Since its inception four weeks ago, Meals for Heroes Miami has purchased and delivered 5,000 meals to frontline workers battling the COVID-19 pandemic; helped save approximately 50 local restaurant industry jobs at its 14 local restaurant partners; fed teams at 12 hospitals and testing centers, five first responder departments and an Army Corps of Engineers; and coordinated and delivered hundreds of notes of gratitude from the general public to the heroes protecting them.

The non-profit, donation-based organization, which launched on April 1, 2020, was created to address two complementary objectives: feed the stressed and exhausted first responders risking their lives daily and provide revenue and protect jobs at Miami restaurants. In addition, Meals for Heroes Miami allows donors to send personalized notes of gratitude to frontline workers that the organization delivers along with daily meals.

Meals for Heroes Miami was founded by philanthropist and Miami resident Will Osborne and his son, New York–based restaurateur Mac Osborne. The younger Osborne was in Miami for a brief visit in mid-March, and found his stay extended indefinitely when quarantine for NY visitors were set in place. Eager to help support his industry and inspired by the men and women who put themselves in harm’s way to protect the population, Meals for Heroes was born. The logistics are straightforward: the organization purchases take-out meals en masse from local restaurants and delivers them to hospitals, testing centers, fire and police departments, and more. In response to donors asking what more they can do,Meals for Heroes Miami developed a way for the general public to get letters of encouragement to frontline workers.

From Mac: “It was a pretty simple concept that I brought up to my dad: there are hungry first responders andcooks that need work. I thought we would just do it once to support his favorite restaurant and a local hospital; a week later we had served 1,000 meals from five restaurants and purveyors to six different frontline facilities.”

From Will: “How much Netflix binge-watching can one person do? I know that people everywhere are wondering how they can help, and this is what we came up with to provide a vehicle to get contributions to the frontline. Miami is a city built on the hospitality industry, which is being crushed by this pandemic. This is a fight that is going to be won by our healthcare frontline workers, in conjunction with our first responders. These three constituencies, hospitality, healthcare, and fire/EMS/police need our support. Purchasing meals to deliver to these stressed professionals is a sign of support from a grateful community.”

HOW IT WORKS

Meals for Heroes Miami reaches out to hospitals and testing centers to determine their needs. In partnership with local restaurants, Meals for Heroes Miami purchases 50 to 500 meals daily to be delivered to each facility. Restaurant partners take all necessary precautions outlined by the CDC, and working with each facility, we ensure a contact-less delivery of the meals.

The growing list of restaurant partners include RED Steakhouse, Joe’s Stone Crab, Yardbird, Stubborn Seed, Sergios, SuViche, Novecento, A Fish Called Avalonand Thierry Isambert Catering and Event Design, among others. Frontline recipients to date comprisesome 12 different hospital facilities including those affiliated with Mount Sinai Medical Center, Jackson Memorial Hospital, Miami Baptist Hospital, Mercy Miami Hospital, as well as the Miami Beach Fire, Police and EMS Departmentsand the US Corps of Army Engineers. Meals for Heroes Miami is grateful to its strategic partners, including Epilepsy Florida, Everglades Foundation and Greater Miami Convention & Visitors Bureau.

From Mayor Dan Gelber: “As our healthcare workers and first responders work tirelessly to fight the COVID-19 pandemic, I urge the community to consider donating to Meals for Heroes Miami—which allows these essential workers to be fed on the frontlines by our local restaurants while keeping workers employed. Giving back to others in this way has another much needed consequence: keeping many of our beloved eateries in business and their staff working.”

From Joe Arriola, Chairman Public Health Trust, Jackson Memorial Hospital:“Meals for Heroes has brought a needed respite for our frontline nurses and staff at our emergency rooms and ICU's. We all truly appreciate this show of support by our community for donating dinners for our healthcare professionals who are putting their own health on the line to support and comfort their patients. Clear proof that we are all in this together. Thank you Meals for Heroes!”

HOW TO SUPPORT MEALS FOR HEROES, MIAMI

Meals for Heroes Miami is a donation-based organization. All administrative, legal and financial and operational expenses are borne by the founders; therefore 100% of donations go towards restaurants in the purchase of meals. A $20 donation will support a first responder meal, $500 will provide meals for one ICU shift, $5,000 will support an Emergency Room for two shifts, and $10,000 can ensure meals for one day at three Miami frontline hospitals. Anyone who donates $20 or more is given the opportunity on the website to write a note to the frontline workers that will be printed and delivered with the meals. Donations can be made at mealsforheroesmiami.org.

FOUNDERS

Will Osborne and Karen Bechtel

Will Osborne moved to Miami 10 years ago, convinced he was going to teach himself how to cook. That never happened, but he did meet a lot of local chefs. Will was an investment banker and asset manager in New York City before moving to Miami. He is Vice-Chairman of the New World Symphony and on the board ofthe Everglades Foundation in Miami. He is also a trustee of the National World War II Museum in New Orleans, and the Yale University Art Gallery in New Haven.

Karen Bechtel was a partner of The Carlyle Group in charge of the Healthcare Group. She is also a member of the Board of the Everglades Foundation and The Pérez Art Museum of Miami.

Mac Osborne

Fifteen years of hospitality experience has taught Mac that while it might not solve any global crises, a warm meal can make exhausted heroes on the frontline feel cared for and comforted—and helping cooks and other restaurant staff avoid layoffs is important for the industry that has given him so much. Mac is co-founder of Comparti Catering and Colonia Verde restaurant in Brooklyn, NY. He started his career in restaurant management with the Four Seasons and Mandarin Oriental Hotel Groups.