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by jka
1887 days ago
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Thanks! My view has been fairly limited, from (rarely) cooking at home, and where 'locally sourced' tends to mean 'walking to the shops' instead of any kind of vendor relationships. What's the PPP challenge you mentioned, and (at the risk of sounding like I'm stealing your ideas; not my intent, I'd prefer to read and reflect them out here) what would you change about the industry culture if you could? |
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I'm also a former fintech founder, so I know that ideas are nothing without the execution to make them into reality. So don't feel bad about that, just keep me in mind for a consultant role later if you like what you hear. ;)
PPP (Paycheck Protection Program) [0] [1] [2] 1/2 is what was given to restaurants in the US during the shutdown due to COVID and the to support resteraunts now operating at 50% capacity; they have stipulations (most of it had to be paid as payroll) that many accountants have never encountered before and will likely require assistance to ensure they qualify for forgiveness. This could be enough of a MVP to make a suite of other tools, but that alone would be where I would start if it were me.
Unfortunately I don't have much experience in the culinary Industry in the UK (I did farm in Cornwall, though) as I never got to do my stage at The Savoy in London in 2014 which my ex-fiance setup (hostess) due to the massive floods and damage to the transportation system.
Sidenote: Bento and Bentocart are both YC backed startups that may have a position for you to integrate into if you're looking for a pre-existing project.
0: https://www.merchantmaverick.com/ppp-loan-forgiveness-rules/
1: https://www.merchantmaverick.com/ppp-restaurants/
2: https://www.restfinance.com/restaurant-finance-across-americ...