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Weekend Update | April 25 - 26

Updated: Nov 11, 2020

Hello, Chattanooga!

We are about to embark on a very exciting and DIFFERENT week since the pandemic has first affected our city. Starting this week, we will be starting to see various businesses return to work. What does that mean? Well - we're still hearing more information hourly on our state's and community's best practices. We've got a few outlined here, and we will also be updating them as we find out more!

While some businesses are returning to work, many others are still remaining closed and shuttered. We are including a lot of previously listed resources for review - whichever path you, your business, or your employers are choosing to take.


  • Lil Oso will continue to offer curbside pick up and delivery out of our location at 422 E MLK Blvd.! The hours are updated - Wednesday - Saturday; 4pm - 8pm.

  • Chattanooga Area Small Business Resource Center. All of the resources you and your business need. All in ONE place!

  • Proof and the Chattanooga Area Food Bank are thrilled to be offering Hospitality Food Boxes once again! You can register here if you are in need of food and an out of work hospitality professional!



I know we shared this the last few weeks, but it bears repeating this wee as well -

  • There's still a lot to think about, and a lot of programs out there. If you're in need of assistance, please check out our post on small business resources, reach out to your local Small Business Development Center, or visit the Chattanooga Chamber's website.

  • Co.Starters has put together an incredible Recovery Guide that all small business owners should check out as well. It's PACKED with information - all in one place with easy to follow links and assistance one click away!

  • Have you been able to apply for the second funding of the PPP? Please reach out to your financial institution ASAP to apply!



Monday April 27: Updated Food Safety and Sanitation 

Learn about the manageable, practical steps you can take to significantly boost workplace hygiene compliance, as well as information on the most effective practices and products that can help combat the spread of COVID-19 in your business to keep your employees and customers safe. The experts at Ecolab will be joined by Jacqui Pressinger of the American Culinary Federation (ACF). The ACF is offering a 30-hour updated safety and sanitation class for food handlers free of charge for those who join the webinar. 

Tuesday, April 28: Off Premise, Online

In this session, we will chat with Kerry Diamond, editor-in-chief of  CherryBombe and Morgan Mongtomory, National Association for Catering and Events president-elect, about how the festival, special event, and off-premise catering community is overcoming social distancing by moving online. What are the best platforms? How do you keep an audience accustomed to an immersive sensory experience engaged? What is the “new normal?” Find out as we dig into the future of off-premise hospitality with Kerry, Morgan, and a few surprise guests. 

Wednesday, April 29: Food, Farmers, and COVID-19—A Conversation with Rep. Chellie Pingree and Chef Abra Berens

Representative Chellie Pingree (D-ME) is joined by chef Abra Berens for a conversation on the way COVID-19 has impacted small restaurants, local farmers, and policy in Washington, D.C. Expect a particular focus on seasonal businesses, like those in Pingree’s home state of Maine, and the ways seasonality plays into the effects of COVID-19 across the food system.

Thursday, April 30: Restaurant to Relief Kitchen

The LEE Initiative, along with chefs Ming Tsai, Jessica Koslow, and Jose Salazar, will share “a day in the life” as their restaurants-turned-pop-up relief centers meet the needs of out-of-work hospitality folks. We’ll cover topics like the logistics of funding and operation growth, the nuts and bolts of set-up and supply chain, and how the hospitality industry became its own lifeline. 

Friday, May 1: Spirited Conversation—African/American: Making the Nation’s Table

For 400 years in fields, kitchens, taverns, and businesses across the country, African Americans have shaped our national culinary identity. And yet, many assume African-American cuisine consists solely of fried chicken, collard greens, and cornbread. African-American cuisine is more than soul food—it is the backbone of American cuisine. MOFAD Executive Director Peter J. Kim, Interim-President Catherine Piccoli, and James Beard Award–winning culinary historian Dr. Jessica B. Harris join us to talk about the history and future of African-American cuisine. 

  • US FOODS has launched online webinars to address other issues in food and beverage:

As some states are releasing plans to reopen, our Restaurant Operations Consultants will review tips to help you prepare to reopen your restaurant accordingly.

Wednesday, April 29, 2 PM CST

Moving Forward: Calculating Cash Flow

To help ensure you can weather the COVID-19 pandemic, our Restaurant Operations Consultants will review tools and best practices to calculate your cash flow and manage your operations accordingly.

Join our resident expert Brian Kerby (Restaurant Operations Consultant at US Foods®) to ask any questions you have about navigating the CARES Act and briefly review any recent, relevant updates to the legislation.

Tuesday, April 28, 2 PM CST

Accelerating Takeout

Learn from our Restaurant Operations Consultants and Food Fanatics®Chefs how to quickly ramp up your takeout and delivery program.

Our Restaurant Operations Consultants will share social media best practices, including how to create engaging content and stay connected to your customers during this COVID-19 crisis.

Wednesday, April 29, 10 AM CST

And as always, our local favorites:

Monday - Attractions

Tuesday - Food and Beverage

Wednesday - Accommodations

Thursday - Culture, Heritage and Arts

Friday - All Partners

Thank you all so much! Have a wonderful week!


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