Our local restaurant industry is currently in a state of turmoil and I am concerned as are many others on how this will all play out. Here are some tips that I talked about during my Best and the Foodiest segment on CKNW 980 AM radio this afternoon with Lynda Steele, host of her Afternoon Show.

Stay in your neighborhood and support those local cafes and restaurants that are remaining open by picking up your food/beverages.

Pick up your own restaurant orders, this way it avoids the delivery company’s from getting richer and the restaurants from losing too much money from the delivery service fees, unless you order from Uber Eats as they have eliminated their delivery fees during this crisis.

Breaking Bread is a new initiative created by a local Publicity firmLate last week SMC Communications created a new initiative to initially support there many restaurant clients, over the weekend their mandate changed as the Covid19 scenarios began to change for restaurants industry wide. You can now use the Breaking Bread website to see which restaurants across Greater Vancouver are offering -DELIVERY- and -TAKE-OUT- as well as many other ways to show support.

Say Mercy staff meal plan; starting tomorrow March 18, Say Mercy on Fraser street will be selling meals from their website -500 lm meals for $5-$10 for those in the hospitality industry to order for the day or to stockup for longer periods. Plus, to serve the community $2 from each order will be donated to the Vancouver Food Bank.

Ghost Restaurants Delivery – Urban Tadka is a local eatery co-founded by chefs Tushar and Evan who started their ghost kitchen which operates out of a local commissary specializing in Awadhi cuisine (Indian) check out their Instagram @urbantadkayvr and see what they are offering, you can order their food from Uber Eats, Door Dash and Foodee as long as you are in their 10 km radius

These are just some ideas to keep our restaurant culture moving while providing options to customers to keep supporting the restaurants and food producers citywide. You can hear my full radio segment here.

By: Richard Wolak