“Each of the heads of our platform has achieved one thing: we cannot do it ourselves. So we all come together, we take advantage of the idea that a rising tide lifts all ships. When we are all on the same platform to speak unanimously about the diversity of our cuisine, our difference, and yet we work together to revive our food industry. This voice is louder than any of us who say it individually.

Branca said that after all she’s been through with PPP and EIDL loans, she is skeptical about applying for new grants. But she said if the grants really did what they promised, the money would help her and other leaders tremendously.

“It’s not just for me to bring back a business that I can manage, but it’s also a business that supports so many chefs like me on the same platform,” said Branca. “I want to use it to find a place we can call our own, a place with a nice kitchen where I can bring more chefs on board, in an area where I can reach more customers.”

“That would mean that I don’t have to worry every day about how I’m going to pay the rent… It’s stressful because every week, every month, I’m like, ‘Have we done enough sales? Can I afford to pay rent? ‘ She added. “Now I’m overworked, my staff is overworked and my husband is overworked because we are trying so hard to do to bring this business back. [with fewer staff.]”

Jezabel Careaga, owner of Argentina’s Jezabel’s cafe in West Philadelphia, said she is planning the future of the restaurant industry by redesigning her business in a sustainable way.

His company was able to survive the pandemic by shipping dulce de leche confectionery known as alfajores across the country. Soon his company will start offering home-baking empanadas kits.

Before the pandemic, Jezabel’s was primarily a coffee shop. Now the focus is on take-out and e-commerce. In order to reinvent his business, Careaga had to invest in a delivery van and other equipment, in human resources and to hire new people.

“It’s not just like, ‘Get the money and get back to normal’. I don’t think this is the right way to do it. If we want to make a change and do better for our community, I think we need to take a closer look at how we want to do things in the future, ”Careaga said.

“What business decisions do I need to make so that my income hits a certain monthly level and that I know I can take care of the people and helpers I need to survive?” She added.

Receiving more federal aid would fund these changes and give him peace of mind.

“I think in a way it doesn’t take care of me personally, but it takes care of my business, and I don’t have to worry about anything else anymore. Stress about money is really bad for your mind and your body, ”Careaga said.

Akin wants to improve his restaurant’s HVAC capacity, expand his menu, which had to be drastically reduced due to limited resources, give increases, and extend employee benefits.

He hopes the relief will benefit not only restaurant owners but their vendors as well, as the loss of income in restaurants has hit them too.

“Whether it’s the real food suppliers like butchers, farmers, production companies, fishmongers or even flax companies and the like, many of these people have carried the bag for the food industry. restoration throughout this episode, and we’re looking at this relief program as a way to make this whole ecosystem, this whole supply chain, healthy again, ”he said.

Careaga said the future of the restaurant industry is uncertain, but she doesn’t think it will look like it was before the pandemic.

“I think people will always go to restaurants, but maybe people won’t bother so much in large groups. It is my belief, ”she said. “I think things will change, maybe not so much to eat out, but maybe go outside, maybe have a picnic to go, or maybe restaurants will focus more on outdoor space. “

Branca said she hopes the focus on the struggling restaurant industry will encourage big changes in the business model.

“The way it was before was unbearable. Restaurant workers have historically been the cheapest labor and the hours have been ridiculously long, and the margins for the business owner are so slim. Thus, the whole industry has become an industry where workers are disadvantaged, as well as restaurateurs, ”she said.

“In a model like this, you will find that the restaurant with the most market share is the one that will be successful, and small businesses will have a hard time thriving in that model. So, as a small business owner, why would I want this? I want it to be different now.

WHYY is one of 20 news organizations producing Broke in Philly, a collaborative reporting project on solutions to poverty and the city’s push for economic justice. Follow us on @BrokeInPhilly.