Brand Update 2020

CAN-DO SPIRITS
LIFT COMMUNITIES
DURING COVID-19
When crisis strikes, Certified Angus Beef ®
partners show up to help.
It was the third Sunday of March. Chef Vinnie Cimino was prepping
for the sixth day of service at his brand new Cleveland restaurant,
Summer House. He didn’t know it yet but the doors would not open
again for months.
“As far as restaurant openings go, we crushed it,” said Cimino, whose
culinary resume includes famous eateries and James Beard Award
winners. “We were busy, just six days in and getting a lot of positive
feedback. I’ve never seen an opening go so well.”
Later that Sunday, the word went out. Restaurants across Ohio would
close in the early ripples of a tidal wave of COVID-19 ordinances that
spread across the country. The brunt of those decisions fell on chefs and
restaurateurs everywhere — no business in the foodservice supply chain
would go unscathed.
The year of such promise and vision had taken a very sudden turn for
the worse.
“This has certainly been the most challenging thing I’ve ever faced,” said
Greg Janssen, Vice President at Del Monte Meats, a San Francisco
resource for chefs since 1926. “Even the guys who’ve been in my network
much longer say there’s never been anything like it.”
But the food industry, from waitstaff all the way up the chain to farmers
and ranchers, is built on resilient people. Cimino, Janssen and colleagues
everywhere rose to the challenge.
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