For entrepreneurs who grow their product, losing restaurant contracts doesn’t just mean there’s no income coming in — it means weeks or months of money spent on seed and labor that might not be recuperated
. “I think everybody knew it was coming,” Roland says. A few days before the governor’s announcement, his customers started pulling him aside and canceling or reducing their orders. All but one order was fully canceled after the statewide closures.
Suppliers who grow, forage, or catch specialty foods that go beyond the realm of the typical grocery store shopping list have long had a symbiotic relationship with the restaurant industry.
New York City’s Farm One, a hydroponic farm that focuses on specialty produce, microgreens, and edible flowers mostly grown to order for 40 or so restaurants and bars in the city, is in the same boat. “We went from planning for the spring menus with a number of restaurants to a place right now where the majority of our customers are no longer open,” says sales manager Marissa Siefkes.
Although Two X Sea sells items that the average customer could prepare at home, including tuna, trout, scallops, and salmon, there’s not enough volume of direct-to-consumer sales to make the fishing worth it. “I had to tell my fishermen there was no need to go fishing, which was me telling them there’s no need for you to make any money,” Belov says. “That’s been devastating.
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