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.