Asheville restaurants FACE UNCERTAIN WINTER
From Blue Ridge Public Radio news:
In Asheville after Helene, it feels like every week another restaurant announces that a temporary closure has turned into a permanent one.
Among those that have reopened, owners have been doing their best to survive, even when it’s meant taking unconventional steps.
During the weeks without water, some pared down their staff, their menus and their hours. Others had giant water tanks installed through an effort spearheaded by Eric Scheffer. A total of 20 local eateries used the tanks, including Scheffer’s own Jettie Rae’s Oyster House, Gan Shan West and Vinnie’s Neighborhood Italian.
The tanks allowed some restaurants to keep their doors open but at a steep cost of about $1,000 a day.
Katie Button, one of the city’s most prominent chefs, said that in addition to having to rent a water tank, her revenue is down about 50% from its usual level.
In the wake of the storm, she’s had to lay off 45 people, or about 30% of her staff.
“That is really tough because we're in a situation where there's just no other option,” Button told BPR. “And they're in a situation where there aren't a ton of jobs.”
How you can help:
Donate to WNC Tip It Forward to help create grants that directly benefit culinary workers in Buncombe County.
Check out the list of funding resources by BPR and share with impacted small businesses in Western North Carolina.
