went into lockdown on March 17, 2020—and he
has chosen to remain closed for indoor dining to
protect the health of his workers.
"Like everyone else I am grateful that it will
help us keep our doors open," he says.
Feast has continued operating with some
innovative new strategies, including wine tastings,
specialty product sales, and pop-up locations in
suburban communities where the restaurant offers
heat-and-eat meals. Feast also has provided more
than 6,000 meals to local people in need, thanks to
a program that allows customers to purchase meals
for donation. Feast throws in another 50 meals for
every 250 that are provided via donation.
Feast was able to obtain a Paycheck Protection
Program loan, and Levy has also used his own
savings to keep the restaurant going.
"I have had the ability to put my own money
back into the business until there is relief, and
then hopefully I'll be able to pay myself back a
little," he says.
Levy says he was encouraged that the funds
could be used to cover the cost of perishables, which
are an important element of Feast's seasonal menu.
He says he's also hopeful that the Restaurant
Revitalization Act will provide some relief for the
millions of workers that have relied on restaurant
jobs for their livelihood. Many of the workers in
the industry are young and inexperienced, and with
little savings, he says.
Road to Recovery
In the near term, restaurants must continue to
focus on protecting the health of their employees
and customers as the vaccine rollout gradually
gains traction, says restaurateur and Next Iron Chef
winner Jose Garces, founder of Philadelphia-based
Garces Group.
In the longer term, however, the industry will
likely need to convince consumers that it is safe to
return, he says. "Restaurants have taken a pretty
big hit from a public relations standpoint. They
are thought to be places where the virus spreads
pretty easily, and we will need a public relations
campaign about restaurants being safe, and that's
something we will have to undergo for some time."
Styne agrees that it will take some persuasion
to convince consumers that restaurants are safe
again. "There are still going to be people who
are fearful of going out and being around other
people," she says. "Getting people over that
discomfort, and back into the comfort of being
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