As the COVID-19 outbreak in Oregon continues to impact the local restaurant market, stories are popping up across the city, from food cart owners giving away free meals to chefs starting Instagram cooking classes. In this new version of AM Intel, we dive into different ways the state’s food service industry has been responding to the global pandemic. For more COVID-19 stories, check out our larger story stream.
PROVENANCE AID — Provenance Hotels, the company behind spots like Dossier, Woodlark, and the Heathman, has nabbed one of the elusive relief loans provided through Paycheck Protection Program. The company says it laid off around 1,000 employees due to coronavirus-related financial hardship, and that the company hopes to hire back employees with the new aid package. The company’s hotels house several big-name restaurants, including multiple Vitaly Paley properties; Paley says, because the hotels and restaurant businesses are separate entities, that restaurant employees won’t get any of that aid. For those unfamiliar, Provenance was founded by former E.U. ambassador Gordon Sondland; Sondland returns as chairman in May. Eater Portland has reached out to Provenance for more information. [PBJ]
DELICIOUS DONUTS — After briefly closing in late March and early April, one of Portland’s top doughnut shops opened a week ago, April 14. Delicious Donuts celebrated its reopening by agreeing to give out boxes of doughnuts to 350 families over the next 70 days; that’s five boxes every day. [EaterWire]
BURGERVILLE AID — Pacific Northwestern burger chain Burgerville is donating 4,500 cheeseburgers to frontline workers at hospitals, police stations, and fire stations throughout Oregon and Southwest Washington. The company is taking cash donations for the burger donations, or customers can buy a “Community Built Burger” — for each community built burger purchased, the company will donate two burgers to frontline workers. Meanwhile, the Burgerville Workers Union fought to get shift meals for workers that are serving those burgers, but the union says the company has yet to give hazard pay to the employees who have kept their jobs. “There are workers who are furloughed that are making more money than current Burgerville employees,” says union representative Emmett Schlenz. “If we’re better off getting furloughed, that’s pretty disappointing.” [EaterWire]
Updated April 21, 2020, at 11:45 a.m.
This story has been updated with comments from Vitaly Paley.