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Hi Everyone-

We are excited to be returning to our regularly scheduled programming next week!

On Thursday, August 20th we are looking forward to our next installment of GGRA Restaurants Rising, Voices of Our Industry: National Stories. Our panelists will be bringing insights from across the country representing San Francisco, Las Vegas, New York City, Philadelphia and Wilmington, Delaware.  

As we continue to navigate the changes in our industry in SF and beyond, we want to continue to provide you and your teams with the tools you need. Linked here is our previous mental health resources email for reference. Please note that we are also planning to hold another webinar in the upcoming weeks around this topic. Stay tuned for details, but, in the meantime, please do not hesitate to reach out with questions or for support.

You can reach out to us directly at ggra@ggra.org, or on our GGRA Members Facebook Group.

Enjoy the beautiful weekend!

All the best,

Stacy Jed
GGRA Board President

 
With local, state, and federal policies impacting restaurants across the country, how is the hospitality industry participating in the process? Join us for a conversation with chefs and restaurateurs from key cities as we discuss the current climate and its impact on our businesses. 

On Thursday, August 20th at 2:30pm PT, join us for GGRA Restaurants Rising’s, Voices of our Industry: National Stories. Panelists include Elizabeth Blau, Founder and CEO of Blau + Associates, Amanda Cohen, Chef and Owner of Dirt Candy, David Nayfield, Executive Chef and Co-owner of Che Fico and Che Fico Alimentari, and Tyler Akin, Chef-Partner of Le Cavalier at the Green Room and Chef-Owner of Stock and Res Ipsa Cafe. 
REGISTER HERE
If you missed any of the past webinars, you can view them here:

May 7: Pivoting Stories: Creative Solutions in the Restaurant Space
May 14: Pivoting Stories: Innovation in Fast-Casual Concepts
May 21: Mental Health Resources for You and Your Employees
May 28: Shifting Your Models – Redesigning Your Restaurant Spaces For Success
June 11: Beyond the Plate: How Bay Area Bars are Navigating Crisis
June 18: Reopening Operations and Strategies in a Socially-Distanced World: Part 1
June 25: Reopening Operations and Strategies in a Socially-Distanced World: Part 2: Finance & HR
July 9: Reopening Stories: The Bay Area's Restaurants Re-emerge
July 16: Reopening Stories: Restaurants Re-emerge Across the Nation
July 23: Stories of Endurance: Takeout, Delivery and Beyond
July 30: Stories of Endurance: The Great Outdoors and Beyond
August 6: State of the Industry: The New Restaurant Media Landscape
GGRA Restaurants Rising | Tyler Akin


 
What inspired you to get into this business?
I was surrounded by food growing up. My grandmother was an amazing cook; my mom also. My sister had us tuned into Food Network from its very start--the Essence of Emeril, Molto Mario, Grillin & Chillin. By age 23, I was disillusioned with the idea that I'd spend a career behind a desk as a lawyer and I wanted honest, physical work with some adrenaline in the mix and constant social interaction. I was watching Bourdain and Pepin and cooking a lot on my own. So I dropped out of law school and started the slow climb to being a chef. 

Given the current climate of the SF and global restaurant scene, what changes have you had to make to your business model?
We are doing so much more with so much less. At Stock Fishtown and Stock Rittenhouse (Philadelphia, PA):

1) Reduced days and hours of operation--in order to make PPP stretch and, hopefully, survive

2) Commissary approach--we are running production for two locations of a concept out of one kitchen, then transporting product daily. There is a shared staff element so the scheduling picture is different, and new systems for ordering and managing inventories

3) Ghost kitchen--we are running a seafood-centric New England-style seafood shack during concurrent hours and off the same line as a Southeast Asian casual concept

4) Safety protocols and managing information intake

5) Setting up a new website and online ordering functionality

6) Using the dining room as a storage area to accommodate the large amount of extra take-out packaging materials

At Le Cavalier (Hotel DuPont in Wilmington, DE) we're seeking variance for additional outdoor seating. We're also partnering with GrubHub, which we very much had not planned to do. In addition, we're changing design and decor for safety, i.e. no porous surfaces at touch points and guest tables. We've added a QR code menu option and are using roll-ups instead of place settings. 

What is a key takeaway you’ve learned from the COVID19 crisis that you would like to share with the restaurant/bar community?
We, as independent restaurants who may survive, need to organize ourselves to ensure a more sustainable future. This has not been working for some time now, and we finally had a moment to slow down and consider how we are represented and what our super-structures are as an industry. We should not miss this opportunity to make things better on the other side of the pandemic.

What do you wish all of your customers knew?
I wish they knew how close we are to bankruptcy. 

Place you would most like to eat when this is "over"?
Dirt Candy, Nightbird, Olmsted, and Lula Cafe.
SF Mask Protocol for Diners


Educating the public on San Francisco’s mask protocol for outdoor dining helps to protect both restaurant staff and guests while lessening the spread of COVID19. We encourage you to display the poster in your window and print the postcards to leave at individual tables so guests can scan the QR Code to view the poster while seated. Color and black and white copies are available to download below as both PDF or JPG here:
 
 
 
 
 
We hope you will continue to join us in sharing your safe-dining photos using the hashtag #ShowUsYourMaskSF in our efforts to educate consumers on the proper protocols. Please also tag @ggrasf, @eatdrinksf and @onlyinsf so that we can reshare. 
Black Lives Matter
 
Bay Area Hospitality for Black Lives (BAHBL) is a local coalition calling for the hospitality industry to actively practice anti-racism in the industry. Keep up-to-date with them here.

The Bay Area is fortunate to have many incredible Black-owned restaurants and pop-ups. Find a directory compiled by San Francisco Chronicle restaurant critic Soleil Ho here. You can also find a list of San Francisco specific restaurants broken down by neighborhood on our consumer-facing page, Eat Drink SF.

Resources compiled by the Independent Restaurant Coalition that we’ve found to be helpful in our efforts to continue to educate ourselves and support the cause:

Anti Racism Resources: bit.ly/ANTIRACISMRESOURCES
Momentum Alliance: https://www.momentumalliance.org @getyourmomentum
Black Lives Matter: https://blacklivesmatter.com @blacklivesmatter
Showing up for Racial Justice: https://www.showingupforracialjustice.org @showingupforracialjustice
Color of Change: https://colorofchange.org @colorofchange
Rachel Cargle: @thegreatunlearn
Free GGRA membership through September 30th.

To join, send an email our way at ggra@ggra.org and we will can set you up!
GGRA Social Media Kit
 
Help spread the word on all of the great advocacy work the GGRA is doing using our new Members Social Media Kit!
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Golden Gate Restaurant Association · 4104 24th Street · PMB 402 · San Francisco, CA 94114 · USA