The Paycheck Protection Program Is Complicated For Restaurants. One Chef Explains Why. | Bon Appétit
"Operated by chef-owner Mason Hereford in New Orleans, this Hot 10–alum sandwich spot relies on high daily volume—about 300 customers a day to break even—and is built on a culture of fun and tight-knit staff camaraderie. Currently closed, the restaurant’s future hinges on how relief programs are structured: Hereford worried that the PPP’s requirement to rehire staff immediately and spend most funds within eight weeks would be unworkable, considered using the loan to pay employees at or above unemployment so they’d have a nest egg, and has explored pivots such as adding morning breakfast service to generate more revenue. He is advocating for more flexible federal relief and a restaurant stabilization fund to preserve jobs and the long-term viability of places like this one." - ByMason Hereford
