While we're diligently working on our print issue, we didn't want you to miss the deadlines for these potentially business-saving loans. The following information is from the SBA and Hospitality MN, which is compiling a list of resources every restaurant owner needs right now.
There are all sorts of creative ways the hospitality industry is employing to say afloat during the shelter-in-place mandate from the governor. Here are just a few, but keep checking us out, we're blogging as fast as we can.
There is relief available, but restaurateurs need to start right now applying for loans. We've included some of the links needed, but be sure to return and scroll to the end of this blog when you're done to find a bit of respite in nature for our current stay-inside world.
Award-winning chef and outstanding employer, Alex Roberts, has added a 15 percent fee onto curbside pickup orders for an employee relief fund.
The Waffle House Index, where to apply for SBA loans and what your industry is doing to survive so as to one day thrive.
As we enter our second week of restaurants shuttered in order to slow down the spread of COVID-19, here are some innovative ways local businesses are coping. Plus some national news thrown in.
Here's a bright spot in the onslaught of news about the COVID-19 pandemic. Chef Jeff is still hanging in there at the Marine Cafe, a small business he's owned for the last six to seven years.
Just like their loyal companions’, dogs no longer have access to The Block’s enclosed patio in St Louis Park during the coronavirus pandemic, but that doesn’t mean Fido can’t have his meal delivered along with his human—and the two cats.
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