Sponsored By

The National Restaurant Association to U.S. governors: We have become a ‘convenient scapegoat’ for COVID-19 outbreaks

The industry association sent a letter to the National Governors Association asking them to reconsider COVID-19 restrictions and shutdowns that target restaurants

Joanna Fantozzi, Senior Editor

November 17, 2020

2 Min Read
national-restaaurant-association-writes-letter-to-govoners.jpg
The National Restaurant Association notes the "lack of scientific evidence" linking restaurants to COVID-19 outbreaks.Tim Graham / Stone

Joanna Fantozzi

The National Restaurant Association president and CEO Tom Bené sent a letter on Tuesday to the National Governors Association, defending the safety and role of restaurants during the COVID-19 pandemic, particularly noting the “lack of scientific evidence” linking restaurants to the increase in COVID-19 cases across the nation. The letter also urges governors to reconsider or rethink COVID-19 restrictions that would adversely affect restaurants, like completely shutting down indoor dining.

“Data tying systemic community outbreaks of COVID-19 to restaurants has yet to emerge, but we are too commonly labelled as ‘super-spreaders,’ and have become a convenient scapegoat for reflexive shutdowns,” the letter to New York Gov. Andrew Cuomo, chairman of the National Governors Association, said.

The letter goes on to list all of the safety measures and precautions thousands of restaurants around the country that “operate within the Association’s safety guidelines” have taken, including mandatory face coverings for staff and guests, frequent sanitization and cleaning of high-touch surfaces, and updated floorplans that ensure at least six feet of social distancing between tables.

As the worsening pandemic prompts renewed restrictions around the country, The National Restaurant Association highly recommends that governors base decisions “on facts and contact tracing data” instead of “hypothetical simulations of transmission,” seemingly referring to a recent Stanford University-led study published on Nature.com that directly linked indoor dining to super-spreader events.

Related:National Restaurant Association updates COVID-19 safety guidelines for businesses

When the study was released last week, The National Restaurant Association criticized its findings, citing the study’s outdated research, representing predictive actions from March to May, and noted that “predictive models are inherently fraught with error.”

In the letter, the association urges that if and when governors do impose restrictions on restaurants, that they halt indoor dining only as a last resort and notify businesses far in advance. They also highly recommend that restaurants be considered essential businesses so that they can remain open for takeout and delivery even during strict lockdowns. Then, when restaurants have to close indoor and/or outdoor dining, the association says state governments should transparently clarify the health metrics needed to reopen affected businesses.

“We continue to support aggressive steps to protect the nation’s public health,” the National Restaurant Association letter read. “But there is an unfounded impression that restaurants are part of the problem, and we are suffering as a result of inconsistent, restrictive mandates. Tens of thousands of additional restaurant bankruptcies—and millions of lost jobs—are now more likely, while the science remains inconclusive on whether any health benefits will accrue.”

At press time, the National Restaurant Association had not returned requests for more detail about their letter to governors.

Bené spoke at Restaurants Rise powered by MUFSO last month, giving an update on the state of the restaurant industry and uncertain economic recovery.

Contact Joanna Fantozzi at [email protected]

Follow her on Twitter: @JoannaFantozzi

About the Author

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.  

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine. 

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events. 

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

Subscribe to Our Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like