How do you run a restaurant with no water? These Asheville chefs figured it out out
After Hurricane Helene, most of Asheville’s citizens—and restaurants—were without clean water. Here’s how they made it work.
In their 20 years as Asheville restaurateurs, Alicia Hill and Jacob Sessoms have been tested by a recession, a pandemic, and rampant growth in their small Western North Carolina city. “Small business entrepreneurship, especially food and beverage and hospitality, is a business of chaos and challenge,” says Sessoms, co-owner of All Day Darling, a casual eatery, and Table, an upscale restaurant downtown. “We’re already geared towards having to be nimble, to shift and pivot and navigate unforeseen changing circumstances.”