Second Round of Relief for Calvert Restaurants

But more is needed they say 

By Krista Pfunder 

Calvert County is delivering a second round of financial relief to restaurants hurt by the pandemic, and dozens of applications for the funds have poured in. 

The county is providing $387,777 to help with rent, payroll or job training; equipment and services to expand outdoor dining (like adding tents or heaters); improvements such as HVAC system upgrades; and supplies needed for carryout and delivery as well as COVID-19 related items, like personal protective equipment. 

Restaurants and food service businesses applied for the funds starting January 13 and ending January 20. As of January 15, 24 businesses had applied to receive funds. 

“If funds are remaining, we will open another round for additional applicants,” says Sarah Ehman, public information program manager for Calvert County. 

Small businesses with one to seven full-time employees could receive $10,000 and larger restaurants, with eight or more full-time employees, could receive $15,000. 

The program is funded through Maryland’s Rainy Day Fund.  

Businesses that applied in the first cycle of financial relief were not eligible.  

“We used the money we received for payroll and rent,” says Monica Phillips, co-owner of Hook and Vine Kitchen and Bar in North Beach, which received funding in that first round. 

“The money helped a little, but the rules for usage were not clear and kept changing,” Phillips says. “First you had to use the money by this date and then by this date and then by that date. It was just not a great first round.” 

County restaurants continue to face new challenges and are hoping more financial assistance is coming.  

“Most expenses went up for basic items like gloves, cleaning products and to-go containers—all which are seeing an increase in usage,” Phillips says. “Distributors raised their prices due to less people working on farms, butchers and in packaging.” 

“I think the state, county and town are doing everything that they can,” Phillips says. “The federal government needs to get the politics out of the way and think about the people… They need to look at the qualification requirements so everyone can benefit and stay alive.” 

Changing guidance and uncertainty aren’t the only challenges facing local dining establishments. Phillips wishes for more accountability when it comes to the new dining rules. 

“Every restaurant should be following the same rules,” Phillips says. “Guests tell me that they can do things at other places that I do not allow them to, such as standing and drinking, not wearing a mask, moving tables, chairs, heaters. These rules exist for everyone’s safety.” 

Not helping is the cold-weather slowdown, when customers shift to staying in and cooking at home. 

“The winter is the hardest time and our slowest, so I hope we can survive until spring,” Phillips says.