The sun is shining, school is out, and the CDC has softened outdoor mask guidelines. Summer is almost here, and patio dining is more important than ever for restaurants this season.
Many restaurants got a jump on outdoor dining this past winter, investing in creative solutions and taking advantage of relaxed permitting. Now, these restaurants are making their outdoor dining fit for summer. Meanwhile, long-time outdoor dining pros are updating their services, and other restaurants are opening their patios for the first time.
As so many restaurants look to the great outdoors to boost dine-in traffic, they should keep some of these do’s and don’ts in mind. Here’s how to make summer outdoor restaurant service a success.
Consumers don’t just want to bask in the refreshing summer weather; they want to taste refreshing summer flavors. Salad, gazpacho, and specialty mixed drinks are ideal for cooling off. Datassential’s 2021 Firefly 500+ report found that frozen desserts performed well at chains last year, and that trend is likely to continue this summer.
A great summer menu doesn’t have to be large. Between hiring staff and preparing for outdoor dining, restaurants are busy enough. Smaller menus can save time in the back of the house. Combining fresh ingredients with ready-to-eat and speed-scratch ingredients can also increase efficiency while still giving consumers a taste of summer.
Hygiene and cleanliness remains a top concern for diners. A study found that 95 percent of consumers want to see the same or greater sanitation efforts after vaccine distribution. Visibly wipe down outdoor tables and surfaces. Space out seating to allow for social distancing. Stay on top of regulations and CDC guidelines.
Do servers know how to move diners indoors if the weather turns bad? Is the staff prepared for potential surges in traffic on the Fourth of July? Are servers ready to supply more ice to cool down drinks? Outdoor summer dining requires a different set of responsibilities. Make sure everyone’s prepared to provide the same quality service outside as inside.
Of course, this is a tall order at a time when restaurant staffing is low. To meet labor challenges, look into getting part-time help on holiday weekends. Supply each table with pre-set silverware and self-service water bottles to help waiters save time. Pre-batched mixed drinks and point-of-sale devices for menu orders can also speed up service.
Restaurants might have their cabanas set up, but that doesn’t mean to-go menus are going away. In the hotter months, restaurants must be careful to safeguard the integrity of their delivery and takeout menu items. Use packaging with air vents to prevent overheating, and make sure packaging can accommodate coolants without making the contents soggy.
The upfront costs of outdoor dining often scares restaurants from making the move, but research from the Simons Advisory Group shows that the gamble often pays off. A deck or patio can drum up 30 percent more revenue, and a $200,000 investment increases overall sales by over $500,000.
Entice walk-ins with a beautiful and comfortable outdoor setting. Get sturdy tables that won’t get tossed by strong winds. Invest in retractable screens and awnings to protect against rain. Add umbrellas to provide shade. Make sure to have equipment that will keep out mosquitoes. Look into heaters and fire pits to make outdoor dining work year round.
Patio season is well underway, so stock up on outdoor supplies and summer food and beverage ingredients before they’re gone.
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Whether their outdoor dining space is a patio, a sidewalk, or even the street, restaurants are relying more on patio season this year to rake in revenue. Operators that create a strong strategy to seize this opportunity can get their business back on track after a challenging period.
A great menu is an important part of an outdoor dining strategy. Dot Foods has seasonal products available now to serve summer flavors.