Restaurants Fight for Their Lives

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With the coronavirus pandemic surging, just before Thanksgiving came Gov. Gretchen Whitmer’s announcement of stricter COVID-19 restrictions for the state from the Michigan Department of Health and Human Services (MDHHS). Although most restaurants and bars had complied scrupulously with safety and sanitation regulations since their first reopening on June 8, the state instituted a threeweek “pause” on indoor dining through Dec. 8. At press time, the restriction seemed likely to extend at least through the holiday season.

“Indoor gatherings are the greatest source of spread, and sharply limiting them is our focus,” said MDHHS Director Robert Gordon, explaining the department’s decision. “By coming together today, we can save thousands of lives and not overwhelm the hospitals caring for COVID patients.”

The restaurant industry is facing unprecedented challenges to stay afloat. The Independent Restaurant Association, a trade group founded during the pandemic, estimated 11 million workers have lost jobs since the crisis began as well as another 5 million up and down the food chain. Without financial intervention, the association said up to 85 percent of independent restaurants could be lost. The association filed suit against the state of Michigan to end the “pause.” That suit was rejected by the courts.

Joe and Rosalie Vicari, owners of Andiamo restaurants, confirmed to the Detroit Free Press that they sent a letter to fellow restaurant owners urging they unite as one and open their doors in defiance of the state’s indoor-dining pause should it be extended. During a Zoom call with restaurateurs Dec. 3, the Detroit News reported that Vicari toned down his rhetoric.

“We have to figure out a way, with Lansing, with the board of health, we have to figure out a way to keep our restaurants open, safely,” he said. “And if we have to compromise, we’ll figure out a compromise that’s good for public safety and good for us to stay in business.”

Restaurants Fight for Their Lives Latest “pause” in indoor dining threatens the futures of local restaurants.

ESTHER ALLWEISS INGBER CONTRIBUTING WRITER

LOCAL RESTAURANT OWNERS SPEAK OUT

Small and larger restaurateurs spoke to the Jewish News about their businesses and the future of the restaurant industry.

“Our full-service catering has kept us afloat,” said co-owner Georgia Omand of Republica, a gastropub with American and Mediterranean cuisine in Berkley. Her family business has 13 employees. “We’re trying to keep our staff employed; we’re not making any money. Unfortunately, this new shutdown came at our busiest season.”

Steve Goldberg, owner of the Stage Deli in West Bloomfield, said, “We’ve done way better than expected and carry-outs have been very popular throughout the pandemic. But I’m concerned about the future of the industry. I would like to see a vibrant restaurant community.”

Owner Meskerem “Meski” Grebreyohannes of Taste of Ethiopia in Southfield said, “All is well for my family and staff, considering what is going on at this time. As for our restaurant, I don’t know about the future at this point. As of now, we are trying our best to stay open and hope for better days.”

Partner Sandy Levine of

Chartreuse Kitchen and

Cocktails in Detroit said, “It’s been very much like a rollercoaster through this pandemic.” He praised his staff and guests for being willing to comply with the guidelines, unlike at other restaurants. “Hopefully, the vaccine will bring us back to where things will be somewhat controlled. Our industry is going to be affected beyond this year.”

Owner Betty Sheuell of Culantro in Ferndale said, “We believe the MDHHS emergency orders are in the best interests of the community. We do not want to put our employees or loyal customers at risk. Under quarantine rules, we can continue to service everyone safely through takeouts while diminishing the risks. We have been blessed to have a very loyal customer base who do not wish to see us fail and want to keep our unique flavors alive and well through this pandemic.”