The Economic Injury Disaster Loan Program provides small businesses with working capital loans of up to $2 million and an emergency grant of up to $10,000. This program is secured directly from the SBA and can be approved solely based on the applicant's credit score.
The US Restaurant Alliance can help you pull together all of the necessary information and submit it for your restaurant on the appropriate SBA forms.
The Employee Retention Credit is a program designed to help you stay in business by continuing to pay your employees even if your revenues are well below normal.
The government supports this program because it is less expensive to pay these credits than to pay for unemployment should a business file bankruptcy.
This program can essentially pay you (the restaurant owner) up to 50% of the qualified wages paid to your employees. These credits can equal up to $20,000 per employee and some restaurants have received hundreds of thousands of dollars.
If interested, the US Restaurant Alliance will be glad to connect you with a firm that has found enormous success filing for these tax credits with the IRS.
What you need to know about the Coronavirus (COVID-19) and how to protect yourself and your business.
The latest guidance, resources and insights to protect American businesses, workers and families.
To ensure that restaurants have the latest information about the Coronavirus (COVID-19), the NRA has created industry-specific guidance for owners and operators.
Details on what your restaurant should do to prepare for a pandemic.
Each state has slightly different rules and policies regarding their approach to the Coronavirus (COVID-19).
The NRA's Restaurant Law Center has provided a good summary of the laws relating to the Coronavirus (COVID-19).
The NRA's Restaurant Law Center has summarized the official orders related to the closing or restriction of restaurants during the Coronavirus (COVID-19) crisis.
This infographic can be printed and posted to help your employees understand how important it is to wash your hands to prevent the spread of pathogens.
There is a big difference between cleaning and sanitizing. Cleaning removes food and other soils from surfaces. Sanitizing reduces the number of pathogens on the clean surface to safe levels. To be effective, cleaning and sanitizing must use a simple 5-step process.