An'anaviy retseptlar

Elektron jadval: restoran menyusining kelajagi?

Elektron jadval: restoran menyusining kelajagi?

E-Table savdo direktori Mark Boyl bilan intervyu.

IPad orqali restoranda ovqat buyurtma qilish shunday 2010. Bu restoranlarning kelajagi, hech bo'lmaganda bir nechta restoranlarda mavjud bo'lgan E-Table sotish bo'yicha direktori Mark Boylning so'zlariga ko'ra.

Elektron jadval tushunchasini qisqacha tushuntirib bera olasizmi?
Elektron jadval ovqatlanuvchilarga buyurtma berish jarayonini nazorat qiladi. Ular to'g'ridan -to'g'ri oshxonaga yoki barga ovqat va ichimlik uchun buyurtma berishlari mumkin.

Bu g'oyaning ilhomi nima edi?

Kompaniya ta'sischilari ovqatlanish vaqtida, kutayotgan xodimlarning e'tiborini jalb qila olmaganlarida, bu g'oyani ilgari surishdi.

Komponentlar nima va u qanday ishlaydi?

"E-Table" tizimi menyu va boshqa raqamli tasvirlarni restoran stoliga etkazib berish uchun yuqori proektsiyadan foydalanadi.

Rasmlar jadvalga joylashtirilganmi? Odamlar aralashmaydimi?
Loyihalashtirilgan tasvirlar bizning restoranimizda taomlarni bir -birining ustiga qo'yadi, lekin tizim mijozlarning xohishiga ko'ra tuzilishi mumkin. Bizda aniq displey bor, ya'ni plastinka ustida proektsiya yo'q.

Odamlar tizim bilan qanday aloqa qilishadi?
Har bir stolga ikkita sensorli panel o'rnatilgan bo'lib, ular mehmonlarga menyuni ko'rib chiqish, buyurtma berish va tizim bilan ishlash imkonini beradi.

Ovozlar bormi?
Bo'lishi mumkin, lekin biz ularni o'z restoranimizda ishlatmaymiz.

Aytgancha, elektron jadvalni ishlatishning afzalliklari nimada?
Projeksiyon texnologiyasi shuni ko'rsatadiki, sirt suv o'tkazmaydigan, qotib turadigan va tozalash oson bo'lishi mumkin, bu ularni oziq -ovqat va ichimliklar sotiladigan joylarga ko'proq moslashtiradi.

Restoran bu tizimni qanday amalga oshiradi?
Biz va bizning sheriklarimiz mijozning brendini, menyusini va tilini stol usti bilan ta'minlaydigan apparat, dasturiy ta'minot va xizmatlarni o'z ichiga olgan to'liq ishlaydigan echimlarni taqdim eta olamiz.

Amalga oshirish qancha turadi?
Bu restoran o'lchamiga bog'liq. Minimal 70 va undan ko'p o'rindiqli restoran va o'rtacha 35 dollarlik hisob -kitob 12 oy ichida o'z biznes modeliga muvofiq investitsiyalarning daromadliligiga erishishi mumkin.

Tizim qanday parvarish qilishni talab qiladi?
Biz dasturiy ta'minotga texnik xizmat ko'rsatamiz va restoran xodimlarini yoki sheriklarini texnik xizmat ko'rsatishga o'rgatishimiz mumkin, bu odatda ishlab chiqaruvchilar kafolati bilan ta'minlanadi.

E'tibor bering, tizim mijozlarga buyurtma berish huquqini beradi va restoranlarga xaridorlarni xursand qilish va xizmat ko'rsatish xarajatlarini 30%ga kamaytirish imkonini beradi. Buyurtma berganingizda va siz biror narsani xohlamasligingizni anglaganingizda yoki siz allergik bo'lgan narsalar borligini bilmaganingizda -chi? Siz hali ham ofitsiantga belgi qo'yyapsiz, to'g'rimi?
Siz tizim bilan ofitsiantni chaqirishingiz mumkin. Siz tizimdagi har bir taomning tarkibiy qismlarini/ingredientlarini ajratib ko'rsatishingiz mumkin, ularni restoran xodimlari tomonidan Kontentni boshqarish tizimi orqali osongina yangilash mumkin.

Sizga tizimni yangilash bilan shug'ullanadigan xodimlar kerak emasmi? Bu haqiqatan ham samaralimi va iqtisodiy jihatdan samaralimi?

Kontentni boshqarish tizimlari sodda va ishlatish uchun qulay qilib yaratilgan. Tizimni boshqarish uchun to'liq vaqtli xodimlar talab qilinmaydi.

Buyuk Britaniyada ikkita restoran bu texnologiyadan foydalanadi va Gollandiyada boshqa restoran bormi?
To'g'ri. Inamo 2008 yil avgustidan, Inamo Sent -Jeyms 2010 yil dekabridan, Rotterdamdagi Izkaya esa 2011 yil mart oyida ochilgan.

Bu tatbiq qilingan restoran tajribalariga qanday ta'sir ko'rsatdi?
Inamo va Inamo Sent -Jeyms mehmonlardan juda ko'p ijobiy mulohazalarni olishda davom etmoqda.

Tizim stolda reklama qilish imkonini beradi. Ba'zilar, axborot asrining haddan tashqari yuklanishida, bu xususiy sohaga kirib borayotgan yana bir reklama degan fikrda bo'lishi mumkin. Bunga qanday javob berasiz?
E-Table tizimi foydalanuvchisi E-Table platformasi orqali qancha yoki qancha reklama berishni xohlashini tanlashi mumkin. U korporativ kechki ovqat, kechalar va hk kabi guruh tadbirlarini brend qilish uchun ishlatilishi mumkin.

Sizningcha, restoran ta'sirining insoniy elementiga ta'siri qanday?
Kutayotgan xodimlar hali ham idish -tovoqlarni olib kelishadi va olib tashlashadi, shuning uchun odamlar bilan muloqot davom etadi.


Restoranlarni saqlash juda kech, deb qo'rqaman

Bo'sh stollar Bruklindagi kafedagi yopiq ochiq maydonda turibdi. Nyu -Yorkda koronavirus bilan kasallanish holatlari yana ko'payishi bilan shahar restoranlarga cheklovlarni kuchaytirmoqda. Spenser Platt / Getty Images surati

Louisville oshpazi Edvard Li o'z restoranlarining eshiklarini yopishga majbur bo'lganda - Kentukki shtatining Louisville shahridagi 610 Magnolia, MilkWood va Whisky Dry, shuningdek Vashingtondagi Succotash. D.C. - Koronavirus tufayli u diqqatini muhtoj restoran ishchilariga yordam berishga qaratdi. Uning kichik notijorat tashkiloti, LEE tashabbusi, Restoran ishchilariga yordam dasturini ishga tushirdi, pandemiya tufayli ish joyini yo'qotgan yoki ish vaqtini sezilarli darajada qisqartirgan butun mamlakat bo'ylab sanoat xodimlariga milliondan ziyod taomlarni taqdim etadi. Notijorat tashkilot boshqa tashabbuslar qatorida kichik barqaror fermer xo'jaliklariga ham 800 ming dollardan ko'proq sarmoya kiritdi. Biz u bilan hozirda sanoat duch kelayotgan kurashlar va o'z biznesingiz to'xtab qolganda, notijorat tashkilotining faoliyati qanday bo'lishi haqida gaplashdik.

"Bu mustaqil restoran davrining oxiri, va men hozirda o'zlarini umidvor his qiladigan hech qanday oshpazni bilmayman. Bizda ovqat to'plamlari bor, biz chodir va isitgich olamiz. Ammo kun oxirida men turaman Titanik, suvda qolish uchun chelak suv tashlamoqchi. Men o'nlab yillar davomida aloqada bo'lgan restoran, oshpaz va dehqonlarni qutqarish uchun kurashayapman. Lekin mening bir qismim juda pragmatik. Biz federal hukumatdan yordam ololmayapmiz va biz rahbarlikni ololmaymiz - shtat, federal, hatto mahalliy. Biz o'z ixtiyorimizda qoldik.

Hozirgi vaqtda restoranlarning variantlari - qarzga botish yoki yopish. Agar biz hozir daromadimizning 80 foizini qilsak, bu ajoyib kun. Bu shanba oqshomiga o'xshab, barcha jadvallar band qilingan. Ammo shunday paytlar borki, biz odatdagi daromadimizning 15 foizini qilganmiz. O'sha kunlar men uchun chiroqlarni o'chirish va eshiklarni yopish arzonroq.

Bu chindan ham bizni xafa qilgan dalgalanmalar. Biz inventarizatsiya qilish, kadrlar tayyorlash, hamma narsa uchun naqsh va bashoratga tayanamiz. Endi bizda hech qanday tushuncha yo'q. Ularning ba'zilari COVID bilan bog'liq, ba'zilari norozilik namoyishlari bilan, ba'zilari iste'molchilarning restoranlarda ovqatlanishdan qo'rqishi bilan bog'liq. Ba'zida bu Facebookdagi iste'molchilar ishonchiga ta'sir qiladigan virusli maqola. 610 Magnoliya retsessiyalardan o'tdi. O'tgan yil daromadlar bo'yicha eng yaxshi yil bo'ldi. Va biz 2020 yilda buni engishga shoshildik. Restoranlarning to'lqinlari yopilishi kerakligini bilishning sovuq tasalli bor.

Oshpaz va restoran boshlig'i Edvard Li.

Men hozir ko'p vaqtimni notijorat tashkilotiga, LEE tashabbusi va restoran ishchilariga yordam dasturiga bag'ishlayman, bu meni diqqatimni jamlashga, umid va g'urur bag'ishlashga yordam beradi. Hayotimning bir sohasi nihoyatda muvaffaqiyatli bo'lishi juda g'alati: biz shu kungacha milliondan ziyod taom tayyorladik va butun mamlakat bo'ylab 30 dan ortiq yordam oshxonalarini ochdik. Shunga qaramay, men hayotimning boshqa sohasi ko'z oldimda qulab tushayotganini ko'raman. Bu hissiy rolik, xuddi sizning bolalaringizdan birining ko'tarilishini, ikkinchisi esa sizning qo'lingizda o'lishini ko'rish kabi. Men o'zimni ba'zida ajoyib his qilaman. Keyin o'zimni ajoyib his qilishda aybdor his qilaman. Navigatsiya qilish qiyin.

Biz hammamiz umidvor bo'lish uchun qo'limizdan kelganicha harakat qilyapmiz, lekin kun oxirida tsunamiga qarshi qum yostiqlarini yig'ib olganday tuyuladi. Har bir harakatimiz uchun, bu qishda restoranlarning iqtisodiy sharoitida hech qanday imkoniyat bo'lmaydi. Va biz hozir ko'rib turibmizki, asosan o'rta sinf deb hisoblanadigan odamlar - umr bo'yi ishlagan va hech qachon farovonlik bilan shug'ullanmagan - birdaniga oziq -ovqat xavfsizligiga ishonmaydilar. Bu ilgari bo'lmagan butunlay yangi demografiya. Ba'zilar oziq -ovqat xavfsizligini tan olishdan juda g'ururlanishadi yoki uyalishadi. Bu men bilgan odamlar: barmenlar, ofitsiantlar, idishlarni yuvish mashinalari, oshpazlar.

Afsuski, restoran odamlari uchun bizning mahoratimiz boshqa sohalarga yaxshi mos kelmaydi. Biz faqat bitta narsaga e'tibor qaratamiz: mehmondo'stlik. Sanoat qulab tushganda, sizda boshqa ishlarni bajarish uchun jihozlanmagan odamlar bo'ladi. Men hayotimning 29 yilini bunga bag'ishladim, faqat bo'yinbog 'yoki sug'urta sotolmayman. Ammo hokimiyat tepasida turganlar buni ko'rmaydilar. Ular restoran ishchilarini jamiyatimizning qimmatli tarmog'i deb bilishmaydi. Ularning munosabati: "Xo'sh, ular boshqa ish topishi mumkin." Bu unday emas.

Biz hammamiz umidvor bo'lish uchun qo'limizdan kelganicha harakat qilyapmiz, lekin kun oxirida tsunamiga qarshi qum yostiqlarini yig'ib olganday tuyuladi.

Katta tashlanish hissi bor. Siz o'z hayotingizni restoran biznesiga bag'ishlaysiz, soliqlarni to'laysiz, keyin hech qaerdan yordam kelmasligini tushunasiz. Odamlar chuqur tushkunlikdan aziyat chekmoqda. Va restoran biznesida siz xohlagan oxirgi narsa - restoran egasi, oshpaz, GM yoki ofitsiant tushkunlikka tushishi, to'g'rimi? Mehmondo'stlik sanoatining asosiy maqsadi shundaki, siz mening restoranimga kelib, tushkunligingizni unutasiz. Biz ijobiy energiyamiz yuqumli bo'lgan o'yin -kulgilarni ta'minlaydiganlarmiz. O'z ishini ishtiyoq va quvonch bilan bajaradigan odamlar bilan to'la restoranda bo'lish sizni ajoyib his qiladi.

Biz professional aktyor emasmiz. Hamma hissiy buzilish yoqasida. "Amerika oshxonasi" ga mag'rurlik va butun dunyo e'tiborini jalb qilgan, "hunarmandchilik ustasi" deb nomlangan va "restoranni qayta tiklanish" deb atagan bu go'zal narsani bag'ishlagan yosh yigit -qizlarni tomosha qilish yurakni xafa qiladi. bilaman ... faqat ish haqini to'lash uchun 8 dollar cheeseburger qilish.

Ammo bu biz turgan joy. Shunday bo'lsa-da, siz mahalliy McDonald's bilan borasiz va 20 ta mashina o'tish uchun navbatda turadi. Buni ko'rib yuragingiz xafa bo'ladi, va hamma mustaqil restoranlar ketguncha kech bo'ladi. Mijozlar: "Bu qanday achinarli", deyishadi, hozir ularni qutqarish imkoniyati.

Menga o'xshagan keksa odamlar, men qilayotgan ishimga berilib keta olmayman. Ammo har xil yosh odamlar bor: yangi boshlayotgan qora va latino va hind oshpazlari: "Bir daqiqa kutib turing, ehtimol bu men uchun martaba emas". Ular ijodiy kuchga ega. va restoran sanoati uchun zarur bo'lgan yoshlik. Agar biz ularni yo'qotib qo'ysak, men taklif qiladigan hech narsaga ega bo'lmagan sohani ko'rmayapman.

Restoran qobig'i omon qolishi mumkin, lekin ichidagi go'zal energiya yo'q. Agar odamlar yo'q bo'lsa yoki odamlar tushkunlikka tushib qolishsa, chunki ular pandemiya paytida hech kim ularga g'amxo'rlik qilmasligini his qilsalar, ular qaytib kelganlarida ham xuddi shunday ehtiros va kuch va quvonchni keltirmaydilar. Bu shunchaki ish - bu tarmoqli restoranda ishlashdan farqi yo'q. Bu men uchun mustaqil restoranning tugashini anglatadi. Biz ko'ramiz. Men adashganimdan umid qilaman ".

Biz restoran sanoati yil davomida koronavirus bilan qanday kurashganini kuzatdik. Odamlarning ichki ko'rinishi haqida ko'proq fikr yuritish uchun bizni o'qing Restoran kundaliklari seriyasi.


Restoranlarni saqlash juda kech, deb qo'rqaman

Bo'sh stollar Bruklindagi kafedagi yopiq ochiq maydonda turibdi. Nyu -Yorkda koronavirus bilan kasallanish holatlari yana ko'payishi bilan shahar restoranlarga cheklovlarni kuchaytirmoqda. Spenser Platt / Getty Images surati

Louisville oshpazi Edvard Li o'z restoranlarining eshiklarini yopishga majbur bo'lganda - Kentukki shtatining Louisville shahridagi 610 Magnolia, MilkWood va Viski Dry, shuningdek Vashingtondagi Succotash. D.C. - Koronavirus tufayli u diqqatini muhtoj restoran ishchilariga yordam berishga qaratdi. Uning kichik notijorat tashkiloti, LEE tashabbusi, Restoran ishchilariga yordam dasturini ishga tushirdi, pandemiya tufayli ish joyini yo'qotgan yoki ish vaqtini sezilarli darajada qisqartirgan mamlakat bo'ylab sanoat xodimlariga milliondan ziyod taomlar taqdim etadi. Notijorat tashkiloti boshqa tashabbuslar qatorida kichik barqaror fermer xo'jaliklariga ham 800 ming dollardan ko'proq sarmoya kiritdi. Biz u bilan hozirda sanoat duch kelayotgan kurashlar va o'z biznesingiz to'xtab qolganda, notijorat tashkilotining faoliyati qanday bo'lishi haqida gaplashdik.

"Bu mustaqil restoran davrining oxiri, va men hozirda o'zlarini umidvor his qiladigan hech qanday oshpazni bilmayman. Bizda ovqat to'plamlari bor, biz chodir va isitgich olamiz. Ammo kun oxirida men turaman Titanik, suvda qolish uchun chelak suv tashlamoqchi. Men o'nlab yillar davomida aloqada bo'lgan restoran, oshpaz va dehqonlarni qutqarish uchun kurashayapman. Lekin mening bir qismim juda pragmatik. Biz federal hukumatdan yordam ololmayapmiz va biz rahbarlikni ololmaymiz - shtat, federal, hatto mahalliy. Biz o'z ixtiyorimizda qoldik.

Hozirgi vaqtda restoranlarning variantlari - qarzga botish yoki yopish. Agar biz hozir daromadimizning 80 foizini qilsak, bu ajoyib kun. Bu shanba oqshomiga o'xshab, barcha jadvallar band qilingan. Ammo shunday paytlar borki, biz odatdagi daromadimizning 15 foizini qilganmiz. O'sha kunlar men uchun chiroqlarni o'chirish va eshiklarni yopish arzonroq.

Bu chindan ham bizni xafa qilgan dalgalanmalar. Biz hamma narsani inventarizatsiya qilishda, kadrlar tayyorlashda va oldindan aytib bo'lishga tayanamiz. Endi bizda hech qanday tushuncha yo'q. Ularning ba'zilari COVID bilan bog'liq, ba'zilari norozilik namoyishlari bilan, ba'zilari iste'molchilarning restoranlarda ovqatlanishdan qo'rqishlari bilan bog'liq. Ba'zida bu Facebook -da iste'molchilar ishonchiga ta'sir qiladigan virusli maqola. 610 Magnoliya retsessiyalardan o'tdi. O'tgan yil daromadlar bo'yicha eng yaxshi yil bo'ldi. Biz buni 2020 yilda engishga shoshildik. Restoranlarning to'lqinlari yopilishi kerakligini bilishning sovuq tasalli bor.

Oshpaz va restoran boshlig'i Edvard Li.

Men hozir ko'p vaqtimni notijorat tashkilotiga, LEE tashabbusi va restoran ishchilariga yordam dasturiga bag'ishlayman, bu meni diqqatimni jamlashga, umid va g'urur bag'ishlashga yordam beradi. Hayotimning bir sohasi nihoyatda muvaffaqiyatli bo'lishi juda g'alati: biz shu kungacha milliondan ziyod taom tayyorladik va butun mamlakat bo'ylab 30 dan ortiq yordam oshxonalarini ochdik. Shunga qaramay, men hayotimning boshqa sohasi ko'z oldimda qulab tushayotganini ko'raman. Bu hissiy rolik, xuddi sizning bolalaringizdan birining ko'tarilishini, ikkinchisi esa sizning qo'lingizda o'lishini kuzatish kabi. Men o'zimni ba'zida ajoyib his qilaman. Keyin o'zimni ajoyib his qilishda aybdor his qilaman. Navigatsiya qilish qiyin.

Biz hammamiz umidvor bo'lish uchun qo'limizdan kelganicha harakat qilyapmiz, lekin kun oxirida tsunamiga qarshi qum yostiqlarini yig'ib olganday tuyuladi. Har bir harakatimiz uchun, bu qishda restoranlarning iqtisodiy sharoitida hech qanday imkoniyat bo'lmaydi. Va biz hozir ko'rib turibmizki, asosan o'rta sinf deb hisoblanadigan odamlar - butun umri davomida ishlagan va hech qachon farovonlik bilan shug'ullanmagan - birdaniga oziq -ovqat xavfsizligi. Bu ilgari bo'lmagan butunlay yangi demografiya. Ba'zilar oziq -ovqat xavfsizligini tan olishdan juda g'ururlanishadi yoki uyalishadi. Bu men bilgan odamlar: barmenlar, ofitsiantlar, idishlarni yuvish mashinalari, oshpazlar.

Afsuski, restoran odamlari uchun bizning mahoratimiz boshqa sohalarga yaxshi mos kelmaydi. Biz faqat bitta narsaga e'tibor qaratamiz: mehmondo'stlik. Sanoat qulab tushganda, sizda boshqa ishlarni bajarish uchun jihozlanmagan odamlar bo'ladi. Men hayotimning 29 yilini bunga bag'ishladim, faqat bo'yinbog 'yoki sug'urta sota olmayman. Ammo hokimiyat tepasida turganlar buni ko'rmaydilar. Ular restoran ishchilarini jamiyatimizning qimmatli tarmog'i deb bilishmaydi. Ularning munosabati: "Xo'sh, ular boshqa ish topishi mumkin." Bu unday emas.

Biz hammamiz umidvor bo'lish uchun qo'limizdan kelganicha harakat qilyapmiz, lekin kun oxirida tsunamiga qarshi qum yostiqlarini yig'ib olganday tuyuladi.

Katta tashlanish hissi bor. Siz o'z hayotingizni restoran biznesiga bag'ishlaysiz, soliqlarni to'laysiz, keyin hech qaerdan yordam kelmasligini tushunasiz. Odamlar chuqur tushkunlikdan aziyat chekmoqda. Va restoran biznesida siz xohlagan oxirgi narsa - restoran egasi, oshpaz, GM yoki ofitsiant tushkunlikka tushishi, to'g'rimi? Mehmondo'stlik sanoatining asosiy maqsadi shundaki, siz mening restoranimga kelib, tushkunligingizni unutasiz. Biz ijobiy energiyamiz yuqumli bo'lgan o'yin -kulgilarni ta'minlaydiganlarmiz. O'z ishini ishtiyoq va quvonch bilan bajaradigan odamlar bilan to'la restoranda bo'lish sizni ajoyib his qiladi.

Biz professional aktyor emasmiz. Hamma hissiy buzilish yoqasida. "Amerika oshxonasi" ga g'urur va butun dunyo e'tiborini qaratgan va "yigirma yil oldin" restoran tiklanish "deb nomlangan bu go'zal narsani hunarmandchilikka bag'ishlagan fidoyi yigit -qizlarni ko'rish yurakni xira qiladi. bilaman ... faqat ish haqini to'lash uchun 8 dollar cheeseburger qilish.

Ammo bu biz turgan joy. Shunday bo'lsa-da, siz mahalliy McDonald's bilan borasiz va 20 ta mashina o'tish uchun navbatda turadi. Buni ko'rib yuragingiz xafa bo'ladi, va hamma mustaqil restoranlar ketguncha kech bo'ladi. Mijozlar: "Bu qanday achinarli", deyishadi, hozir ularni qutqarish imkoniyati.

Menga o'xshagan keksa odamlar, men qilayotgan ishimga berilib keta olmayman. Ammo har xil yosh odamlar bor - yangi boshlayotgan qora va latino va hind oshpazlari: "Bir daqiqa kutib turing, ehtimol bu men uchun martaba emas", deyishadi. Ularda ijodiy kuch va kuch bor. va restoran sanoati uchun zarur bo'lgan yoshlik. Agar biz ularni yo'qotib qo'ysak, men taklif qiladigan hech narsaga ega bo'lmagan sohani ko'rmayapman.

Restoran qobig'i omon qolishi mumkin, lekin ichidagi go'zal energiya yo'q. Agar odamlar u erda bo'lmasa yoki odamlar tushkunlikka tushib qolishsa, chunki ular pandemiya paytida hech kim ularga g'amxo'rlik qilmasligini his qilsalar, ular qaytib kelganlarida ham xuddi shunday ishtiyoq, kuch va quvonchni keltirmaydilar. Bu shunchaki ish - bu tarmoqli restoranda ishlashdan farqi yo'q. Bu men uchun mustaqil restoranning tugashini anglatadi. Biz ko'ramiz. Men adashganimdan umid qilaman ".

Biz restoran sanoati yil davomida koronavirus bilan qanday kurashganini kuzatdik. Odamlarning ichki ko'rinishi haqida ko'proq fikr yuritish uchun bizni o'qing Restoran kundaliklari seriyasi.


Restoranlarni saqlash juda kech, deb qo'rqaman

Bo'sh stollar Bruklindagi kafedagi yopiq ochiq maydonda turibdi. Nyu -Yorkda koronavirus bilan kasallanish holatlari yana ko'payishi bilan shahar restoranlarga qo'yilgan cheklovlarni kuchaytirmoqda. Spenser Platt / Getty Images surati

Louisville oshpazi Edvard Li o'z restoranlarining eshiklarini yopishga majbur bo'lganda - Kentukki shtatining Louisville shahridagi 610 Magnolia, MilkWood va Whisky Dry, shuningdek Vashingtondagi Succotash. D.C. - Koronavirus tufayli u o'z e'tiborini muhtoj restoran ishchilariga yordam berishga qaratdi. Uning kichik notijorat tashkiloti, LEE tashabbusi, Restoran ishchilariga yordam dasturini ishga tushirdi, pandemiya tufayli ish joyini yo'qotgan yoki ish vaqtini sezilarli darajada qisqartirgan butun mamlakat bo'ylab sanoat xodimlariga milliondan ziyod taomlarni taqdim etadi. Notijorat tashkilot boshqa tashabbuslar qatorida kichik barqaror fermer xo'jaliklariga ham 800 ming dollardan ko'proq sarmoya kiritdi. Biz u bilan hozirda sanoat duch kelayotgan kurashlar va o'z biznesingiz to'xtab qolganda, notijorat tashkilotining faoliyati qanday bo'lishi haqida gaplashdik.

"Bu mustaqil restoran davrining oxiri, va men hozirda o'zlarini umidvor his qiladigan hech qanday oshpazni bilmayman. Bizda ovqat to'plamlari bor, biz chodir va isitgich olamiz. Ammo kun oxirida men turaman Titanik, suvda qolish uchun chelak suv tashlamoqchi. Men o'nlab yillar davomida aloqada bo'lgan restoran, oshpaz va dehqonlarni qutqarish uchun kurashayapman. Lekin mening bir qismim juda pragmatik. Biz federal hukumatdan yordam ololmayapmiz va biz rahbarlikni ololmaymiz - shtat, federal, hatto mahalliy. Biz o'z ixtiyorimizda qoldik.

Hozirgi vaqtda restoranlarning variantlari - qarzga botish yoki yopish. Agar biz hozir daromadimizning 80 foizini qilsak, bu ajoyib kun. Bu shanba oqshomiga o'xshab, barcha jadvallar band qilingan. Ammo shunday paytlar borki, biz odatdagi daromadimizning 15 foizini qilganmiz. O'sha kunlar men uchun chiroqlarni o'chirish va eshiklarni yopish arzonroq.

Bu chindan ham bizni xafa qiladigan dalgalanmalar. Biz hamma narsani inventarizatsiya qilishda, kadrlar tayyorlashda va oldindan aytib bo'lishga tayanamiz. Endi bizda hech qanday tushuncha yo'q. Ularning ba'zilari COVID bilan bog'liq, ba'zilari norozilik namoyishlari bilan, ba'zilari iste'molchilarning restoranlarda ovqatlanishdan qo'rqishi bilan bog'liq. Ba'zida bu Facebookdagi iste'molchilar ishonchiga ta'sir qiladigan virusli maqola. 610 Magnoliya retsessiyalardan o'tdi. O'tgan yil daromadlar bo'yicha eng yaxshi yil bo'ldi. Va biz 2020 yilda buni engishga shoshildik. Restoranlarning to'lqinlari yopilishi kerakligini bilishning sovuq tasalli bor.

Oshpaz va restoran boshlig'i Edvard Li.

Men hozir ko'p vaqtimni notijorat tashkilotiga, LEE tashabbusi va restoran ishchilariga yordam dasturiga bag'ishlayman, bu meni diqqatimni jamlashga, umid va g'urur bag'ishlashga yordam beradi. Hayotimning bir sohasi nihoyatda muvaffaqiyatli bo'lishi juda g'alati: biz shu kungacha milliondan ziyod taom tayyorladik va butun mamlakat bo'ylab 30 dan ortiq yordam oshxonalarini ochdik. Shunga qaramay, men hayotimning boshqa sohasi ko'z oldimda qulab tushayotganini ko'raman. Bu hissiy rolik, xuddi sizning bolalaringizdan birining ko'tarilishini, ikkinchisi esa sizning qo'lingizda o'lishini kuzatish kabi. Men o'zimni ba'zida ajoyib his qilaman. Keyin o'zimni ajoyib his qilishda aybdor his qilaman. Navigatsiya qilish qiyin.

Biz hammamiz umidvor bo'lish uchun qo'limizdan kelganicha harakat qilyapmiz, lekin kun oxirida tsunamiga qarshi qum yostiqlarini yig'ib olganday tuyuladi. Har bir harakatimiz uchun, bu qishda restoranlarning iqtisodiy sharoitida hech qanday imkoniyat bo'lmaydi. Va biz hozir ko'rib turibmizki, asosan o'rta sinf deb hisoblanadigan odamlar - umr bo'yi ishlagan va hech qachon farovonlik bilan shug'ullanmagan - birdaniga oziq -ovqat xavfsizligiga ishonmaydilar. Bu ilgari bo'lmagan butunlay yangi demografiya. Ba'zilar oziq -ovqat xavfsizligini tan olishdan juda g'ururlanishadi yoki uyalishadi. Bu men bilgan odamlar: barmenlar, ofitsiantlar, idishlarni yuvish mashinalari, oshpazlar.

Afsuski, restoran odamlari uchun bizning mahoratimiz boshqa sohalarga yaxshi mos kelmaydi. Biz faqat bitta narsaga e'tibor qaratamiz: mehmondo'stlik. Sanoat qulab tushganda, sizda boshqa ishlarni bajarish uchun jihozlanmagan odamlar bo'ladi. Men hayotimning 29 yilini bunga bag'ishladim, faqat bo'yinbog 'yoki sug'urta sota olmayman. Ammo hokimiyat tepasida turganlar buni ko'rmaydilar. Ular restoran ishchilarini jamiyatimizning qimmatli tarmog'i deb bilishmaydi. Ularning munosabati: "Xo'sh, ular boshqa ish topishi mumkin." Bu unday emas.

Biz hammamiz umidvor bo'lish uchun qo'limizdan kelganicha harakat qilyapmiz, lekin kun oxirida tsunamiga qarshi qum yostiqlarini yig'ib olganday tuyuladi.

Katta tashlanish hissi bor. Siz o'z hayotingizni restoran biznesiga bag'ishlaysiz, soliqlarni to'laysiz, keyin hech qaerdan yordam kelmasligini tushunasiz. Odamlar chuqur tushkunlikdan aziyat chekmoqda. Va restoran biznesida siz xohlagan oxirgi narsa - restoran egasi, oshpaz, GM yoki ofitsiant tushkunlikka tushishi, to'g'rimi? Mehmondo'stlik sanoatining asosiy maqsadi shundaki, siz mening restoranimga kelib, tushkunligingizni unutasiz. Biz ijobiy energiyamiz yuqumli bo'lgan o'yin -kulgilarni ta'minlaydiganlarmiz. O'z ishini ishtiyoq va quvonch bilan bajaradigan odamlar bilan to'la restoranda bo'lish sizni ajoyib his qiladi.

Biz professional aktyor emasmiz. Hamma hissiy buzilish yoqasida. "Amerika oshxonasi" ga mag'rurlik va butun dunyo e'tiborini jalb qilgan, "hunarmandchilik ustasi" deb nomlangan va "restoranni qayta tiklanish" deb atagan bu go'zal narsani bag'ishlagan yosh yigit -qizlarni tomosha qilish yurakni xafa qiladi. bilaman ... faqat ish haqini to'lash uchun 8 dollar cheeseburger qilish.

Ammo bu biz turgan joy. Shunday bo'lsa-da, siz mahalliy McDonald's bilan borasiz va 20 ta mashina o'tish uchun navbatda turadi. Buni ko'rib yuragingiz xafa bo'ladi va hamma mustaqil restoranlar ketguncha kech bo'ladi. Mijozlar: "Bu qanday achinarli", deyishadi. Hozir ularni qutqarish imkoniyati.

Menga o'xshagan keksa odamlar, men qilayotgan ishimga berilib keta olmayman. Ammo har xil yosh odamlar bor - yangi boshlayotgan qora va latino va hind oshpazlari: "Bir daqiqa kutib turing, ehtimol bu men uchun martaba emas", deyishadi. Ularda ijodiy kuch va kuch bor. va restoran sanoati uchun zarur bo'lgan yoshlik. Agar biz ularni yo'qotib qo'ysak, men taklif qiladigan hech narsaga ega bo'lmagan sohani ko'rmayapman.

Restoran qobig'i omon qolishi mumkin, lekin ichidagi go'zal energiya bo'lmasligi mumkin. Agar odamlar yo'q bo'lsa yoki odamlar tushkunlikka tushib qolishsa, chunki ular pandemiya paytida hech kim ularga g'amxo'rlik qilmasligini his qilsalar, ular qaytib kelganlarida ham xuddi shunday ehtiros va kuch va quvonchni keltirmaydilar. Bu shunchaki ish - bu tarmoqli restoranda ishlashdan farqi yo'q. Bu men uchun mustaqil restoranning tugashini anglatadi. Biz ko'ramiz. Men adashganimdan umid qilaman ".

Biz restoran sanoati yil davomida koronavirus bilan qanday kurashganini kuzatdik. Odamlarning ichki ko'rinishi haqida ko'proq fikr yuritish uchun bizni o'qing Restoran kundaliklari seriyasi.


Restoranlarni saqlash juda kech, deb qo'rqaman

Bo'sh stollar Bruklindagi kafedagi yopiq ochiq maydonda turibdi. Nyu -Yorkda koronavirus bilan kasallanish holatlari yana ko'payishi bilan shahar restoranlarga cheklovlarni kuchaytirmoqda. Spenser Platt / Getty Images surati

Louisville oshpazi Edvard Li o'z restoranlarining eshiklarini yopishga majbur bo'lganda - Kentukki shtatining Louisville shahridagi 610 Magnolia, MilkWood va Viski Dry, shuningdek Vashingtondagi Succotash. D.C. - Koronavirus tufayli u o'z e'tiborini muhtoj restoran ishchilariga yordam berishga qaratdi. Uning kichik notijorat tashkiloti, LEE tashabbusi, Restoran ishchilariga yordam dasturini ishga tushirdi, pandemiya tufayli ish joyini yo'qotgan yoki ish vaqtini sezilarli darajada qisqartirgan butun mamlakat bo'ylab sanoat xodimlariga milliondan ziyod taomlarni taqdim etadi. Notijorat tashkilot boshqa tashabbuslar qatorida kichik barqaror fermer xo'jaliklariga ham 800 ming dollardan ko'proq sarmoya kiritdi. Biz u bilan hozirda sanoat duch kelayotgan kurashlar va o'z biznesingiz to'xtab qolganda, notijorat tashkilotining faoliyati qanday bo'lishi haqida gaplashdik.

"Bu mustaqil restoran davrining oxiri, va men hozirda o'zlarini umidvor his qiladigan hech qanday oshpazni bilmayman. Bizda ovqat to'plamlari bor, biz chodir va isitgich olamiz. Ammo kun oxirida men turaman Titanik, suvda qolish uchun chelak suv tashlamoqchi. Men o'nlab yillar davomida aloqada bo'lgan restoran, oshpaz va dehqonlarni qutqarish uchun kurashayapman. Lekin mening bir qismim juda pragmatik. Biz federal hukumatdan yordam ololmayapmiz va biz rahbarlikni ololmaymiz - shtat, federal, hatto mahalliy. Biz o'z ixtiyorimizda qoldik.

Hozirgi vaqtda restoranlarning variantlari - qarzga botish yoki yopish. Agar biz hozir daromadimizning 80 foizini qilsak, bu ajoyib kun. Bu shanba oqshomiga o'xshab, barcha jadvallar band qilingan. Ammo shunday paytlar borki, biz odatdagi daromadimizning 15 foizini qilganmiz. O'sha kunlar men uchun chiroqlarni o'chirish va eshiklarni yopish arzonroq.

Bu chindan ham bizni xafa qilgan dalgalanmalar. Biz hamma narsani inventarizatsiya qilishda, kadrlar tayyorlashda va oldindan aytib bo'lishga tayanamiz. Endi bizda hech qanday tushuncha yo'q. Ularning ba'zilari COVID bilan bog'liq, ba'zilari norozilik namoyishlari bilan, ba'zilari iste'molchilarning restoranlarda ovqatlanishdan qo'rqishi bilan bog'liq. Ba'zida bu Facebook -da iste'molchilar ishonchiga ta'sir qiladigan virusli maqola. 610 Magnoliya retsessiyalardan o'tdi. O'tgan yil daromadlar bo'yicha eng yaxshi yil bo'ldi. Va biz 2020 yilda buni engishga shoshildik. Restoranlarning to'lqinlari yopilishi kerakligini bilishning sovuq tasalli bor.

Oshpaz va restoran boshlig'i Edvard Li.

Men hozir ko'p vaqtimni notijorat tashkilotiga, LEE tashabbusi va restoran ishchilariga yordam dasturiga bag'ishlayman, bu meni diqqatimni jamlashga, umid va g'urur bag'ishlashga yordam beradi. Hayotimning bir sohasi nihoyatda muvaffaqiyatli bo'lishi juda g'alati: biz shu kungacha milliondan ziyod taom tayyorladik va butun mamlakat bo'ylab 30 dan ortiq yordam oshxonalarini ochdik. Shunga qaramay, men hayotimning boshqa sohasi ko'z oldimda qulab tushayotganini ko'raman. Bu hissiy rolik, xuddi sizning bolalaringizdan birining ko'tarilishini, ikkinchisi esa sizning qo'lingizda o'lishini kuzatish kabi. Men o'zimni ba'zida ajoyib his qilaman. Keyin o'zimni ajoyib his qilishda aybdor his qilaman. Navigatsiya qilish qiyin.

Biz hammamiz umidvor bo'lish uchun qo'limizdan kelganicha harakat qilyapmiz, lekin kun oxirida tsunamiga qarshi qum yostiqlarini yig'ishdek tuyuladi. Biz qilayotgan har bir harakatimiz uchun, bu qishda restoranlarning iqtisodiy sharoitida hech qanday imkoniyat bo'lmaydi. Va biz hozir ko'rib turibmizki, asosan o'rta sinf deb hisoblanadigan odamlar - butun umri davomida ishlagan va hech qachon farovonlik bilan shug'ullanmagan - birdaniga oziq -ovqat xavfsizligiga ishonmaydilar. Bu ilgari bo'lmagan butunlay yangi demografiya. Ba'zilar oziq -ovqat xavfsizligini tan olishdan juda g'ururlanishadi yoki uyalishadi. Bu men bilgan odamlar: barmenlar, ofitsiantlar, idishlarni yuvish mashinalari, oshpazlar.

Afsuski, restoran odamlari uchun bizning mahoratimiz boshqa sohalarga yaxshi mos kelmaydi. Biz faqat bitta narsaga e'tibor qaratamiz: mehmondo'stlik. Sanoat qulab tushganda, sizda boshqa ishlarni bajarish uchun jihozlanmagan odamlar bo'ladi. Men hayotimning 29 yilini bunga bag'ishladim, faqat bo'yinbog 'yoki sug'urta sotolmayman. Ammo hokimiyat tepasida turganlar buni ko'rmaydilar. Ular restoran ishchilarini jamiyatimizning qimmatli tarmog'i deb bilishmaydi. Ularning munosabati: "Xo'sh, ular boshqa ish topishi mumkin." Bu unday emas.

Biz hammamiz umidvor bo'lish uchun qo'limizdan kelganicha harakat qilyapmiz, lekin kun oxirida tsunamiga qarshi qum yostiqlarini yig'ishdek tuyuladi.

Katta tashlanish hissi bor. Siz o'z hayotingizni restoran biznesiga bag'ishlaysiz, soliqlarni to'laysiz, keyin hech qaerdan yordam kelmasligini tushunasiz. Odamlar chuqur tushkunlikdan aziyat chekmoqda. Va restoran biznesida siz xohlagan oxirgi narsa - restoran egasi, oshpaz, GM yoki ofitsiant tushkunlikka tushishi, to'g'rimi? Mehmondo'stlik sanoatining asosiy maqsadi shundaki, siz mening restoranimga kelib, tushkunligingizni unutasiz. Biz ijobiy energiyamiz yuqumli bo'lgan o'yin -kulgilarni ta'minlaydiganlarmiz. O'z ishini ishtiyoq va quvonch bilan bajaradigan odamlar bilan to'la restoranda bo'lish sizni ajoyib his qiladi.

Biz professional aktyor emasmiz. Hamma hissiy buzilish yoqasida. It’s heartbreaking to watch dedicated young men and women who’ve honed a craft and made this beautiful thing we call ‘the restaurant renaissance,’ which brought pride and global attention to ‘American cuisine’ and two decades ago didn’t even exist, you know…making $8 cheeseburgers to-go just to make payroll.

But that’s where we’re at. Yet you drive by the local McDonald’s and there are 20 cars lined up for drive-through. It breaks your heart to see that, and to know that by the time all of the independent restaurants go away, it’ll be too late. The customers will say, ‘What a shame.’ The chance to save them is right now.

Old-timers like me can’t pivot I am stuck in what I’m doing. But there are a lot of diverse younger people—so many Black and Latino and Indian chefs who are just starting out—saying, ‘Wait a second, maybe this isn’t the career for me.’ They have the creative energy and the verve and the youthful exuberance that the restaurant industry needs. If we lose them, I don’t see an industry that has anything to offer.

The shell of the restaurant may survive, but the beautiful energy inside may not. If the people are not there, or the people are depressed because they feel like no one cared about them during the pandemic, they’re not going to bring the same passion and energy and joy to it when they come back. It’s just a job—no difference between that and working at a chain restaurant. That, to me, will represent the end of the independent restaurant. Biz ko'ramiz. I desperately hope I’m wrong.”

We’ve been following how the restaurant industry has been coping with the Coronavirus throughout the year. For more reflections from the people on the inside, read our Restaurant Diaries series.


I’m Afraid It’s Too Late to Save Restaurants

Empty tables stand at a covered outdoor area at a cafe in Brooklyn. With coronavirus cases on the rise again in New York, the city is tightening restrictions on restaurants. Photo by Spencer Platt / Getty Images

When Louisville chef Edward Lee was forced to close the doors to his restaurants—610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky, as well as Succotash in Washington. D.C.—due to Coronavirus, he shifted his focus to helping restaurant workers in need. His small nonprofit, The LEE Initiative, launched the Restaurant Workers Relief Program, serving more than a million meals to industry employees across the country who lost their jobs or had a significant reduction in hours due to the pandemic. The nonprofit has also invested more than $800,000 in small sustainable farms among other initiatives. We talked to him about the struggles the industry faces right now, and what it’s like to run a thriving nonprofit as your own businesses falter.

“This is the end of the independent restaurant era, and I don’t know any chef in their right mind who feels hopeful right now. We have meal kits we’re getting tents and heaters. But at the end of the day, I’m on the Titanic, trying to throw out buckets of water to stay afloat. I’m fighting to save my restaurants and chefs and farmers whom we’ve had relationships with for decades. But part of me is very pragmatic. We’re not getting a bailout from the federal government and we’re not getting leadership—state, federal, even local. We’ve been left to our own devices.

The options for restaurants right now are to go further into debt or to close. If we make 80 percent of our income now, that’s a great day. It’s like a Saturday night with all the tables booked. But then there are days when we’ve done 15 percent of our normal revenue. Those are days where it’s actually cheaper for me to keep the lights off and close the doors.

It’s the fluctuations that really hurt us. We rely on patterns and predictability for inventory, for staffing, for everything. Now we don’t have a clue. Some of it is COVID-related some of it is related to the protests and some of it related to consumer fears about eating out at restaurants. Sometimes it’s just a viral article on Facebook that affects consumer confidence. 610 Magnolia has weathered recessions. Revenue-wise, last year was our best year ever. And we were on pace to beat that in 2020. There’s cold comfort in knowing an entire wave of restaurants will have to close.

Chef and restauranteur Edward Lee.

I devote most of my time now to my nonprofit, The LEE Initiative and the Restaurant Workers Relief Program it’s the only thing keeping me focused, hopeful, and proud. It’s very odd to have one sector of my life be incredibly successful: We’ve served over a million meals to date and opened more than 30 relief kitchens around the country. Yet I’m seeing the other sector of my life crumble before my eyes. It’s an emotional roller coaster—like watching one of your children soar while the other dies in your arms. I feel great sometimes. Then I feel guilty about feeling great. It’s hard to navigate.

We’re trying our best to keep everyone hopeful, but at the end of the day, it feels like piling sandbags against the tsunami. For every effort we do, it just doesn’t stand a chance against the economic backdrop of what restaurants are going to face this winter. And what we’re seeing now is people who are basically considered middle class—who’ve worked their whole lives and never been on welfare—are suddenly food insecure. That is a whole new demographic that didn’t exist before. Some are too proud, or too ashamed, to admit that they’re food insecure. These are people I know: bartenders, waiters, dishwashers, line cooks.

Unfortunately for restaurant people, our skill set doesn’t translate well to other industries. We’re hyper-focused on one thing: hospitality. And when the industry crumbles, you have an entire population of people not equipped to do other jobs. I’ve devoted 29 years of my life to this I can’t just go sell neckties or insurance. Yet the people in power don’t see that. They don’t see restaurant workers as a valuable sector of our society. Their attitudes are, ‘Well, they can go find other jobs.’ That’s just not the case.

We’re trying our best to keep everyone hopeful, but at the end of the day, it feels like piling sandbags against the tsunami.

There’s a huge feeling of abandonment. You devote your life to the restaurant business, you pay your taxes, and then you realize there’s no help coming from anywhere. People are suffering through a deep, deep depression. And the last thing you want in the restaurant business is for your restaurant owner, chef, GM, or waiter to be depressed, right? The whole point of the hospitality industry is for you to come to my restaurant and forget about your depression. We’re the ones who supply the entertainment our positive energy is contagious. It makes you feel great to be in a restaurant full of people who execute their jobs with passion and joy.

We’re not professional actors. Everyone’s on the edge of emotional breakdown. It’s heartbreaking to watch dedicated young men and women who’ve honed a craft and made this beautiful thing we call ‘the restaurant renaissance,’ which brought pride and global attention to ‘American cuisine’ and two decades ago didn’t even exist, you know…making $8 cheeseburgers to-go just to make payroll.

But that’s where we’re at. Yet you drive by the local McDonald’s and there are 20 cars lined up for drive-through. It breaks your heart to see that, and to know that by the time all of the independent restaurants go away, it’ll be too late. The customers will say, ‘What a shame.’ The chance to save them is right now.

Old-timers like me can’t pivot I am stuck in what I’m doing. But there are a lot of diverse younger people—so many Black and Latino and Indian chefs who are just starting out—saying, ‘Wait a second, maybe this isn’t the career for me.’ They have the creative energy and the verve and the youthful exuberance that the restaurant industry needs. If we lose them, I don’t see an industry that has anything to offer.

The shell of the restaurant may survive, but the beautiful energy inside may not. If the people are not there, or the people are depressed because they feel like no one cared about them during the pandemic, they’re not going to bring the same passion and energy and joy to it when they come back. It’s just a job—no difference between that and working at a chain restaurant. That, to me, will represent the end of the independent restaurant. Biz ko'ramiz. I desperately hope I’m wrong.”

We’ve been following how the restaurant industry has been coping with the Coronavirus throughout the year. For more reflections from the people on the inside, read our Restaurant Diaries series.


I’m Afraid It’s Too Late to Save Restaurants

Empty tables stand at a covered outdoor area at a cafe in Brooklyn. With coronavirus cases on the rise again in New York, the city is tightening restrictions on restaurants. Photo by Spencer Platt / Getty Images

When Louisville chef Edward Lee was forced to close the doors to his restaurants—610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky, as well as Succotash in Washington. D.C.—due to Coronavirus, he shifted his focus to helping restaurant workers in need. His small nonprofit, The LEE Initiative, launched the Restaurant Workers Relief Program, serving more than a million meals to industry employees across the country who lost their jobs or had a significant reduction in hours due to the pandemic. The nonprofit has also invested more than $800,000 in small sustainable farms among other initiatives. We talked to him about the struggles the industry faces right now, and what it’s like to run a thriving nonprofit as your own businesses falter.

“This is the end of the independent restaurant era, and I don’t know any chef in their right mind who feels hopeful right now. We have meal kits we’re getting tents and heaters. But at the end of the day, I’m on the Titanic, trying to throw out buckets of water to stay afloat. I’m fighting to save my restaurants and chefs and farmers whom we’ve had relationships with for decades. But part of me is very pragmatic. We’re not getting a bailout from the federal government and we’re not getting leadership—state, federal, even local. We’ve been left to our own devices.

The options for restaurants right now are to go further into debt or to close. If we make 80 percent of our income now, that’s a great day. It’s like a Saturday night with all the tables booked. But then there are days when we’ve done 15 percent of our normal revenue. Those are days where it’s actually cheaper for me to keep the lights off and close the doors.

It’s the fluctuations that really hurt us. We rely on patterns and predictability for inventory, for staffing, for everything. Now we don’t have a clue. Some of it is COVID-related some of it is related to the protests and some of it related to consumer fears about eating out at restaurants. Sometimes it’s just a viral article on Facebook that affects consumer confidence. 610 Magnolia has weathered recessions. Revenue-wise, last year was our best year ever. And we were on pace to beat that in 2020. There’s cold comfort in knowing an entire wave of restaurants will have to close.

Chef and restauranteur Edward Lee.

I devote most of my time now to my nonprofit, The LEE Initiative and the Restaurant Workers Relief Program it’s the only thing keeping me focused, hopeful, and proud. It’s very odd to have one sector of my life be incredibly successful: We’ve served over a million meals to date and opened more than 30 relief kitchens around the country. Yet I’m seeing the other sector of my life crumble before my eyes. It’s an emotional roller coaster—like watching one of your children soar while the other dies in your arms. I feel great sometimes. Then I feel guilty about feeling great. It’s hard to navigate.

We’re trying our best to keep everyone hopeful, but at the end of the day, it feels like piling sandbags against the tsunami. For every effort we do, it just doesn’t stand a chance against the economic backdrop of what restaurants are going to face this winter. And what we’re seeing now is people who are basically considered middle class—who’ve worked their whole lives and never been on welfare—are suddenly food insecure. That is a whole new demographic that didn’t exist before. Some are too proud, or too ashamed, to admit that they’re food insecure. These are people I know: bartenders, waiters, dishwashers, line cooks.

Unfortunately for restaurant people, our skill set doesn’t translate well to other industries. We’re hyper-focused on one thing: hospitality. And when the industry crumbles, you have an entire population of people not equipped to do other jobs. I’ve devoted 29 years of my life to this I can’t just go sell neckties or insurance. Yet the people in power don’t see that. They don’t see restaurant workers as a valuable sector of our society. Their attitudes are, ‘Well, they can go find other jobs.’ That’s just not the case.

We’re trying our best to keep everyone hopeful, but at the end of the day, it feels like piling sandbags against the tsunami.

There’s a huge feeling of abandonment. You devote your life to the restaurant business, you pay your taxes, and then you realize there’s no help coming from anywhere. People are suffering through a deep, deep depression. And the last thing you want in the restaurant business is for your restaurant owner, chef, GM, or waiter to be depressed, right? The whole point of the hospitality industry is for you to come to my restaurant and forget about your depression. We’re the ones who supply the entertainment our positive energy is contagious. It makes you feel great to be in a restaurant full of people who execute their jobs with passion and joy.

We’re not professional actors. Everyone’s on the edge of emotional breakdown. It’s heartbreaking to watch dedicated young men and women who’ve honed a craft and made this beautiful thing we call ‘the restaurant renaissance,’ which brought pride and global attention to ‘American cuisine’ and two decades ago didn’t even exist, you know…making $8 cheeseburgers to-go just to make payroll.

But that’s where we’re at. Yet you drive by the local McDonald’s and there are 20 cars lined up for drive-through. It breaks your heart to see that, and to know that by the time all of the independent restaurants go away, it’ll be too late. The customers will say, ‘What a shame.’ The chance to save them is right now.

Old-timers like me can’t pivot I am stuck in what I’m doing. But there are a lot of diverse younger people—so many Black and Latino and Indian chefs who are just starting out—saying, ‘Wait a second, maybe this isn’t the career for me.’ They have the creative energy and the verve and the youthful exuberance that the restaurant industry needs. If we lose them, I don’t see an industry that has anything to offer.

The shell of the restaurant may survive, but the beautiful energy inside may not. If the people are not there, or the people are depressed because they feel like no one cared about them during the pandemic, they’re not going to bring the same passion and energy and joy to it when they come back. It’s just a job—no difference between that and working at a chain restaurant. That, to me, will represent the end of the independent restaurant. Biz ko'ramiz. I desperately hope I’m wrong.”

We’ve been following how the restaurant industry has been coping with the Coronavirus throughout the year. For more reflections from the people on the inside, read our Restaurant Diaries series.


I’m Afraid It’s Too Late to Save Restaurants

Empty tables stand at a covered outdoor area at a cafe in Brooklyn. With coronavirus cases on the rise again in New York, the city is tightening restrictions on restaurants. Photo by Spencer Platt / Getty Images

When Louisville chef Edward Lee was forced to close the doors to his restaurants—610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky, as well as Succotash in Washington. D.C.—due to Coronavirus, he shifted his focus to helping restaurant workers in need. His small nonprofit, The LEE Initiative, launched the Restaurant Workers Relief Program, serving more than a million meals to industry employees across the country who lost their jobs or had a significant reduction in hours due to the pandemic. The nonprofit has also invested more than $800,000 in small sustainable farms among other initiatives. We talked to him about the struggles the industry faces right now, and what it’s like to run a thriving nonprofit as your own businesses falter.

“This is the end of the independent restaurant era, and I don’t know any chef in their right mind who feels hopeful right now. We have meal kits we’re getting tents and heaters. But at the end of the day, I’m on the Titanic, trying to throw out buckets of water to stay afloat. I’m fighting to save my restaurants and chefs and farmers whom we’ve had relationships with for decades. But part of me is very pragmatic. We’re not getting a bailout from the federal government and we’re not getting leadership—state, federal, even local. We’ve been left to our own devices.

The options for restaurants right now are to go further into debt or to close. If we make 80 percent of our income now, that’s a great day. It’s like a Saturday night with all the tables booked. But then there are days when we’ve done 15 percent of our normal revenue. Those are days where it’s actually cheaper for me to keep the lights off and close the doors.

It’s the fluctuations that really hurt us. We rely on patterns and predictability for inventory, for staffing, for everything. Now we don’t have a clue. Some of it is COVID-related some of it is related to the protests and some of it related to consumer fears about eating out at restaurants. Sometimes it’s just a viral article on Facebook that affects consumer confidence. 610 Magnolia has weathered recessions. Revenue-wise, last year was our best year ever. And we were on pace to beat that in 2020. There’s cold comfort in knowing an entire wave of restaurants will have to close.

Chef and restauranteur Edward Lee.

I devote most of my time now to my nonprofit, The LEE Initiative and the Restaurant Workers Relief Program it’s the only thing keeping me focused, hopeful, and proud. It’s very odd to have one sector of my life be incredibly successful: We’ve served over a million meals to date and opened more than 30 relief kitchens around the country. Yet I’m seeing the other sector of my life crumble before my eyes. It’s an emotional roller coaster—like watching one of your children soar while the other dies in your arms. I feel great sometimes. Then I feel guilty about feeling great. It’s hard to navigate.

We’re trying our best to keep everyone hopeful, but at the end of the day, it feels like piling sandbags against the tsunami. For every effort we do, it just doesn’t stand a chance against the economic backdrop of what restaurants are going to face this winter. And what we’re seeing now is people who are basically considered middle class—who’ve worked their whole lives and never been on welfare—are suddenly food insecure. That is a whole new demographic that didn’t exist before. Some are too proud, or too ashamed, to admit that they’re food insecure. These are people I know: bartenders, waiters, dishwashers, line cooks.

Unfortunately for restaurant people, our skill set doesn’t translate well to other industries. We’re hyper-focused on one thing: hospitality. And when the industry crumbles, you have an entire population of people not equipped to do other jobs. I’ve devoted 29 years of my life to this I can’t just go sell neckties or insurance. Yet the people in power don’t see that. They don’t see restaurant workers as a valuable sector of our society. Their attitudes are, ‘Well, they can go find other jobs.’ That’s just not the case.

We’re trying our best to keep everyone hopeful, but at the end of the day, it feels like piling sandbags against the tsunami.

There’s a huge feeling of abandonment. You devote your life to the restaurant business, you pay your taxes, and then you realize there’s no help coming from anywhere. People are suffering through a deep, deep depression. And the last thing you want in the restaurant business is for your restaurant owner, chef, GM, or waiter to be depressed, right? The whole point of the hospitality industry is for you to come to my restaurant and forget about your depression. We’re the ones who supply the entertainment our positive energy is contagious. It makes you feel great to be in a restaurant full of people who execute their jobs with passion and joy.

We’re not professional actors. Everyone’s on the edge of emotional breakdown. It’s heartbreaking to watch dedicated young men and women who’ve honed a craft and made this beautiful thing we call ‘the restaurant renaissance,’ which brought pride and global attention to ‘American cuisine’ and two decades ago didn’t even exist, you know…making $8 cheeseburgers to-go just to make payroll.

But that’s where we’re at. Yet you drive by the local McDonald’s and there are 20 cars lined up for drive-through. It breaks your heart to see that, and to know that by the time all of the independent restaurants go away, it’ll be too late. The customers will say, ‘What a shame.’ The chance to save them is right now.

Old-timers like me can’t pivot I am stuck in what I’m doing. But there are a lot of diverse younger people—so many Black and Latino and Indian chefs who are just starting out—saying, ‘Wait a second, maybe this isn’t the career for me.’ They have the creative energy and the verve and the youthful exuberance that the restaurant industry needs. If we lose them, I don’t see an industry that has anything to offer.

The shell of the restaurant may survive, but the beautiful energy inside may not. If the people are not there, or the people are depressed because they feel like no one cared about them during the pandemic, they’re not going to bring the same passion and energy and joy to it when they come back. It’s just a job—no difference between that and working at a chain restaurant. That, to me, will represent the end of the independent restaurant. Biz ko'ramiz. I desperately hope I’m wrong.”

We’ve been following how the restaurant industry has been coping with the Coronavirus throughout the year. For more reflections from the people on the inside, read our Restaurant Diaries series.


I’m Afraid It’s Too Late to Save Restaurants

Empty tables stand at a covered outdoor area at a cafe in Brooklyn. With coronavirus cases on the rise again in New York, the city is tightening restrictions on restaurants. Photo by Spencer Platt / Getty Images

When Louisville chef Edward Lee was forced to close the doors to his restaurants—610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky, as well as Succotash in Washington. D.C.—due to Coronavirus, he shifted his focus to helping restaurant workers in need. His small nonprofit, The LEE Initiative, launched the Restaurant Workers Relief Program, serving more than a million meals to industry employees across the country who lost their jobs or had a significant reduction in hours due to the pandemic. The nonprofit has also invested more than $800,000 in small sustainable farms among other initiatives. We talked to him about the struggles the industry faces right now, and what it’s like to run a thriving nonprofit as your own businesses falter.

“This is the end of the independent restaurant era, and I don’t know any chef in their right mind who feels hopeful right now. We have meal kits we’re getting tents and heaters. But at the end of the day, I’m on the Titanic, trying to throw out buckets of water to stay afloat. I’m fighting to save my restaurants and chefs and farmers whom we’ve had relationships with for decades. But part of me is very pragmatic. We’re not getting a bailout from the federal government and we’re not getting leadership—state, federal, even local. We’ve been left to our own devices.

The options for restaurants right now are to go further into debt or to close. If we make 80 percent of our income now, that’s a great day. It’s like a Saturday night with all the tables booked. But then there are days when we’ve done 15 percent of our normal revenue. Those are days where it’s actually cheaper for me to keep the lights off and close the doors.

It’s the fluctuations that really hurt us. We rely on patterns and predictability for inventory, for staffing, for everything. Now we don’t have a clue. Some of it is COVID-related some of it is related to the protests and some of it related to consumer fears about eating out at restaurants. Sometimes it’s just a viral article on Facebook that affects consumer confidence. 610 Magnolia has weathered recessions. Revenue-wise, last year was our best year ever. And we were on pace to beat that in 2020. There’s cold comfort in knowing an entire wave of restaurants will have to close.

Chef and restauranteur Edward Lee.

I devote most of my time now to my nonprofit, The LEE Initiative and the Restaurant Workers Relief Program it’s the only thing keeping me focused, hopeful, and proud. It’s very odd to have one sector of my life be incredibly successful: We’ve served over a million meals to date and opened more than 30 relief kitchens around the country. Yet I’m seeing the other sector of my life crumble before my eyes. It’s an emotional roller coaster—like watching one of your children soar while the other dies in your arms. I feel great sometimes. Then I feel guilty about feeling great. It’s hard to navigate.

We’re trying our best to keep everyone hopeful, but at the end of the day, it feels like piling sandbags against the tsunami. For every effort we do, it just doesn’t stand a chance against the economic backdrop of what restaurants are going to face this winter. And what we’re seeing now is people who are basically considered middle class—who’ve worked their whole lives and never been on welfare—are suddenly food insecure. That is a whole new demographic that didn’t exist before. Some are too proud, or too ashamed, to admit that they’re food insecure. These are people I know: bartenders, waiters, dishwashers, line cooks.

Unfortunately for restaurant people, our skill set doesn’t translate well to other industries. We’re hyper-focused on one thing: hospitality. And when the industry crumbles, you have an entire population of people not equipped to do other jobs. I’ve devoted 29 years of my life to this I can’t just go sell neckties or insurance. Yet the people in power don’t see that. They don’t see restaurant workers as a valuable sector of our society. Their attitudes are, ‘Well, they can go find other jobs.’ That’s just not the case.

We’re trying our best to keep everyone hopeful, but at the end of the day, it feels like piling sandbags against the tsunami.

There’s a huge feeling of abandonment. You devote your life to the restaurant business, you pay your taxes, and then you realize there’s no help coming from anywhere. People are suffering through a deep, deep depression. And the last thing you want in the restaurant business is for your restaurant owner, chef, GM, or waiter to be depressed, right? The whole point of the hospitality industry is for you to come to my restaurant and forget about your depression. We’re the ones who supply the entertainment our positive energy is contagious. It makes you feel great to be in a restaurant full of people who execute their jobs with passion and joy.

We’re not professional actors. Everyone’s on the edge of emotional breakdown. It’s heartbreaking to watch dedicated young men and women who’ve honed a craft and made this beautiful thing we call ‘the restaurant renaissance,’ which brought pride and global attention to ‘American cuisine’ and two decades ago didn’t even exist, you know…making $8 cheeseburgers to-go just to make payroll.

But that’s where we’re at. Yet you drive by the local McDonald’s and there are 20 cars lined up for drive-through. It breaks your heart to see that, and to know that by the time all of the independent restaurants go away, it’ll be too late. The customers will say, ‘What a shame.’ The chance to save them is right now.

Old-timers like me can’t pivot I am stuck in what I’m doing. But there are a lot of diverse younger people—so many Black and Latino and Indian chefs who are just starting out—saying, ‘Wait a second, maybe this isn’t the career for me.’ They have the creative energy and the verve and the youthful exuberance that the restaurant industry needs. If we lose them, I don’t see an industry that has anything to offer.

The shell of the restaurant may survive, but the beautiful energy inside may not. If the people are not there, or the people are depressed because they feel like no one cared about them during the pandemic, they’re not going to bring the same passion and energy and joy to it when they come back. It’s just a job—no difference between that and working at a chain restaurant. That, to me, will represent the end of the independent restaurant. Biz ko'ramiz. I desperately hope I’m wrong.”

We’ve been following how the restaurant industry has been coping with the Coronavirus throughout the year. For more reflections from the people on the inside, read our Restaurant Diaries series.


I’m Afraid It’s Too Late to Save Restaurants

Empty tables stand at a covered outdoor area at a cafe in Brooklyn. With coronavirus cases on the rise again in New York, the city is tightening restrictions on restaurants. Photo by Spencer Platt / Getty Images

When Louisville chef Edward Lee was forced to close the doors to his restaurants—610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky, as well as Succotash in Washington. D.C.—due to Coronavirus, he shifted his focus to helping restaurant workers in need. His small nonprofit, The LEE Initiative, launched the Restaurant Workers Relief Program, serving more than a million meals to industry employees across the country who lost their jobs or had a significant reduction in hours due to the pandemic. The nonprofit has also invested more than $800,000 in small sustainable farms among other initiatives. We talked to him about the struggles the industry faces right now, and what it’s like to run a thriving nonprofit as your own businesses falter.

“This is the end of the independent restaurant era, and I don’t know any chef in their right mind who feels hopeful right now. We have meal kits we’re getting tents and heaters. But at the end of the day, I’m on the Titanic, trying to throw out buckets of water to stay afloat. I’m fighting to save my restaurants and chefs and farmers whom we’ve had relationships with for decades. But part of me is very pragmatic. We’re not getting a bailout from the federal government and we’re not getting leadership—state, federal, even local. We’ve been left to our own devices.

The options for restaurants right now are to go further into debt or to close. If we make 80 percent of our income now, that’s a great day. It’s like a Saturday night with all the tables booked. But then there are days when we’ve done 15 percent of our normal revenue. Those are days where it’s actually cheaper for me to keep the lights off and close the doors.

It’s the fluctuations that really hurt us. We rely on patterns and predictability for inventory, for staffing, for everything. Now we don’t have a clue. Some of it is COVID-related some of it is related to the protests and some of it related to consumer fears about eating out at restaurants. Sometimes it’s just a viral article on Facebook that affects consumer confidence. 610 Magnolia has weathered recessions. Revenue-wise, last year was our best year ever. And we were on pace to beat that in 2020. There’s cold comfort in knowing an entire wave of restaurants will have to close.

Chef and restauranteur Edward Lee.

I devote most of my time now to my nonprofit, The LEE Initiative and the Restaurant Workers Relief Program it’s the only thing keeping me focused, hopeful, and proud. It’s very odd to have one sector of my life be incredibly successful: We’ve served over a million meals to date and opened more than 30 relief kitchens around the country. Yet I’m seeing the other sector of my life crumble before my eyes. It’s an emotional roller coaster—like watching one of your children soar while the other dies in your arms. I feel great sometimes. Then I feel guilty about feeling great. It’s hard to navigate.

We’re trying our best to keep everyone hopeful, but at the end of the day, it feels like piling sandbags against the tsunami. For every effort we do, it just doesn’t stand a chance against the economic backdrop of what restaurants are going to face this winter. And what we’re seeing now is people who are basically considered middle class—who’ve worked their whole lives and never been on welfare—are suddenly food insecure. That is a whole new demographic that didn’t exist before. Some are too proud, or too ashamed, to admit that they’re food insecure. These are people I know: bartenders, waiters, dishwashers, line cooks.

Unfortunately for restaurant people, our skill set doesn’t translate well to other industries. We’re hyper-focused on one thing: hospitality. And when the industry crumbles, you have an entire population of people not equipped to do other jobs. I’ve devoted 29 years of my life to this I can’t just go sell neckties or insurance. Yet the people in power don’t see that. They don’t see restaurant workers as a valuable sector of our society. Their attitudes are, ‘Well, they can go find other jobs.’ That’s just not the case.

We’re trying our best to keep everyone hopeful, but at the end of the day, it feels like piling sandbags against the tsunami.

There’s a huge feeling of abandonment. You devote your life to the restaurant business, you pay your taxes, and then you realize there’s no help coming from anywhere. People are suffering through a deep, deep depression. And the last thing you want in the restaurant business is for your restaurant owner, chef, GM, or waiter to be depressed, right? The whole point of the hospitality industry is for you to come to my restaurant and forget about your depression. We’re the ones who supply the entertainment our positive energy is contagious. It makes you feel great to be in a restaurant full of people who execute their jobs with passion and joy.

We’re not professional actors. Everyone’s on the edge of emotional breakdown. It’s heartbreaking to watch dedicated young men and women who’ve honed a craft and made this beautiful thing we call ‘the restaurant renaissance,’ which brought pride and global attention to ‘American cuisine’ and two decades ago didn’t even exist, you know…making $8 cheeseburgers to-go just to make payroll.

But that’s where we’re at. Yet you drive by the local McDonald’s and there are 20 cars lined up for drive-through. It breaks your heart to see that, and to know that by the time all of the independent restaurants go away, it’ll be too late. The customers will say, ‘What a shame.’ The chance to save them is right now.

Old-timers like me can’t pivot I am stuck in what I’m doing. But there are a lot of diverse younger people—so many Black and Latino and Indian chefs who are just starting out—saying, ‘Wait a second, maybe this isn’t the career for me.’ They have the creative energy and the verve and the youthful exuberance that the restaurant industry needs. If we lose them, I don’t see an industry that has anything to offer.

The shell of the restaurant may survive, but the beautiful energy inside may not. If the people are not there, or the people are depressed because they feel like no one cared about them during the pandemic, they’re not going to bring the same passion and energy and joy to it when they come back. It’s just a job—no difference between that and working at a chain restaurant. That, to me, will represent the end of the independent restaurant. Biz ko'ramiz. I desperately hope I’m wrong.”

We’ve been following how the restaurant industry has been coping with the Coronavirus throughout the year. For more reflections from the people on the inside, read our Restaurant Diaries series.


I’m Afraid It’s Too Late to Save Restaurants

Empty tables stand at a covered outdoor area at a cafe in Brooklyn. With coronavirus cases on the rise again in New York, the city is tightening restrictions on restaurants. Photo by Spencer Platt / Getty Images

When Louisville chef Edward Lee was forced to close the doors to his restaurants—610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky, as well as Succotash in Washington. D.C.—due to Coronavirus, he shifted his focus to helping restaurant workers in need. His small nonprofit, The LEE Initiative, launched the Restaurant Workers Relief Program, serving more than a million meals to industry employees across the country who lost their jobs or had a significant reduction in hours due to the pandemic. The nonprofit has also invested more than $800,000 in small sustainable farms among other initiatives. We talked to him about the struggles the industry faces right now, and what it’s like to run a thriving nonprofit as your own businesses falter.

“This is the end of the independent restaurant era, and I don’t know any chef in their right mind who feels hopeful right now. We have meal kits we’re getting tents and heaters. But at the end of the day, I’m on the Titanic, trying to throw out buckets of water to stay afloat. I’m fighting to save my restaurants and chefs and farmers whom we’ve had relationships with for decades. But part of me is very pragmatic. We’re not getting a bailout from the federal government and we’re not getting leadership—state, federal, even local. We’ve been left to our own devices.

The options for restaurants right now are to go further into debt or to close. If we make 80 percent of our income now, that’s a great day. It’s like a Saturday night with all the tables booked. But then there are days when we’ve done 15 percent of our normal revenue. Those are days where it’s actually cheaper for me to keep the lights off and close the doors.

It’s the fluctuations that really hurt us. We rely on patterns and predictability for inventory, for staffing, for everything. Now we don’t have a clue. Some of it is COVID-related some of it is related to the protests and some of it related to consumer fears about eating out at restaurants. Sometimes it’s just a viral article on Facebook that affects consumer confidence. 610 Magnolia has weathered recessions. Revenue-wise, last year was our best year ever. And we were on pace to beat that in 2020. There’s cold comfort in knowing an entire wave of restaurants will have to close.

Chef and restauranteur Edward Lee.

I devote most of my time now to my nonprofit, The LEE Initiative and the Restaurant Workers Relief Program it’s the only thing keeping me focused, hopeful, and proud. It’s very odd to have one sector of my life be incredibly successful: We’ve served over a million meals to date and opened more than 30 relief kitchens around the country. Yet I’m seeing the other sector of my life crumble before my eyes. It’s an emotional roller coaster—like watching one of your children soar while the other dies in your arms. I feel great sometimes. Then I feel guilty about feeling great. It’s hard to navigate.

We’re trying our best to keep everyone hopeful, but at the end of the day, it feels like piling sandbags against the tsunami. For every effort we do, it just doesn’t stand a chance against the economic backdrop of what restaurants are going to face this winter. And what we’re seeing now is people who are basically considered middle class—who’ve worked their whole lives and never been on welfare—are suddenly food insecure. That is a whole new demographic that didn’t exist before. Some are too proud, or too ashamed, to admit that they’re food insecure. These are people I know: bartenders, waiters, dishwashers, line cooks.

Unfortunately for restaurant people, our skill set doesn’t translate well to other industries. We’re hyper-focused on one thing: hospitality. And when the industry crumbles, you have an entire population of people not equipped to do other jobs. I’ve devoted 29 years of my life to this I can’t just go sell neckties or insurance. Yet the people in power don’t see that. They don’t see restaurant workers as a valuable sector of our society. Their attitudes are, ‘Well, they can go find other jobs.’ That’s just not the case.

Biz hammamiz umidvor bo'lish uchun qo'limizdan kelganicha harakat qilyapmiz, lekin kun oxirida tsunamiga qarshi qum yostiqlarini yig'ishdek tuyuladi.

Katta tashlanish hissi bor. Siz o'z hayotingizni restoran biznesiga bag'ishlaysiz, soliqlarni to'laysiz, keyin hech qaerdan yordam kelmasligini tushunasiz. Odamlar chuqur tushkunlikdan aziyat chekmoqda. Va restoran biznesida siz xohlagan oxirgi narsa - restoran egasi, oshpaz, GM yoki ofitsiant tushkunlikka tushishi, to'g'rimi? Mehmondo'stlik sanoatining asosiy maqsadi shundaki, siz mening restoranimga kelib, tushkunligingizni unutasiz. Biz ijobiy energiyamiz yuqumli bo'lgan o'yin -kulgilarni ta'minlaydiganlarmiz. O'z ishini ishtiyoq va quvonch bilan bajaradigan odamlar bilan to'la restoranda bo'lish sizni ajoyib his qiladi.

Biz professional aktyor emasmiz. Hamma hissiy buzilish yoqasida. "Amerika oshxonasi" ga mag'rurlik va butun dunyo e'tiborini jalb qilgan, "hunarmandchilik ustasi" deb nomlangan va "restoranni qayta tiklanish" deb atagan bu go'zal narsani bag'ishlagan yosh yigit -qizlarni tomosha qilish yurakni xafa qiladi. bilaman ... faqat ish haqini to'lash uchun 8 dollar cheeseburger qilish.

Ammo bu biz turgan joy. Shunday bo'lsa-da, siz mahalliy McDonald's bilan borasiz va 20 ta mashina o'tish uchun navbatda turadi. Buni ko'rib yuragingiz xafa bo'ladi va hamma mustaqil restoranlar ketguncha kech bo'ladi. Mijozlar: "Bu qanday achinarli", deyishadi. Hozir ularni qutqarish imkoniyati.

Menga o'xshagan keksa odamlar, men qilayotgan ishimga berilib keta olmayman. Ammo har xil yosh odamlar bor - yangi boshlayotgan qora va latino va hind oshpazlari: "Bir daqiqa kutib turing, ehtimol bu men uchun martaba emas", deyishadi. Ularda ijodiy kuch va kuch bor. va restoran sanoati uchun zarur bo'lgan yoshlik. Agar biz ularni yo'qotib qo'ysak, men taklif qiladigan hech narsaga ega bo'lmagan sohani ko'rmayapman.

Restoran qobig'i omon qolishi mumkin, lekin ichidagi go'zal energiya bo'lmasligi mumkin. Agar odamlar yo'q bo'lsa yoki odamlar tushkunlikka tushib qolishsa, chunki ular pandemiya paytida hech kim ularga g'amxo'rlik qilmasligini his qilsalar, ular qaytib kelganlarida ham xuddi shunday ehtiros va kuch va quvonchni keltirmaydilar. Bu shunchaki ish - bu tarmoqli restoranda ishlashdan farqi yo'q. Bu men uchun mustaqil restoranning tugashini anglatadi. Biz ko'ramiz. Men adashganimdan umid qilaman ".

Biz restoran sanoati yil davomida koronavirus bilan qanday kurashganini kuzatdik. Odamlarning ichki ko'rinishi haqida ko'proq fikr yuritish uchun bizni o'qing Restoran kundaliklari seriyasi.


Videoni tomosha qiling: MS Wordda ishlash 2-qism (Oktyabr 2021).