What is the PPP anyway? And will it help the hospitality industry?

04/10/20 • 38 min

We’re back with another episode of RE-Opening soon, talking to chefs, restaurateurs and those in the hospitality business about the impacts of the Coronavirus Crisis. We’ve spoken with chefs on closing down, pivoting to delivery, approaching their local government and mental health and well being in this unprecedented era. Now we chat financial healing. There are predictions that more than 75% of independent restaurants may not make it back from this crisis. With 11 million people and employed directly by independent restaurants, they serve as a hub for the community and we all need them to come back. We know the industry will beat these odds but we also know we need help and support. The government passed CAREs on 3/27. Since then the SBA and banks have been scrambling to get applications live and small businesses are trying to figure out what it all means. Our guest today is Ben McCrery, president of One Park Financial in Miami, Florida. The last name is not a coincidence; Ben is Alex’s brother. He also happens to be an expert in small business lending, and has helped secure over $7M in funding for restaurants. Ben has been instrumental in helping Tilit navigate the loans and assistance available due to the crisis.

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Previous Episode

Mental Health and the COVID Crisis

We’re back with another episode of RE-Opening soon, talking to chefs, restaurateurs, and those in the hospitality business about the impacts of the Coronavirus Crisis. We’ve spoken with chefs on closing down, pivoting to delivery/takeout models as well as how people are approaching their local government and getting involved in charitable work as a means to operate and stay active in this unprecedented era. But we haven’t talked about how the industry is mentally and emotionally addressing the stresses of the crisis. From lost income, to dispersed teams, upended daily routines and, of course, the isolation, there is a stark contrast to the normal (or what we previously knew as normal) day in the life of a hospitality professional. Joining us today is Kat Kinsman, Senior Editor at Food & Wine, host of her own podcast, The Communal Table, and author of Hi, Anxiety.

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Next Episode

P is for Pivot

Change is inevitable and in today’s landscape change is constant. Restaurants will not look the same as they once did for the foreseeable future. Whether through closure, regulation or community fear, we can’t expect to reopen our businesses without adapting to the way things will be. Growth will be in your hands. We’re back with another episode of RE-Opening soon, talking to chefs, restaurateurs and those in the hospitality business about the impacts of the Coronavirus Crisis. We’ve spoken with chefs on closing down, and approaching their local government and mental health and well being in this unprecedented era. It seems everywhere you look there is a story about the p word: “pivot.” While some call it pivoting, those of us in and around the hospitality call it fighting for survival to possibly stay afloat and serve our communities. Our guest today is Brandon Hoy, Co-founder and COO of our beloved Roberta’s Pizza. Roberta’s is now offering make at home pizza and pasta kits, baked goods, and grocery as well as delivery from all locations. Then we’re joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and Peoples Wine. We’ll hear how our LES neighbors have pivoted into a carry out/ delivery model dubbed Contrair.

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Brandon Hoy, Co-founder, COO, Roberta’s, Pizza. pasta, kits, grocery, delivery, Jeremiah Stone, Fabian Von Hauske of Contra, Wildair, Peoples Wine, LES, Contrair