National Restaurant Association<\/a> indicates less than one-third of operators plan to use their outdoor dining space through the winter.<\/p>\n\u201cWe have our dining rooms back open, but there\u2019s not enough help, so restaurants are asking: \u2018Do I really want to add three or four more stations outside when I really can\u2019t cover the indoors?\u2019\u201d asked Gordon Food Service U.S. Customer Marketing Manager Geoff Bonham.<\/p>\n
Agreeing with that assessment is Scott McDeivitte, a Gordon Food Service Customer Marketing Manager in Canada. \u201cSki resorts or places with strong outdoor programs will be fine because people expect it. Other operators have to ask themselves what they can actually manage, and is it worth the effort?\u201d<\/p>\n
7 outdoor dining challenges<\/h3>\n
Restaurants must take many factors into account this time of year. When it comes to outdoor dining during cold-weather months, McDeivitte and Bonham suggest watching these seven areas:<\/p>\n
1. Staffing capabilities<\/strong>
Good workers are too valuable to lose in today\u2019s market. Outdoor dining can add stress, Bonham says, so take steps to reduce the amount of walking for staffers. \u201cOutdoor dining is usually the furthest from the kitchen, so everything you can do to reduce steps and ease the serving process helps.\u201d <\/p>\nA hot box to transport foods, servingware stations and handy beverage refills can make the experience better for staff and customers, McDeivitte points out.<\/p>\n
2. Costs<\/strong>
Labor, food and heating costs are on the rise this year. Add in the extra expenses of maintaining outdoor eating spaces, and operators must keep a close watch to assure a return on investment.<\/p>\n\u201cRestaurants pivoted to outdoor dining out of necessity last year,\u201d Bonham said. \u201cThey had to keep their doors open and keep employees going, but they didn\u2019t make a lot of money.\u201d <\/p>\n
3. Capabilities<\/strong>
If a restaurant is committed to outdoor dining, make it special. \u201cI live near a resort with a beautiful outdoor eating area,\u201d McDeivitte said. \u201cBecause it\u2019s an apr\u00e8s-ski area, people are dressed for it and they make it work. For many other businesses, it\u2019s harder to achieve.\u201d<\/p>\nBonham recommends unique specials, fun outdoor programs, games or a tailgate atmosphere to make outdoor dining more festive.<\/p>\n
4. Menu<\/strong>
Smaller menus are a fact of life in the pandemic era. That\u2019s especially true for outdoor dining, because some foods on your main menu aren\u2019t well-suited for outdoors. Bonham suggests patio LTOs and handheld foods so people can eat and drink without fumbling with forks, knives or even plates if they are standing.<\/p>\n\u201cThis year it will be about smaller menus, ingredients not affected by the supply chain, and way more LTOs,\u201d McDeivitte added. \u201cMenus for outdoor dining should be a lot more comfort-oriented\u2014things that hold their heat, like soups, stews and casseroles.\u201d<\/p>\n
5. Customer safety<\/strong>
The pandemic is still with us, and safety is important for your guests and staff. Requirements vary by location. Canadian provinces require social distancing, McDeivitte said. Mask wearing, proof-of-vaccine requirements for guests and COVID contact tracing may be part of the picture in your municipality. <\/p>\n\u201cRestrictions in place last year have been lifted to some degree,\u201d McDeivitte said. \u201cSafety is still a big deal. In addition to being aware of requirements in your municipality, it\u2019s a must to maintain disinfecting and sanitizing where people are together.\u201d<\/p>\n
6. Regulations<\/strong>
Governments have been supportive of restaurants during the pandemic, allowing sidewalk dining, shutting down streets to create restaurant zones and more. Both Bonham and McDeivitte warn operators to make sure regulations haven\u2019t changed before launching outdoor dining. <\/p>\n7. Equipment<\/strong>
There was a rush for limited (and expensive) quantities of portable heaters, fire pits, shelters and other outdoor dining needs last year. To meet the need this year, Bonham suggests checking the secondary market for possible cost savings. Some businesses have closed or no longer need outdoor dining equipment.
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