By Sara Edwards
Contributing editor of the weekly Pasadena
BMiss Restaurant Week is launching a new campaign, No Crumb Left Behind, to help black-owned small businesses across the country recover from the pandemic and connect them to new resources.
BRW was founded in Houston in 2016 by Warren Luckett, Falayn Ferrell, and Derek Robinson and has since expanded its reach to the Southwest, Southeast, and Northwest regions to increase the number of Black-owned culinary attendees. .
“With small businesses still recovering from the pandemic, it is important to provide as much support as possible,” Ferrell said. “The No Crumb Left Behind campaign is a testament to our goal of supporting 1,000 black-owned food businesses as part of this year’s Black Restaurant Week campaign.”
Black Restaurant Week takes place from Friday August 6 to Sunday August 15. For more information, visit blackrestaurantweeks.com.
Black Restaurant Week LLC focuses on the importance of the systemic barriers faced by black-owned restaurants, like disproportionate access to business loans, for example. The University of California at Santa Cruz found that 41% of black-owned businesses have closed since February, compared with 17% of white-owned businesses.
“Small black-owned businesses already have difficulty accessing capital to start a business, and many owners are forced to use their personal savings, personal credit cards, personal assets, or apply for low-interest loans. ‘high interest in opening their business,’ said Robinson.
“In times of economic downturn, it becomes increasingly difficult to operate a business that already has a low profit margin.”
So, in partnership with SoCal Gas, Black Restaurant Week LLC – Los Angeles and several black-owned restaurants will participate in a showcase in August to raise community awareness and help with the recovery process in the event of a pandemic.
“Black-owned businesses play an important role in the livelihoods of our communities. And food, especially in family restaurants, serves as the social fabric that brings us together, ”said Cedric Williams, vice president of customer service at SoCalGas.
“That’s why we’ve been supporting Black Restaurant Week, a major cultural initiative that celebrates the flavors of African-American, African and Caribbean cuisine, since its launch in Los Angeles.
Onil Chibas has experience in catering and hospitality, which he exhibits in his Deluxe 1717 restaurant. It is there that he has organized family-style dinners at a long communal table. But when the pandemic hit, he decided to switch to meal delivery. He was making one of his great meals that included a starter, side dish, and dessert and included heating instructions so people could continue to enjoy his food in the safety of their homes.
“We really had to pivot, and things just keep changing,” Chibas said. “We just opened up the space and made it a little restaurant again.”
Chibas has also started organizing “Wonderful Wednesdays” to help overcome the challenges created by the pandemic. He invited people to register and return to the dining room for a personally prepared meal and to build community ties. He said he was excited to be a part of No Crumb Left Behind and hopes to showcase Deluxe 1717 to more people in the community.
“It was really helpful to know that there is support there,” he said. “For that I’m so grateful and it’s so great to be a part of this.”