Restaurateurs are mobilizing to raise funds for the Red Cross and other relief organizations as well as offer food and supplies to those affected by Hurricane Sandy.
In the aftermath of Sandy, which made landfall Oct. 29, many suffered property damage and millions on the East Coast lost power. New York and New Jersey were among the states hardest hit. Since then, companies and individuals have been coming together to offer assistance.
Nationally, Starbucks said it is donating $250,000 to the American Red Cross and $250,000 to United Way. The company acknowledged the millions of people affected by the storm and also thanked the many first responders who aided victims of the disaster.
"As part of our commitment to help these communities, the Starbucks Foundation will be contributing $500,000 to the disaster relief efforts," the company said in a statement. "Immediately, $250,000 will go to the American Red Cross Disaster Relief Fund to assist those in need and another $250,000 will be contributed to the United Way Hurricane Sandy Recovery Fund for longer term assistance to the impacted neighborhoods."
McDonald's Corp. said it also is contributing $500,000, which will be donated to the American Red Cross. In addition, Ronald McDonald House Charities Inc. has made a $25,000 grant to the American Red Cross to assist in their Hurricane Sandy relief efforts.
"Our hearts go out to everyone in the East Coast community, including our employees, customers and suppliers who have been impacted by this devastation," said McDonald's CEO Don Thompson. "We are part of the fabric of these communities and committed to doing what we can to help those so affected by this disaster."
The Oakbrook, Ill.-based burger chain said it also would provide housing and transportation support to restaurant employees who have been displaced because of the hurricane.
Dunkin' Brands, parent of the Dunkin' Donuts and Baskin-Robbins quickservice chains, said it, too, would be making a donation to the Red Cross.
"We are making a donation to the American Red Cross to help people affected by the hurricane," spokeswoman Michelle King said. "We are providing our employees with information on how they can donate to the American Red Cross as well."
King added that in addition to its Red Cross donation, "Dunkin' Donuts also is sending out coffee trucks to support relief efforts in areas hit especially hard by the storm."
Dawn Sweeney, president and CEO of the National Restaurant Association, praised the restaurant industry for its generosity and willingness to help those in need following the storm.
"Our industry is always generous, perhaps never more so than in an emergency," she said. "We applaud the efforts of restaurateurs who are stepping up to raise money or provide immediate relief to neighbors in need and first responders in the areas impacted by Hurricane Sandy. We know our industry was hard hit by the storm - as so many businesses were - and the need for help will be ongoing. We are proud to serve an industry that is actively engaged in recovery efforts."
In addition to Starbucks and Dunkin Brands, Subway said it also is making a donation to the relief effort. The Milford, Conn.-based quick-service sandwich chain's headquarters suffered substantial damage when it was hit during the hurricane.
"We are going through the process of taking stock and seeing what's what," spokesman Les Winograd said.
Independent restaurants in New York also have been holding fundraisers on behalf of the relief effort. On Nov. 2, renowned restaurateurs Daniel Boulud and David Chang joined together to open their Café Boulud and Momofuku restaurants for a special, six-course, $495-per-person meal. All proceeds from the event were donated to the Red Cross.
In addition to the efforts by New York operators, restaurateurs from around the country are holding fundraising events on behalf of the hurricane's victims.
At Mike's City Diner in Boston, owner Jay Hajj and fellow chef Ken Oringer organized a $500-per-plate benefit dinner cooked by some of the city's top chefs: Oringer, Ming Tsai, Joanne Chang Myers and Tony Maws.
"All of the money is going to the Red Cross to benefit the hurricane victims," Hajj said. "Our goal is to raise $25,000 or $26,000. Every chef is paying for their own food and [labor]. Everyone is pitching in so that 100 percent of what we bring in goes to the Red Cross."
Jovanis Bouargoub, owner of Porkchop restaurant in Chicago, said his restaurant is donating 20 percent of all beverage sales to the Red Cross. The promotion, which began Oct. 31, will run until the end of the month.
"We decided to extend the promotion through the end of the month," he said. "We have friends right now who are in New Jersey that are homeless. We're human and we care about everyone. We want to raise as much as possible and help as many as we can."
Reposted from NRA News blog
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