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Operating in a Shutdown - 886 Restaurant

Operating in a Shutdown - 886 Restaurant

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Rating: 4.0; Vote: 1
How should a business function during a crisis? Eric Sze and Andy Chuang, owners of 886, a popular Taiwanese restaurant in New York city, chose to put all their efforts toward helping their employees and feeding their community. When NYC restaurants were ordered to close their doors, Eric and Andy took to their kitchen and started making bento boxes to
Date: 2020-05-17

Comments and reviews: 10


It's good that they were able to divert their efforts in a way that benefits their employees and their community. I just hope that the containers they are using for delivery is mostly biodegradable. --It can't be helped that they have to resort to using plastic as its readily available and maybe the most suitable to make sure their food is in tact while being delivered, but I can only hope that it's biodegradable since people would buy their food to eat and support their causes, but I don't want them to contribute to the plastic pollution if biodegradable containers are available and suitable for their product.
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5 months ago, I recently opened my first restaurant. then after 3 months we had to close due to this pandemic. ---I guess you can call it bad luck, we had loyal customer who orders everyday and till now we have those loyal customers order for delivery almost everyday. ---Now, we are trying to work just to let them know that we are alive, even if we are losing money (which we do. ---I hope this shit vanish for good, it is a new and harsh experience for me.
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I recently lost my job of 2 years. We shut down for good, i haven't got unemployment yet. I'm stressing, I'm hurting and i feel guilty for having to give my dog up ( she got adopted in 2 days she is currently in a 2 week trial) I just have to keep going and not give up. I miss my dog i miss my job, i miss everything. I know i should be happy she got adopted, i am but i cant help but hurt.
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I wouldn't get food from this guy he's out there shopping in crowded places to get his supplies not wearing gloves and then talking about having back kitchen staff on a rotating basis! Why would you bring so many unknowns into the equation why not keep it only one staff member. This guys knows nothing about infection control
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Yeah it's not right that workers shouldn't be able to get unemployment/furlough pay. that's why you shouldn't hire undocumented workers. That's why we should stop turning a blind eye to illegal immigrants. They should either make it easier to become a citizen or start actually enforcing the law.
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i really hope people dont spread hate. I dont know where he is from but he looks like a chinese guy. imagine if someobe attack him or hurt him because of he is a chinese then that will be tragic. People could has good heart no matter where they are from so please don't hurt others.
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As an owner of several restaurants, I feel this. We had 230 employees and tried to keep as many as possible amidst deciding between filing for bankruptcy and making it work for everyone but my family. Heartbreaking. You got the right spirit for it, though. With ya-
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I am glad they are is featured because they absolutely deserved it. When I had reached out for donations for my hospital facility Andy replied in a heartbeat. Please do donate to them to support not only their staff but to medical staff around NYC
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The difference between a boss who just manages staff and a boss who knows the Ins and Outs and can run the place by himself, and a partner - just slower. Clearly he appreciates what the team does when he says - the dishwasher needs a raise. - -
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This guy makes more money now because he don't have to pay for help and and deliver goes up. this guy ain't helping shit but he's pockets. my friends cousin works for this douchebag he fired everyone and ain't helping nobdy but he's self.
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