One of the industries hit hardest by the coronavirus pandemic is the restaurant industry. To help prevent the spread of the virus, Governor Ralph Northam has banned groups of ten or more in one space and he’s encouraged restaurants to switch to a take-out model.
Charles Roumeliotes is co-owner of Orzo Kitchen and Wine Bar in Charlottesville. A week ago they mapped out a new business plan for pick up and delivery. It’s been busy enough that they had to add a phone line.
“So we’re hoping that it keeps us afloat and the money that we do have in our operating account, we’ll make it last,” says Roumeliotes.
An Orzo regular named Steve was happy to play his part and support the local business by picking up food to go.
“But I don’t know at this point if we’re going to be able to save very much depending on how long this whole thing lasts,” he says. “But in the meantime we might as well have a good meal!”
Uncertainty is looming large for the entire industry.
Anatash Werne owns the Tottering Teacup in Richmond. They’re delivering baked goods and tea bags, and doing curbside pick up. She’s decided to give staff two weeks of paid leave.
But after that, Werne doesn’t know what will happen.
“I know that everybody probably feels that way, so maybe we can all cut each other some slack and we’ll figure it out together,” she says.
That’s exactly what Mag Prete has been trying to do. She’s worked in Richmond’s restaurant industry for a decade. She and others set up a Facebook page for workers who have been laid off. Their goal was to raise money through a GoFundMe and then help people cover rent.
Although they’ve raised a few thousand dollars, it’s nowhere near what members of the Facebook group say they need.
“The needs are ten times what we’ve pulled in in donations, and that’s just the tip of the iceberg,” Prete says, adding that while she’s grateful for what people have given, ultimately fixing this will require far more than charity.
“Service industry workers were already a lot closer to the financial crisis, when things were in a state of normalcy,” she says.
Everyone is watching to see what state and federal officials will do to help support the industry. Kate Collier is the owner of Feast in Charlottesville. She’s been keeping an eye on legislation making its way through the gauntlet in D.C.
"You know we’re trying to stay abreast of it, we’re not experts at reading bills. But we stayed up till 4 in the morning reading 124 pages,” says Collier.
The latest Congressional relief package, passed Wednesday, boosts funds for unemployment benefits. Virginia is expanding eligibility for unemployment, and the Governor has urged people to continue to apply.
Donnie Glass is the chef and owner at Grisette, a neighborhood spot in Richmond that’s only been open a few months. He recently made the tough call to let his staff go, so they could collect unemployment.
It was either that or continue paying them at a loss to the business. Which, for him, wasn’t an option.
“Because, at a certain point the restaurant bank account will be empty and then we don’t have a solvent business and then we can’t re open on the other side of this thing. And then everybody’s out of a job no matter what,” says Glass.
He calculated that the business could stay afloat if they did ten takeout dinners a night. This first week they’ve sold closer to 50 each night.
“I’m floored by how the community, especially in Church Hill - our neighbors - have really come out and spent money and been generous with tips and bought gift cards.”
Glass says even if he has to go back to the drawing board every week to innovate, he’s working to make sure the restaurant, and his employees’ jobs, will survive.
This report, provided by Virginia Public Radio, was made possible with support from the Virginia Education Association.
