PITTSFIELD, Mass. — The state of the city's current budget reflects a disadvantage in areas affected by the pandemic but also a significant influx of cannabis tax dollars.
Director of Finance Matthew Kerwood presented a review of the third quarter of fiscal 2021 to the Finance Committee on Thursday.
In the quarter that ended on March 31, the city collected 74.3 percent of its overall commitment on property taxes totaling $59,482,137 and 74.1 percent of personal property taxes at $8,690,148.
The city's General Stabilization account is at $4,478,112 and the Public Works Stabilization Account has a sum of $243,633. The Public Works Stabilization Fund was created in October 2019 and is where 25 percent of marijuana tax revenue is deposited.
The certified amount of free cash stands at $5.3 million because there were no appropriations from the free cash account in fiscal 2020, Kerwood explained.
The COVID-19 pandemic has affected the city's local receipt collections in the hospitality industries, as it has only received around 50 percent of estimated taxes for hotels/motels and meals in the third quarter. Hotel/motel tax collections came in at $397,975 and meals tax at $490,007.
"For hotel motels, the estimated is $710,500. As of March 31, we collected 56 percent, this is concerning, given the fact that it's the third quarter, and we're roughly only 50 percent of this estimated receipt, this is a direct result of the pandemic," Kerwood said. "For meals, $751,100 as of March 31, we collected 65.2 percent, this is concerning as well, a little less concerning but again, I think tonight, I know that we are going to be short, in our hotel/motel and meals most likely, which I figured out."
Though Pittsfield is lacking in collections from the hospitality industry, cannabis tax dollars in the third quarter surpassed the set goal by 238 percent, as the city only estimated a $196,925 collection and received $469,266.
"While we suffer in other areas of local receipts, this is not one of them," Kerwood said. "And we have done very well, in the collection of marijuana tax."
Kerwood reported on account expenses to watch, which include the emergency manning costs for the Fire Department and overtime costs for the Police Department.
The Pittsfield Fire Department was given an original appropriation of $375,000 that was adjusted to $815,000. As of March 31, it has used $727,444, which Kerwood attributed to the department having 20 vacancies.
"I had a conversation with the fire chief today on what's driving this, why are we here," Kerwood said. "They currently have 20 vacancies out on injured on duty, they recently just hired nine, so they're trying to cut back at that."
The Police Department's schedule overtime was originally set at $1,275,000 and was adjusted to $1,281,129. As of March 31, it has used $667,575 or around 52 percent. Kerwood said this number is "tracking really well."
Because of the pandemic, the budget has been "completely blown" for unemployment insurance expenses as the original budget was $150,000 and $644,578 was spent as of March 31.
A lot of that is based on fraudulent pandemic-related unemployment claims, Kerwood said, specifically on the school side. His office has been able to identify around $220,000 worth of fraud out of the amount that was expended.
"Early in the pandemic when schools were not open, bus drivers, cafeteria workers paraprofessionals had all filed for unemployment and July bills alone charged the school department for $196,000," he explained.
"I will be having to do a barrel transfer to try to address that shortfall in the budget, but there is good news reported on this and that is of the $644,000 that has been extended, we've received $220,000 in credit so we haven't had to pay some bills, we've been getting credits, and we will continue to get credits."
The state Department of Unemployment has also indicated that the city will get reimbursed for 50 percent of legitimate claims associated with COVID-19, Kerwood added.
"Clearly COVID created a huge opportunity to take advantage of not only the system in Massachusetts but across the country," Kerwood said, adding that an individual tried to use his information to file a false claim in the state of Kentucky. "This is not a Massachusetts problem."
Councilor at Large Earl Persip III queried Kerwood on whether he believes the marijuana revenue will be affected by the legalization of cannabis in the bordering states of Vermont and New York and the possibility of losing out-of-state customers.
"We'll have to see, I'm still gonna be conservative in my estimates and what I'm going to adjust them to is kind of where we're tending right now," Kerwood replied. "So if we stay within that area we are now, then my estimate will hold true and we'll still be able to meet that mark."
Commissioner of Public Utilities Ricardo Morales weighed in on the city's winter maintenance and overtime spendings, which were appropriated for $800,000 and cost the city $1,049,514 as of March 31.
He explained that the biggest costs are contractors, salt, sand, and overtime expenditures, which had to be used the previous night because of icy conditions that were caused by the freezing temperatures Berkshire County received.
The biggest decreases that the city experienced in terms of winter maintenance — even with the past winter being harsher than the previous year — were the indirect expenses such as fuel, equipment, repairs, and maintenance.
This was solely because of the acquisition of newer equipment, Morales added.
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Texas-Style Barbecue Opens for Lunch, Takeout in Downtown Pittsfield
By Breanna SteeleiBerkshires Staff
PITTSFIELD, Mass. — FireKing BBQ is making it easier to find its smoked ribs — they're in the Clocktower Building in downtown Pittsfield.
Owner Ethan Sumner has been operating as a catering service for more than a decade, with a mobile smoker for his award-winning barbecue.
"We specialize in low and slow cooking as well as grilling over charcoal and hardwoods," he said. "We love using cherry wood, apple wood, and a little kiss of hickory wood in all of our cooking. Most of our cooking, I should say. And we don't use any propane. I'm a purist in that sense. I love cooking over open flame and hot coals."
He works alongside Robear Robespierre, who helps with Sumner's sales and distribution.
Sumner said he spends hours cooking his meat, like his baby back ribs that won him first place in the 2019 Grillsdale competition in New York State. It takes him about six hours, two of them smoking at 250 degrees, to cook the ribs.
He said he wanted a space to be able to keep up with demand. Business dropped off every winter because people think of barbecue as outdoor food, and while he will cook outside even in negative temperatures, an indoor space lets him serve year-round, including football season and the Super Bowl.
He is now located at 75 South Church St. and he is no stranger to the building. Sumner had run the publication Berkshire's Best: Buys, Business, and Beyond out of the building so he knew its possibilities.
"It's funny how I've come full circle here back into the building. So I've always kind of seen this space. But I was never into culinary then. I was into publishing. So this is 13 years in the making, and I had my paper for 13 years, which again, is coincidental," he said. "So I just really like this space. It's modern. It's nice. It's clean, and that's how my food is. It's clean. It's fresh, and it's local, just like me."
Sumner is originally from New York City and made his way to Great Barrington with his family. One of the inspirations behind his business was his father, who loved to grill outside.
"Even when we lived in New York City, he would go on the terrace of our 36-story apartment building on the third floor there was a terrace, and he would always cook on a Weber charcoal grill with charcoal, and I always was fascinated by that. And he always loved cooking outside, and he loved cooking over charcoal. And he would always make this mustard and tea leaf steak," he said. "That was a standout. It was a family favorite of ours and I could always taste the difference between something that was cooked [with charcoal]. Even when I was 7 years old I could, I always craved that certain taste that you could only get from charcoal."
He wants customers to know he cares about his food and its quality, making sure he gets the best ingredients for his dishes.
"I want them to know that. I'm a barbecue guy, but I also offer so much more. I consider myself somebody who loves cooking over open flame, smoking meats, but I also love using fresh ingredients to create deli sandwiches and fresh salads," Sumner said. "So I want people to associate FireKing with quality. I also want to point out that I get a lot of my meat from Mazzeo's meat market. So I don't sacrifice quality, which I think is half the battle in doing what I do is getting quality meats and produce."
He hopes customer will find the eatery a comfortable atmosphere to enjoy their lunch and hangout, or grab a sandwich and go.
"They could grab a pulled pork sandwich in about a minute and a half flat and be out of here if they want to. So there's no pressure," he said. "I love the community. I love talking to people here. Everyone in this community has been super kind and gracious, and I appreciate them. And I want to give back what they've given me."
He also plans to have DoorDash and barbecue pickup packages for families, and to have vacuum-sealed, pre-cooked smoked ribs with reheating instructions, also available for local pickup.