District Restaurant News | Fall 2020

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1625 K St., NW Suite 210 Washington, DC 20006 T 202.331.5990 F 202.659.8701 In addition, we worked to consolidate, perfect and make permanent in the District the privilege of info@ramw.org alcohol carry out and delivery through the budget process and standardized the tax rate of 10% such that it applies to both on premise and off premise sales of alcohol, rather than the 10.25% assessed on purchases from traditional off premise retailers. WHERE WE GO FROM HERE As we all work towards achieving the benchmarks required for Phase Three of reopening, RAMW remains committed to maintaining the viability and vibrancy of our restaurant community, which means we have our work cut out for us. We are in regular conversation with elected officials and government agencies, helping inform their priorities as they shape local legislative agendas, ongoing relief, and budgets for the fall. Among our key objectives is to extend the current allowances related to outdoor dining, streamline permitting for all necessary operational changes, and provide funding for heaters and canopies to extend outdoor dining for as long as practicable through the colder months. We want to build a financial support system that will empower restaurants to operate with confidence through late fall, if possible, and are exploring what those logistics look like to maximize this traditionally seasonal revenue. We remain steadfast in our drive to elevate and actualize new levels of equity for Black and other minority-owned businesses in our region. We are utilizing our Education Foundation (501c3) Educated Eats to reprogram and develop new resources, offer membership support, training, and scholarships, and are diligent in our work to amplify voices that need to be heard among decisionmakers both in our own organization and among our partners, and in the media. We are dedicated to the intentional steps we set forth as an organization to include being deliberate with our spend with Black and minority-owned businesses, around representation on our Board of Directors and committees, and in all of our programming. We are in conversations and identifying financial institutions and partners who recognize the hurdles Black and minorityowned businesses have to go through to have access to capital, credit, and resources. And we are creating platforms for our industry to engage as leaders in these areas, starting with a working group of restaurant operators who can work together to identify ways that their colleagues can effect change in their own organizations, thinking, and communities. And through it all, we are still determined to celebrate our industry, despite things no one could have predicted at the start of this year. I have learned a lot about resiliency, empathy, drive, compassion, and the values that define our restaurants. Challenged in countless ways, I have watched restaurants, their employees, their vendors, and their neighbors, come together to find

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