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Sirio Ristorante co-owner Mauro Maccioni on efforts to help feed New Yorkers affected by Hurricane Sandy.
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-- was ripping across New York City earlier this week most people were hunkered down hiding out at home until it was over most people that is but not everywhere and -- restaurant in Manhattan chose to brave the storm and stayed open throughout the entire thing.
And since they were one of the holy places to do so they actually made a killing we expect New Yorkers the bank got a disaster and make it work.
Serial co owner Mario Franchione he joins me now.
I thank you so much for coming on and we've been looking for the good news story because there were folks out there who said you know why.
I'm gonna get out there and make the most advanced and do something good for being -- the same tempers are a lot of people that were hungry.
Yes of course -- location you know mid town -- we were quite fortunate.
The weather didn't impact us is much.
So you know as a new Yorker.
One -- get going in and help you know.
So stay involved we we got on the phone call up you know all the employees can get sort of got a skeleton crew together.
And you know simple fantastic efforts from -- -- chefs to dishwasher is you know carrying people in different cards and stuff.
88 carpooling in getting our earlier I mean one of the great things that I side you did that was very funny was it I I live uptown as well and all of a sudden people flooded into our neighborhood is we -- power -- -- midtown in uptown people from downtown that needed food.
You know there's a game uptown to kind of fill their needs and it was a business opportunity for you -- if you could open.
You knew that it would -- -- Yes yes we not everyone was open so you also food and refrigerators and things in right it's still it's an -- business if you fall behind -- -- -- in November and December are.
Telltale months financially for for restaurants especially New York and -- it's really.
You gotta you gotta -- moving com.
You -- you turn the potential negative into a positive because like you said you have -- fill in the -- that would rock otherwise.
You generally have six cooks for maybe 200 people.
You ended up having 300 below -- -- war cooks how did you manage something like that we like that is okay cracking the web or as well -- Just people that are -- you know we have a great staff have dedicated staff.
Real New Yorkers and they came in and -- -- -- you know we we treat them well we -- we help -- with taxis.
The guys who helped -- -- and and and caravan everyone we gave them actual money you know it's you've got to take care of the people.
You know like I said we had the fortune of being able to open up and and look at it and financial sense I mean -- -- the true heroes also look at people downtown.
Like and -- -- -- -- -- who's donating their food in India going out to breezy point and not -- those -- the real heroes like -- said you know we were fortunate to be midtown -- That's not just spirit in New York that if you can't -- and you can do very resilient and help people.
Do it I mean we saw what we were out there -- a butcher on my quarter that was -- -- immediately went over bought all I can carry backs the apartment as you appreciate.
That people are out there trying to serve in trying to live life normally if it's safe yes you know during tough times and you think that customers will remember.
That you are opening do you think you've got people -- to Trier restaurant that are going to be back.
Reid did we had an opportunity for for people come in and -- they see the -- they see.
You know.
The efforts that are made and and it is a good business opportunity.
People -- really trying to.
I solve other restaurants in the -- -- and it was struggling to put people together a team together -- yeah there is fat mouth to be fed.
Yeah and they knew as an opportunity and that's what you -- is all about seeing people coming -- we thank you very.
