Impact of Immigration Enforcement on U.S. Restaurants

The U.S. restaurant industry is facing significant backlash as owners express their pro-immigrant views amidst increasing hostility toward immigrants. Jamie Kenyon, executive chef of Bottino in New York City, reported receiving threatening calls and negative online reviews after posting a pro-immigrant message on social media. His restaurant pledged to donate 15% of sales to the National Immigration Justice Center, which sparked outrage from some patrons. Kenyon noted that negative reviews can severely impact businesses, stating, “When you get good reviews, they’re so precious, and bad reviews are devastating.”

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Similarly, Jason Vincent, co-owner of Pizza Matta in Chicago, confronted a customer who had been harassing his restaurant over immigration issues. Vincent refused service to the individual, stating, “I refuse to cook for fascists and their enablers.” He emphasized that while it is not an official policy, he reserves the right to refuse service to anyone wearing pro-ICE apparel.

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Cheetie Kumar, co-owner of Ajja in Raleigh, North Carolina, highlighted the delicate balance restaurant owners must maintain when voicing their opinions on immigration. As an immigrant herself, she expressed concern about the potential repercussions for her staff and the broader immigrant community. “It’s really important for small businesses to speak up and make our point of view clear,” Kumar stated, acknowledging the risks involved.

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Kenyon, who recently gained U.S. citizenship, shared his fears regarding immigration enforcement, advocating for sensible policies that focus on removing criminals rather than targeting innocent individuals. He remarked, “The biggest ‘crime’ that immigrants are committing in restaurants every day is working.”

The Guardian

The impact of aggressive immigration enforcement is already being felt across the industry. Sean Sherman, chef-owner of Owamni, noted that deporting immigrant workers would be catastrophic for the food system, stating, “People of color and immigrants have been holding up the entire food system in this country since its existence.” In Minneapolis, where federal agents have intensified their operations, restaurant sales have reportedly dropped by as much as 50-60%.

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Tom Homan, the border czar, announced plans to reduce the number of ICE officers in Minnesota, raising concerns among restaurant owners. Vincent observed that ICE’s presence has led to significant declines in business, recalling a night when his restaurant experienced its slowest service in ten years due to nearby enforcement actions.

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Industry leaders are calling for legislative action to address the challenges posed by immigration enforcement. Sherman recently delivered a petition with over 3,000 signatures to Senator Tina Smith, urging Congress to rein in ICE. He emphasized the need for collective action, stating, “Our priority is not fighting trolls online; we’re trying to figure out how we can make some noise to alert people that this is not the America we want to be living in.”

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• “We are all immigrants,” — Jamie Kenyon, Executive Chef, Bottino

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• “I refuse to cook for fascists and their enablers,” — Jason Vincent, Co-owner, Pizza Matta

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• “It’s really important for small businesses to speak up and make our point of view clear,” — Cheetie Kumar, Co-owner, Ajja

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• “The biggest ‘crime’ that immigrants are committing in restaurants every day is working,” — Jamie Kenyon, Executive Chef, Bottino

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• “At this rate and this pace, every restaurant in Minneapolis would probably be shut down in two months.” — Tom Homan, Border Czar

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• “You can’t just pull all of this massive workforce out and expect these systems to continue to work.” — Sean Sherman, Chef-owner, Owamni

The Guardian