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