Restaurants are finding new ways to reach diners during the COVID-19 health crisis. Restaurant owners are trying to provide for their employees, their customers and their own families. Gavin Kaysen is the owner of Spoon and Stable, Bellecour, and Demi. He explains how they are adjusting.
In week 1, he launched a new business model for take away from Spoon and Stable, and Bellecour. It’s helping to keep some employees on staff and feed the local community.
In week 2, he launched of Heart of the House Foundation, a 501c3 dedicated to providing bridge support for its team members and their families. It’s clear that unemployment won’t make ends meet for all and is not an option for some. This equitable, transparent system for support will focus on the immediate needs for these individuals. Funds raised from the Heart of the House Foundation site are set aside for this purpose. He and his wife contributed the first $10k donation.
Gavin also collaborated with farms to support them: You can find more information here: Chefs-Garden Provision Pack