Here are a few more resources for restaurateurs. News is coming at a rapid pace and we’ll try to get the most current resources out there.
When restaurateurs were mandated to close their in-restaurant dining operations from March 17 to March 27 due to the quickly spreading coronavirus, Lou Armitage’s average client was looking at $15,000 to $20,000 a month in fixed costs (i.e., rent, insurance, electricity). That’s without paying employees, marketing or buying food. So the owner of the St. Paul accounting firm that handles only restaurant clients started looking at ways to help clients stay afloat in these tumultuous times.
Here's today's update on some of what restaurants are dealing with during this time of uncertainty. The good news is that the community itself is pulling together and lots of creative ideas are coming to the forefront.
The 14th annual Minnesota ProStart Invitational, a culinary competition for high school students enrolled in ProStart programs, was completed just under the wire, March 12—before everything shut down due to COVID-19. Winners of the local competition, sponsored by HospitalityMN, Sysco Minnesota and Ecolab, go on to compete with other high schools at the national level, currently scheduled for May 8 in Washington, D.C
There is so much information coming at you: in your inbox, online and from every news outlet out there. We’ve culled from what we’re seeing to provide you with the resources to tailor the information to your situation. Also keep an eye on messages from HospitalityMN with reports and links to government information. Some of that info is included here. We’ll be updating as new information is available, and letting you know what others in your community are doing to mitigate the fall out from COVID-19 pandemic.
With the state mandate to close bars and restaurants until March 27 and restricting service to off-premises channels only, we thought you'd be interested in what the four largest U.S.-based national delivery providers have rolled out as ways to help their restaurant partners, including new customers.
After discovery of "community spread" of COVID-19, Gov. Tim Walz has ordered restaurants and bars to close their in-dining operations from March 17 at 5 p.m. to March 27 at 5 p.m. To find out exactly what is mandated by this Emergency Executive Order, we've included the entire text here.
According to Compass Restaurant Consulting and Research, 80 percent of consumers are aware of the virus, 70 percent are concerned and 20 percent of consumers feel palpable fear. And as seen from the empty toilet paper aisles in many stores, 10 percent are panicking. According to Technomic, 52 percent of consumers in a recent survey said they were avoiding crowds and 44 percent feared for their personal health.
Football players go to Disneyland after winning the Super Bowl and, apparently, recipients of the Charlie Awards’ Lifetime Achievement sell their company. Parasole Restaurant Holdings, a multi-unit, multi-concept company with iconic restaurants such as Manny’s Steakhouse, Chino Latino and Salut Bar Americain, have entered into a purchase agreement with FS Funds, a Minneapolis-based private equity group that currently owns four Original Pancake Houses.
There was no disaster in Minnesota and yet Chef José Andrés, founder of World Central Kitchen, a nonprofit that provides disaster relief one meal at a time, showed up.
Sysco Minnesota’s Foodie Experience February 27 was a good place to go for innovative food ideas and good food—especially if you missed lunch that day. More than 44 local vendors from the tri-state area presented their products.
The 9th annual Charlie Awards took the stage last Sunday at the Pantages Theater. Here's a list of the winners. For the full coverage including photos and commentary, stay tuned for the March issue.