Go, Consider, Stop: Give
On March 16, New York City restaurants and bars were ordered to close, with the exception of those that were able to provide takeout or delivery service, which many were unable to do. Because margins in the hospitality business are slim, many owners were left with no choice but to lay off their staff. Within days, many thousands of these workers were furloughed or laid off. They have no income or medical insurance—i.e., no money for food, rent or medicine.
The city’s restaurateurs, chefs and staffs have hosted us and given us many, many hours of pleasure. Our readers have let us know they want to help.
Many restaurant and bar owners have moved nimbly to set up funds to aid their employees. For instance, Danny Meyer of Union Square Hospitality Group (Gramercy Tavern, Union Square, Maialino, Shake Shack, et al.—2,000 employees laid off) has set up the USHG HUGS Employee Relief Fund. JeanGeorges Vongerichten (JoJo, Jean-Georges, Nougatine, Perry St—1,000 laid off) has set up a GoFundMe page. There are also GoFundMe pages for Drew Nieporent’s Tribeca Grill and Bâtard. Hundreds of funds have been created by other restaurant and bar owners; go to their websites or call your favorite places.
Other excellent sources of employee-fund listings are the James Beard Foundation, the New York State Restaurant Association, Eater and Change.org.
For reviews by Forbes writers of NYC restaurants and bars that have stayed open for takeout/delivery, please visit helpourneighborhoodrestaurants.com.