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Here’s what restaurants should do after receiving a Restaurant Revitalization Fund grant

The National Restaurant Association released a ‘Next Steps’ guide for businesses that successfully received the SBA grant

Joanna Fantozzi, Senior Editor

May 12, 2021

3 Min Read
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Thus far, demand far outstrips available funds, and the SBA has already received 266,000 applications.Owaki/Kulla/The Image Bank/Getty Images Plus

Joanna Fantozzi

The National Restaurant Association has released a guide for restaurants and bars that applied for and successfully received a Restaurant Revitalization Fund grant, which opened on May 3, including records to maintain and keep track of and learning how to address new funds in tax filings.

Thus far, demand far outstrips available funds, and the U.S. Small Business Administration has already received 266,000 applications representing over $65 billion in requested funds, more than twice the amount that is currently available.

This week, 27,000 applicants will start seeing their awarded funds in their bank accounts and foodservice operators want to know what they should do next once they get approved. Here’s what the National Restaurant Association suggests:  

Keep a copy of all submitted records, including the application itself

Keep all financial forms, business records and the application itself on-hand for reference.

Don’t throw away records that were not submitted

The SBA will be looking for proof of how long a restaurant has been open for and you’ll want to keep all receipts on hand, even if they were not necessary for your application. These records might include:

  • Evidence that supports when the business opened/began making sales.

  • How the grant was calculated

  • Documentation that proves/asserts that applicant as part of a priority group (if relevant)

  • Information regarding affiliated businesses

  • Information regarding ownership shares

Related:The Restaurant Revitalization Fund applications have already far surpassed available funds

Protect your SBA information and passwords

Make sure usernames/passwords are easily accessible to you as the applicant, but is sufficiently secure

Make a plan for how the grant money will be spent

The Restaurant Revitalization Fund has specific rules on what the funds can be used for, as detailed here.  You must return the funds if you were considering using the money for something outside of those jurisdictions. Remember that the RRF can only be used to pay off principal and interest payments of a debt, and not the entire debt. Payroll expenses can only be paid only if employees earn $100,000 per year.

The National Restaurant Association suggests that operators create a budget so that every dollar can be easily tracked. The SBA is also allegedly going to require recipients to fill out a “Use of Funds” validation assessment due by the end of the year, so this organization is vital.

Make sure your planned expenses fit within the timeline of Feb. 2020 to March 2023

This is the approved timeline (and back payment) for the Restaurant Revitalization Fund.

Related:More than 186,000 restaurants and bars have already applied for the Restaurant Revitalization Fund

Know how your taxes will be filed after receiving a grant

RRF grants are not subject to federal income taxes, but not all states conform to federal tax code so it’s important to understand how your state will be categorizing the Restaurant Revitalization Fund grants. More information should be available via individual state restaurant associations.

All applicants should prepare for public reporting requirements

The Freedom of Information Act or other transparency requirements could oblige the SBA to divulge business information of all grant recipients, like business names and funds received.

As for how grant recipients should spend the funds once they’re approved?

“First of all, everyone needs to pay their back bills,” Dina Samson, cofounder of the Independent Hospitality Coalition told Restaurant Hospitality. “Also, they should be trying to get some outdoor space secured for themselves. I think this is key to expand their footprint and have more seats and add square footage to their restaurant.”

Contact Joanna at [email protected]

Find her on Twitter: @JoannaFantozzi

About the Author

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.  

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine. 

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events. 

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

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