The pivot to outdoor-only dining has been particularly challenging in California's hottest cities, where summer temperatures often hover in the triple-digits and restaurant operators have had to find creative solutions for beating the heat.
in the Los Angeles Times]
But if there is one thing we’ve learned by now about pandemic life, it’s that there are no simple pivots. Every possible solution brings its own challenges.“As a restaurant server, I’m risking my life to serve you during the pandemic. Please remember that”Even if you are among the relatively fortunate restaurants in possession of usable outdoor space, the list of concerns goes beyond the urgent safety issues for employees and diners, rising vendor prices, PPE costs and a curtailed customer base.
In the pre-pandemic days, Moukhtarian’s dinner-only fine-dining restaurant was housed almost entirely inside; they had just 10 tables on the patio. He has since completely rejiggered Cracked Pepper Bistro to fit 40 to 50 tables outside by expanding to the edges of the patio and into the breezeway sidewalk. Business is still down about 40% from where it was before, “but having that 60% is really helping us out,” he said.
“I’ve noticed a lot of friends and competitors are moving toward getting some kind of fogging system,” Moukhtarian said. “They’re all scrambling. We’ve got to survive somehow.”, Joshua Yeager chronicled how things have played out in Visalia, an often-scorching San Joaquin Valley city where “cool, breezy patio dining is a pipe dream.”he’d seen restaurant demand for misters quadruple since March, compared with the same time period last year.
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