The Great Frontera Tip Jar

UPDATE 4/7: Thanks to all of you amazing people! We are starting the withdrawal process today. We have raised nearly $40,000! That's incredible!

UPDATE 4/1:  Hello everyone! I'm Casey Cora, Frontera staff spokesperson and organizer of the "Great Frontera Tip Jar" effort.  Before we can withdraw the money, GoFundMe is asking for some transparency measures to ensure the money is headed to the right place.  Here's our plan:

Our restaurant's management staff independently started this effort for our hourly employees. We are not intending to funnel the payments through our restaurant group's payroll because this effort was not meant to replace wages; it's to help about 240 colleagues in a time of need.

To that end, we'll be withdrawing the funds into a personal personal bank account, then splitting the cash proceeds between roughly 240 hourly employees across the company. Everyone will get an equal share. It is our goal to start this process today and provide you updates as they occur.  THANK YOU FOR ALL OF YOUR CONTINUED SUPPORT. 



UPDATE 3/28: Thank YOU for all of your contributions. We are going to wind this effort down on Monday, with the plan to distribute the proceeds to hourly workers later this week. Again, every penny we've raised here will be split equally among our hourly staff at Frontera Grill, Topolobampo, Xoco, Bar Sótano, Leña Brava and Cruz Blanca.

We are hopeful our anonymous donor will match the total, regardless of whether we met our $30,000 goal. We will keep you posted!

There’s no way to varnish it: our restaurants are in crisis. We are trying to hold our own with to-go business and gift card sales, but it’s clear our most vulnerable workers will need all the support we can give them.

As we work diligently to marshal all of our resources and help them navigate a perilous time, it occurred to us to appeal to you, our longtime regulars and supporters.  

Our team has banded together to create this special "tip jar” fund, which we will pool and distribute to our hourly workers.

These are the unsung heroes of our restaurant world, the prep cooks, dish washers, bar backs and tortilleras whose impact at our restaurants is incalculable. 

We ask you to join me in supporting them.

With hope, 
The Frontera Management Team