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Leah Christ is the co-founder of Vancouver Food and Beverage Community (VANFBC) – a hyper-local community-focused program created to support the hospitality industry in the wake of COVID-19. We sat down with her to chat about how the organisation is supporting hospitality workers who have been impacted by the pandemic, creating positive change in the industry and what the team is focussed on as we head into 2021 and beyond.1. 2020 has been a challenging year for the hospitality industry and VANFBC was created to help operators and workers during this tough time. Tell us a little more.<a href="https://www.vanfbc.com/">VANFBC</a> was created because we saw the effect the pandemic was having on the industry. Business owners had to react quickly to restrictions, which in turn led to layoffs or drastically reduced hours for employees. The Canada Emergency Response Benefit (CERB) hadn't been announced yet and employees who had been let go or were working only a few shifts a week were in desperate need of financial assistance to pay for groceries, bills and rent. We started a <a href="https://www.gofundme.com/f/van-food-beverage-community-fund">Go Fund Me page</a> and it took off!2. Tell us a little bit about the people in VANFBC?We all come from varied professional backgrounds but have found our path within the hospitality industry. On top of our past experiences in a range of industries, our team members work in diverse roles within the hospitality industry – one of us works in HR, another in finance, another in PR, and two are owner-operators.&nbsp;3. How many people have you been able to support through the relief fund and/or what are some of the positive impacts you’ve seen in the community as a result of your support?&nbsp;As of today, we've been able to provide close to 400 people with assistance! A huge positive that we've noticed is everyone's continued generosity and willingness to help one another out during this challenging time. It has also opened up the dialogue surrounding our industry's shortcomings, which we believe is the first step towards being able to see some long-term change.&nbsp;4. One of your key focuses is ‘barrier-free education’ for restaurant owners and operators and setting up platforms for open communication. Why is this so important?&nbsp;As we launched the new version of VANFBC, we knew this was something important to us. This industry isn't an easy one, especially now. Our goal is to empower people to cause positive change. Empower employers to be better leaders and for employees to know their employment rights – we aim to provide both with the tools and resources to shift the industry in a healthier direction.5. What inspired you to make a change?&nbsp;Initially, we saw an immediate need for financial assistance but as the months went by, we reflected on the flaws within the industry that the pandemic exhausted and thought that our platform could expand to assist and educate in other areas that we believe need improvement.&nbsp;&nbsp;6. And, what keeps you motivated to make a difference?&nbsp;Having worked in the industry for years, we've all experienced areas in which it’s lacking. There's lots of conversation these days around behaviours that need improvement to create healthier, more inclusive work environments and it's something we are all very passionate about – we want to help make that happen. Other than that, the response we've gotten from both the people we've helped and the community as a whole has made it feel like what we're doing is having a positive impact, even if it's a small one.&nbsp;7. First Table is really proud to be partnering with VANFBC. How do partnerships like this make a difference?&nbsp;The money raised will help us continue to provide funds to workers in the industry who are facing reduced hours or job loss because of the pandemic. We are so grateful that companies like First Table and our other fundraising partners have been so eager to help us raise funds. We're truly so grateful for the donations.8. What would you say to others wanting to make a difference in the community?It's easy to say you want to make the industry better, but it’s far more difficult to make it happen. Providing financial assistance or educational resources alone can't create radical change, it requires enough people to acknowledge the old ways of doing things are flawed and change behaviours. We hope that the resources we continue to provide can help people have the knowledge needed to do so.&nbsp;9. What are your goals for VANFBC as we head into 2021 and beyond?As well as continuing to distribute funds through our two assistance programs, we hope to expand on what we've started with the relaunch of the platform. Lots of mental health and HR resources for people wanting to create positive change in their workplace, industry profiles of people who we believe are doing things the right way and deserve more praise and a few more exciting free offerings we'll keep secret for now :).&nbsp;First Table marked its one year anniversary in <a href="https://ca.firsttable.com/vancouver/">Vancouver</a> by donating $5 from each booking made from November 17 to December 15 to the VANFBC relief fund. Thanks to our Vancouver foodies, we were able to donate $1,165 to help support hospitality legends in need.Follow our social accounts to keep up to date: Instagram <a href="https://www.instagram.com/firsttableca/">@firsttableca</a> Facebook <a href="https://www.facebook.com/firsttableCA">/FirstTableCA</a>Photo credit: <a href="https://www.instagram.com/pourhouse/">@pourhouse</a>

Q&A: VANFBC shares a positive takeaway from 2020

Leah Christ is the co-founder of Vancouver Food and Beverage Community (VANFBC) – a hyper-local community-focused program created to support the hospitality industry in the wake of COVID-19.

The clink of glasses, laughter with loved ones across the table and a mouth-watering meal whipped up by a culinary artist, sign us up. While this year has temporarily changed how we dine out, the reasons we dine out remain the same – there’s just something so darn special about making memories with friends and family while sampling new #eats.But when we’re enjoying a meal at our favourite <a href="https://ca.firsttable.com/">local hotspots</a>, we need to remember that our hospitality buddies are working extra hard to make our experience fabulous. From the welcoming soul greeting us upon entry to the mastermind crafting our cocktails and the server going above and beyond to make our experience the best one yet – the people are what makes hospitality go round. So, let’s show them our love and support by being good diners in return. But what does it mean to be a good diner? We’ve got five tips to up your dining game this 2020 festive period, read on.Be mindful when dining outWhile we’re all having a great time rediscovering our local cafes, diners and restaurants and filling our bellies with all kinds of deliciousness, we need to keep up to date with the changing Covid-19 rules. For now, our ‘new’ normal is dining in intimate groups of up to six people in our core bubble. You won’t be able to have a Saturday night fiesta with all your friends (followed by Sunday morning caesars), but you can enjoy spending quality time together in a close-knit group. Be sure to let the restaurant know how many people are joining you and jot down your contact number for tracing. Some of our local eateries may have different requirements too, like wearing a mask, booking a specific time slot or using hand sanitizer so be mindful of the changes at each place you visit.&nbsp;The new rules also mean that the cocktail shakers are put down at 10pm (sorry folks, that means the alcohol in them too). And unless there’s a full food menu, all bars have to be closed by 11pm. So when the taps are turned off, be kind and don’t blame your local, as they’re just following the rules to keep you safe. Upon leaving, give them a socially distanced ‘air’ hug, as you’ll be feeling way better for it tomorrow.&nbsp;Tip, tip, tip&nbsp;When dining out, remember that your servers are working tirelessly to deliver you the goods (both food and service), so make sure you give them some love in the form of a tip. We recommend leaving a gratuity between 18% and 20% of the total bill, and if you’re dining at a First Table partner restaurant, we suggest calculating this before the 50% discount is applied. This shows your server you appreciate their friendly service, the meal and the experience and they don’t lose out on the night #winwin.&nbsp;Share the love on social&nbsp;Feeds full of pasta, poutine and pizza, we’re here for it. No matter what cuisine you’re into, all it takes is a follow on social media to sign yourself up for some serious food inspiration. If you’ve had a great experience at a restaurant or there are a few on your dining hitlist, why not give them a follow? And if you like what you see, let them know. A simple like, comment or emoji on a post is essentially sending virtual appreciation vibes their way.&nbsp;Most of us are guilty of getting phones out at the dinner table, but if it’s for a quick food-gram, don’t worry, we approve. Have you got an epic food pic from a date night, family dinner or catch-up with friends that’s worth a share? A simple click, click, tap and tag and you’re letting the restaurant know you enjoyed devouring the deliciously plated goodness. Plus you might get some virtual appreciation right back. Tag us in your <a href="https://www.instagram.com/firsttableca/">@firsttableca</a> snaps with #firsttable for a reshare.&nbsp;Write a positive review&nbsp;How good does it feel when someone tells you you’ve done a great job at something? That’s essentially what you’re doing when you give a new foodie find or old culinary favourite a shoutout online. Whether it’s on <a href="https://www.facebook.com/FirstTableCA">Facebook</a>, Google or <a href="https://ca.firsttable.com/">First Table’s website</a>, you don’t have to be a wordsmith to leave a review – all you have to do is jot down a few words as to why you loved the experience, click share and voilà!PSA: We’ll let you in on a not-so-secret, secret...If you’re dining on First Table, leave a review and you might win our review of the week – scoring yourself $50 First Table credit to lock-in a few more early bird dining experiences, how good?Support even when you can’t physically&nbsp;When we’re not able to pop down to our local for a bite to eat, the next best option is takeout, right? Our hospitality friends have had to innovate this year, and many of them are now offering takeout and delivery services to make our lives easier #blessed. So, if the restrictions change and we’re unable to be physically present, there is a big silver lining –&nbsp;we can order way too much comfort food from, well, the comfort of bed (no judgement). If you want to keep in the loop, sign up to your local restaurant’s newsletter to see what they’re offering and if it’s an option, always choose to order food directly from their website.Be an early bird&nbsp;Who doesn’t love an early dinner, especially heading into winter? Get rugged up, enjoy a delicious meal with mates or a secret date (we won’t tell) and be back at home, snuggled up by the fire by 7:30pm – count us in #literally. When you dine on the <a href="https://ca.firsttable.com/">First Table</a> of the night, you not only get 50% off the food bill so you can eat your heart out, but you’ll be supporting your local by filling tables at ‘off-peak’ times #winwin. The early bird special applies for two to four people, and with the current restrictive limit of six per table, we think it’s a match made in heaven.

How to be a good diner in 2020

What does it mean to be a good diner? We’ve got five tips to up your dining game this 2020 festive period.

Some people work in jobs that you can’t help but admire, and Mark Breslauer is one of those people. As the CEO of charity,<a href="https://uwgv.ca/"> United Way Greater Victoria</a>, Mark leads a team of passionate people to help build a stronger community. One of the programs he runs is More Than Meals, which gives seniors in the community better access to healthy food and social contact. First Table recently expanded into Victoria, and is a proud partner of the program – we sat down with Mark to talk about the importance of looking after our seniors, his inspiration and what drives him to make a difference in the community.&nbsp;Until 15 November, $5 from each reservation made on our website in<a href="https://ca.firsttable.com/victoria/"> Victoria</a> will be donated to United Way’s More Than Meals outreach program.&nbsp;1. How did you get involved with United Way?&nbsp;I moved to Vancouver Island to run a privately held business six years ago and after four years moved on, and then this opportunity came up. At that stage I was already well acquainted with the charity and a supporter of the work they did. I’ve always been passionate about helping others and throughout my career I’ve done a fair bit of volunteer work, serving on the National Board of Crohn’s &amp; Colitis Canada and a number of other local boards.&nbsp;2. Have you always worked in not-for-profits?I’ve worked in a number of different sectors, and I spent a long time in private enterprise including running a convenience store business for Shell Canada, however this is the first time I’ve worked in a not-for-profit. There were a variety of reasons that I wanted to get involved with United Way – I saw an opportunity to be a part of something and create change by joining a business where the product is community good and impact.&nbsp;3. How would you describe United Way in one sentence?&nbsp;Our mission is to improve lives and build community.&nbsp;&nbsp;4. What does your job entail?Our business is community impact. So, I spend most of my time working with our myriad of stakeholders – from individual donors and prospects, to generous and supportive workplaces, politicians at every level and social and community services. Everything we do is done locally in the greater Victoria region, however, we are fortunate to draw networks across the country with community impact groups and social services. There are two sides that are vitally important to our business, which are working with the community and raising revenue by donations and other avenues. It is critically important to drive dollars to enable us to do the work that we do.5. What keeps you motivated to make a difference within the community?I’ve been in a number of businesses and I would like to think that the customer was always at the centre of what I did and that I was making a change in people’s lives, but this is a whole other level. This may sound cliche, but ‘one life changed’ – when you hear the stories about how the United Way changed someone's life it’s hard to articulate how good that feels. It’s most rewarding.&nbsp;6. Tell us a little bit about United Way’s More Than Meals outreach program?Effectively we’re providing nutritious meals to seniors and with that comes an&nbsp;opportunity for social contact. Many of our seniors were isolated pre-pandemic, and the pandemic has exacerbated that – the More Than Meals service might be the only social contact a senior gets through a day or even a week. We launched the program in May and brought together community partners and businesses to scale the operation. There had been organizations doing similar meal distribution services in the community, but we were able to bring project leadership and methods to ensure we could scale the program to secure a far better cost per meal and reach more people.7. How many meals are delivered each week?&nbsp;Prior to Covid we were delivering 200 meals per week, and it’s now up to 1200. The need has sadly increased with the second wave – our intent is to maintain the current number and increase it as we can with funding. On a relative scale it’s pretty good, and we take nothing for granted but everyone is mindful that it’s going to be a challenge with the second wave.&nbsp;&nbsp;8. How many restaurants, community kitchens and food-share networks are involved?&nbsp;It changes monthly. More Than Meals consists of a network that is powered by United Way and brings together different restaurants, farmers, local bakeries, community kitchens and commercial kitchens from across Victoria – it truly is a community partnership. Each month the people involved and our supply chain changes, so our community impact team are very talented in coming up with a formula that works and sustaining that. It’s a fine example of teamwork and efficiency.&nbsp;9. What are some of the positive impacts you’ve seen in the lives of seniors in Victoria?&nbsp;Connection is where we get the greatest feedback. It’s that moment in time, that human contact when they may have otherwise been isolated that makes a difference. And, fundamentally, delivering nutritious meals to those who could otherwise be going hungry. It takes the pressure off seniors, who have their fair share of challenges, from isolation to medical issues and nutrition is one thing that’s critically important.&nbsp;&nbsp;10. First Table is really proud to be partnering with More Than Meals. How do partnerships like this make a difference?&nbsp;First Table’s interest and support in More Than Meals is most admirable and we’re so grateful for it. We’re aspiring to be a learning organization that actively seeks out partnerships, so for us learning and bringing awareness helps with any partner. It also sends a message to potential donors that there are collaboration opportunities out there. We don't have a ton of resources, and we’re not ones to think that we have all the answers – that’s where partnerships greatly benefit us.&nbsp;&nbsp;11. Who is your inspiration and why?&nbsp;I’m a passionate sports fan, and I think as I reflect back I’m really inspired by&nbsp;Muhammad Ali, from his talent, to principles, to taking an unpopular position in the sports arena. I’m also inspired by Nelson Mandela’s strength of conviction and courage. And lastly, New Zealand’s Prime Minister Jacinda Ardern. Her ability to build community and be inclusionary in genuine authenticity is really impressive in today’s world.&nbsp;12. Do you have a fond childhood memory with food?I have a childhood memory with a bakery in the city I’m from, Winnipeg. Every birthday I’d have a cake from Jeanne’s Bakery, which was famous for a certain type of cake. People that aren’t from Winnipeg don’t appreciate the taste of the cake to the same extent, and maybe the flavour was just nostalgic – but I remember it being a great cake. Many people move away from Winnipeg, but you’ll find plenty of people in airports bringing a Jeanne’s cake with them – just ask the security personnel at the airport and they’ll know all about it.&nbsp;13. What’s the best piece of advice you’ve ever been given?I’ve been given lots of good advice, but it has to be ‘maintain the courage of your convictions’.14.&nbsp;What would you say to others wanting to help out in the community?It starts with interest and being open to understanding and empathizing with the issues out there. And be open-minded. It’s not just about the dollars, but your time, your ideas and your empathy are all critically important to a better community. The story behind the cover of the book is often really compelling and many times when people help out in the community they gain a greater appreciation for some of the good things they have that others do not.&nbsp;<a href="https://ca.firsttable.com/victoria/">Book a First Table in Victoria now</a> and $5 from your reservation will be donated to United Way’s More Than Meals outreach program.

Q&A: What drives United Way Greater Victoria CEO, Mark Breslauer to make a difference

Some people work in jobs that you can't help but admire, and Mark Breslauer is one of those people. We spoke to the United Way Greater Victoria CEO about what drives him to make a difference.