Can Outdoor Dining Save Restaurants During CoVID-19?

Outdoor dining has emerged as a promising strategy for some restaurants to stay afloat during the CoVID-19 pandemic. However, it is by no means an easy solution. Many establishments must adapt to the new norms set by government regulations, and customer trust in dining outdoors remains a significant challenge as case numbers continue to rise.

Adapting to Outdoor Dining

The first hurdle for restaurants is securing a proper outdoor dining space. Some establishments have opted to use a portion of their parking lot or have created patios by adapting existing areas. However, this approach brings its own set of challenges. Traditional indoor tables are typically designed for indoor conditions and may not withstand direct sunlight, high humidity, or unexpected rain, which can quickly damage them. The cost of appropriate outdoor furniture and materials is a significant expense, adding to the overall operational costs.

Outdoor dining is indeed a 'getting by' strategy. While it can provide some relief, it is highly unlikely to match pre-CoVID business volumes. This suggests that many restaurants are adopting this approach only as a temporary measure to stay operational rather than a long-term solution.

The Broader Challenge of Patronage

Even with the availability of outdoor dining, the overall problem may lie with patronage rather than dining space. Many regular restaurant-goers or takeaway customers now have less disposable income due to job losses, furloughs, or reduced working hours. Additionally, the uncertain economic climate has led some people to prioritize essential expenses over discretionary spending, such as dining out. This has been exacerbated by the difficulty of securing credit and the psychological shift towards more cautious spending habits.

Additional Challenges

The situation is further compounded by rising food costs. Droughts, tornados, floods, wildfires, and the disproportionate impact on low-level workers and essential personnel are driving up production costs. Food manufacturers and retailers cannot absorb these increases, and the cost is inevitably passed on to consumers.

While outdoor dining and curbside pickup services have helped some local restaurants, others have taken more proactive measures by erecting shelter structures. Converting small backyards into terrace dining areas is another trend we are seeing. Despite these efforts, the overall landscape remains challenging for the restaurant industry.

Conclusion

Outdoor dining offers a lifeline for some restaurants but it is far from a panacea. The broader issues of patronage and rising costs make it a complex and multifaceted challenge to restore the restaurant industry to its pre-pandemic levels. As the situation evolves, more flexible and creative solutions will be needed to support the viability of the industry.