AZ Restaurant Association president: ‘We’re trying to slay a dragon’

Like medieval knights on a quest to defend their kingdoms, Arizona restaurant owners are locked in a battle against an almost mythical beast.

‘‘We’re trying to slay a dragon known as COVID-19, and it’s a mean one,’’ says Steve Chucri, president and CEO of the Arizona Restaurant Association. ‘‘I don’t think there’s anyone who’s seen anything quite like this.’’

The ARA unveils a new weapon today with the debut of Arizona Takeout Week, inspired by the association’s popular Arizona Restaurant Week. The website will showcase delivery and takeout menus and specials in an attempt to boost restaurants’ business.

‘‘We going to run it just like Restaurant Week,’’ Chucri (pictured above) says. ‘‘We’re going to put money behind it. We’re going to do advertising. We’re going to encourage people to still have that business lunch, but it may be in their office if the dining room is closed. Or you can bring food home and enjoy it with your family.

‘‘We’re going to do everything we can to try to keep as many people as we can employed and try to keep restaurants afloat to the best of our ability.’’

Different cities, different rules

As the novel coronavirus has forced people to self-quarantine or practice ‘‘social distancing,’’ restaurants have seen their business suddenly plunge, leading many to lay off staff or temporarily close.

Phoenix, Tucson, and Flagstaff have closed dining rooms and limited restaurants to delivery and takeout. Other cities, including those in the East Valley and Scottsdale, have allowed dining rooms to stay open but are encouraging reduced occupancy.

The differing rules have created an atmosphere of confusion and uncertainty.

‘‘We’re not here to be a referee,’’ Chucri says of the association. ““We think with the distancing provisions the governor’s chosen to follow – the CDC guidelines, which we respect and certainly understand – we will see some restaurant dining rooms reopen and others really focusing on takeout.’’

A reversal in Phoenix?

Chucri believes the Phoenix City Council may overrule mayor Kate Gallego’s decision because it unfairly singles out the restaurant industry.

‘‘Why do you keep Home Depot open?’’ he asks ‘‘Why do you keep Best Buy open? Why do you keep Target open? People are touching far more things in those places than they are in a restaurant. There’s no social distancing in those big retail shops. I mean, where do you draw the line?’’

Still, Chucri says he understands Gallego’s concerns.

‘‘I don’t envy the mayor’s position,’’ he says. ‘‘I know this is something she doesn’t want to do. In a crisis like we’re in, there’s no perfect model.’’

Wednesday night’s council vote was postponed until Friday.

Following CDC guidelines

As a member of the Maricopa County Board of Supervisors, Chucri gets regular COVID-19 updates for Arizona politicians and he participates in a daily phone call with Gov. Doug Ducey.

‘‘His viewpoint has been we need to make decisions on facts, and I certainly understand that,’’ he says. ‘‘I think he is more aligned with following the CDC’s outline and their lead. Right now they’ve said (to re-evaluate in) 14 days. Let’s see what happens in the next two weeks.’’

The restaurant association has petitioned Ducey and the state legislature for immediate help with unemployment benefits and small business loans. Chucri also thinks the governor has the emergency power to temporarily relax some liquor laws to allow for delivery of beer, wine, and spirits.

‘‘Typically, 85 to 90 percent of serving people is in your restaurant and 10 to 15 percent is delivery, takeout, or to-go,’’ Chucri says. ‘‘Now you’ve completely inverted that. That’s a tough business model to all of a sudden make happen.’’

‘Better than failure’

Relying solely on delivery and takeout won’t sustain restaurants for long, but Chucri says, ‘‘That’s what we need right now.

‘‘If we are able to drive enough business to keep us afloat and keep paying people and make rent payments and just barely keep our chin above the bar, that’s better than failure.’’

The biggest challenge the restaurant industry faces with the COVID-19 crisis, he says, is not knowing what’s going to happen next.

‘‘I was explaining to a restaurateur today that if a water main went down and it’s going to take a week to fix, at least you know it’s going to take a week,’’ Chucri says. ‘‘In a down economy, you can be creative in trying to encourage people to get out and spend money.

‘‘But your back’s really against the wall in this situation because so much is out of your control.’’

$13.4 billion industry in peril

With more than 10,000 Arizona restaurants and nearly a quarter-million employees, the industry represents a huge – and critical – share of the state’s economy.

‘‘Look, restaurants spend $13 million a day in payroll in Arizona,’’ Chucri says. ‘‘We are a $13.4 billion industry to this state. We’re an entrepreneurial industry, we’re innovative, we can pivot, we’re nimble.

‘‘But I’ve never seen in my 18-year career in this industry the look in my restaurateurs’ eyes, the heartbreak of laying off employees who are like family members. This has been very challenging and very, very difficult.’’