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Giving is Served

BuckHaven Lifestyle: Word of Mouth Restaurants has a reputation for loyalty not only to customers but also to staff, we applaud that.

Michel Arnette: Covid 19 was particularly tough on the restaurant industry. I am most proud of how our entire restaurant family of employees came together during the pandemic. There was never a moment of panic, everyone worked hard together with such genuine fervor as we pivoted our operations to survive and to provide our Brookhaven neighbors and friends nourishment during a time of uncertainty.

As a company, we established a Go Fund Me account which the community quickly raised $30,000 in support of our family of employees. We worked diligently to qualify for the federal PPP loan assistance program. It provided an opportunity to care for our employees with company-managed unemployment and to initiate Covid 19 sick leave and hazard pay. We were fortunate to retain 97% of our employees once the restrictions were lifted.

I also had the honor to meet with our nation's Vice President, Mike Pence, and Georgia's Governor, Brian Kemp. I was able to share thoughts on how Congress should adjust the PPP guidelines for debt forgiveness relative to the restaurant industry.

BH: You’re an important member of the community, too. What non-profits have you touched?

MA: We support Explore Brookhaven, the Brookhaven Chamber of Commerce, Project Open Hand (Dining Out for Life), The Atlanta Community Food Bank, Brookhaven Police Department Foundation and The Giving Kitchen.

BH: Your heart is always guided in the direction of children's health and education.

MA: We are honored to support Children's Healthcare of Atlanta, Atlanta Ronald McDonald House Charities, Cumberland Academy, Ashford Park Elementary School Foundation, Our Lady of the Assumption, Marist School and Brookhaven Police Department Foundation

BH: What fall menu items are you most excited about this month?

MA: We have always sourced food items locally and seasonally. This fall will bring about new seasonal dishes at all Word of Mouth restaurants.

At Arnette's Chop Shop I always look forward to stone crab claw season which began in late October. I'm also a big fan when chef Stephen serves up Japanese A5 Wagyu.

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