Master Sommelier Shares Why He Helped Create the Independent Restaurant Coalition In A New Documentary

Colorado restauranteur Bobby Stuckey, Partner & Master
Sommelier at Frasca Food and Wine, knows the challenges of making
a restaurant a success under normal economic conditions. Add in a
global pandemic, and the recipe for any restaurant owner is one
for trying to avoid disaster and keep the doors open. SOMM TV
documents Stuckey’s struggle for survival, and that of an entire
industry, in a new documentary film, Saving the Restaurant.
Stuckey shared his experience with Barbara Castiglia.


When the pandemic first began shuttering restaurants in mid-March
of 2020, it only took a moment for Stuckey and fellow
restauranteurs to realize they didn’t have strong advocacy at the
local, state, or federal level. Amid all that, SOMM TV reached
out to shoot some footage with Stuckey to capture what these
uncertain early days were like for independent restaurants. Once
on the scene, director Andrew Ackerman saw what Stuckey was going
through was no short segment on the pandemic—it was a life and
death struggle for not only Stuckey’s businesses but for all
restaurants that warranted a feature-length documentary.


Stuckey and several of his fellow restauranteurs formed the
Independent Restaurant Coalition. “We were not an organization
the day before COVID,” Stuckey said. “We didn’t have funding. We
didn’t have expertise. I think most of us thought we’d be doing
that for six-to-seven weeks. We’re now twenty-three months later,
and the core of the Independent Restaurant Coalition is still
fighting every day to sure up our industry.”


Stuckey said those early days felt like he and his fellow
restauranteurs were on a sinking ship, and they were bailing
water as fast as they could. He recognized the toll it all took
while watching the unfolding drama on Saving the Restaurant. “The
documentary is completed. The journey of American restaurants is
not,” Stuckey said.