Nashville Originals Wade in to Help Flood Victims
Despite leaks, flooded basements, swamped offices and stranded staff, Nashville Originals members stepped up to help their community in a variety of ways during and after the recent devastating flood.
"Our commitment to our community has always been strong, and has only grown deeper in the last two terrible weeks," says Rick Bolsom, owner of Tin Angel and president of Nashville Originals.
A complete list would be impossible to assemble, but among our efforts:
As a group, Nashville Originals donated $2000 to Hands On Nashville to help with flood relief.
Cabana donated 10% of business in May, and “raised thousands toward relief” on its own, says Craig Clifft.
Rumba and Jackson’s plan to hold several fund-raisers in aid of a server and a fireman who died in the flood.
Puckett’s, SOL, 55 South and Red Pony in Franklin are all signed on for multiple fund raisers.
Watermark, Miro District, Acorn will participate in the Monday, May 17 “Eat Out for Nashville” flood relief benefit, contributing 50% of that night’s sales.
Allium will donate 10% of dinner sales from May 11-May 31 to the Community Foundation for its flood relief fund. It will also donate 10% of lunch sales for the same period to Friends of Shelby Park and Bottoms.
Noshville delivered 75 meals to the Mayor’s Office of Emergency Management May 4.
Provence delivered bread and pastries to shelters.
Tayst fed 175 volunteers and people doing cleanup in four neighborhoods May 4.
Nero’s fed 200 people for the Red Cross, as well as other smaller groups. They are helping out a family that lost four houses among its members.
Flyte donated meals to local shelters.
Drink Haus gave away all its food on the morning of May 3.
Mambu donated 15% of sales on Mothers Day and Cinco de Mayo to the Community Foundation’s flood relief fund.
Nashville Originals restaurants led the way in water conservation, and encouraged other establishments to do the same. Among their efforts, members discontinued linen use, moved to paper and plastic plates, glasses and utensils to save on water use, supplied water to diners only on request, installed portolets and hand-washing stations in the parking lot (MafiaOza’s), stopped using beverage guns in favor of canned and bottled drinks and turned off unnecessary ice-making machines.