The New York Japanese Restaurant Association (NYJRA) has announced that it will fully support the NYC Hospitality Alliance’s campaign to obtain relief and assistance on behalf of restaurant operators and employees.
The NYC Hospitality Alliance and its Executive Director Andrew Rigie have been at the forefront in the fight for our restaurants. Through the NYC Hospitality Alliance’s efforts, significant legislation has been passed by, among others, the NY City Council that aims to assist restaurant operators and their employees during this difficult time. Further, the NYC Hospitality Alliance is working to obtain relief from NY state and the Federal government that will assist in the fight for the survival of our industry and businesses.
The NYJRA was recently incorporated and is currently seeking 501(c)(6) tax-exempt status. The goal of the NYJRA is to raise awareness of its member Japanese restaurants and foster an understanding of Japanese culture and tradition. It also endeavors to represent its individual and corporate members by seeking out relationships and strategies that will assist its members in their operations and continued success in New York City, particularly during this difficult COVID-19 era.
The NYJRA President, Mr. Bon Yagi, and the NYJRA Board Members discussed the shared issues facing their respective members with Mr. Rigie and offered the NYJRA’s full assistance and support during a virtual meeting. It was agreed that the solutions to the difficult issues facing this industry are found in innovation and the combined efforts of all restaurant groups and organizations, providing a unified front.
The purpose of the NYJRA is to heighten the status of and develop markets for Japanese food in New York City. They seek to revitalize the prevalence of Japanese food and culture through organizational activities such as collaborating with Japanese restaurants to facilitate catering to offices, supporting education for restaurants on topics like the history of Japanese food, human resources tips, and culinary techniques, as well as assisting Japanese restaurants to address the major challenges they face today.