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Offering or Expanding Outdoor Dining at Your Restaurant

You might be aware of news about a study in China that suggests most transmission of COVID-19 happens indoors and not outside. You should be also aware, however, the Chinese study publication: "Indoor transmission of SARS-CoV-2", authored by Hua Qian, Te Miao, Li Liu, Xiaohong Zheng, Danting Luo, and Yuguo Li, did not appear to have been peer-reviewed as of mid-May. (This might have changed since this article was written.) The peer-review process ensures it is sound empirical research. Nevertheless, it may very well be good science, and other experts on the virus believe it makes sense. Here are some principles of successful al fresco service, with an eye toward your reopening in the wake of the pandemic.

No Rules, But Some Guidelines

Prior to COVID-19, there were no hard-and-fast rules about how much outdoor seating to provide; but most restaurants that offer patio seating tried to keep the total amount of outdoor dining capacity to not more than one-third of the overall seating in the restaurant.

A recent study in China suggests moving your guests outside to dine might be prudent during the COVID-19 reopening period. As we head into the warmer months, here is some advice on effective outdoor seating.

The reasoning behind this was to avoid service breakdowns as you tried to take care of guests dining al fresco with a full house in the interior din- ing room. With COVID-19 capacity restrictions, this might no longer be an issue for your restaurant. Thus, if you deliberately or instinctively adhered to this ratio, it might be time to consider whether you need to expand dining. And if you do not have outdoor dining, this might be the time to provide it.

The other guidelines and issues for outdoor seating are relevant. Outdoor spaces have some particular design issues to be considered. Some of these are generic to any restaurant space: placement of tables and chairs for easy flow for both guests and for service, having the right mix of tables, and capitalizing on the view.

Others are specific to outdoor spaces and may require some creative solutions to be functional or cost-effective. For example, servers will require convenient passage from the kitchen to the seating area. Are doorways to the exterior of the building easily navigable while carrying trays? The two-person serving team becomes particularly important in these situations, allowing one person to "run interference" and open doors, and the other to carry food.

Training might include determining the best routes to outdoor tables. You don't only want to consider doorways, but traffic patterns. You don't want servers to be constantly sidestepping guests on their way to the restrooms or exiting after meals. (See "Outdoor Dining Service Support" at the end of this article).

Furniture Selection

In general, outdoor restaurant furniture has to be flexible, durable and stackable. Certainly, covered patio dining, particularly if the area is somewhat protected from the elements, can include more permanent furniture; however, typically you want to use tables and chairs that can be easily moved and stored as the seasons dictate.

There are dozens of available styles and many materials to choose from, but most operators have the best success with either molded resin furniture or with some combination of metal and plastic seating. Wood seating is attractive, but requires very high maintenance and, if not treated correctly, won't last as long as synthetic options. Metals should be rustproof (like brushed aluminum) or have rust-resistant coatings. Avoid real wicker -- there are excellent synthetic wicker furnishings out there that resist mildew and are very durable.

No matter what your furniture is made of it needs to be able to shed water, unless your operation is in a very arid environment. A good choice for tabletops is a fine metal mesh that is rigid enough to support whatever you are likely to place on the table, but still allows water to pass through.

One operator tried to dodge the water drainage problem by choosing outdoor tables made of plastic slats that were slightly sculpted, but it ended up being a disaster for drinks served in footed glassware. If you do choose to go with slatted tables, make sure the gaps are very thin and that the table-top is perfectly flat. Seats should have drainage holes or be made of synthetic mesh or wicker that allows water to drain through.

If your restaurant concept has a longer dining duration, you'll want those seats to be pretty comfortable, which might mean a pillow or upholstered seat. Choose acrylic fabric as this is durable and retains its color for a long time, even in direct sunlight. There are less expensive polyester fabrics that you can buy, but these tend to fade quickly, so only use these in outdoor spaces that rarely get full sun. Both types of fabric should be wrapped around a foam base that is designed for wet conditions and dries quickly. (Marine supply shops carry this kind of foam for use in boat cushions.)

To make best use of your outdoor square footage, go with square or rectangular tables rather than rounds. Rectangular tables can be more easily combined and stacked, and simplify the creation of traffic aisles.

True, the classic Parisian cafes use tiny little rounds, so if that's your concept, and you are only serving beverages, run with it. But when it comes time to serve more elaborate items, or create a table for a larger group, you'll probably be happier with rectangles.

Layout

For the most part, laying out tables in outdoor seating isn't much different from how you would place tables indoors. If you have deuces, place these so that both guests have an equal shot at a nice view, rather than put one guest with their back to the water or other beauty spot.

Put your larger tables nearer to service areas so that big groups can be served more easily. Keep aisles to at least 36 inches so everyone can maneuver easily, guest and server alike. The entranceway to your outdoor seating should be at least 44 inches wide to be welcoming and allow parties to easily pass each other.

Serving guests on the sidewalk or patio is not simply creating an annex of your dining area. Like everything else in your restaurant, there are operational -- and even legal -- details to consider.

Indoors or out, you want a mix of table types that closely matches the typical party size mix at your restaurant to maximize seat occupancy, which ensures you generate as much revenue as possible from your outdoor seats. That said, you may want to offer a bit more space around your tables if your restaurant frequently has guests with smaller children.

That's because outdoor seating may be preferred by parents with youngsters, leading to more strollers and more carryall bags. In addition, outside patrons might be more forgiving of children speaking at their normal volume, which allows parents to enjoy their meals, rather than shush their offspring.

The same goes for restaurants in or adjacent to popular shopping malls: Leave extra space between tables to accommodate shopping bags. For outdoor dining in these circumstances, allow 16-18 square feet per seat rather than the 14-15 per seat recommended indoors.

Another reason to offer more space per seat outdoors is because you are most likely using more spacious furniture configurations outside. Indoors, you might deploy booths or banquettes, which are highly space-efficient. But outdoor furniture needs to be moved easily, and possibly removed for storage in seasonal markets, so you need more space per seat for diagonal four-tops as opposed to booths where patrons can sit directly facing one another.

As part of your floor plan, consider the placement of elements that help control sound: either fountains to mask street noises or discreetly located directional speakers for music. You can also incorporate visual screening to make the outdoor space feel more private and to help contain sound.

You might consider tall plants to help break up noise and sightlines, or consider different kinds of garden-style screening fences, with or without vines; just make sure any plants you use are real. Artificial plants fade very quickly and most people feel they detract from, rather than enhance, your atmosphere. Also, realize that plants require regular care and that some are more likely to attract pests. There are businesses that specialize in selecting and caring for plants in commercial spaces. Rely on expertise where you can find it.

Discouraging Unwelcome Guests

As suggested earlier, among the challenges of dining outside is that other creatures like dining outside, too. Some of these pests fly, some crawl, and some trot around on all fours, but they all have one thing in common: They aren't wanted on your restaurant patio or deck.

Bees and wasps tend to be the most upsetting to your guests, as many people are frightened of being stung. The simplest and cheapest solution -- and one that happens to be free of noxious chemicals as well -- is to hang plastic or glass bee traps well above eye level and to bait these with a small amount of fruit juice each day. Flying insects will be attracted to the juice and make their way into the trap for a sip, but can't escape. Just be sure you clear these traps out at least daily and give them a good clean before you add fresh bait and hang them out again.

Crawling insects can be controlled two ways: minimize attractants by keeping the dining area as clean as possible, and tuck ant traps or similar pheromone bait traps in unobtrusive locations. Do this even if you don't yet have a problem; once there is a significant infestation, it's hard to get rid of it, so nip the potential problem in the bud.

Keeping the area swept and clean will also help reduce birds and rodents. In coastal settings, seagulls can be a real problem, as they quickly learn to swoop down and grab any food that looks good to them. Patio umbrellas can help a lot if you have these kinds of intruders, even if you don't really need the shade. Some operators like to use devices that emit the sounds of birds in distress or a very high-pitched squeal that rodents dislike, but it may be more effective to work on keeping the space clean so there's little to attract pests, rather than seeking a technological solution right from the start.

Guest Comfort

Outdoor spaces can be beautiful, but they can also be unpredictable. Keep your guests comfortable by thinking through how you will accommodate inclement weather.

Umbrellas can be marketing tools as well as practical furnishings: They broadcast the presence of your outdoor seating and, where permitted, promote your brand (or the brands of your suppliers who might provide umbrellas for free). Generally umbrellas should be "through the table" style so that their bases are well out of traffic aisles, and the lowest edge of the open umbrella should be at least 7 feet from the ground so that most people can walk beneath them without hitting their heads. In very hot and sunny locations like Phoenix, you'll want to further protect your guests by placing the outdoor seating in parts of your site that are almost always in shade.

In parts of the world where sunshine is less strong or is fleeting, you'll want to get the most out of your outdoor dining space by adding heaters to extend the season. You've got lots of choices in patio heaters.

The most common types are moveable freestanding units that use propane gas with up to 20 pounds of fuel at their base. (You can get natural gas models, too, but these must be plumbed, so you can't move them around.) Freestanding propane units heat tables within a radius of about 15 feet (depending on their BTU output) and can be moved as needed, although they are rather heavy and probably shouldn't be moved during service.

Make sure you locate these well away from any flammable materials like umbrellas or awnings, and freestanding heaters do the best work when they are located centrally so they can heat areas on all sides. Another popular choice is a wall-mounted heater. These typically use electric elements and heat only in the direction they are pointed, making them a good choice for narrow patio spaces or for entry areas where people may be waiting.

In most markets you will need to equip your outdoor dining to cope with wind or rain at least some of the time. Unless you have a roof over your outdoor dining, rain is often a deal-breaker: You'll need to stop service and wait for things to dry out before you continue. That's the reason you need to make good furniture and tabletop choices to prevent pools of water or soaked upholstery that takes ages to dry.

Wind can be protected against by adding plastic patio enclosures. These can be semi-permanent or can be something that is pulled into place only when needed, and are usually custom-made for your location and outdoor space.

Decide what makes the most sense for your operation based on your climate, the direction and strength of the prevailing winds, and your budget and/or aesthetic needs. An added benefit of clear vinyl enclosures is that they help retain the warmth from patio heaters, making your patio more useful earlier or later in the season.

All Good Things Must End (at Least for the Season)

If your climate doesn't allow year-round outdoor dining, you'll need to break down and store at least your furniture and possibly your enclosure as well. Many operations just stack everything at one end of the patio and wrap a chain or two around the furnishings to keep them from disappearing once the coldest weather comes, but if your outdoor dining is visible from the street, this may not to be an aesthetic that you want representing your restaurant. Secure, off-site indoor storage is probably a better choice.

Your furniture selection criteria should include ease of breakdown and assembly, as well as overall weight and movability. Renting a small storage unit for a few months each year is more cost-effective than dedicating space inside your restaurant to seasonal storage, unless you have a big basement area that is included in your lease and can be easily accessed with bulky outdoor furniture in hand. Otherwise your landlord may have deep storage space available elsewhere on-site as part of your base rent or at minimal additional cost.

Above all, remember that your outdoor space is not just a way of possibly heightening the health and safety of your business in this environment. If done well, it can be a great way to engage your customers and, if you design the space correctly, to bring them back rain or shine.

Try to keep the look and feel of your outdoor spaces consistent with your ambiance inside, lay things out so your staff can provide quality service, and be a good neighbor by keeping things neat, clean and attractive.

Outdoor Dining Service Support

If restaurateurs make any errors with planning outdoor dining spaces, it's usually in not providing these spaces with adequate service support. You might need service stations outdoors for extra tableware, condiments, bus tubs, and maybe even some beverage service, of course, prudently managed in today's environment of heightened health and safety practices. Asking your servers to go inside for these items slows response times and makes the servers walk more, which is tiring for them and may discourage some from providing the best of service levels. Plus, you're asking the indoor service stations to handle higher volumes of traffic and more support items, a problem if these stations weren't designed to handle this volume in the first place.

A way to improve service and guest satisfaction, in some cases, is to offer a special menu for outdoor guests. It can provide lighter fare and fewer choices, making it simpler on staff to deliver meals in a timely manner and turn tables.

Track the selections of your outdoor guests as a first step in designing a patio menu. For example, you might find they gravitate to salads and hand-held items, and favor beer over cocktails and wine. You might also find that there is more demand for appetizers and kid fare. The point is that everyone, including your restaurant and staff, will benefit from a modified menu outside.

If you can have outdoor service stations, allow one station for every 10-15 tables. That station should mirror the kinds of support you offer in your indoor dining room, and may need additional space for bussing. Make sure that your staff is trained to remove used bus tubs frequently and to mop up any spills right away to minimize pests or smells in warm weather. Consider also keeping an outdoor janitorial kit close by.

It is a good idea to have a hose bib within easy reach of the patio for watering planters and for cleanup of the patio surface before or after service. Your outdoor floor surface should be smooth enough that it doesn't puddle water, but if it does, make sure you have a squeegee on hand. That does not have to be a complex plumbing modification.

Navigating Outdoor Seating Rules in the New Social Order

Considering the number of regulations and rules with which you have to comply to operate legally within the four walls of your restaurant, it should be no surprise there are legal issues you need to consider when seating guests outside.

These issues include those imposed by the terms of your lease and/ or commercial center conditions, covenants and restrictions (CC&R) and local and state regulations. Lease and CC&R provisions might include language on where seating can be placed outside buildings, with reference to distance from the storefront or impeding pedestrian traffic right of way. If you lease or have purchased your space in a planned commercial development, you need to review these documents to determine restrictions.

Fortunately, sometimes lease and CC&R language can be amended or renegotiated to accommodate reasonable changes. Particularly, in this pandemic, you very will have some leeway on CC&Rs as landlords and surrounding tenants are interested in your ability to stay in business. Local (municipal and county) and state regulations can run the gamut, from aesthetic restrictions (some towns have strict rules on the appearance of downtown merchants) to health and safety codes. In addition to our 50 states and Puerto Rico, according to the Census Bureau there are 3,144 counties and county-equivalents, and 19,354 incorporated places in the United States. Each has its own rule-making bodies. Fortunately, you only have to be concerned with those who govern your locale.

As an example of recent state legislation affecting outdoor dining, in North Carolina, legislation requires that tables, chairs and other furnishings must be placed at least 6 feet from any travel lane of a state road. In August 2014, Gov. Jerry Brown signed a law that modified California's health code to allow retail food businesses with outdoor seating areas to permit pet dogs in those areas. State law previously prohibited dogs in all dining areas of restaurants and other retail food businesses, except for police dogs and service animals.

Conflicting regulations can get tricky, and might require careful reading -- and planning -- to reconcile. For example, regulations that require that outdoor alcohol service be confined to a fenced-in area might be a problem if the addition of the fencing restricts access under the Americans with Disabilities Act. Also, consider local and state regulations related to smoking. For example, do restrictions on smoking in food service establishments apply to outdoor dining? Even if state smoking laws are silent on this issue, local government might include ordinances addressing it.

As reported on by Eater.com https://sf.eater.com/2020/5/14/21258980/berkeley-coronavirus-covid-19-jesse-arreguin-street-closures, Berkeley, California has "introduced legislation to fully close many of the city's streets, repurposing them as seating areas for the city's vibrant restaurant scene."

Now is the time to contact your state restaurant association to meet with lawmakers to relax and even rethink these laws in this environment. We are already seeing certain cities opening thoroughfares for social distanced congregation as states allow reopening of businesses.