Provenance Hotels, home to several well-known restaurants, receive a PPP loan
As the Oregon COVID-19 outbreak continues to impact the local restaurant market, stories of Food truck owners give away free meals to Chefs start Instagram cooking classes. In this new version of AM Intel, we dive into different ways the state’s gastronomy responded to the global pandemic. You can find more COVID-19 stories in our bigger story stream.
PROVENANCE AID – Provenance Hotels, the company behind spots like Dossier, Woodlark, and The Heathman, snapped one of the elusive relief loans made available through the Paycheck Protection Program. According to its own information, the company has laid off around 1,000 employees due to financial hardship in connection with the coronavirus and hopes to be able to employ employees again with the new aid package. The company’s hotels are home to several well-known restaurants, including several Vitaly Paley hotels; Paley says because the hotels and restaurants are separate entities, restaurant workers will not receive any of these grants. For those who don’t know, Provenance was founded by former EU ambassador Gordon Sondland; Sondland returns as chairman in May. Eater Portland reached out to Provenance for more information. [PBJ]
DELICIOUS DONUTS – After a brief shutdown in late March and early April, one of the best donut shops in Portland opened a week ago on April 14th. Delicious Donuts celebrated its reopening by agreeing to distribute boxes of donuts to 350 families over the next 70 days. that’s five boxes a day. [EaterWire]
BURGERVILLE HELP – Pacific Northwest Burgerville is donating 4,500 cheeseburgers to frontline workers in hospitals, police stations, and fire stations across Oregon and southwest Washington. The company accepts donations for the burger donations, or customers can buy a “Community Built Burger” – for every community builder bought, the company donates two burgers to front-line workers. Meanwhile, the Burgerville Workers Union struggled to get shift meals for the workers who serve those burgers, but the union says the company is not yet paying any hazard pay to employees who have kept their jobs. “There are workers on leave who earn more money than the current Burgerville employees,” says union representative Emmett Schlenz. “If we’re better off being on leave, that’s pretty disappointing.” [EaterWire]
Updated April 21, 2020 at 11:45 a.m.
This story has been updated with comments from Vitaly Paley.