While some find they have to say “no” to donation requests more often in the current economy, restaurants around the USA continue to support charitable causes, especially in their own communities. What some are doing:

Peter Keller, owner, Rod’s Steak and Seafood Grille, Madison, NJ, says, like many restaurants, the economy has affected his business. “For now, we’re focusing on supporting the charities we’ve worked with for many years – a local soup kitchen, where we supply soup once a week, and a homeless mission – rather than establishing relationships with new charities”. . . .“The economic conditions probably inspire me to do more good for others, even though it doesn’t remove concern about my own business,” says Scott Wise, owner, Scotty’s Brewhouses, located in Indiana. “We have hundreds of people walking through our doors and have a great opportunity to promote charitable giving.” Last year, Scotty’s raised money for the Susan G. Komen Foundation with pink drinks, created a menu item (Red Wagon Hot Chocolate) of which $1 went to Riley’s Children’s Hospital (amounting to $12,000), and continued “Community Give-Back Tuesdays” when 10% of sales goes to a charity . . . . Michael Franks, owner, Chez Melange, Redondo Beach, CA, says, “We’re looking for ways to raise money for worthy causes – some that we choose and some that our good customers’ support – where the cost to us is really our time and some hard costs.” He says they’ve been able to raise big money auctioning dinners for 10 in private homes. To make the dinners as unique as possible, Michael invites two winemakers to provide wine and act as sommeliers. . . . Jim Solomon, chef/owner, The Fireplace, Brookline, MA, donates to over 350 charities a year and says 2009 was no different. He gives two certificates valued at $30 each to “Saturday Fireside Chats,” events that have a speaker, wine, beer, and food tasting. “This allows me to give to multiple charities what I do best, show off my restaurant, and get people to taste my food.” Jim has also had great success raising large sums by auctioning off private dinners for 10 . . . . Over a six-week period in 2009, the 19 Sullivan’s Steakhouses – owned and operated by Del Frisco’s Restaurant Group, headquartered in Southlake, TX – raised $170,000 for the Susan G. Komen Foundation with a “Keep Your Palate in the Pink” menu. Chris Rockwood, regional manager, says $5 of each three-course, $39.95 steak dinner sold went to the cause. “We wanted to give value to the guest, as well as contribute to the foundation.” Servers were told about menu, but their participation was voluntary. “They became passionate about it, and took it and ran with it,” Chris says.

“2009 was our busiest year, I think in part because the neighbors and folks whose charities we support tend to be loyal – many guests tell me they come in because we support their charities.” – Jim Solomon, chef/owner, The Fireplace, Brookline, MA