Five Providence Restaurateurs Discuss Life During COVID-19
With Rhode Island’s restaurant industry facing unprecedented challenges due to the coronavirus and subsequent mandated closings and restructuring, Edible Rhody recently spoke with five Providence restaurant owners to find out how they are faring. Here are their reflections on living, working and surviving in the current crisis. See the resources section at the end to learn more about what you can do to support struggling local restaurateurs and their staff, plus information for hospitality workers seeking assistance.
Chez Pascal
“We cannot honestly think beyond today; every day is the last day,” said Kristin Gennuso, who owns Chez Pascal and Wurst Kitchen with her husband and business partner, Matthew “Matt” Gennuso. “We would have been done completely last week if it wasn’t for our to-go menu.”
Although the to-go menu has been extraordinarily well received, with both old and new customers placing orders, Kristin said, “[Business] loans still will have to be paid—we need to put a pause on all of our bills … we need a long time to pay our bills.” Without more legal and accounting knowledge, she is reluctant to launch a GoFundMe donations campaign and worries that gift cards can be a liability.
The Rhode Island Hospitality Association, which just launched an industry fundraising campaign, and colleagues have been enormously helpful. “We would be … a puddle of tears if it wasn’t for the [Association]. Our friends in the industry, we talk and talk and talk, supporting one another,” said Kristin. “We are all united; there’s not one [restaurant] business that is going to come out of this unscathed.”
Offering free meals to their laid-off employees, the couple gain emotional strength from their customers. “If love, kindness and support were currency, we would be set for life,” she said. “The only way through this is by keeping a focused and clear head, pointing in the right direction.”
Reflecting on discussions with Matt and others, Kristin said, “We don’t see restaurants being the same [post-virus]. Unless everyone turns to fast-casual, then it might be sustainable. Overhead is getting worse and prices aren’t anywhere near what they should be. Nothing will ever be the same; we have to collectively be honest about where the [restaurant] business is going.”
New Rivers
New Rivers’ Chef/co-owner Beau Vestal is busy feeding his 15 laid-off employees and juggling child care duty with his wife, Elizabeth, for their three young children. “We’re trying to be creative; it’s important for us that the meals we’re making are somewhat healthy,” says Beau. “We have tons of dried beans, rice and grains … we’ll feed people as long as it lasts. Even if we have to go to the supermarket and get chicken legs to roast, and it costs me some out-of-pocket money, it’s one of the things we’ve got to do.”
“The New Rivers staff has been so appreciative; they understand it’s our way of working for them,” he adds. Shortly after the shutdown, staff congregated at the bar to eat; now they must keep their distance, and no one can enter the restaurant. “We’ve gotten some good response from our GoFundMe campaign. Those funds will be split up equally [to our employees]. We’re waiting for this to pass,” said Beau.
While scores of customers have called to offer help, Beau said, “It’s never my style to ask for anything; I’m too stubborn.” Nevertheless, gift card purchases do provide immediate, essential cash flow. “Our bills won’t go away and gift cards will let us chip away at them. The last thing people want to come back to is a mountain of insurmountable debt.”
The 30-year-old restaurant’s loyal customer base will return post-virus, Beau believes. He wonders: What will the “new normal” look like for small dining rooms and chef-owned restaurants? “The big scary thing is that no one really knows,” he admitted. “I’m somewhat of a control freak and the biggest challenge in some ways is the lack of control, and lack of knowing what the future holds.” In the meantime, Beau and Elizabeth are busy putting together a Sunday food pickup program for online ordering of prepared foods. Stay tuned!
Bacaro
Seven to eight of Bacaro Restaurant’s 55-person team are working on long-term projects at Bacaro; the balance have been laid off. Owned by Chef Brian Kingsford and Jen Matta, the restaurant bought an extra freezer to store stocks and other perishable foods for employees in need. Brian and Jen have been working to open a second restaurant, called OTRA, that will focus on Spain-centric and Iberian Peninsula foods. At this point opening day for the South Main eatery is unknown, says Brian, as Providence’s permitting and licensing offices are currently closed.
“Restaurateurs must be proactive and figure out what we can do,” says Brian, such as seeking a three-month rent reprieve spread over the term of the lease; paying attention to cash forecasting and government stimulus offerings, considering Small Business Administration loans. “I don’t feel comfortable asking customers for donations but Bacaro gift cards are another thing.”
Crediting Gov. Gina Raimondo for effectively managing an extremely tough job, Brian is relying on faith. “We’re all in in this together; we’re all basically shut down in this tough time. We all take solace in each other’s sorrow.”
Of post-virus life, Brian said, “Everyone will be starting from a blank slate … we don’t know which staff will be coming back. I think we’ll have a boom; if we can get to the other side of this and open up our doors, money will be coming in.”
Like other chef/owners we’ve interviewed, Brian is helping his employees file for unemployment assistance. Stay in regular contact with your laid-off employees, he advised: “They’re going through a tough time.”
Gracie’s and Ellie’s
“It’s hard for our teams and our industry to sit back and not do … we are doers,” said Ellen Slattery, proprietor of Gracie’s Ventures (for Gracie’s and Ellie’s), who had to lay off her 70+ employees. While praying that the state and federal governments recognize the value of small businesses such as hers, Ellen launched a fundraising campaign: Gracie’s & Ellie’s Rise for Relief, Wish It, Dream It, Do It, so that donated money can go to her employees’ immediate needs. “Our goal is $20,000 and as of March 29, 2020, we are halfway there.”
As for food inventory, Ellen and her teams tried to preserve as much as possible; other foodstuffs went to employees and, during the last two weeks, they’ve assisted the City Meal Site at All Saints’ Memorial, at 674 Westminster St.
“The community has been so incredibly supportive to us. We have received the most thoughtful messages and notes from guests. It has truly been heartfelt and keeps us doing in a positive way,” Ellen wrote in an email. “The community is why we do what we do.”
As for the future, Ellen declined to predict what will happen to her businesses. “It’s hard to judge … I am pushing on like we will get through this on the other side and we will get the support our industry needs. We have a lot of weddings, events and celebrations to prepare for.”
Nicks on Broadway
Derek Wagner’s second restaurant, Nicks on Westminster, is permanently and immediately closing, due to the corona virus’ devastating impact. Derek, who also owns Nicks on Broadway, said, “We had to make the difficult decision to permanently close Westminster, because of the economic impact … unless some magic happens.” Of his 50-some laid-off employees, 34 of them worked at Nicks on Westminster.
“I always think about our community first,” said a deeply-concerned Derek. He’s currently open at Nicks on Broadway for take out. In addition to free meals for staff, he also offers free meals to local school kids and deeply discounted meals to hospitality, restaurant and medical personnel.
Crediting U.S. Rep. James Langevin for his responsiveness and Gov. Raimondo for her decisions protecting Rhode Islanders’ health and safety, Derek believes more economic help is needed.
“This virus hit a pause on the economy; business owners need a pause on the back end of the economy,” he said, such as reprieves on taxes, mortgages, rents, insurance premiums, etc. Now in near-daily contact with other local culinary folks, Derek said, “We’re looking for … liquid financial relief and some confirmation that there’ll be some breathing room on some debt that is owed,” he explained. “We need cash flow to pay the bills.”
Reporting an approximate weekly net income of $1,100, Derek is the sole breadwinner for his family of four. Worried for his family, laid-off workers, and suppliers, and grateful for widespread customer support, he reluctantly launched the Nicks GoFundMe campaign. “I have a responsibility to my family, my staff and my community to try whatever I can to keep us going … and hopefully have a restaurant and jobs for Nicks on Broadway employees.”
RESOURCES:
Restaurants mentioned in this article:
Bacaro
No current food service to the public.
Gift certificate purchases are greatly appreciated.
262 S. Water St., Providence. 401.751.3700; BacaroRestaurant.net
Chez Pascal and The Wurst Kitchen
Limited to-go menu. Pre-order and pre-pay for window pickup only. Call or visit website to order online.
Pick up M–Sa, 4:30–7 pm.
960 Hope St., Providence. 401.421.4422; Chez-Pascal.com
Gracie’s & Ellie’s
No current food service to the public.
Gracie’s and Ellie’s Staff Relief Fund donations are greatly appreciated.
194 Westminster St., Providence. 401.272.7811; GraciesProv.com
225 Weybosset St., Providence. 401.563.3333; ElliesProv.com
New Rivers
Opening soon for Sunday night prepared food pickup.
GoFundMe campaign for New Rivers Staff donations are greatly appreciated as are gift card purchases. Follow @NewRiversBeau on Instagram for updates.
7 Steeple St., Providence. 401.751.0350; NewRiversRestaurant.com
Nicks on Broadway
Phone orders for takeaway via curbside pickup and limited delivery.
Free meals for children, grades K–12; deeply discounted meals for restaurant/bar/hospitality and medical personnel.
Pick up W–F, 10 am–5 pm.
GoFundMe campaign for Nicks on Broadway donations are greatly appreciated.
Follow @NicksOnBroadway on Instagram for updates.
500 Broadway, Providence. 401.421.0286 or 401.421.0287. NicksOnBroadway.com
- Search GoFundMe for your favorite local restaurants and please give what you can!
(While we would like to provide a complete list of Rhode Island restaurant relief funds, the information is changing hourly and therefore cannot be maintained accurately.)
Please support these general funds for Rhode Island hospitality workers:
- Give to the RI Hospitality Employee Relief Fund. Rhode Island–based hospitality workers who have recently been laid off due to the COVID-19 crisis are eligible to receive up to $250 in financial assistance to help cover basic financial needs such as food, shelter, utilities, insurance and more.
- COVID-19 Rhode Island Hospitality Relief Fund is a local fund started by bartender Leishla Maldonado to help provide relief assistance for local hospitality workers.
Helpful information for Rhode Island hospitality workers:
- The Rhode Island Hospitality Association is also offering restaurant owners a complimentary membership through June 30. Free membership will provide local restaurant owners access to email alerts, text alerts and other important information related to the COVID-19 crisis.
- Visit the Rhode Island Hospitality Association’s COVID-19 information page for updates and pertinent information relating to hospitality businesses.
- Visit the Center for Women & Enterprise for their very helpful information on funding and resources for Small Business during COVID-19
- Visit the Small Business Administration for important updates and information.
- Visit the Rhode Island Department of Health for important updates and information.
