From dawn to dinner at a family-owned restaurant that has survived the pandemic

7 a.m.

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Anderson arrives at Restaurant Depot in Denver. The shop is a mainstay for native eating places. You want a resale license to buy there as a result of it sells gadgets in bulk at decrease costs than conventional supermarkets. Anderson hopes to seek out broccoli, lettuce, cucumbers, jalapeños, carrots, cabbage and dry items, like sugar.

“We're grabbing some groceries early within the morning, making an attempt to get some recent produce,” Anderson stated. “We'll maintain going to among the Asian markets and choose up produce there and get again to the restaurant and begin getting every little thing stocked.”

The rear seats of his small SUV are folded down to create space. He anticipates spending between $500 and $1,000 right here — that's, if the depot has the gadgets on Anderson’s listing. Currently, due to provide chain points, many staples have been laborious to seek out. Coconut milk is one instance, which Zomo makes use of in yellow curry, their hottest dish. Anderson says that he has solely seen cans “a couple of times up to now three to 4 months.”

“I feel nothing surprises me now. Higher to simply fill up on every little thing that you would be able to. That’s the most effective secure wager.”

A lot of the produce is in inventory, however not the broccoli. Anderson finds packets of Sriracha, however soy sauce is out.

8:15 a.m.

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Anderson stops at one other wholesaler the place he scores broccoli, which is able to turn out to be Zomo’s in style appetizer: broccoli wings. It’s a bit victory. 

“Plenty of occasions you find yourself seeing related product shortages,” Anderson stated. “If Restaurant Depot is out of broccoli, then it could possibly be attainable that Shamrock [Foods] is out of broccoli and no matter big broccoli truck is driving from California might be stopped or delayed or no matter.”

His subsequent cease is Costco Enterprise Heart, which, as its title suggests, caters to companies. Anderson buys sacks of onions, gloves for the kitchen employees and pomegranates as a snack for his staff. Possibly the fruit will encourage a particular, he stated.

8:45 a.m.

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Anderson is operating out of time, and room in his SUV, so the New Saigon Market will likely be his final cease. He finds tapioca pearls for boba tea. One other little victory.

The family-owned grocery on Federal Boulevard is his supply for jackfruit, star anise and rau ram, which is a Vietnamese coriander. Anderson, who's Chinese language-American, practices his Vietnamese with the cashier. “I feel they type of chuckle at a few of my pronunciations, however I’m making an attempt to be taught it.”

9:30 a.m.

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Anderson drives his SUV to the again of Zomo and unloads the morning’s bounty. He fastidiously wheels his dolly laden with containers of dry items into the basement, thud-thudding down the steps.

The beneficiant space for storing means Zomo can fill up on staples when the getting is nice. It has insulated them from among the provide shortages.

In between unloading journeys, Anderson checks in with an HVAC repairman; The warmth within the kitchen has been on the fritz. Stocking elements and cooking are solely a part of the day-to-day work. “You’ve obtained staffing, provides after which upkeep,” he stated. “I’ve obtained a listing on my cellphone I don’t know if I’ll ever get to. It simply retains rising and I can’t sustain.”