business, hope this all goes well and things go back to normal, hopefully soon enough
reply
Jason
I'm no longer in hospitality, I worked in restaurants for ten years. I transitioned to playing music full-time. Though different, the economies operate nearly the same, we have high tide seasons and low tide seasons and they're both cash in, cash out. Likewise we went under now that there isn't places to perform. My heart goes out to the entire gig economy, freelancer economy and everyone effected by this crisis. We need to stay home, trust me, someone I worked with for years in NYC just passed away from covid 19 because he needed to continue working to support his family. We need support and funding and systemic change to the economic system in this country. Stay safe everyone, we will push through
reply
I'm no longer in hospitality, I worked in restaurants for ten years. I transitioned to playing music full-time. Though different, the economies operate nearly the same, we have high tide seasons and low tide seasons and they're both cash in, cash out. Likewise we went under now that there isn't places to perform. My heart goes out to the entire gig economy, freelancer economy and everyone effected by this crisis. We need to stay home, trust me, someone I worked with for years in NYC just passed away from covid 19 because he needed to continue working to support his family. We need support and funding and systemic change to the economic system in this country. Stay safe everyone, we will push through
reply
Thomas
TO ALL RESTAURANT OWNERS IN THE UNITED STATES: The SBA will begin accepting applications for Paycheck Protection Program Loans tomorrow, Friday, April 3. Due to the projected overwhelming demand, most banks are prioritizing these requests and starting with the businesses who already have their operating relationship with them. That noted, call your banker (or check your bank's website) today. Tomorrow, banks will be swamped and these funds will run out quickly. Also, contact your CPA to get assistance with the documents your bank will require; they should be fully aware of the program. If you are approved, and the funds are used as the SBA intends, the loan will be forgiven.
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TO ALL RESTAURANT OWNERS IN THE UNITED STATES: The SBA will begin accepting applications for Paycheck Protection Program Loans tomorrow, Friday, April 3. Due to the projected overwhelming demand, most banks are prioritizing these requests and starting with the businesses who already have their operating relationship with them. That noted, call your banker (or check your bank's website) today. Tomorrow, banks will be swamped and these funds will run out quickly. Also, contact your CPA to get assistance with the documents your bank will require; they should be fully aware of the program. If you are approved, and the funds are used as the SBA intends, the loan will be forgiven.
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Ziggybam
Nothing better than going out for a good meal. Luckily alot of them are still doing takeout. These men and women are on the frontlines here. The restaurant/fast food workers, truck drivers, grocery/pharmacy workers, gas station attendants, mail /Amazon (and everyone else who is essential) These folks are risking their own health to make sure others are comfortable. I work in the electric utility, so i am essential, but i have far less contact with people than these men and women. So take and minute and thank or tip them a couple extra bucks after they drive to ur house to deliver u a food order. Thank U guys/girls. it doesn-t go unappreciated.
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Nothing better than going out for a good meal. Luckily alot of them are still doing takeout. These men and women are on the frontlines here. The restaurant/fast food workers, truck drivers, grocery/pharmacy workers, gas station attendants, mail /Amazon (and everyone else who is essential) These folks are risking their own health to make sure others are comfortable. I work in the electric utility, so i am essential, but i have far less contact with people than these men and women. So take and minute and thank or tip them a couple extra bucks after they drive to ur house to deliver u a food order. Thank U guys/girls. it doesn-t go unappreciated.
reply
Adriano
Restaurant owner here. --Had to let all my staff go. Take out only is not enough to cover our operating cost. I live in a town that loves and dies by tourism and since our resorts and hotels are closed the town is completely dead. --Locals are holding on to their money because we don-t know what tomorrow holds and how long this will last. Thankfully I have some savings but i do t know if we-re gonna reopen. --Wet markets need to be taken down, the international community needs to pressure countries that allow them to prohibit them because someone eating a wild animal put the entire globe in jeopardy and cost us countless lives.
reply
Restaurant owner here. --Had to let all my staff go. Take out only is not enough to cover our operating cost. I live in a town that loves and dies by tourism and since our resorts and hotels are closed the town is completely dead. --Locals are holding on to their money because we don-t know what tomorrow holds and how long this will last. Thankfully I have some savings but i do t know if we-re gonna reopen. --Wet markets need to be taken down, the international community needs to pressure countries that allow them to prohibit them because someone eating a wild animal put the entire globe in jeopardy and cost us countless lives.
reply
Teresa
I-m in the same boat, small restaurant, doing curbside to get rid of all perishables, then closing up shop, operating costs and food costs supersede the lease, so it-s easier to close up shop. My employees will get UI and the additional -600 a week from the stimulus package so they will be ok and they know that they will have a job when the dust settles. Gonna use the time for repairs and a good deep clean and reorganization. -Good luck to everyone, remember the first three years after opening, if you could survive that, you can survive this.
reply
I-m in the same boat, small restaurant, doing curbside to get rid of all perishables, then closing up shop, operating costs and food costs supersede the lease, so it-s easier to close up shop. My employees will get UI and the additional -600 a week from the stimulus package so they will be ok and they know that they will have a job when the dust settles. Gonna use the time for repairs and a good deep clean and reorganization. -Good luck to everyone, remember the first three years after opening, if you could survive that, you can survive this.
reply
yoyo
We're in the same boat here in Australia and everywhere else in the world, I talk to my fellow Chefs in the states every day, trying to stay positive and looking forward to what amounts as a completely fresh start as soon as we get the go ahead but it's going to take weeks or even months to restart with everyone having to restock larders, fridges and pantries all at the same time with limited produce spread out amongst us, both large and small as well as the general public. -Stay positive guys and gals and keep scratching out those recipes.
reply
We're in the same boat here in Australia and everywhere else in the world, I talk to my fellow Chefs in the states every day, trying to stay positive and looking forward to what amounts as a completely fresh start as soon as we get the go ahead but it's going to take weeks or even months to restart with everyone having to restock larders, fridges and pantries all at the same time with limited produce spread out amongst us, both large and small as well as the general public. -Stay positive guys and gals and keep scratching out those recipes.
reply
DarshUK
Make sure you don-t blame yourselves for letting staff go though. The public have been asked not to interact with others, and the government isn-t prepared (or seemingly willing) to enforce mass-scale testing kit production. This entire situation could be resolved by testing staff and delivery drivers (uber/cabs) and allow proven safe restaurants to deliver -non contact- orders to households. It-ll keep at least 2 highly impacted employment sectors afloat. Try to hold out for a few more weeks and I-ll be buying my ass off in takeaways!
reply
Make sure you don-t blame yourselves for letting staff go though. The public have been asked not to interact with others, and the government isn-t prepared (or seemingly willing) to enforce mass-scale testing kit production. This entire situation could be resolved by testing staff and delivery drivers (uber/cabs) and allow proven safe restaurants to deliver -non contact- orders to households. It-ll keep at least 2 highly impacted employment sectors afloat. Try to hold out for a few more weeks and I-ll be buying my ass off in takeaways!
reply
Peter
99% of the feelings and stress -you- are feeling. is what PTSD feels like most everyday for most that struggle with that issue. Coming together during this CV19 crisis is super Important; maybe we can use the same love and tenacity to help others after this CV19 crisis has temporarily passed too. Seemingly after a crisis the word Community becomes unimportant. Community is one pillar that makes a Great Nation. Please lets not leave it behind this time. Everyone please stay safe and keep a caring heart!
reply
99% of the feelings and stress -you- are feeling. is what PTSD feels like most everyday for most that struggle with that issue. Coming together during this CV19 crisis is super Important; maybe we can use the same love and tenacity to help others after this CV19 crisis has temporarily passed too. Seemingly after a crisis the word Community becomes unimportant. Community is one pillar that makes a Great Nation. Please lets not leave it behind this time. Everyone please stay safe and keep a caring heart!
reply
Thomas
I am a career military. brat. In the military, all military is family, is a true team. Military watches out for and takes care of military. The only other 2 places I have personally seen and lived this true family & team camaraderie is in sports team and in the restaurant or hospitality business. I have been in the big corporate culture world for 30 years and corporations talk teamwork but that-s it. talk. Corporations do not truly live it or know it. The restaurant world does.
reply
I am a career military. brat. In the military, all military is family, is a true team. Military watches out for and takes care of military. The only other 2 places I have personally seen and lived this true family & team camaraderie is in sports team and in the restaurant or hospitality business. I have been in the big corporate culture world for 30 years and corporations talk teamwork but that-s it. talk. Corporations do not truly live it or know it. The restaurant world does.
reply
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