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Operators Warm Up to Greenhouses to Meet the Demand for Dining Al Fresco
Cold weather is here, and in many parts of the country, the temperatures will dip well into the teens. Operators who have been able to drive traffic by offering outdoor dining are justifiably concerned. That includes independent restaurateurs Michael Duganier and Peter Troutman.
Duganier is president and chief operating officer of All In Restaurant Group, which runs hip casual concept Publico, with units in Columbia, South Carolina and Atlanta. Troutman is co-owner of upscale Scargo Café on Cap Cod's Dennis, Massachusetts.
Publico's locations might seem downright balmy in comparison to, let's say, Fargo. That said, even in the South, evening temperatures dip in the late fall through early Spring. And even loyal guests wary about dining indoors (if it is even permitted by government edict) might hesitate to brave the elements to eat outside. Scargo Café is on Cape Cod, and subject to brutal New England winters. Although given its proximity to the Atlantic Ocean, the restaurant might enjoy milder weather than its peers in other parts of the Northeast.
For operators Michael Duganier and Peter Troutman, portable greenhouses as al fresco dining structures are part of the solution to maintaining guest traffic as temperatures dip.
For both operators, portable greenhouses have been a boon to maintaining guest traffic.
No Place Like Dome
Duganier found a solution inspired by a rooftop concept in New York City. He bought six geodesic igloos from Garden Igloo (https://gardenigloo.com). These are essentially dome greenhouses, and Duganier is glad he picked them up before the pandemic was full bore. The igloos are in high demand, he says. So much so, he adds, "the prices have doubled, and units are on backorder."
Duganier notes a single igloo can seat eight comfortably. Publico is first-come-first-serve for all dining other than in the igloos, which is noted on the concept's website. Duganier says they are fully booked.
As far as service, challenges include rainy weather. Inside the igloo, guests enjoy a dry and warm space. If the weather outside is frightful, however, "someone has to hold an umbrella for the server on the way from the kitchen to the igloo."
As you might imagine, Duganier cautions you would not use them in the summer, as they are, well, greenhouses.
Some assembly is required, as goes the toy commercial. One of the advantages of geodesic domes, however, is ease of construction. In addition, Duganier found he needed an electrician to install lights and power space heaters. The igloos have windows, and of course a doorway to promote ventilation.
Some assembly is required, as goes the toy commercial. One of the advantages of geodesic domes, however, is ease of construction. In addition, Duganier found he needed an electrician to install lights and power space heaters. The igloos have windows, and of course a doorway to promote ventilation.
Between turns, Publico staff use a fogger to disinfect the interior of the spaces. During a busy evening, there are as many as three turns in each igloo.
Paying Dividends
Troutman added 900 square feet of terrace this summer past to accommodate demand for outdoor seating. It was no small expense ($25,000), but the "investment has been paying dividends as outdoor dining is still in demand."
To leverage guest interest in eating on the terrace, Troutmat purchased "small private greenhouses on the patio for outdoor winter dining," he says, adding they are "very popular." The structures are about $500 each, and, according to Troutman, assembly is a b****.
The upside, he notes, is "they're booked weeks in advance. I wish we had 20 of them, but they are getting a bit scarce now [due to demand]."
Fall guest traffic at Scargo Café was "strong with lots of folks remaining [on Cape Cod] longer than normal," says Troutman. "The real estate market here has exploded," he notes. "We were up almost ten percent in September and October [from the previous year] with takeout at about 15 percent of sales."
"Who knows what the future holds," says Troutman. "It's always darkest before the dawn."
