Offshore oil drillers and politicians aren’t the only ones feeling the heat since the Deepwater Horizon oil rig began spewing thousands of gallons of oil a day into the Gulf of Mexico.
While the ultimate environmental impact of the massive oil spill that began on April 20 is yet to be known, owners of Houston, Texas-area restaurants that feature seafood and related businesses are increasingly concerned over the short- and long-term economic effects of the ecological disaster.
The Houston Business Journal spoke to well-known restaurateurs and chefs as well as other company executives about what impact is being felt or what steps they are taking—one local restaurant group has filed suit against BP and others for the potential loss of revenue—and found some surprising developments:
Bryan Caswell, owner of the popular, award-winning Reef restaurant, which is 100 percent dependent on the Gulf Coast for fresh seafood, says he’s more concerned as each day passes and crews are still not able to contain the oil leak.
To read the rest of the story, please go to: Houston Business Journal.