NYC Food Supply Question Post Hurricane

[Anonymous]

In NYC and people here are generally too stressed to think about this so I figured I’d ask my DC friends -- how much would you think about food supply? I know big grocery stores are good about tossing every single thing if they have to in case of loss of electricity, but what about little stores and restaurants which are all over the city? How do I know they won’t just try to pass stuff off? Also for those places that didn’t lose electricity, they will/have run out of their current inventory and how do you know that their suppliers out in Queens or wherever are thinking about what to toss, rather than just passing off what they can even if it sat without electricity or near flood waters?

In these types of situations are there certain things you would avoid? Do you generally avoid eating out for a while (which I can’t as I have business lunches starting next week)?

[Anonymous]

If you're concerned, ask the establishment.

[Anonymous]

I would hope they don't do that. They would risk their business and reputation, not to mention they could lose their license and insurance. And they could face lawsuits.

[Anonymous]

It's just not something I worry about.

[Anonymous]

If you ask the establishment, don’t just ask “did you lose electricity” or “did your supplier have flooding” because they may just say whatever they are supposed to say. Instead ask them “where is your meat supplier right now” or “who have you been getting produce from since Jersey is flooded.” That may shed some light as to whether they are still getting stuff from suppliers in the hardest hit areas or whether they are trucking in things from Philadelphia or New England. Also, probably common sense but don’t just ask the waiter who likely has no clue -- ask the restaurant manager; it’s perfectly fine to even call a restaurant manager in advance if you don’t want to be asking in front of a table full of business guests. I have to imagine they hear these questions.

[Anonymous]

It's going to depend a bit on the place. If they're insured or have the resources, they will replace. My father is working at a butcher shop on Long Island, and they spent yesterday tossing everything, cleaning out, and today restocking.

If they're not insured, they're supposed to, but you never really know. And also, they're relying on their suppliers to have done the right thing.

So for me, I'd not go overboard on eating meat for a little bit. It's the easiest to spoil, and the most expensive to replace. Most NYC food businesses are used to taking precautions to please the food inspectors, so most will be compliant. If you're super concerned, might be a better time to stick to chain restaurants or places with high turnover, but you never know who is most likely to cheat.