RESTAURANT OWNERS HAVE TO ADAPT RISK LOSING EVERYTHING4@ WITHIN TWO DECADES AGO HE OWNS TWO 4@
OTHER RESTAURANTS IN THE CITY
AND SAYS REVENUE IS OFF 75 TO
80%. A 4@LOCAL ONE 8080S NOW
SELLING GROCERIES AND PROVISIONS
INDICATED TH4@E 4@BUSINESS OF L
AND PROVIDE A SERVICE TO THE
NEIGHBORHOOD .
>> IT CAME ABOUT 4@WITH ANOTHER
COUPLE EMPLOYEES ASKING IF THEY
COULD GET FEET TO THE
RESTAURANT AND WE PUT FEELERS
OUT AND IF PEOPLE WOULD BE
RESET TO IT.
>>4@ A LIST OF ITEMS THAT PEOPL
CAN BUY YOUR AND MANY GROCERY
STORE4@ WITH PASTA, RICE, EGGS,
O.J.
AND MILK 4@HOT PEPPERS.4@
SLACK DON'T FORGET FLOWER4@ TO
FLOWER IS A BIG ONE WE SOLD
PROBABLY CLOSE TO 400 4@POUNDS
FLOUR LAST WEEK.
>> WERE YOU SURPRISED WHEN4@ 4@
THE SERVICE OUT THERE AND
4@ PEOPLE TAKE YOU UP ON IT?
THEY CAME IN AND GOT 4@FLOUR FR
YOU? 4@
I THOUGHT WOULD GET 10 ORDERS
OR SO WENT TO BE HONEST WITH
YOU IT'S 4@BEEN HARD TO KEEP UP
WITH AT THE MOMENT I HOPE MORE
PEOPLE TAKE ADVANTAGE OF IT WE
ARE ACTUALLY CONSIDERING THE
DELIVERY SERVICE TO BECAUSE THE
DEMAND HAS BEEN HIGH FOR 4@IT.
BACK4@
>>4@ DID 4@YOU EVER IMAGINE THE
WHEN YOU WOULD 4@BE SELLING
TOILET PAPER OUT OF YOUR
RESTAURANT TO KEEP IT AFLOAT?
>> [ LAUGHTER ]
>> NO. A
WILL TO BE QUITE HONEST I WAS
LOOKING FOR AN 4@EXIT STRATEGY
WHAT MY AND THIS WASN'T QUITE
WHAT I HAD IN MIND4@4@4@ THE LI
ON BUT WERE DOING WHAT WE CAN
TO KEEP THE LIGHTS ON AND
THAT'S THE GOAL OF THIS
EXPERIMENT AND I'M NOT LOOKING
TO TAKE ADVANTAGE OF PEOPLE
JUST TRYING TO GET THE LIGHTS
ON.
>> IS THIS GOING TO 4@MAKE A
FINANCIAL DIFFERENT?
>> YOU KNOW I THINK A BIT OF
POSITIVE CASH FLOW AT THE
MOMENT IS A GOOD STEP IN THE 4@
RIGHT DIRECTION BUT I'M REALLY
FORTUNATE ESPECIALLY WITH MY
LANDLORD WAS HE'S BEEN GOOD TO
US4@ AND HE HASN'T 4@PUT 4@ANY
@ PRESSURE ON US AND HE WANTS US
TO GET 4@THROUGH THE AND IT'S
BEEN HUMBLING ALL4@ FROM ALL
ANGLES .
>>> WOULD YOU HEARING WHEN YOU
TALK TO PEOPLE FROM OTHER 4@
REST4@AURANTS HOW ARE THEY MAKI
NOW EVERYONE STRUGGLE?
EVERYONE IS STRUGGLING4@ YOU
KNOW, THE PR4@OGRAMS THAT ARE 4@
COMING DOWN FROM THE FED
GATHERS NO TRUE GUIDE IT'S 4@
CONFUSING SCARY AND IT'S
CONFUSING AND SCARY TO THINK
THAT AFTER 20 YEARS 4@I HAVE TO
GO BACK INTO DEBT TO KEEP MY IS
A FLOW4@ IN THEIR SKIN AND BE A
LOT OF TOUGH QUESTIONS THAT YOU
HAVE TO ANSWER AFTER THE EIGHT
WEEK PERIOD ALSO AND JUNE 30
MARCH, SO I'M 4@KEEPING MY
FINGERS CROSSED THAT WITHIN A
FLATTENED CURVE AND WERE DOING @
A GOOD JOB IN THE STAY IN THE
COMMUNITY ESPECIALLY.
BUT WE GOTTA GET GOING 4@AGAIN
@ WILL4@ IT WILL BE AN EVEN LONGE
CALL . 4@
>> AND JUST ABOUT EVERYONE IS
GOING BACK TO COMFORT FOOD
RIGHT ABOUT NOW GOT PEOPLE
DON'T WANT FROUFROU DISHES ALL
WHAT YOU MAKING 4@FOR YOURSELF
AND YOUR FAMILY AT 4@HOME?
YOU KNOW HOUSEHOLD, I GREW UP
IN AN ITALIAN HOUSEHOLD AND MY
GRANDMOTHER WOULD MAKE A POT OF
GRAVY4@4@ TOMATO SAUCE AND I'VE
BEEN DOING SOME THE MEATBALLS
ARE SAUSAGE GRAVY THING
SIMMERING FOR 10 HOURS ON A
SUNDAY POT ROAST AND COMFORT
LIKE YOU SAID NO ONE IS LOOKING
FOR ANYTHING ELSE RIGHT NOW
MUSIC HOURS AGO MEALS AT LOWER
ARE A SMALL PART OF SALES BUT
REALLY SPECIAL4@ STRAIGHT DOG
PLATE4@ SPECIAL APPROACH BUT
AGAIN, NOT LOOKING TO TAKE
ADVANTAGE OF PEOPLE JUST TRYING
TO GET THROUGH WHAT 4@WE ARE AL
GOING THROUGH RIGHT NOW .
>> WHAT LOCAL 188 IS DOING IS
NOT UNIQUE ABOUT A DOZEN OTHER
RESTAURANTS IN PORTLAND AREA
ALONE OR SOMETHING TO 4@SUSAN
PROVISION.
THE WEBSITE PORTLAND FOOD MAP4@
CREATED A LIST OF THESE
ESTABLISHMENTS AND YOU CAN FIND
THIS LINK AT