Our greatest hopes for the restaurant industry in 2022

“I hope Congress passes a heartfelt reassessment of the Restaurant Revitalization Fund so that Portland’s restaurants and bars can * really * recover; we’re about to see a tidal wave of closures in 2022 otherwise. Hopefully with this kind of financial support, restaurateurs will be able to really support restaurant workers, because in order for us to keep the restaurant industry alive, we need to pay restaurant workers a living wage. (* before * tips, so people don’t depend on them), with paid vacation and health insurance. Frankly, health insurance shouldn’t be the responsibility of any business; it should be the government’s responsibility. Hopefully we’re finally ready to have this conversation in a meaningful way. ”
-Brooke Jackson-Glidden, editor of Eater Portland

“Even though the dining rooms have reopened, the restaurants are still struggling. Hopefully they can bounce back in 2022. As takeout remains the norm, we desperately need more sustainable solutions, whether through GoBox or internal container drop programs. The past two years have revealed a whole host of problems in the restaurant business. While the BIPOC companies have found more ways to support each other, the industry still needs a major overhaul. ”
-Waz Wu, Eater Portland contributor

“Again, I’m afraid it’s a repeat of 2021 like we’ve been stuck in time for two years. I still hope that we see more openings than closings in 2022, that restaurant workers are treated with respect, and that creativity is not squashed in order to stay afloat financially.
-Krista Garcia, Eater Portland contributor

“My greatest hope is that all supply shortages can stabilize by the spring, that everyone renews their lease on fair terms and that they can extend their hours of operation beyond 6 p.m. . ”
-Katrina Yentch, Eater Portland collaborator

“I hope we can get back to more normalcy with COVID-19 so that we can eat out without fear, and restaurateurs and workers can plan for a more stable future. I also hope that restaurant workers, both in the front and back of the house, will be better paid for their work and that health care will become more accessible.
-Katherine Chew Hamilton, Portland monthly food editor

“My biggest hope is that the backbone of the industry, from farm workers to dishwashers and everyone in between, gets a living wage. And along with that, society as a whole is shaking off the myth that there is a “worker shortage” and supporting the people who feed us all. “
-Janey Wong, Portland Mercury food columnist

“I hope that the various economic crises, including the tightening of the supply chain, will finally end and allow every worker to earn a living wage or more, as consumers get used to paying a little more for a job. good food that had been artificially undervalued for a while. ”
-Bill Oakley, fast food influencer

“My greatest hope is that the restaurant industry will be very different than it was in 2019. I want to see fairness, diversity and I want to see city, state and government put first. independent restaurants rather than chains. I want to see audiences better understand the connections and intersection of food and culture, identity and history. “
-Alex Frane, editor and guest contributor of Eater Portland

“A lot of things about life in Portland have been, you know, ‘not cute’ over the past couple of years. But this place continues to attract a wide array of talented chefs from around the world. I hope the promise of cooking here continues to attract people.
-Jordan Michelman, Sprudge co-founder and beverage writer

“I would like the City of Vancouver to invest more resources in Vancouver’s Fourth Plain Corridor. This neighborhood has the highest concentration of good food in the region; However, it is not as pedestrian friendly as the constantly publicized and generously funded Vancouver waterfront development. Fourth Plain Before, a non-profit organization with a mission to support the success of the residents of Fourth Plain by promoting the unique identity of the International District and by working to improve the physical environment of the District has worked hard to support and promote the residents and businesses in this district. Their mural project added beautiful works of art to the area. More investment in this diverse community would help food businesses along this corridor thrive. Clark County restaurants should source ingredients from small farms in Clark County. Local farms produce excellent produce, meat, cheese and other agricultural products, and only a few restaurants have come into contact with these farmers. the Clark County Food System Council and other groups have worked for years to make these connections and support local agriculture. Second mile market was the result of this work. This food hub and commercial kitchen connect farmers and consumers. More innovative programs and a commitment by restaurants to buy locally would create better quality restaurant foods and support our local farmers.
-Rachel Pinsky, Eater Portland contributor, Washington correspondent


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Cecil N. Messick