Have you ever dreamed of dining at a Michelin-Star renowned chef’s restaurant but had to put that dream on your waiting list because of the money? Now is your chance to make that dream a reality.
Renowned Chef John Fraser has come up with a 70% discount on his menu prices at his Big Apple restaurant. The offer is a part of the ‘Industry Table’ program, here the restaurant plans to reward the workers’ community for their much-underappreciated service.
The program starts from Tuesday onwards and will offer around 70% discount on its menu prices for all restaurant workers. So, if you are a restaurant worker, you will be able to enjoy an eggplant moussaka that usually costs $32 for just $9.60 and a $68 lamb chop for just $20.40.
As per the statement from John Fraser, the program is his way of thanking the people who provided him with service and helped him keep up his business during the time of the pandemic.
The offer will be available in Fraser’s restaurants like the Iris, La Marchande, The Terrace, and Outdoor Gardens at the Time Square Edition Hotel and North Fork Table & Inn on the East end of Long Island.
Fraser stated that he came to the realization that the service industry was the most underserved community that he had and while it was fun before the pandemic, the situation has gotten different now, and it has become a job to get through.
Fraser recalled his experiences during the pandemic. The service industries like hotels and tourism were some of the worst-hit sectors during that time.
He recalled that even though there were very few customers in his restaurant during that time, the lights were always on and he had a dishwasher and chefs in his kitchen. That prompted Fraser to reward the industry who were still in New York and also those traveling here.
He also added that he felt it was the right thing to do – to get the community back together and to be excited to see each other once again.
John Fraser had a very tough time during the pandemic. He lost two of his restaurants during that time. One of those restaurants was Nix, the restaurant for which he has won the prestigious Michelin Star. Fraser said that losing the restaurant hurt him so much. He also lost his restaurant The Loyal along with Nix during the pandemic.
He also faced a few other backlashes regarding his other restaurants too. Fraser’s joint at the Times Square Edition hotel is closed down as the hotel went through bankruptcy and the fine dining spot is yet to be reopened.
While the pandemic had been a difficult time, Fraser also gained some eateries like the Iris and La Marchande. The Iris opened around April 2021 and La Marchande became operational last June at the Wall Street Hotel.
Even though John Fraser opened new restaurants during and after the pandemic, he stated that the process was not easy at all and that he had to face another set of problems too. The main problem was regarding the workers.
Many of the Big Apple restaurant workers left the city and some even changed their professions to cope with the situation. Fraser revealed that while some of the workers returned to their earlier jobs, it was still difficult for most of the restaurants to find enough staff to keep the place up and running.
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Restaurants were in their prime before the pandemic but the situation was worse after it. Fraser remembers the lack of talent that the restaurants faced when they started to re-emerge after the pandemic.
He said that the situation made it clear that the worker’s community has vanished and the functioning of the restaurants was not the same as it used to be with them before the pandemic.
The main aim of the ‘Industry Table’ program by John Fraser is to rebuild goodwill and also welcome back the workers who might have left their job or even the city. For the ‘Industry Table’ program, Fraser will reserve a table for two people every night in all of his restaurants.
Workers who wish to dine at the restaurants can book such dinners per year at each of his restaurants. It should also be noted that the timing of the schedule is flexible and will be different and changing for each restaurant.
In his open letter to promote the idea, Fraser wrote that the true intention of the program is to reignite the spirit that brought everyone into the hospitality industry and also to rebuild the sense of community and camaraderie. The initiative has received good feedback from different sources and Fraser is appreciated for his efforts.
The executive director of the New York City Hospitality Alliance stated that even though the restaurants are doing much better compared to earlier, there are many challenges that affect small businesses and restaurants even today and he strongly believed that the initiative by John Fraser can have a positive impact on the issue.
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