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Restaurants in Puerto Rico gradually recover from MariaRestaurants in Puerto Rico gradually recover from Maria

Despite widespread power outages, locations reopen and chains work on relief efforts

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Jonathan Maze, Bret Thornand 1 more

October 11, 2017

4 Min Read
Restaurants in Puerto Rico gradually recover from Maria
A man relaxes at a roadside bar that has a generator for electricity.All photos by Joe Raedle/Getty Images News/Getty Images

Restaurant chains in Puerto Rico are quickly reopening locations and working to help employees and customers amid widespread power outages and supply shortages that have plagued the island since a devastating hurricane last month.

El_Meson_logo.gifAt El Meson Sandwiches, a 37-unit sandwich chain based on the commonwealth, 26 locations have reopened since Hurricane Maria and its 155-mile-per-hour winds struck the island last month.

“It has not been easy,” Hector Jimenez, the company’s vice president of marketing, said in an email. He said that the company has relied on power generators, diesel and water tanks to keep the locations open.

Puerto Rico has nearly 3.5 million people, more than 40 percent of whom live in poverty, according to federal data. The island has been home to a growing number of chain restaurants in recent years, however, everyone from Auntie Anne’s Pretzels to The Wendy’s Co.

Hurricane Maria was one of the most powerful hurricanes ever to form in the Atlantic before it hit Puerto Rico head on. The island’s location and communications issues have made recovery there a challenge. And power is in short supply: The Federal Emergency Management Agency says that only 15 percent of the island’s electric customers have electricity.

Reports have indicated that it could take months for the electrical grid there to fully recover, and an economist suggested that it could take more than a decade for the commonwealth’s economy to come back.

But the federal government has supplied generators to keep critical infrastructure there open, and more than three quarters of the island’s retail gas stations are operational.

Businesses are reopening, too. 

puerto-rico-communal-food.gif

People eat from a communal pot of food during the aftermath of Hurricane Maria.

Panda Express relocates workers

Panda Express, which has 20 restaurants in Puerto Rico, was able to reopen three locations on Oct. 7 and was slated to open a fourth on Oct. 10.

For the restaurants that remain closed, the Rosemeade, Calif.-based chain said in an email that it is paying staff for hours they would have worked as well as providing cash advances, satellite phones and supplies including first aid kits, water filters, flashlights and batteries.

“The company is also offering relocation assistance to eligible and interested employees affected by the hurricane,” Thien Ho, Panda Express’s director of corporate communications, said in an email.

In addition, Panda Express said it was working with its vendors to ship 24 generators and additional supplies to Puerto Rico, with priority given to families with young children and elderly people with medical needs.

Panda Express has committed $150,000 in disaster relief for the island, while employees are hosting fundraisers to help fellow employees.

The chain did not set a timeline for reopening the 16 locations that remain closed, stating, “Many have suffered significant damage,” Ho said. 

puerto-rico-banana-tree.gif

Banana trees were knocked over by the winds of Hurricane Maria.

Brand pays Puerto Rican workers for hours missed

Calabasas Hills, Calif.-based Cheesecake Factory has one company-owned restaurant that has reopened in San Juan, and the company said Monday it was paying staff members for hours missed during Hurricanes Irma and Maria. The 350-seat, 10,000-square-foot restaurant employs about 200 people.

A Cheesecake Factory spokeswoman said it was offering grants through the California Community Foundation, earmarked for The Cheesecake Factory HELP Fund, for impacted staff members who apply. Staff members and managers donate into the that HELP, and it is used for staff members in times of crises. Additionally, the company is matching any HELP Fund donations through October.

Employees from Florida restaurants set up a program that uses Amazon’s “Wish List.” Company employees contribute and Amazon sends purchases to Boca Raton, Fla., where the orders are put on pallets and shipped to Puerto Rico.

“This provided much needed supplies and food to staff such as diapers, batteries, water, food and snacks,” The Cheesecake Factory spokeswoman said.

Additionally, The Oscar & Evelyn Overton Charitable Foundation made a donation to local relief efforts in Puerto Rico, she added.

Caribbean Restaurants Inc., a franchisee of Burger King and Firehouse Subs on the island, said that about three-quarters of its 187 restaurants in the American commonwealth have reopened since.

The operator said that it has served more than one million customers since the storm hit. The company said that 30 restaurants can handle internet connections, but communications problems that plague the island mean the remaining locations that are open can only take cash.

Electricity has been restored in just 13 of the locations, with the rest running on generators.

Caribbean Restaurants said that 4,000 of its 5,500 workers have been working to operate the restaurants, but it paid all workers for the first week of the recovery regardless of whether they could get to work.

At El Meson, which last year opened its first location on the U.S. mainland, in Florida, the company is providing free meals for those in need. The company’s Orlando locations have sent aid to the island and have organized a donation drive at the Florida Mall where one of its mainland units is located.

Contact Jonathan Maze at [email protected]

Follow him on Twitter: @jonathanmaze

About the Authors

Jonathan Maze

Editor in Chief, Restaurant Business

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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