-1
archive,category,category-news,category-62,stockholm-core-2.2.8,select-theme-ver-8.7,ajax_fade,page_not_loaded,,qode_menu_,wpb-js-composer js-comp-ver-6.6.0,vc_responsive

News

Meet the Makers: Covering Seating One Stitch at a Time

We are thrilled to bring you another installment of one of our favorite features from Old Dominion Furniture Co.: Meet the Makers!

Meet the Makers: RodneyToday, we are meeting Rodney, who heads up the Upholstery Department at Old Dominion Furniture Co.. To him, upholstery is an art form: “It is just like making a picture. You have to connect seams and patterns to create a flow between each part of the booth and all booths in a series. No two pieces are the same!”

And Rodney would know. He began working for Old Dominion Furniture Co. seven years ago as a laborer and now leads the team that installs fabric, vinyl and leather on all seating. Though his background was in the wood industry, upholstery has become his passion. He calls himself a “dedicated perfectionist” and loves structure, so his job overseeing all upholstery department details suits him well.

The close-knit relationship among the department are an added bonus.

“It feels like family here,” Rodney says. “We work as a team, and every day is an opportunity for us to learn something new.”

 

So what does the upholstery team do? The upholstery team at Old Dominion Furniture is hands-on and responsible for figuring out yardage, fabricating custom patterns, building the underlying structure of all seats and backs, as well as meticulously sewing each covering. Additionally, they expertly craft and apply finishing details like upholstered buttons, welt cord and nailhead trim. Rodney in action

Finally, they ensure that each piece is steamed, wrinkle-free and looking flawless before leaving the floor!

For us it is so wonderful to learn more about who is behind the beautiful furniture from Old Dominion Furniture Co., so stay tuned as we share more “Meet the Makers” in the future.

 

 

Serving Coffee and Breakfast During COVID-19

Serving coffee and breakfast during COVID-19Great coffee and a satisfying breakfast are among the most cherished amenities hotels offer. Serving coffee and breakfast during COVID-19 may look different now that many hotel operators have been forced to rethink the way they serve guests?

But, there is one thing that hoteliers agree on: Coffee and breakfast must stay. We just have to find a way to serve them differently now. In the article below originally published by our factory partners, Hamilton Beach Commercial, we’ll take a closer look at how hotels are adapting to this new reality.

Low-Touch In-Room Coffee Solutions 

In this new era for hospitality, the guestroom is a sanitized sanctuary. Hotel chains are instituting new ways to reassure guests that every frequently touched surface has been cleaned and is safe to touch. But what about making coffee?

There’s no way to make in-room coffee without touching something. But Hamilton Beach Commercial have designed the pod coffeemakers for guestrooms to minimize touch and maximize flavor. The secret is the recyclable brew basket that holds soft pods, both of which come individually wrapped. A guest would only need to touch the coffeemaker twice – once to add fresh water, and once to press the brew button.

Best of all, our pod coffeemakers brew outstanding in-room coffee. We designed the brew basket/pod holder to maximize coffee extraction, resulting in a stronger brew, even when using less coffee. (Here’s the science.) It’s also reusable and recyclable, pleasing green-minded guests.

 

Low-Touch Hotel Breakfast Strategies 

Some guest are accustomed to enjoying a hearty morning meal, so we can’t take that away from them. “They still want their breakfast, and you’ve got to be able to provide the breakfast,” Anthony Melchiorri, a hospitality consultant and host of “Hotel Impossible” on the Travel Channel, told The Washington Post.

But take heart: You don’t have to figure it out all at once. Many hotel chains are offering grab-and-go options temporarily while they devise safer ways to serve full breakfasts. Possibilities include extending breakfast hours, staggering seatings and requiring reservations. Some brands are offering loyalty members extra points in lieu of breakfast, or credits to use at an on-site restaurant.

Hotels that have kept a buffet setup seem to be limiting the selection to packaged items and fruit: oranges, bananas, instant oatmeal, baked goods, etc., observes One Mile at a Time. Self-serve coffee and juice remain.

What of iconic offerings like the make-your-own waffles at Hampton Inn? The brand is “exploring ways to gradually bring back the made-to-order breakfast, although it may be with an attendant versus DIY, to make sure we can maintain consistent standards of cleanliness,” said Phil Cordell, parent company Hilton’s global head of new brand development.

What to do now?

Now is the time for you to take stock of your foodservice equipment and determine, how you can use it in a safe an effective manner to serve breakfast. Key pieces include:

  • No-touch coffee urns: All of Hamilton Beach Commercial’s coffee urns feature touchless dispensing. A guest or server only has to press a cup against the dispenser. These urns are easy to sanitize, inside and out, and both the stainless steel and aluminum finishes present a polished appearance.
  • Commercial rice cookers: Available in three sizes, our commercial rice cookers cook staples like oatmeal, grits and porridge to perfection. Food can be held at the correct temperature for up to four hours.
  • Chamber vacuum sealers and immersion circulators: Sous vide cooking isn’t just for catering and fine dining. It’s the perfect way to prepare French toast, scrambled eggs, poached eggs, cured salmon and even bacon (really!). This style of preparation is well suited to room service and long serving windows, because food can be held at a safe, serving-ready temperature for several hours. Learn more about the PrimaVacTM line of vacuum sealers and the AcuVideTM 1000 Immersion Circulator.

 

Take heart: Hoteliers worldwide are facing the same challenges right now. We’re all in this together! Equipment Solutions and Hamilton Beach Commercial will continue supporting you with tips and strategies for surviving and thriving.

Top 3 Products for Facility Safety this Winter

The holidays and winter season is quickly approaching and we are always thinking about safety – from COVID-19, to cold & flu, to slip & fall prevention. That is why we are so thrilled that our factory partner NYCO offers the 3 products highlighted below to keep your facility safe and protected – especially during the cold season!

Trax Buster Ice Melt Film Dissolver

3 Products for Facility Safety

Trax-Buster is your go-to ice melt film dissolver to keep floors protected from caustic ice melt that gets tracked into your facility. Trax-Buster is in high demand, so now is a great time to stock up, before the winter brings in slush and snow.

Trax Buster has the following benefits:

  • neutralizes harmful ice melt residue
  • prolongs the life/beauty of hard floors and carpets
  • neutralizes salt residue on wood, concrete, metal and hydraulic lines

 

Sani-Spritz Spray – Effective in JUST 3 MINUTES!

3 Products for Facility Safety The Sani Spritz RTU kills the virus that causes COVID-19 in just three minutes! Additionally, the Influenza A virus that causes the flu, succumbs to this spray in just one minute! Shorter kill time means faster cleaning when performing disinfecting procedures. So, keep your facility and the people in it safe this winter with the Sani Spritz Spray RTU.

Sani-Spritz Spray is also approved for use on hard surfaces against emerging viral pathogens

 

 

 

Alco-Gel Plus Hand Sanitizer

3 Products for Facility Safety

Alco-Gel Plus Hand Sanitizer is able to kill 99.99% of common illness-causing germs. It is sold in 4×1 cases with 2 convenient hand pumps. You can conveniently place the Alco-Gel Plus anywhere in your facility with the hands-free automatic dispenser and dispenser stand. If you prefer, you can simply place it on the free-standing gallon dispenser stand. Alco-Gel Plus contains 75% Isopropyl Alcohol, as recommended by the FDA.

 

 

 

 

 

 

If you have any questions on these top 3 products for facility safety, please let us know!

How to Make the Most of a Ghost Kitchen

With the help of Hamilton Beach Commerical, today we are finding out how to make the most of a ghost kitchen.

Is a restaurant still a restaurant without tables, servers or diners? Well, it definitely is now!

More than half of U.S. operators have turned to ghost kitchens for some or all of their delivery orders, research by Technomic and the National Restaurant Association reveals. Before the pandemic, just 15% used a ghost kitchen — that is, a commercial kitchen that only makes food for delivery and/or takeout.Ghost-kitchen-prep

A ghost kitchen (or dark kitchen, or virtual kitchen) can boost a burgeoning delivery business, increase profit margins, cut staffing costs and help see restaurants through a slump in in-person dining. But the prospect of paying a lot for a brand-new facility may give restaurateurs pause.

Here’s the good news: You don’t have to start from scratch! Here are five ways to use the ghost-kitchen model that require minimal investment up front.

 

1. Using an existing restaurant kitchen as a ghost kitchen for a new brand 

Italian fast-casual chain Fazoli’s tested a delivery-only wing concept, Wingville, in early 2020. It used its own kitchens to launch the new online brand while keeping it separate from Fazoli’s core menu. While wings may seem a far cry from baked ziti and meatballs, they proved popular — and profitable. The pilot program boosted sales by nearly 11%, Restaurant Business reports. Seeing this success, Fazoli’s decided to bring the wings in-house at all locations, for dine-in, takeout and delivery.

The appeal of wings is that they’re simple to make and require little upfront investment. Fazoli’s had to add fryers to all of its kitchens, but saw its ROI realized in about four months. Not only that, but the new fryers are allowing the company to add new menu items.

Thinking about doing something similar? Consider how a new piece of equipment can help you launch a new line or boost take-out tickets. Examples:

 

2. Joining forces with other brands in a single ghost kitchen 

Here’s a fresh approach: One kitchen, many menus. BBQ Holdings, which owns four brands, was concerned about underworked staff and falling revenue. So the kitchens of its Granite City locations, in addition to making their sliders and flatbreads, started preparing Famous Dave’s barbecue for delivery only. Then, nine Famous Dave’s locations began serving as ghost kitchens for Hayward’s Hen House, a delivery-only chicken concept.

Cross-training staff and purchasing equipment required an initial investment of $50,000 per location, Jeff Crivello, BBQ Holdings’ chief executive, told The Washington Post“Without having to pay for additional rent, utilities or staff…he expects each ghost kitchen to produce $6,000 to $12,000 in additional sales per week.” Margins are much higher too, compared to traditional sit-down dining.

It’s not only multi-brand companies that are trying this approach. Franklin Junction is a new digital platform that “uses a data-driven demand-matching process that allows restaurants to produce and sell popular menu items from a carefully curated roster of established restaurant brands which are generally not yet available in the market area of the host facilities,” according to the company. With this model, a restaurant could sell Wow Bao Asian Buns and Fuzzy’s Tacos (two participating brands) in addition to its own menu items, increasing revenue without cutting into market share.

 

3. Making the move to a co-working or mobile kitchen 

The concept of a shared commercial kitchen isn’t new, but the popularity of these places has gotten a rocket-fuel boost from the increased demand for delivery. One prominent example is PREP in Atlanta, a massive culinary campus with facilities for bakers, caterers, food truck operators, franchises and entrepreneurs. PREP provides shared and private kitchen spaces as well as services like procurement, marketing, licensing and mentoring.

 

4. Letting another ghost kitchen capitalize on your concept 

Reef Technology turns the ghost-kitchen model on its head. The company installs mobile kitchens, “transforming these pieces of underutilized urban real estate, aka parking lots, into last-block neighborhood hubs providing essential services,” says Alan Philips, the company’s chief creative officer. Reef then enters into a partnership with restaurant brands whereby Reef’s kitchen and staff make branded menu items for delivery. Each kitchen may turn out food from multiple brands. Reef keeps the revenue and pays the restaurants a royalty percentage every month.

 

5. Running micro-branded concepts from a restaurant kitchen 

In Richmond, Virginia, where Hamilton Beach Commercial is based, one fine-dining superstar is Longoven. (Its chef, Andrew Manning, helped us perfect the PrimaVac line of vacuum chamber sealers; get his best tips here.) This much-lauded restaurant got its start as a pop-up, and during the pandemic has proved its versatility by expanding into the lunchtime daypart. It opened Fitzroy & Herrera Bakery, a window-service bakery serving seasonal pastries, baked goods and lunch. (Check out the delectable Instagram feed!)

The New Wave of Creative Coffee Cocktails

It’s national coffee day and today, we are sharing some interesting and exciting information on creative coffee cocktails, courtesy of our factory partners Hamilton Beach Commercial.

The espresso martini was born in a scene right out of Ab Fab. In 1983, an actress or model (depending on who’s telling the story) walked into London’s Soho Brasserie and asked for a drink that would “wake me up and [mess] me up.” Bartender Dick Bradsell crafted a high-octane cocktail that would become legendary: espresso, vodka, Tia Maria, Kahlua and sugar syrup. The drink became a symbol of ‘90s bar culture, growing sweeter and stickier until it fell out of favor. Now, bartenders are getting excited about coffee cocktails once more. Creative Coffee Cocktails as told by Hamilton Beach Commercial

“As we continue the third generation coffee movement in the U.S., I expect to see a celebration of specialty coffee in cocktail bars. … Breathing new life to old caffeinated cocktails is an easy pivot that the large majority of Americans can get excited about,” Stephen Kurpinksy, president of the United States Bartenders Guild San Diego Chapter, tells VinePair. Here’s a look at some of the exciting trends we’re seeing in coffee specialty drinks.

Cold Brew Coffee + Vodka Drinks

It’s so simple… and so strong. DBL BLK, a bottled version in Colorado, was born out of a very-Denver dilemma: “We continued to complain about the same two problems: one, we love to ski and hike but don’t enjoy beers in the morning, and two, the brunch drink scene needed some disruption,” says DBL BLK co-founder Matt Wickiser. Their solution: cold brew coffee and craft vodka, canned.

Larger companies have gotten in on the canned hard-coffee trend by mixing cold brew with agave wine (Café Agave) or malt liquor (La Colombe Hard Cold Brew Coffee). But neither sounds as delightful as a real cocktail made with intensely flavorful cold brew coffee.

Coffee + Citrus Drinks 

Coffee and citrus are natural companions. That’s why in Italy, espresso is often served with a slim twist of lemon. You’ll find this same refreshing combination in coffee cocktails, such as the Turkish Coffee Sour (coffee, spiced rum and lemon juice) or the Alive and Kicking (coffee, fernet, amaro and Orangerie). Or, there’s the coffee Negroni. “It’s nothing but caffeine and alcohol, and maybe a bit of orange peel, which you could also eat if you’re feeling a touch of scurvy. There’s nothing in it to drag you down.”

Hamilton Beach Commercial citrus juicers are the gold standard in the restaurant industry, from the classic manual Model 932 to the durable Hamilton Beach Commercial Electric Citrus Juicer.

Coffee + Brandy Drinks

Adios, Irish coffee. Hola, carajillo. This Spanish cocktail made with hot coffee is simply delicious — and fortifying. The version popular in Mexico is made with Licor 43, a liquor flavored with vanilla and 42 other herbs and spices. First, pour Licor 43 over ice cubes; then, add hot espresso and stir.

There are two ways to order carajillo in Mexico City, Punch saysPuesto means on the rocks. If you ask for it shakeado—like the Italian shakerato, derived from the English word “shaken”—the bartender will intervene, whipping the drink to a healthy froth in a cocktail shaker, then pouring over ice into a lowball glass.”

Coffee + Tonic Drinks

As customers are demanding refreshing, non-alcoholic drinks, the espresso tonic is having a comeback!  Koppi, a roaster in Helsingborg, Sweden, is credited with inventing the Kaffe Tonic. It is a simple combination of espresso and tonic water, poured over ice. Anna Lunell, a founder of Koppi, shares the secrets to making it great:

  • Lots of ice in a large glass
  • High-quality tonic water, garnished with citrus
  • A fruity espresso that complements the bitter tonic
Coffee + Blender Drinks

Speaking of creative coffee cocktails – do you remember the Frozen Mudslide? It’s hard to say no to ice cream, Kahlua, Bailey’s and vodka. But it’s more a dessert than a drink, and there are many other creative ways to make a blended coffee cocktail. Boozy frozen espresso is creamy but much less sweet. From Bacardi, there’s the Coffee Colada: pina colada mix, rum and cold coffee, with an orange garnish.

What about nonalcoholic blended coffee drinks? Polish barista Agnieszka Rojewska won the 2018 World Barista Championship with an innovative mixture of passionfruit syrup, rooibos cold brew infusion, washed milk and espresso, all combined with a Hamilton Beach Commercial blender. “It aerated it a lot so the texture was like marshmallow, almost,” Rojewska says. “Blending espresso does magic for texture.” Get the recipe for her signature drink.

We hope you have enjoyed this article on creative coffee cocktails. You can discover all Hamilton Beach Commercial’s equipment solutions for coffee shops and bars/cafés here.

The New Wave of Creative Coffee Cocktails

It’s national coffee day and today, we are sharing some interesting and exciting information on creative coffee cocktails, courtesy of our factory partners Hamilton Beach Commercial.

The espresso martini was born in a scene right out of Ab Fab. In 1983, an actress or model (depending on who’s telling the story) walked into London’s Soho Brasserie and asked for a drink that would “wake me up and [mess] me up.” Bartender Dick Bradsell crafted a high-octane cocktail that would become legendary: espresso, vodka, Tia Maria, Kahlua and sugar syrup. The drink became a symbol of ‘90s bar culture, growing sweeter and stickier until it fell out of favor. Now, bartenders are getting excited about coffee cocktails once more. Creative Coffee Cocktails as told by Hamilton Beach Commercial

“As we continue the third generation coffee movement in the U.S., I expect to see a celebration of specialty coffee in cocktail bars. … Breathing new life to old caffeinated cocktails is an easy pivot that the large majority of Americans can get excited about,” Stephen Kurpinksy, president of the United States Bartenders Guild San Diego Chapter, tells VinePair. Here’s a look at some of the exciting trends we’re seeing in coffee specialty drinks.

Cold Brew Coffee + Vodka Drinks

It’s so simple… and so strong. DBL BLK, a bottled version in Colorado, was born out of a very-Denver dilemma: “We continued to complain about the same two problems: one, we love to ski and hike but don’t enjoy beers in the morning, and two, the brunch drink scene needed some disruption,” says DBL BLK co-founder Matt Wickiser. Their solution: cold brew coffee and craft vodka, canned.

Larger companies have gotten in on the canned hard-coffee trend by mixing cold brew with agave wine (Café Agave) or malt liquor (La Colombe Hard Cold Brew Coffee). But neither sounds as delightful as a real cocktail made with intensely flavorful cold brew coffee.

Coffee + Citrus Drinks 

Coffee and citrus are natural companions. That’s why in Italy, espresso is often served with a slim twist of lemon. You’ll find this same refreshing combination in coffee cocktails, such as the Turkish Coffee Sour (coffee, spiced rum and lemon juice) or the Alive and Kicking (coffee, fernet, amaro and Orangerie). Or, there’s the coffee Negroni. “It’s nothing but caffeine and alcohol, and maybe a bit of orange peel, which you could also eat if you’re feeling a touch of scurvy. There’s nothing in it to drag you down.”

Hamilton Beach Commercial citrus juicers are the gold standard in the restaurant industry, from the classic manual Model 932 to the durable Hamilton Beach Commercial Electric Citrus Juicer.

Coffee + Brandy Drinks

Adios, Irish coffee. Hola, carajillo. This Spanish cocktail made with hot coffee is simply delicious — and fortifying. The version popular in Mexico is made with Licor 43, a liquor flavored with vanilla and 42 other herbs and spices. First, pour Licor 43 over ice cubes; then, add hot espresso and stir.

There are two ways to order carajillo in Mexico City, Punch saysPuesto means on the rocks. If you ask for it shakeado—like the Italian shakerato, derived from the English word “shaken”—the bartender will intervene, whipping the drink to a healthy froth in a cocktail shaker, then pouring over ice into a lowball glass.”

Coffee + Tonic Drinks

As customers are demanding refreshing, non-alcoholic drinks, the espresso tonic is having a comeback!  Koppi, a roaster in Helsingborg, Sweden, is credited with inventing the Kaffe Tonic. It is a simple combination of espresso and tonic water, poured over ice. Anna Lunell, a founder of Koppi, shares the secrets to making it great:

  • Lots of ice in a large glass
  • High-quality tonic water, garnished with citrus
  • A fruity espresso that complements the bitter tonic
Coffee + Blender Drinks

Speaking of creative coffee cocktails – do you remember the Frozen Mudslide? It’s hard to say no to ice cream, Kahlua, Bailey’s and vodka. But it’s more a dessert than a drink, and there are many other creative ways to make a blended coffee cocktail. Boozy frozen espresso is creamy but much less sweet. From Bacardi, there’s the Coffee Colada: pina colada mix, rum and cold coffee, with an orange garnish.

What about nonalcoholic blended coffee drinks? Polish barista Agnieszka Rojewska won the 2018 World Barista Championship with an innovative mixture of passionfruit syrup, rooibos cold brew infusion, washed milk and espresso, all combined with a Hamilton Beach Commercial blender. “It aerated it a lot so the texture was like marshmallow, almost,” Rojewska says. “Blending espresso does magic for texture.” Get the recipe for her signature drink.

We hope you have enjoyed this article on creative coffee cocktails. You can discover all Hamilton Beach Commercial’s equipment solutions for coffee shops and bars/cafés here.

Meet the Makers: Selecting the Perfect Piece of Wood for Every Table Top!

Bernard from Old Dominion Today, you have a unique opportunity to meet the makers! From conception to creation to production to installation, each table top at Old Dominion Furniture Co. gets its start as a single piece of wood in the factory.

It is the job of traveling Gospel singer, Bernard, to set the initial benchmark of quality for every wood table top produced.

Bernard first started working for Old Dominion in 1975. He would go to class in the morning and work a full-time shift in the factory after school. He is proud of the joy and growth his position has brought him. “I wouldn’t get out of bed, for 45 years, for a job I hate.”

Bernard is a self-taught, yet expert, lumber grader and is responsible for sorting, selecting and grading each piece of lumber that comes into the Old Dominion Furniture Co. building. His commitment to his craft is a key component to the high standards of quality.

So you might be asking yourself; how does the dimensioning department work?

Step 1: Grade

Sorting, selecting and grading raw lumber sets the quality benchmark

Step 2: Chop

Chopping raw boards to specific lengths based on table top dimensions

Bernard at work

Step 3: Rip

Ripping the sides of raw boards for clean, straight edges, ideal for adhering boards together

wood working at OD

Step 4: Glue

Positioning and gluing boards based on grain pattern, to create raw table top panels

Gluing wood

Step 5: Sand and Size

Sanding, sizing and edging table top panels to meet order specifications.

Old Dominion finishing

Upon completion of each piece, the dimensioning department inspects all table tops before releasing them to the Finishing Department for stain and sealer.

We hope to share more installments of Meet the Makers in the future, as we find it interesting to learn about different aspects of the manufacturing process.

A Helping Hand from Southern Smoke Foundation

As businesses begin to re-open after months of closure, it’s important to remember that some members of the F&B industry are STILL suffering. But luckily, there is help! This week, we are thrilled to introduce you to one of BauscherHepp’s customer’s: James Beard award winner Chris Shepherd. Chef Chris is a Houston based restaurateur. You may know him from One Fifth, UB Preserv, The Hay Merchant, Georgia James, Underbelly Catering.  You may not know, that Shepherd’s Southern Smoke Foundation is offering a helping hand to F & B workers during this difficult time!

Shepherd’s Southern Smoke Foundation is a nonprofit 501c3 that has a history of helping those in need. During the Covid-19 pandemic and closures, Southern Smoke has received applications from laid off and furloughed restaurant workers across the country.

For reference, their last big relief effort was in response to Hurricane Harvey in 2017. They received 300 applications in the first month and a half after Harvey. Meanwhile, in the first month of their Covid relief program, they received over 17,000 applications for aid. Since the beginning of the outbreak, Southern Smoke has distributed more than $3.2 million to those applicants. In addition to their financial assistance, they’ve teamed up with Mental Health America of Greater Houston and the University of Houston to provide free mental healthcare to anyone in the hospitality industry and their children. So far this program exists only in Texas, because of state level licensing for mental health providers. But Southern Smoke plans to expand the program nationwide.

Chef Chris Shepherd and his team are doing a great job! If you want to learn more, you can visit their website, and if you are able, you can also lend a helping hand, by making a tax deductible contribution!

 

BauscherHepp Scope Collection

Scope Collection by BauscherHeppToday, we introduce you to a brand new collection from BauscherHepp – Scope. This collection may be familiar to you, as BauscherHepp featured it in their  National Restaurant Association Show Overview, which we shared with you a few weeks ago. But today, we are sharing just a little more information about Scope’s story!

Scope is an all new collection from BauscherHepp with a fresh silhouette. Additionally, the embossment draws inspiration from one of Bauscher’s Noble China collections: Purity Finest Loom. Made from German hard porcelain, it pairs perfectly with Bauscher’s Options collection. The collection features soft pastel shades of white, taupe, and delicate blue-green, which creates the perfect platform for chefs to experiment with new food trends in their own style. Further, the Scope collections offers an interplay of embossed and smooth pieces for a dazzling, modern rustic aesthetic

You can see more of Scope, and all the new items in BauscherHepp’s monthly Novelties Guide.

 

Making a difference: Power of 10 Initiative

Power of 10 Initiative by Chef Erik Bruner-Yang

Image from Power of 10 Initiative website

Today we are sharing a post from Bauscher Hepp’s Blog with you and we couldn’t be more excited. It features a non-profit that was started right in our backyard. Read on for more information on this great initiative by Chef Erik Bruner-Yang.

Award-winning DC-based Chef Erik Bruner-Yang recognized very early on in this global health crisis the effect Covid would have on the restaurant industry. He determined he didn’t want to sit by and do nothing. He envisioned a way to get workers back on the job, while safely re-opening restaurants to feed essential workers and vulnerable members of the community.

With this goal in mind, Bruner-Yang created The Power of 10. It is a non-profit initiative to channel donations into re-hiring restaurant workers laid off as a result of Covid-19. The idea was simple: if a restaurant were to receive $10,000 a week, it would be able to create 10 full-time jobs, which could then produce 1,000 free meals straight to its community.

In Chef Erik’s own words:

Small businesses are the backbone of America and neighborhood restaurants are the anchors of every great community. Stimulating the local economy through neighborhood businesses allows its community to play a vital role in tackling the collateral damage of COVID-19. With the ability to provide jobs again, small businesses will relieve the unemployment safety net. Restaurants will also be providing quality hot meals and keeping the supply chain intact by supporting local farmers and vendors.

A small pilot program in Bruner-Yang’s own Washington, DC began with some beloved restaurants: Cane, ABC Pony, and Maketto. On May 6th, the project received the backing of Capital One and has now grown to include 30 local restaurants in 8 cities: DC, LA, New York City, Chicago, Dallas, Baltimore, Charlotte, and Richmond. So far the Power of 10 Initiative has raised over $800,000 for these restaurants. Additionally that means that over 35,000 meals has been donated to the community.

Bricia Lopez’s Guelaguetza has been able to keep employees and prepare free meals for healthcare workers. In the video below, you can see the positive impact this project has had. If you are able, please support this amazing project by donating. Spreading the word can also help, if you are not able to donate!

We are so happy to be a part of a community that has done so much to help each other out during this unprecedented time. We will get through this together.