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Resource Links for Small Businesses During COVID-19 Crisis

by David Dadekian November 28, 2020
written by David Dadekian

We’re All In This Together


¿Necesitas COVID-19 recursos en español? Por favor, póngase en contacto con Dorcas International.

There are a number of resources–on the national level, state level and municipal level–that have been enacted to help small businesses during this time of great need. I receive dozens of messages and emails each day asking what’s out there or do I have more information. Below are links to all the application forms and fact sheets that I’m currently aware of, plus some other resources on unemployment insurance and health.

I am taking all information from official web sites and cannot be responsible for any rule or regulation changes–consult with your accountant, lawyer, loan officer, etc. I can recommend those professionals if you need someone.

Jump down to:

  • Contact Your Government Representation
  • CARES Act General Overviews
  • SBA Coronavirus Pandemic Disaster Loans
  • Rhode Island Grants and Funding
  • City and Town Grants and Funding
  • Rhode Island Unemployment Insurance
  • Worker Relief Funds
  • Other Rhode Island Resources
  • Other National Resources
  • Mental Health Resources

Contact Your Government Representation

The only way these types of aid get passed is by contacting our representatives at all levels of government and making the need to save small businesses, such as our restaurants, a high priority. Here are contact info and search sites for you to find who you should be talking with.

Senator Jack Reed – 401-528-5200 or 202-224-4642

Senator Sheldon Whitehouse – 401-453-5294 or 202-224-2921

Find Your Representative
– Congressman Jim Langevin – 401-732-9400 or 202-225-2735
– Congressman David Cicilline – 401-729-5600 or 202-225-4911

Governor Gina Raimondo – 401-222-2080 / governor@governor.ri.gov

Speaker of the House Nicholas Mattiello – 401-222-2466 / rep-mattiello@rilegislature.gov
Senate President Dominick Ruggerio – 401-222-6655 / sen-ruggerio@rilegislature.gov

Find your Senator and Representative in the RI General Assembly


CARES Act General Overviews

The Small Business Owner’s Guide to the CARES Act

CARES Act: Unemployment Insurance FAQ

Independent Restaurant Coalition COVID-19 Legislative Responses: Impact For Small Business


SBA Coronavirus Pandemic Disaster Loans

Coronavirus (COVID-19): Small Business Guidance & Loan Resources – overview page with funding options, guidance for businesses and other SBA information

Questions? Contact Mark Hayward, Rhode Island District Director and Regional Administrator for Region I at rhodeisland_do@sba.gov or mark.hayward@sba.gov

SBA Coronavirus Relief Options:

Economic Injury Disaster Loan including EIDL Forgiveness Advance

  • Forgiveness Advance of up to $10,000 in 3 business days
  • 3.75% interest rate for businesses, 2.75% interest rate for non-profits of up to $2,000,000 for up to 30 years
  • Unsecured up to $25,000. No personal guarantee for amounts up to $200,000
  • Up to 1 year payment deferral, interest will accrue
  • Apply here

Paycheck Protection Program

  • U.S. Treasury Information Sheet
  • American Enterprise Institute summary
  • Applied via an SBA-certified bank or credit union – find a lender—this is important as I’ve heard from owners around the country who’ve said their bank was not entering this program and they had to find a new bank
  • Apply directly for the PPP through the Community Reinvestment Fund and Goldman Sachs
  • I’ve also heard it’s recommended you download and review, if not fill out the sample lender form, though your bank may use a modified version
  • 1% interest rate, borrow up to 250% of average monthly payroll from the past year capped at $100,000 per employee, up to a maximum of $10,000,000, for up to 2 years
  • Up to 6 months deferral, interest will accrue
  • Forgiveness: up to 100% as long as loan proceeds amount spent by the borrower during the 8-week period after the origination date of the loan is used for: payroll costs, interest payment on any mortgage incurred prior to February 15, 2020, payment of rent on any lease in force prior to February 15, 2020, and payment on any utility for which service began before February 15, 2020. Employee and compensation levels must be maintained and payroll cost capped at $100,000 on an annualized basis for each employee
  • Any advance amount received under the EIDL Forgiveness Advance will be subtracted from the amount forgiven
  • Analytix Solutions in Woburn, MA has offered, for free, to figure out your maximum PPP forgiveness amount. Fill out their form.

SBA Express Bridge Loans

  • For any business that has an existing banking relationship with an SBA-certified lender
  • Up to $25,000 with an interest rate not to exceed prime + 6.5%, fixed or variable, for a maximum of 7 years

SBA Debt Relief

  • The SBA will pay the principal, interest, and fees of the above loans for six months
  • Debt relief is automatic, but you should check with your lender

Rhode Island Grants and Funding

Verizon Small Business Recovery Fund

Citizens Bank – LISC Small Business Recovery Grant

Rhode Island Commerce Short-term bridge loans for restaurants and microbusinesses

Rhode Island Foundation and United Way of Rhode Island COVID-19 Response Fund Grants


City and Town Grants and Funding

Providence Business Loan Fund

East Providence COVID-19 Job Retention Loan Program

East Providence Small Business Assistance

Pawtucket Business Development Corporation COVID-19 Emergency Loan Program


Rhode Island Unemployment Insurance

Unemployment Compensation in the CARES Act FAQ

Understanding Rhode Island and Federal Paid Leave and Unemployment Insurance

Rhode Island Department of Labor and Training

COVID-19 emergency unemployment insurance benefits for gig economy worker, contract worker, small business owner, worker for hire or self-employed


Worker Relief Funds

Another Round, Another Rally

American Farmland Trust Farmer Relief Fund

National Restaurant Association National Restaurant Employee Relief Fund

One Fair Wage Emergency Fund

Restaurant Strong Fund

Southern Smoke Emergency Relief Program

United States Bartenders’ Guild Emergency Assistance Program


Other Rhode Island Resources

Rhode Island Department of Health COVID-19 page

Rhode Island Superior Court Business Recovery Plan

RI DHS is exploring an expansion of a SNAP Restaurant Meals Program (RMP) via a waiver. See details and complete the RI Food Policy Council form.

RI Food Policy Council Interactive Food Access Maps

Restaurants with Online Ordering and Take Out

Shop Local Food & Drink Businesses Online

Breweries Offering Curbside Can Sales


Other National Resources

Independent Restaurant Coalition

Restaurants Act – Tell Congress: Support Bipartisan Efforts to Improve Relief Efforts and To Provide Additional Funding

Restaurant Opportunities Centers United COVID-19 Resources

Restaurant Workers’ Community Foundation Resources for Restaurants and Workers Coping with the COVID-19 Emergency

James Beard Foundation Resources Restaurants and COVID-19

No Kid Hungry Find Free Meals for Kids

Centers for Disease Control and Prevention Coronavirus (COVID-19) page


Mental Health Resources

RI Foundation COVID-19 Behavioral Health Fund Grants

Crisis Text Line – message with a live, trained crisis counselor

Chefs With Issues Facebook Group

Ben’s Friends – food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction

Streaming Service Promotions (if it helps, it helps!)


With thanks to my friend Rick Simone of the Federal Hill Commerce Association and Providence Tourism Council

November 28, 2020 0 comment
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News Bites: Bristol Oyster Bar Oyster Madness / Quahog Week 2017 / March Madness at Pawtucket Wintertime Farmers Market / Trio Reopened and Avvio Brunch

by David Dadekian February 21, 2017
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Bristol Oyster Bar Presents Oyster Madness

Bristol Oyster BarThe Bristol Oyster Bar, “The Home of Rhode Island’s Finest Oysters” in partnership with The Ocean State Shellfish Cooperative, and MS WALKER RI are proud to announce “Oyster Madness.” Bristol Oyster Bar has set up a tournament style bracket pitting oyster farms from across the Ocean State against one another. Oyster Madness will begin on Tuesday March 7th at 6pm at The Bristol Oyster Bar located at 448 Hope St Bristol, RI 02809 and continue each subsequent Tuesday at 6pm until the “Championshuck” conclusion on Tuesday April 4th at 6 pm.

The tournament is made up of 16 oyster farms and it’s played one-and-done style. The farms are seeded 1 through 8 and sorted into 2 regions. Each round the numbers shrink, going from the “Briny & Sweet 16” all the way to the “Championshuck”. The oysters will be served at the Bristol Oyster Bar in a blind tasting format. Participants that partake in the blind tasting will be required to fill out a scorecard selecting which oysters they prefer. All of the votes will be tallied each week until a final champion is selected.

There are two ways to participate. The first way is to fill out a bracket available February 1, 2017 at www.bristoloysterbar.com and email it to scott@bristoloysterbar.com or come and drop it off at the Bristol Oyster Bar. The second way is to fill out a bracket and to come and participate in the blind tastings. There will be weekly prizes for a best brackets and 2 grand prizes for top score. Complete prizes, rules and regulations will be available February 1, 2017 at www.bristoloysterbar.com.

Download an Oyster Madness Bracket


2nd Annual Quahog Week Kicks Off March 20

Quahog Week 2017

Quahog Week, which made its debut last year, returns March 20 – March 25, 2017. The week-long celebration highlights the importance of Rhode Island’s wild harvest shellfish to the state’s history, traditions, and economy. As part of the week, participating restaurants and markets will feature quahog-inspired menu items and deals, and Quahog Week partners will hold special events.

“Whenever I go out to eat, I look for Rhode Island shellfish,” said DEM Director Janet Coit. “I know I’m not alone. Our flavorful clams and oysters are enjoyed all over the world. And going out on the water with our local fishermen has made me appreciate all the more the hard work and dedication at the heart of our fishing industry. Quahog Week is our opportunity to step back and celebrate our wild harvest shellfish – as well as our state’s amazing array of eateries. I look forward to sampling the many tasty dishes that will be featured by our partner restaurants as well as preparing some of my own at home. I hope everyone joins in the fun during Quahog Week – and beyond.”

Rhode Island is known for its food and diverse food cultures. The state’s booming local food sector supports more than 60,000 jobs and continues to attract and inspire the imagination of entrepreneurs and innovators. The local fishing industry has been, and continues to be, a vital part of the equation. Thousands of land- and water-based businesses are supported by the industry. And local favorites like the quahog “stuffie” are enjoyed by people near and far.

Last year, more than 100 million pounds of seafood arrived to a local port – with an export value over $1 billion. And more than 28 million quahogs (off-the-boat value of $5.5 million) were harvested from Narragansett Bay and Rhode Island coastal waters. To support continued industry growth, the State, along with its partners, developed the RI Seafood brand to uniquely identify local seafood in the marketplace and to provide a brand under which local seafood events and activities can take place.

Quahogging has a rich history locally, supporting the livelihoods of hundreds of fishers year-round as well as serving as a treasured pastime for Rhode Island families. Quahog Week will highlight this history and value through several planned events, including a kick-off celebration at Save The Bay in Providence on Monday, March 20 and a wrap party on Saturday, March 25 at the new headquarters of Narragansett Beer in Pawtucket. For more information on planned programming or to sign up as a Quahog Week partner or participating venue, visit www.seafoodri.com.

Quahog Week partners include Dave’s Marketplace, Discover Newport, Eat Drink RI, Go Providence, Isle Brewers Guild, Johnson & Wales University, Narragansett Beer, RI Commerce, RI Department of Environmental Management, RI Shellfishermen’s Association, Save The Bay, and the University of Rhode Island.


March Madness at the Pawtucket Wintertime Farmers Market

March can be a challenging month for local farmers. It signals the start of a long thaw after winter and the beginning of planning for next season’s harvest. Shopping at farmers markets is a great way to support local farms year-round. But March is a time of year when local farmers need your business and support most of all.

To celebrate these local heroes, Farm Fresh Rhode Island is hosting a month of special events at the Pawtucket Wintertime Farmers Market, called March Madness. Shop at the market every Saturday in March to enjoy fun events like cooking demos, take advantage of seasonal sales, and participate in a one-of-a-kind scavenger hunt for a chance to win prizes valued at over $300! Participating in March Madness is a great way to support local agriculture, empower small businesses and build vibrant community with local food at the center of every table.

March Madness: A Month of Free Events
Demos and Food Pairing to be held in the New Harvest Coffee Roasters Training Room, Hope Artiste Village Suite 110, during the farmers market.

  • Every Saturday in March, 9a-1p – Scavenger Hunt through the Market!
  • March 4, 10a – Cooking Demo by Harvest Kitchen
  • March 11, 10a – Cooking with Kimchi Demo & Tasting by Chi Kitchen
  • March 18, 9:30a – Beer and Food Pairing by Hope & Main and Bucket Brewery
  • March 25, 10a – Cooking Demo by the African Alliance of Rhode Island

What to Expect (Just like that other “Final Four”)

  • Baskets… of delicious produce to feature on your dinner table!
  • Dunks… of fresh baked-goods into steamy, locally roasted coffee!
  • Hoops… used to support greenhouses that make winter harvests possible!
  • Nets… that harvest fresh-caught seafood from our region’s waters!

The Pawtucket Wintertime Farmers Market is open every Saturday, 9a–1p, until April 29. Located in two spacious hallways of the Hope Artiste Village in Pawtucket, RI, it is easily accessed via the R-Line bus and parking is provided. farmfreshri.org/winter


Trio Reopens with Enhanced Menu and Expanded Bar

After closing briefly for renovations, Trio restaurant, located at 15 Kingstown Road in Narragansett, RI, will welcome guests back to the seaside restaurant on February 9 (weather permitting) with an enhanced menu and an expanded bar space. For more information on Trio and to see the full menu, please visit the website at www.trio-ri.com

Located in the sandy shoreline community of Narragansett, Trio brings a relaxed, sociable vibe to its newly-expanded bar area, perfect for community get-togethers, raw bar and cocktails or a leisurely dinner on a stroll through town. Locals and visitors alike will enjoy this year-round, go-to spot for the familiar comfort, fresh flavors and trusted hospitality of Trio.

Trio’s cuisine, conceived by Executive Chef Walter Slater, is inspired by local and regional flavors. The menu contains a unique selection of shareable appetizers, fresh salads, distinctive pizzas, house-made pastas, New England seafood, and simple, wood-fire grilled entrees, and is complemented by an extensive, global wine list, a beer menu featuring regional drafts plus an assortment of bottles, and a creative, one-of-a-kind cocktail menu.

Diners will find an array of new appetizers including Littleneck Stuffies with chourico, bread crumbs, parsley and lemon zest; Parmesan Truffle Fries with garlic aioli; Raw vs. Roasted with roasted red and yellow beets with radish, feta, almonds, cucumber, carrots and citrus vinaigrette; Hummus Flatbread featuring garlic-white bean hummus, cucumber, tomato, red onion, olives and feta; Rosemary + Sea Salt Chips with roasted onion dip; Jonah Crab Dip with avocado, cucumber and house-made crostini; as well as traditional favorites including Antipasto, Fried Galilee Calamari, and an assortment of raw bar and soups. 

New pizza and sandwich selections feature BBQ Chicken pizza with grilled red onion, bbq sauce, cheddar and mozzarella cheeses, and chives; a Turkey Club with house-roasted turkey breast, bacon, Bibb lettuce, tomato, and mayonnaise on toasted Pullman loaf bread and served with French fries; and a Grilled Chicken Sandwich on a ciabatta bun with fontina cheese, arugula, pesto, roasted red peppers and French fries. Guest favorites remain on the menu and feature the Lobster Roll, Sunset Farm Burger, and several pizza varieties. 

In addition to long-time favorite Linguini + Clams, Trio has added several new pasta dishes to its menu including Bolognese with house-made rigatoni, braised veal, beef and pork, tomato, red wine, cream, ricotta salata and basil; Grilled Shrimp Risotto with fresh peas, squash, parmesan, Arborio rice and lemon-butter sauce; Venda Lobster Tortelloni with lobster meat, arugula, fennel-tarragon cream sauce; and Chicken Alfredo with fettuccini, pulled chicken, broccoli, grape tomatoes, roasted garlic, parmesan cream sauce and arugula. 

The newly-created ‘Dishes’ section features Grilled Salmon with roasted root vegetables, kale, quinoa, and butternut squash puree; Steak Frites with marinated flat iron steak, mixed greens salad, and creamy horseradish-blue cheese sauce; Filet Mignon, featuring an 8 oz. filet, mashed potatoes, Brussels sprouts, mushrooms, and black pepper-demi glace; Baffoni Farm Chicken featuring a roasted half-bird, mashed potatoes, Brussels sprouts, mushrooms and thyme jus; and Chicken Parmesan with linguini. 

An assortment of salads and new side dishes are also on Trio’s menu.

Beverage choices include draft and bottled beer offerings from local breweries including Narragansett Lager, Whaler’s Brewing Hazelnut Stout and East Coast IPA, Maryann’s Ginger Spice Ale, Fool Proof’s Backyahd IPA, Grey Sail Brewing’s Flagship Cream Ale, Samuel Adams Hopscape, and Citizen Cider Unified Press.  A full wine list by the glass and bottle, and craft cocktail list is also available.

Food and drink selections are offered throughout Trio’s dining spaces including its traditional dining room, cobblestone patio with shaded tables, and around the newly renovated bar space, a welcoming spot to share a bite, a drink and a colorful story.


Avvio Ristorante Welcomes the Weekend with New Brunch Menu

Hearty Italian Dishes and Hand-Crafted Cocktails are the Perfect Weekend Recipe

Avvio's Steak Benedict

Avvio’s Steak Benedict

Avvio Ristorante, located at 90 Hillside Road in Garden City Center, is pleased to announce a new brunch menu, available Saturdays and Sundays from 11:30 a.m. to 3:00 p.m.  For more information or to make a reservation, please call 401-942-2900 or visit www.avvioristorante.com.

Brunch at Avvio begins with a selection of fresh squeezed juices, including lemonade, orange, and grapefruit ($3-$4); espresso, cappuccino, latte, and coffee ($3-$4); and hand-crafted brunch cocktails, including the Charred Grapefruit Mimosa with prosecco, charred-grapefruit syrup, and grapefruit juice; the Avvio Bloody Mary with vodka, house Bloody Mary mix, a seasoned rim, and pickled vegetables; the Melograno Peroni with Peroni and pomegranate liquor over ice; and the La Fioritura Spritzer: moscato, orange blossom water, and soda ($8-$10). 

Avvio’s brunch dishes ($10-$19), which will quell both savory and sweet cravings, include the Day Break Panini: stirred egg, fontina, double thick smoked bacon, black pepper aioli, toasted ciabatta, home fries; Belgian Waffle with warm local maple syrup, seasonal berries, and powdered sugar; Melon & Prosciutto Salad: cantaloupe and honey dew with crispy prosciutto, baby arugula, ricotta salata, and a white balsamic vinaigrette; pulled Baffoni Farms Chicken Hash with wood-roasted vegetables, butternut squash, Yukon gold potatoes, and two poached eggs topped with hollandaise sauce and grilled country loaf; a Veggie Frittata with tomato, asparagus, wood roasted mushrooms, home fries, and grilled bread; Green Eggs & Ham: stirred egg, arugula pesto, speck, fontina cheese, toasted ciabatta, home fries; Steak Benedict: poached eggs, tomato, and flat iron steak served with grilled focaccia, hollandaise, and home fries; and a Breakfast Pizza topped with mascarpone, mozzarella, grilled red onion, pancetta, marinated tomatoes, scrambled eggs, and basil.

February 21, 2017 0 comment
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News Bites: The Shop Kickstarter, Harry’s Bar & Burger in CNN Top Ten, Commerce RI Economic Development Plan 2014

by David Dadekian June 3, 2014
written by David Dadekian

The ShopCurrent news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

The Shop Kickstarter

A neighborhood coffee shop opening in Fox Point, Providence focusing on well-sourced ingredients and a ton of hospitality.

“In a few short weeks my husband and I are opening The Shop in Fox Point at 460 Wickenden Street. We could really use your help to get the word out about our Kickstarter campaign. Here’s the Kickstarter page and a little about us & what we’ll be bringing to Providence. We’re so excited to be a part of the community!

About Diana and JP:

We’re Service & Hospitality professionals with a deep personal interest in wholesome, well sourced, well made food & drink. We’ve spent the past 12 years in NYC and have returned home to open our own little coffee shop here in Providence.

Diana worked at Blue Hill for 6 years, JP managed Blue Hill at Stone Barns for 2, and we both became steeped in its “Know Thy Farmer” ethos. JP’s ideas about the importance of Service & Hospitality crystallized as he opened and managed a restaurant for Union Square Hospitality Group.

Share the link, donate if you can. Any and all support would be so very appreciated. We can’t wait to make you a coffee!”


Harry’s Bar & Burger in CNN Top Ten

Each year Josh Ozersky picks the “10 burgers you must eat this year” for CNN’s Eatocracy site and for 2014 he chose Providence’s own Harry’s Bar & Burger as one of his top ten. Read Ozersky’s praise for Harry’s at Eatocracy where he writes “this old-school classic was my favorite discovery of 2013.”


Commerce RI Economic Development Plan 2014

Rhode Island is our maverick history and our visionary future.

These documents outlines our strengths, competitive advantages, long-term challenges and actionable strategies for growth. It is our economic map: a snapshot of today and a detailed road to a thriving future. It represents the smart thinking of many of our state’s employers, employees, innovators, entrepreneurs, industry leaders and workforce—the 300 or so who gathered with us over months to talk about our local challenges, analyze industry trends and global impacts, and more so, agree on our opportunities to thrive. With these actions and strategies as our guide, we’ll find the assets, resources and active partners within our state—and together, move forward along a continuum of upward momentum and growth.

  • Highlights Report
  • Full Report

Ed. note: the Commerce RI Economic Development Plan 2014 is mentioned and linked here because it gives special mention to the Food and Beverage Industry in “Cultivating a Resilient Economy” section as well as in the “Promoting Greatness” section. 

June 3, 2014 0 comment
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