ITHACA, N.Y. –– Collegetown Bagels has introduced pay-what-you-can and free meals this week at their City Centre location to help support vulnerable community members during the COVID-19 crisis.
CTB is partnering with World Central Kitchen, a not-for-profit non-governmental organization devoted to providing meals in the wake of natural disasters.
“For us, it was one of the first questions we asked –– how to support the community as we go forward,” said Ramsey Brous, one of the owners of CTB.
The “community kitchen” at CTB’s City Centre location at 301 E. State Street in downtown Ithaca, has pre-packaged soups, salads, sandwiches, and entrees now offered on a “pay-what-you-can” basis, up to two items per person, per day.
Ithacan’s that would like to aid in the effort have the option to “pay it forward” at the register to help buy the next meal for other customers.
There are also tables that have been placed outside the downtown restaurant that are loaded with leftover food items towards the end of each day at 4 p.m. These items are free and there is no limit –– supplies are first-come, first-served.
The restaurant will continue to offer their full menu for delivery, curbside pickup, or take-out. In addition, everything in the store is 10% off for members of the hospitality industry.
- MORE WAYS TO SUPPORT LOCAL BUSINESS — NYS on ‘PAUSE’: Ways to support local business, and yourself, during this crisis.
Many in the community have already begun to face financial hardships as new state-wide restrictions close down businesses. Despite their own monetary losses incurred recently, the community kitchen endeavor is being funded all out-of-pocket by CTB.
“Our goal right now has nothing to do with profits. It is to maintain the business and come out the other side,” Brous said.
Yesterday, CTB announced new modified hours for all their locations:
Ithaca Bakery at Triphammer and CTB in the City Centre: 7 a.m. to 5 p.m.
Ithaca Bakery on Meadow St and CTB at East Hill Plaza 7 a.m. to 6 p.m.
CTB in Collegetown 8 a.m. to 8 p.m.
Photo courtesy of Jon Reis