Asian Brothers Brewery Fundraiser

$ 15,000Fundraiser Goal
$0Total Raised
$ 15,000Fundraiser Goal
$0Total Raised
Campaign Ended

Asian Brothers Brewery Fundraiser

$0 of $15,000 GROUP GOAL

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    About This Fundraiser

    From Michael Le Asian Brothers Brewing Company 4800 Florin Road, Sacramento, CA 95823 Dear Donors, First of all we would like to thank you for taking the time to read our fundraising letter and for donating. This is a tough time for us as we have been affected since March of this year. This fundraising is vital to help us to stay in business and wait for a date to reopen. Asian Brothers Brewing Company is an all-American brewing company that specializes in Asian craft beers. We brew and bottle our beer in Sacramento. We employ local people. We source local ingredients and we use all American made equipment. We live to brew fine Asian Craft Beers in America. Sweet Asian style hops, hints of Mint, Honey, and Durian that tell your taste buds that these are different and special. Our mission at Asian Brothers Brewing Company is to tell the stories of a brotherhood that exists among a group of Asians who were displaced from their respective countries after the Vietnam-American War iafter 1975. This group of people are comprised of the Hmong, the Mien, the Laotian, the Cambodian and the Vietnamese people. Asian Brothers Brewing Company’s aim is to bring each of these cultures together in the beer that we make. You see, all of us share a common ground: our fate in history. If it were not for the Vietnam-American war, we wouldn’t be here today to bring you delicious beer and to share our stories with you. When the war officially ended on April 30th, 1975, many of us found ourselves without a country. After fleeing this war, our people ended up all over the world, and we are fortunate that many of us have settled here, in Sacramento, CA. Now, we are in survival mode. This pandemic has come at a tremendous cost to us and many other small business owners like us. We are facing, and some have, with loss of lives as well as possible permanent business closure and bankruptcy. Yes, it is that dire! For those of you who are not “small business owners”, may this letter shed a glimpse into the plight that we are in and I hope, that you can help us, if not with a donation, to raise a voice and sound an emergency call to make our leaders aware how dire the situation is and that we may have a small business meltdown in our community. The negative impact of the Corona Virus really started in the beginning of February 2020. In January 2020, we started to hear and see horrific images out of Wu Han, China, of people getting sick and dying from this virus. The impact came in February when customers were nervous about dining at Asian restaurants. Then in March, our governor Newsom issued the mandatory closure of breweries, bars, and restaurants. Our venue was immediately affected. We are a brewery, a restaurant, and a venue for musical performances. In accordance with state and local guidelines to mitigate the spread of COVID-19, we significantly adjusted our business model—and with a significant decrease to our income. Before COVID-19, our business’ income revenue streams came from door entrance fees, cocktail drinks, draft beers, and “dine-in high profit margin” bar foods. Currently our income is solely based on takeout food. Our business model prior to COVID-19, based on large communal gatherings such as birthday parties, graduations, anniversaries, baby showers, community fundraisers and weddings has been unable to continue. As a result, we only make 5% of what our prior to COVID-19. Now as we prepare to reopen, the future financial forecast is very grim. Because of adherence to social distancing guidelines, limited supply chains, and other rules and guidelines from the health department, we will face many challenges. Social distancing may reduce our seating capacity by 80% (as customers are required to sit at least six 6 feet apart from each other) if/when we are able to reopen to customers. This would be mean for us a 36-seats capacity, a tremendous reduction from our current 176 maximum occupancy load. This proposal certainly will result in a significant reduction of our business revenue. The limited supply chain is real. In the last few days, we have seen negative impact from COVID-19 on the meat and poultry industry as well as the local farmers who provide fresh produce. At our local supplier, we cannot purchase more than 2 items of meat per customer per day. Also, the price of meat has risen by 25%. Our profit margin will be severely affected. And as guidelines from the health department, we are required to take temperature read of our customers and our staff in addition to other sanitary guidelines that we must follow. We must wear mask the entire time we are in operation. We must maintain physical distance from each other. We must sanitize each and every table and chair after each service. We must change gloves after each table we bus. We must have disposable menus. If we have table linen, we must secure and zip these after used in hazard bags for pickup. We must wipe down table surface each night. These are incredible challenges that we must overcome for us to do dine-in. We are not against these guidelines and we think that they make sense as we keep each other safe. However, we just need to know how we will be paying for all of this. Or are we going to pass the cost on to our customers? Or shall we just continue and do what we do now – just do takeout. This is a choice that we and many restaurant owners will have to make ourselves. As we review these rules and guidelines to reopen, we need to address that question of financial practicality to us. Does it make any sense for us to reopen under these rules and guidelines? It seems to us no. Moreover, it will not be financially feasible at all if we have to pay the same base rent. Yes. We are facing many challenges. But there are more. With regards to staff, we cannot expect our staff to be ready and willing to come back and work. For one, we will not be able to guarantee a number of base hours. Besides, as unemployed, our staff get as much from unemployment and therefore why would they come back to work and risk getting sick? As a business we are not giving up. We just need to figure out how to stay afloat and keep our name alive until a vaccine, a cure, or an effective treatment is found. We will change and adapt to the current environment. We have no choice. We will and are making business adjustments every day and starting June 1st, 2020, we will be delivering beer to businesses and homes around the bay area. We thank you very much for your generosity and if possible, we hope to see you one day in our brewery so that we can personally thank you. Your donation is vital to our survival. Thank you very much and may God continue to bless you, your families and all of us. https://www.kcra.com/article/sacramento-city-leaders-propose-plan-to-help-restaurants/32468580

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