Hmm… I’ve been struggling a bit to find my voice in all of this craziness we are experiencing as a world society right now. But, as a 25+ year vet of the restaurant and food industry I can feel the energy welling up inside of me about to burst at the seams as I see what’s happening in our industry during this crisis… Those of you that know me know that I spent most of my career right on the front lines working in smaller independent establishments. Even when I advanced in my career or grew with companies the fact is that almost each restaurant and/or company had a few things in common that, in my opinion, will have a rippling effect long after we’ve moved passed the Coronavirus.

Most of small operators, shit even some of the bigger ones, work on very small profit margins and cash flow is very liquid and depends on the,(insert number), of people coming through the doors each and every day. The food industry in general really depends on that. Distributors, ranchers, farmers, cashiers, fry cooks, chefs, dishwashers…everyone in the supply chain from farm to mouth really depends on it, really. I read recently that the restaurant industry, our country’s largest private sector employer, accounts for roughly: 15.6 million jobs, $1 Trillion annually contributed to the economy and 4% of GDP. I don’t think those numbers were including those on the production side of things. So it stands that hundreds of thousands, if not millions, more people will feel the effects of this global pandemic. That’s a lot of lives and livelihood that is hanging in the balance.

I don’t really know where I was going with this when I started writing, but from one day to the next things are changing so rapidly it’s hard to remember the train of thought I just a few short days ago when I started.

What I can say right now is that from restaurateurs to suppliers to farmers and all the spots that fill in…the apprehension and uncertainty is palpable. I work in a job that allows me access to owners and chefs of quite a few small restaurants and the sentiment is mostly the same…”We’re doing the best we can to try and make it through this thing.” Even where I work it’s the same thing. From one minute to the next you can receive contradicting info on just about anything. For me personally, while it seems to be that my job won’t be effected, being the newest or lowest on the totem pole has been a bit of strain on my psyche. Did I spell that right? I don’t know if that’s old mentality coming up or if it’s a defense mechanism, but the fact remains is the thought of being let go like so many others due to downturn still remains. I’m sure this could be said for people in any industry to be sure. I often think about how the restaurants will come back, and what the landscape of the food industry will be. However, the harsh reality is that a lot won’t make it back and the landscape will be forever changed…scarred It doesn’t matter if the place is long established or if it’s the busiest, hottest new spot in town or your go to spot for comfort food joint. Things in restaurant industry will not be the same for a long time. If they will ever be the same…

I can tell you that my heart goes out to all of the workers and their families. They are the ones that will be most effected by what is going on, that’s for sure. The farmers and day laborers that make barely enough to put food on the table and keep a roof over their heads. The dishwashers that are working three jobs to help provide a better life for their families doing the jobs that nobody wants. The man or woman that took the chance of a lifetime and are losing it all based on bad timing or bad luck… or both. Please understand that I know there are many, many people in the same boat. I am not taking away from their struggles in any way. I am intimate with the restaurant and food industries so I speak on what I know about.

If you want to help or make your voice heard there are a couple of things you can do. Here are a couple of resourses:

BIG

Change.org

Stay safe. Stay strong. Stay healthy