I have some stories of just harsh truth, paths ahead, and amazing hope.
The reality for many #Asheville-area #restaurants: they experienced #Helene differently, depending on the location. Some were very lucky - no damage at all, some even never lost power. Some had some minor flooding issues from the rain, untouched by the river. Yet others have to do gut renovations and throw out all their equipment due to the 10+ft the river flooded them. Almost all of them, though, lost water.
What does that really look like for a restaurant? Aside from not being able to do dishes, wash produce, or sanitize working areas for health codes, they are required to have bathrooms for employees and dine-in patrons. Porta potties can be a solution.
Also, they need to be approved by the health department to reopen. Restaurants have been preparing donated meals, which can be done outside health department oversight. They have been using potable water from public distribution sites and donations from breweries who have water available as part of the brewing process. Normal commercial levels of service, however, require so much more that until water returns, it isn't worth it. Water sourcing is a big (and expensive) issue.
Some restaurants are taking notes from Waffle House so they can open up again to make money. They are creating simplified menus that require, in their case, minimum water usage. Aside from smaller menus, operating hours are also being reduced.
Now here's for the really good stuff.
First, World Central Kitchen has a guy named Ruston Waldron. He is a plumber who installs water tanks in some of the most austere environments. He's been working disasters since 2005 when Katrina hit his hometown. He said Asheville's problems are the worst he's encountered. Yet, in spite of that, he's been able to set up 19 restaurants with 1500-2000 gallon tanks so far!
Second, I did my own investigation when I saw SUBWAY shops open. The owners were providing potable water for sanitation for the meat slicers (with an added solution) and for the spray bottles for the bread. I asked if providing their own potable water (it's an expense borne by the franchise owner) was worth it. In the few days they were open that week, the sales were 30% higher than an average week!
Being under the gun forces some creative solutions. It can also be done in advance (with #businesscontinuity) so action can be taken more quickly.
Secure. Survive. Thrive.
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#businessresilience #businessgrowth #businessowner #smallbusiness
Director of Sales North America DC Locker
2moawesome!