Restaurant operators across six states are facing the aftermath of one of the most brutal hurricanes to hit the U.S. since Katrina in 2005.
Hurricane Helene made landfall in Florida late last week and carved a 500-mile path of destruction from Georgia, Tennessee, Virginia and both North and South Carolina, leaving at least 121 dead, as of Monday, wiping out roads and bridges and leaving many communities under water from flooding. On Monday, millions were left without power, internet or phone service, and, in some regions, without clean water. As many as 600 people were still missing.
The U.S. National Guard, the Army Corps of Engineers and the Department of Defense was called in to assist with rescue and cleanup. Disaster declarations were approved for the states of Florida and North Carolina and President Joe Biden said he may call members of Congress back from recess to pass a supplemental funding bill to speed support efforts.
Some of the worst damage was seen in North Carolina, where the death toll was reportedly at least 42 on Monday, a number rescue crews there said could grow. Asheville was reportedly completely cut off from ground transportation, for example, and the town of Chimney Rock was described as mostly washed away.
Across the region, restaurant operators over the weekend were scrambling to ensure the safety of their workers and check property damage. Many jumped into action to provide food and water, as they could, to those impacted by the storm and resulting flooding, as well as to federal officials arriving to assess the damage.
World Central Kitchen is on the ground in Florida, North Carolina, Georgia, Tennessee and in Mexico (in the aftermath of Hurricane John), serving thousands of meals. Because of the strength of the nonprofit’s network, teams were able to set up in Florida just 12 hours after the storm passed.
In Georgia, WCK delivered sandwiches by helicopter. But with trees down and many roads impassable in North Carolina, the group said over the weekend it was still exploring options for reaching the hardest hit areas.
Not surprisingly, Waffle House restaurants were open. Though, it should be noted, even Waffle House—which is famous for keeping units open in bad weather—closed some restaurants in the path of this storm, which federal officials had warned would be potentially catastrophic. Company officials did not immediately respond when asked if the chain’s restaurants saw any damage.
Chef and restaurateur Jose Andres, who co-founded WCK, gave this report from a Waffle House somewhere outside Asheville, where he stopped to buy sandwiches to bring to first responders.
William Dissen, owner and executive chef of The Market Place restaurant in Asheville said his restaurant was closed until further notice and all food was donated to World Central Kitchen.
Here’s a video Dissen took in Asheville.
“We are safe. But it’s not good. Biblical disaster,” said Dissen in a statement. “This is the worst flood of our lifetimes. It’s truly decimated our region.”
Others in Asheville were coordinating their efforts. Those with power, like Rhubarb, for example, served as a centralized hub for ingredients from other local restaurants that had no refrigeration.
The restaurant Luminosa and sister hotel The Flat Iron, both operated by Indigo Road Hospitality Group in Asheville, only saw minor damage but were without water on Monday.
Founder Steve Palmer said all workers were accounted for, though some had lost homes or cars in the flooding. With a number of the group’s restaurants across the region open and operating, Palmer said they were working on finding housing and food for those displaced in Asheville.
“We’re taking it day by day,” he said. “A lot of employees that could leave have already left.”
The group is also planning to launch an emergency employee relief fund this week to cover lost wages for workers during the recovery. Other restaurants within the group that are open will donate proceeds to the fund.
Team members that stayed are working with WCK to feed storm victims and support crews, Palmer said.
In Hendersonville, N.C., Indian Aroma Bistro had power and staff members were willing to work, so the restaurant set up a buffet, asking $10 per person, but those who could not afford it were still welcomed, according to local news accounts.
In Charlotte, which was not as badly impacted, restaurant operators were hosting fundraisers and setting up drop-off bins to send needed supplies to storm victims.
Likewise in Greenville, S.C., where longtime restaurant operator Carl Sobocinski’s Table 301 group operates six concepts, mostly in the downtown area. Sobocinski said his people are all accounted for and the restaurants had minimal damage. Once power was restored, they were able to open and serve as hubs of respite for the community.
Table 301 restaurants and others across Greenville were joining forces to feed first responders and others arriving in the region. “There will be more boots on the ground every day,” said Sobocinski.
On Monday, he said he was talking with both the United Way and Red Cross officials to help feed children in need, since schools would likely be closed for weeks and many families rely on free lunch programs.
Vickie Zambrano, who owns the Mediterranean restaurant Curean in Greenville, S.C., was without power and decided to host a cookout to grill up what she could to give meals to those who needed it.
In Tennessee, Face Amusement Group, which is parent to a number of arcade brands along with Guy’s Branson Kitchen and Downtown Flavortown, said it was preparing truckloads of supplies to bring into the impacted areas of Western North Carolina. The group said donations could be dropped at 5034 Bobby Hicks Highway in Johnson City, Tennessee between 9 a.m. to 5 p.m. (Baby formula, disposable bottles, diapers, toiletries and wet wipes are in high demand, along with non-perishable food and drinks.)
Others were grappling with properties that had been obliterated.
In Florida, the state restaurant association was encouraging businesses to report physical and economic damage with the goal of expediting recovery efforts. FloridaCommerce and the State Emergency Response Team are conducting a damage assessment survey online.
In Steinhatchee, Florida, the 55-year-old Roy’s Restaurant was completely destroyed, less than a year after the eatery had been rebuilt after being wiped out by Hurricane Idalia. Owner Linda Wicker, however, pledged to rebuild again, saying the restaurant employed about 30 people.
The Bayport Inn in Bayport, Florida, for example, said it has closed until further notice. On Facebook, the seafood restaurant urged people not to come near the property because of hazardous conditions. In Tampa, the Inn on the Gulf also suffered significant damage and expected to be closed for about three weeks for repairs.
Restaurant operators in Tampa and St. Petersburg were teaming up to send food trucks and deliver fresh meals to worst hit areas nearby, until supplies ran out.
Here are some ways you can help:
Southern Smoke Foundation, based in Houston, supports food-and-beverage workers in need: southernsmoke.org
CORE is a national nonprofit dedicated to providing support to food-and-beverage industry employees with children: Coregives.org
Indigo Road Hospitality Group's employee fund: https://www.gofundme.com/f/supporting-our-indigo-road-family-hurricane-helene-relief-f
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