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... of innovation, perseverance, dedication and the hard work the kitchen is known for. These are the chefs who aren't giving up and finding their way. They took the time to sit down with us and share their stories to help spread the word to "grind on."

Farmer Lee and The Chef's Garden

Mother Nature doesn't stop for a global pandemic. But what do you do when the needs of your customer change overnight?

Shaun and Jamie King of Bar King in Portland, Oregon

The cooking power couple shows how they pivoted quickly to create a standout take-out experience.

Chef and owner Isaac
and Amanda Toups of
Toups' Meatery

A two-handed paddle, a restaurant family and some creative cooking are helping to feed New Orleans during the COVID-19 crisis.

Chefs Ryan Lory and Adam Bordonaro of Ardyn NYC

Plugin your playlist, invite your friends, preheat your oven and prepare to take a journey. Ardyn NYC is delivering the Doomsday Dinner Party.

Have a "Grind On" story

About "Grind On"
When COVID-19 was approaching, no one had any idea how much it would change the restaurant world -- and so many of our lives. Overnight, restaurants either had to close their doors, or figure out a "plan B" to survive. Spiceology is shining light on the many amazing "plan B" stories that showcase the undying spirit of the chef community. They are an inspiration. Grind On is part of a larger initiative called, which is providing free resources and funding for impacted restaurant workers.