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The Restaurant Revitalization Fund application is ‘like night and day’ compared to applying for PPP loans

Dina Samson, owner of Rossoblu and Superfine pizza in Los Angeles spoke about applying for the RRF grant as a small business owner and woman of color

Joanna Fantozzi, Senior Editor

May 4, 2021

2 Min Read
Dina Samson
Dina Samson is also a cofounder of industry advocacy organizations, the Independent Hospitality Coalition and RE:Her.Dina Samson

Joanna Fantozzi

Dina Samson is the owner and operator of fine-dining Italian restaurant Rossoblu and pizza window, Superfine pizza, in Los Angeles, along with her husband, Steve. Both concepts are part of San Julian Hospitality Group. Additionally, she is a cofounder of industry advocacy organizations, the Independent Hospitality Coalition (which focuses on helping restaurants in the Los Angeles area during the pandemic) and RE:Her (which uplifts female restaurant owners).

How did you prepare to apply for the Restaurant Revitalization Fund?

We [the Independent Hospitality Coalition] coordinated with the Independent Restaurant Coalition to do these webinars or town halls with the SBA to prepare business owners and answer their questions. The first town hall we did, about 200 members showed up and the second one, about 300 members did.  […] so when I applied, I followed all the rules which was to basically demonstrate your sales and ownership and banking information. Honestly, it was fairly easy. I was shocked at how well it was run. […] My team from Re:Her and I were all applying at the same time and within about two hours, we were all done.

How would you compare it to your experience with applying for PPP?

It’s like night and day. I think they had a process that was more organized. This was easier than both the first and second-round PPP. […] They had trial and error before they actually opened it up to us. […] so that helped, I’m sure, with some of the volume. And then the portal was open during the weekend at certain times and if you caught it, you could actually get in early. One of the women on my board got in 20 minutes before it opened Monday.

Related:A sample application of the SBA’s Restaurant Revitalization Fund just went live

What are your thoughts on the priority window for women and people of color?

I think it's super important. And I'm not saying that just because I'm a woman of color. I am part of the DoorDash accelerator program that they just launched where they are granting people $20,000 to take this accelerator class. And they told us the first time around, mostly white males applied. So, they made this new one for women and people of color. And they had told us that, for success accelerator program, that the majority of people that applied were basically white males, right. So, they specifically made this new one for women and people of color. They made it a priority.

Read the rest of the interview with Dina Sampson to see what it’s like to apply for a Restaurant Revitalization Fund grant in Restaurant Hospitality.

Contact Joanna at joanna.fantozzi@informa.com

Related:Restaurant Revitalization Fund grant minimums could be $1,000 and aid might extend to 2023

Find her on Twitter: @JoannaFantozzi

About the Author

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.  

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine. 

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events. 

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

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