New York restaurants are facing two different challenges: how to survive the way things are, and how to prophesy the way things might be
Tom Colicchio has been one of the most outspoken advocates for the hospitality industry. Photo: John Lamparski/Getty Images For better or worse, prematurely or maturely, conversations around COVID have recently tilted toward reopening. When? How? Who? But for the 321,000 chefs, restaurateurs, and restaurant workers, many of whom have been out of work since mid-March, everything is still cloudy as hell. The future is obfusc.
Right now, everyone’s wondering, if and when restaurants do reopen, will anyone show up? But on some level, we already know the answer: With social distancing still a part of our collective consciousness, and a cure for COVID-19 a distant dream, most people will not show up. “It doesn’t matter if de Blasio says we can open,” says Colicchio, who is sheltering in place on the North Fork.
For Neidich, and, truthfully, for most restaurateurs, even short- to mid-term viability rests on what accommodations might be made with the landlord. “If the property owners don’t get a helping hand, which will allow them to give us a break, there’s no way we will be able to continue,” he told me. According to Kim, “There are going to be a lot of uncomfortable conversations with landlords.
As for Colicchio, he spends his mornings on phone calls with folks at the Independent Restaurant Coalition and Food Chain Workers Alliance, advocating for better governmental relief for restaurants. “The Paycheck Protection Program,” he says, “just doesn’t work for restaurants. It’s a waste of time.” For instance, he explains, “I’ve got money from the government in my bank account right now that is next to worthless.
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