Home Builder Developer - Interior Renovation and Design

A recent survey by LightStream found that despite the coronavirus pandemic, 73% of homeowners are planning to renovate this year. And these homeowners are planning to spend big money, too the survey found homeowners plan to spend an average of $11,851 on these renovations. These numbers might sound shocking in light of the financial hardships many Americans are facing due to the pandemic, but it seems the health crisis actually mightbe the reason so many are so motivated to renovate.

As a result of COVID-19 shutdowns that closed offices, businesses, schools and more, self-isolation has forced Americans to take a much closer look at their homes, Todd Nelson, senior vice president of strategic partnerships at LightStream, said in a news release. Many have clearly decided that renovation remains the right move.

If youre one of the many homeowners whos eager to update your home this fall, these are the best renovation projects to tackle.

Last updated: Sept. 3, 2020

Fall is the perfect time to give the exterior of your home a fresh coat of paint, saidJames Watson, marketing director at Omaha Homes For Cash, which specializes in house flips and renovations.

Summer months are too hot and paint tends to get runny with humidity, he said. Depending on where you live, winter weather is not conducive to painting your house. Fall temperatures and the lower humidity tend to make it the perfect time to spruce up the outside of your house.

The cost of the project will depend on the size of your home and whether you tackle it yourself.

If you are a DIY person, you can get the job done on an average-sized house for around $1,000, and the curb appeal and wow factor alone is well worth the investment, Watson said.

Now is the best time to prep your lawn for 2021, saidBryan Clayton,CEO and co-founder of GreenPal, which helps homeowners to find a lawn service provider.

Aerate and overseed turf to make sure youll have a great looking lawn next year, he said. Fall is the absolute best time of year to do this as the temperatures are cool enough for the seed to germinate and get established for the following year.

According to HomeAdvisor, the average cost to aerate a lawn is $130 and the average cost to reseed a lawn is$964.

Clear those gutters on the roof to avoid all kinds of problems, like wood-rotting along the roofline, Clayton said. Youll be glad you did.

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Your gutters should be cleaned one to three times annually, according to HomeAdvisor. The average cost to hire a professional to clean your gutters is $157.

If you live in an area that experiences freezing temperatures during the winter, now is the time to winterize yourirrigation system and pool if you have one, Clayton said.

The average cost to winterize a sprinkler system is $81, according to HomeAdvisor. If you have a pool, expect to pay between $150 and $300 for winterization, the company said.Paying for these services now could save you money in the long run.

Failing to get this done before your first frost could cost you thousands, Clayton said.

One of the best ways to prepare your home for the winter is to check out your roof and make sure there isnt any damage to be fixed or debris that needs to be removed, saidJesse Silkoff, founder of MyRoofingPal.

If there is work to be done, fall is a good time to take care of it.

If your roof needs repair, the cost of this project will depend on the scope of the work. The average roof repair cost ranges from$353 to $1,435, with a national average of $887, HomeAdvisor reports. Small roof repairs tend to cost between$150 and $400.

When it comes to preparing your home for the winter, you want it to be draft-proof, said Andy Kolodgie, co-owner of The House Guys. It is important to check the doors, windows and chimneys for air leakage. Depending on where you discover an air leak, you should consider adding a door snake if a door has a gap, caulking windows if your windows are not sealed properly or using spray foam if there is a non-visible leak such as a dryer exhaust vent. Blocking the breeze will prevent warm air from leaking outside.

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Kolodgie also said to double-check any openings in your attic.

Most people insulate the whole attic but forgo adding insulation on top of the opening to the attic, he said. Having that 9-square-foot area insulated is a worthy task to add to your winter preparation list.

The cost of these projects ranges from $20 to $200.

These draft-proofing methods wont add value to your home, but you will save a considerable amount in energy savings during the winter months,Kolodgie said.

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Sometimes caulk just wont cut it. If your doors or windows have gotten warped, now might be a good time to replace them.

Over time, wood can swell and not fit into the window or door frame properly, said Jen Stark, founder of the gardening and home improvement blog Happy DIY Home. When this happens, drafts come into the house and your energy bill shoots up as you try to heat the house.

Replacing your windows costs around $175 to $700 per window, and doors cost around $600 for the national average, Stark said.

These improvements can pay off when it comes to selling your home, she said.

Putting in new windows and doors to seal out drafts can boost your homes value by $8,000 to $10,000, and adding new exterior doors can boost your homes value by giving your home more curb appeal, Stark said.

It can be quite costly to install solar panel arrays to power your whole home. A cheaper alternative is to install a solar-powered water heater.

The solar panels used for a heater are smaller, simpler to install and easier to remove during roof maintenance, Kolodgie said. This is essential to do before winter, as you dont want snow on your roof for installation.

A solar-powered water heater including installation costs around $4,000, Kolodgie said. This will add minimal value to your home roughly $1,000 but there is a federal tax credit for solar panels and you will save money on heating.

Replacing your HVAC filter is a small project, but a worthy one,Kolodgie said.

These are inexpensive around $10, he said. Any amount of debris trapped in the filter will cause a decrease in airflow, creating an energy deficiency.

Although its more costly than simply replacing your filter, if your HVAC system hasnt been cleaned in the past 15 years, consider getting it serviced this fall.

There is a lot of dust and debris which will slow down the flow of the air and cause heat to escape in places where it is not efficient for your home, Kolodgie said. Further, doing this will also help if you are hypoallergenic.

Servicing your HVAC will cost about $100 and could save you from an expensive repair in the winter,Kolodgie said.

Tips:25 Tricks To Sell Your House for a Bigger Profit

The fall is also a great time to switch over your basic thermostats to smart thermostats, Kolodgie said. You can control your heat remotely and conserve more energy while youre away from home.

A smart thermostat such as the Google Nest or ecobee will cost you $200 and add the full value back into your home if you plan to sell before your version becomes outdated,Kolodgie said.

This is the ideal time to convert your garage into a functional living space that works for you, said David Cusick, chief strategy officer at House Method. With remote work more popular than ever and commuting becoming a thing of the past, homeowners are also looking to add more space as they live through lockdowns and quarantines. The garage is a great place to start.

Cusick said the cost will depend on the scope of the project. If you want to convert your garage into a full guest house with a kitchenette and bathroom, the project could cost up to $30,000. If it makes more sense for your needs to convert your garage into an office space, expect to spend around $5,000.

This kind of project can be costly and may require regulatory checks from your local building authority, he said. However, adding this extra space could increase your homes value by 10-15%. Moreover, you can rent out the space or put it on Airbnb to start making money immediately after the projects completion.

Find Out:What Homes Will Be Worth in Your State by the End of 2020

The fall and winter are filled with great food and drinks in the kitchen, so why not spend some time updating your cabinets and countertops? saidChris Gold, CEO and owner of Chris Buys Homes in St. Louis.

Not only will this project make your home more inviting for holiday guests, but it can increase the resale value of your home when its time to sell.

As a realtor, I know how much attention is put on the kitchen cabinets when showing a house, Gold said. If they are outdated or ugly, people instantly start talking about how much money and time it will take to replace them. If they are modern and new, people get excited and rave about how much they love them.

Gold recommends replacing cabinets and countertops, rather than just painting them, even though this is a bigger undertaking.

Sometimes [paint] can help, but most times it honestly makes them look worse, he said.

Gold said kitchen cabinets typically cost between $200 and $600 per linear foot, and the entire project is likely to cost between $4,000 and $6,000.

An unfinished or underused basement can be transformed into an entertainment space for your family and now is the time to take on this project, said Romana King, real estate expert and director of content for Zolo,Canadas largest independent brokerage.

As the days get shorter and the weather gets wetter and colder, we are all going to end up staying inside for longer and longer periods, she said. To help, homeowners should consider creating a dedicated entertainment zone such as a family room, den or multi-use playroom.

King said a basement is often the ideal area to create this space.

King acknowledged that this could be a major and expensive undertaking she estimated it will cost $60,000 to $70,000 but said the investment could be well worth it.

Homeowners will have the benefit of a communal gathering space where the family can either relax or let off steam, and between 70% to 75% of the costs will be recouped with the added value to the home, she said.

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This article originally appeared on GOBankingRates.com: 13 Best Home Improvement Projects To Tackle This Fall

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13 Best Home Improvement Projects To Tackle This Fall - Yahoo Finance

Growing a great lawn should be like rolling down a hill. A deep green, grassy hill.

Easy.

Many readers will want to turn their attention to the grass growing under their feet, as chances are, it has not been growing much until recently. Our long, hot and dry summer was not exactly grass-growing friendly.

Once again, we come to the rescue.

The best lawn-growing weather of the season is now.

Even if it is dry where you live, there are some things that are consistent every September. Days get shorter, nighttime dew is heavy and generally, our evenings are cooler than they were just a month ago.

We grow great grass in many parts of Canada because we can. Which is why sod growing is a massive business.

Thickening an established lawn or starting a new one is much easier now than in spring.

Let us help you get started:

If weeds predominate, brown areas have occurred during the drought or bare patches appear for whatever reason (dog urine?) start by spreading a 6 to 8 cm layer of lawn soil or triple mix over the area. Rake smooth. Spread quality lawn seed at the rate of 1 kg over 100 m2 (2lb/1,000 ft2). Rake smooth again. Step on it or use a lawn roller, 1/3 full of water, to firm the seed and soil together. Water thoroughly.

Follow the same advice, above, but be sure the area is weed free before you sow the new seed. Double the seed rate.

Len Cullen, Marks dad and Bens grandpa, used to say that you could lay sod upside down in September and it would still grow. Mark knows this is true. Neither one of us recommend that you try it. Sod costs much more per sq. metre than seed but it is instant and this time of year it puts down roots in a hurry. Lay sod on a bed of quality triple mix or lawn soil that is at least 8 to 10 cm thick. The thicker the good soil, the better-quality grass you will grow over the long haul.

It drives us crazy to see fall lawn food featured for sale this time of year. Retailers are responding to consumer demand for the product in September. We are all for The customer is always right mantra. But this time, they are wrong. The best time of the year to fertilize your lawn is in late autumn, like October or early November. A couple of weeks before the snow flies. The reason for this late application of lawn food is to build up the natural sugars in the roots of the grass plants, boosting grass plant nutrients in preparation for the long winter ahead. Yes, winter is coming. But not for three or four months, so do not get your woolly socks out just yet.

Your lawn responds best to being cut at 7 to 9 cm high (two-and-a-half to three inches). The higher the better, as the longer the grass blades, the deeper the roots. And the deeper the roots, the more tolerant your lawn is of drought, overwatering, snow mold and disease.

Use a mulching mower if you possibly can. Returning the grass blades to the root zone of grass plants is what Mother Nature intended (yes, her again).

Speaking of Mother Nature therein is the point of the whole thing. We do not control the weather or the changing of the seasons. Nature provides all kinds of cues for us to do various jobs around the garden and right now, all the signs point to your lawn.

Someday, perhaps, humans will control the tilt of the Earth, day length and weather patterns. But until then the best advice we can give you is to follow natures lead.

Mark Cullen is an expert gardener, author, broadcaster, tree advocate and member of the Order of Canada. His son Ben is a fourth-generation urban gardener and graduate of University of Guelph and Dalhousie University in Halifax. Follow them at markcullen.com, @markcullengardening, and on Facebook.

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GREENFILE: The best lawn-growing weather of the season is now - The Journal Pioneer

The summer has flown by and, like it or not, I have to start thinking about fall activities that need to be accomplished long before winter decides to show up. It has not been an easy summer. It seems a lot of time was spent trying to catch up on things and either dealing with dry periods or trying to get something done in between rains. I was reminded recently that one of my uncles would say that he prefers a rain every Saturday evening. That way, activities could resume as scheduled Monday morning and moisture would still be enough. Weather will never be that predictable, but it would be nice.

It is the time of year to be thinking about any stockpiled forage that you might want or need. Ive said it before, but if tall fescue has an attribute, it is as winter stockpile. It does need to be thought out some, and you will have to do some planning if you want quality forage for winter grazing.

Any tall fescue fields that you plan on stockpiling to use in the winter need to be deferred from grazing starting immediately or better yet, last week. You want to be able to accumulate as much new fall growth as possible on these fields to create standing hay that you can use later.

Graze, mow or hay the field to even out the stand and hopefully, with moisture, new vegetation will start growing if it isnt already. Apply 30-60 pounds of nitrogen if clover isnt at least 30%t of the stand. Urea works well as long as moisture is present. Judging how much clover is present can be misleading. There always appears to be more than there really is. It is best assessed by dry weights, and no, I dont expect most people to do that, but you can visually estimate it. If it appears to occupy about 50% of the stand and a white clover, then you can normally assume that in reality it is about 25% of the stand. If it is about 50%t of the stand and a red clover, then it is usually close to that %age. White clovers have a lot more moisture and dont account for as much dry weight as red clover when visually estimating them. Carefully graze fields heavy in clover prior to stockpiling to help promote the grass.

Defer grazing and stockpile at least one acre of tall fescue per 1000-pound live weight that you plan to be grazing. Of course, more is better. Tall fescues greatest attribute is its ability to maintain its nutritional value throughout the winter. During December, January and February, tall fescue will really shine; the rest of the time it is only somewhat tolerable. Fall-grown tall fescue can average 13 to 18 % crude protein depending on how much nitrogen has been applied to the stand and will maintain good nutritional value on up into the spring when new growth starts to appear. Ive tested lots of stockpiled forage (much of it tall fescue) and the lowest value Ive ever seen with the fescue was 11% crude protein with 62% digestibility, and that was in early March right before new growth. At this quality, it is better feed than a lot of hay. The ergovaline, the endophyte toxin associated with tall fescue, is usually reduced after a hard freeze, so procrastinating on grazing it is a good thing.

Always good to test forages and feed to make sure it is meeting the nutritional requirements of the animals utilizing it. I really wish orchardgrass would hold value like this over winter, but it falls apart quite quickly after hard freezes. Most people think that ergovaline doesnt pose a problem in stockpiled fescue because the ergovaline appears to concentrate in seed heads and stockpiled fescue is generally vegetative. Livestock eat stockpiled fescue better after a couple of hard frosts or freezing conditions. This suggests that there is still ergovaline present in infected fescue, reducing intake until after freezing conditions. Most studies have found that ergovaline content drops fairly fast after mid-December. Sadly, as long as endophyte-infected tall fescue is growing, it is probably still producing some ergovaline. I might like long, warm falls, but it can delay the ergovaline reduction. An earlier winter or cold weather tends to prompt lower levels of ergovaline. So, the best time frame to utilize endophyte-infected tall fescue is probably mid to late winter. Ergovaline in hay also reduces over time. I do believe that cooler, healthier soils tend to have lower ergovaline content, especially with good diversity.

For now, let the fields used for stockpiling grow. Continue rotating through the rest of the pastures like normal, maintaining stop-grazing heights as much as possible. If you have corn stalks, hay aftermath or annuals that can be grazed, that may provide you more opportunity to defer those stockpiled fields longer and possibly grow even more stockpile. Corn stalk fields that are planted to grazable annuals create even more opportunity to stockpile and can buy you more growth time and grazing time. If you have crop fields close that can be grazed, there are a lot of opportunities, especially when these are planted to annuals. High quality forage can be produced in the fall if planted early enough. My favorite mix is spring oats, turnips or radish, and cereal rye. The oats and brassica come on early and with sufficient moisture can produce a lot of quality forage. The cereal rye remains fairly quiet in the background until spring and then it kicks in providing the opportunity for some spring grazing or just prime cover to no-till into.

So, its time to be thinking about getting that fall annual mix planted. The earlier it is planted, the more potential growth you have. Fall oats are higher in water-soluble sugars and have a higher level of total digestible nutrients than spring grown oats and produce a lot of quality forage in a short time frame with sufficient moisture. Those oats and turnips grow fast under good conditions. Being able to get off pastures for a while in the late summer or early fall allows pastures to rest and grow more forage for use later; a perfect situation for some stockpiling.

Ive been asked about how much space is needed for a winter-feeding area. There are several it depends involved: soil type, presence of heavy use area, drainage, vegetation type, certainly weather, and to a degree the type of feed used. I really hope that you dont need it too much, but it always should be part of your contingency plan.

I usually plan at least 100 square feet of pad per animal unit. That is often not enough depending on the weather and length of time its needed. If you cant clean off the area over the period, then quite often, another site or extensions are beneficial. I dont like animals on any site more than 45 days. Concentrated areas will usually be totally denuded and can present erosion issues from loss of vegetation. If left on a larger area over winter, there are typically less concentrated areas but the entire area is grubbed extremely close, especially all new growth as spring approaches. This usually grossly retards forage growth and requires a long deferment before grazing again to allow desirable species to grow back. The more disturbance, the less likely that will happen and thus prickly pigweed, barnyard grass, cocklebur, goose grass, or any weed in general will take over. Id estimate that if the overwintering area is less than 1/4 acre per animal unit, severe damage to the forage stand and sod will often occur. A half-acre might be better mud wise, depending on the drainage and soils, but the vegetation can still be damaged; okay, probably another good topic in the near future.

Remember, its not about maximizing a grazing event, but maximizing a grazing season! Keep on grazing!

Reminders and Opportunities: More pasture information and past issues of Grazing Bites are available at https://www.nrcs.usda.gov/wps/portal/nrcs/in/technical/landuse/pasture/

We are making critical coverage of the coronavirus available for free. Please consider subscribing so we can continue to bring you the latest news and information on this developing story.

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Grazing Bites: It's time to start thinking about fall - Washington Times Herald

CLEVELAND, Ohio -- Merwins Wharf will open Thursday for patio dining, carryout and walk up window service, the Cleveland Metroparks said in a news release Monday.

The restaurant will be open 11 a.m.-8 p.m. Thursdays through Sundays, when the weather allows. The inside of the restaurant will remain closed.

Reservations are strongly recommended, and they can be made by calling the restaurant at 216-664-5696 or online. Parties cannot exceed six people, and face coverings must be worn, except when seated.

Face coverings arent required for people with a medical condition, mental health condition, developmental disability or anyone whos unable to take off the mask without help. Children under 6 also dont need to wear face coverings.

The restaurant has implemented optional contactless ordering, as well as a contactless menu to help keep customers safe. Patio seating has been adjusted for social distancing and designed so customers also have nice views of the Cuyahoga River and different wildlife in the area.

Located in The Flats, Merwins Wharf serves dishes such as polish boys, the crispy walleye sandwich and the park district Burger. The restaurant also serves an assortment of beers, wines and various specialty drinks.

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Cleveland Metroparks opening Merwins Wharf for patio dining, carryout, walk up window service select days - cleveland.com

When is patio season over? It depends on who you ask.

While restaurants in Calgary aren't banking on a mild and forgiving winter, some will pull out all the stops to keep patios bustling as long as possible.

On 17th AvenueS.W., Douglas Crossman is seated outside, but ready to leave the cafe patiodark clouds are looming and the wind has picked up. Open to the elements, he'd only last a few minutes outside.

"We give up on patio season a little bit early," Crossman said. "I hope [restaurants keep patios going] because there are people who are uncomfortable eating inside and in a small, confined space, which I completely understand."

Ashley Popko said she usually says goodbye to patios at the end of September. But because of the pandemic, she's willing to don a puffy jacket and get cozy with friends.

"I'm a fairweather patio person," Popko said. "Even today it's a little bit chilly for me. But I think right now it's changed a lot and people are wanting to be outside more."

To keep him outside for the winter,Crossmansaidrestaurants might need to invest in winterizing patios.

"The problem with milking the patio season if you haven't bought heaters and you haven't bought, like, the extra tables or the, you know, the enclosures, then it's going to be a little bit more expensive," Crossman said.

"Otherwise, let's be honest, if it's minus 15, even if you're wearing a puffy jacket, it's hard to eat with mittens."

Mayor Naheed Nenshi encouraged restaurants to invest in heaters, lamps andeven blankets. He told reporters at a press conference last week that he's concerned if patios close, Calgary's COVID-19 numbers may rise.

"Keep those patios open as far into the season as we can," Nenshi said. "I am a little bit nervous that even though restaurants are doing a terrific job of managing physical distancing by and large in the restaurant, as the restaurant gets colder there's always a concern that more indoor gatherings will lead to more spread."

Mark Petros owns Nick's Steakhouse and Pizza near McMahon Stadium. He said typically their patio season can last as long as the CFL season so, November or December, depending on the year.

Depends on the snow

"We'll see what happens. Depends on the snow," Petros said.

Ernie Tsu owns the Trolley 5 Community Brewpub and is on the Alberta Hospitality Association board. He said the group is hoping the province considers easing indoor physical distancing rules so that restaurants have more of a fighting chance.

"After the high school announcements, we would like to see a little bit of an easement, but again, only if that keeps the public safe at the same time," he said.

While patios have been a help, he added they are not a saving grace. Restaurants, especially small footprint businesses, are going to need support through the pandemic because they have an extremely limited indoor capacity.

"They can only operate at 35 per cent capacity once, you know, once the patio is closed. Those are the restaurants that we really, truly worry about," Tsu said.

"The number one issue is full rent, right? Restaurants that are operating at 30, 40 per cent, 50 per cent capacity. You know, how are they to pay for rent? And that's the largest issue right now."

Read more here:
Patios could give restaurants a fighting chance, but they aren't a silver bullet - Yahoo News Canada

Gary Dzen, Deputy Digital Sports Editor

September 4, 2020

As of 4 p.m. Friday, Lord Hobos new Seaport brewery patio will be open for business.

Lord Hobo founder Daniel Lanigan confirmed that the 240-person patio will open for the first time Friday. Lanigan signed a lease on the space at Two Drydock last October, promising at the time to open The Taj Mahal of breweries there.

The COVID 19 pandemic halted the Woburn-based brewerys plans to build out the space inside, but starting this weekend, patrons will be able to enjoy beer, wine, and canned cocktails on the patio seven days a week.

We decided to shift gears and get our patio up and running, says Lanigan. Originally our patio called for a capacity of 550, which is pretty serious. Now with COVID, and our tables being six feet apart, its 240.

Lord Hobo Seaport will feature six beers (think flagships like Boom Sauce double IPA and Freebird golden ale) on tap and another 10 in cans. Limited-edition beers like Blackberry Milkshake IPA, usually available only at the brewerys tap room in Woburn, will also be available at the Seaport. In addition to selling brews to consume on-site, Lord Hobo will also sell its beers to-go. A Bon Me truck will be a permanent, seven-day-a-week fixture on the premises.

Were gonna run the patio every day until it gets too cold, Lanigan said. Its a short season, well probably get two months out of it.

This is the safest place to have fun, have drinks, sit outside. Probably the safest place is on your couch, but after six months were all tired of that.

Lord Hobo Seaports patio hours are extensive 3 p.m. to midnight on weekdays, and noon to midnight on weekends at least for now.

I think we have the latest patio, says Lanigan. A lot of patios close at 9 or 10. Were hoping to grab those folks on their way home, and also the industry folks.

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Lord Hobos new Seaport brewery patio opens this weekend - Boston.com

BOSTON (CBS) With colder temperatures around the corner, many restaurants are hoping to have their patios stay open for business as long as possible.

Michael Seznec, Senior VP of Operations at Harvest, shared, Its critical. People really, really like the patio of course these days, they want to sit outside.

Were hoping to keep it open forever outside, frankly, Seznec said. Even in the middle of winter, people can be out here dining if they want to be.

Harvests patio has been operating for 45 years and is equipped well for times like this, with a fireplace, partial roof, and heat lamps. This year, they are especially grateful to have the space.

Seznec added, this is always a very popular spot. Now Id say even on marginal weather days people really want to be outside.

Over in the Seaport, this is Woods Hill Pier 4s first patio season. Owner Kristin Canty notes, its been completely imperative that we have this outdoor area. Not that many people want to sit inside, everybody calls and says they would prefer to be outside.

They decided to keep it going into the winter by adding 12 igloos, which, when finished, will accommodate up to 6 guests. Canty adds, we just jumped at the idea because they are see-through so people can still take advantage of the views and be in a cozy setting with people that they trust and their families but not near other people at all.

Even though shes investing in glass dividers for the inside this winter, shes expecting that people will want to bundle up and is even looking into having single-use blankets.

Canty adds, Were just really happy to be reinventing ourselves and think of creative ways for people to still enjoy eating out.

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Restaurants Getting Creative To Keep Patio Season Going - CBS Boston

CHICAGO (CBS) This has been a summer of highs and lows for Chicagos restaurant industry, as diners have seen new places open and others close because of the coronavirus pandemic.

We wondered about the spots that are hanging on.

As CBS 2s Lauren Victory reported, the patio at Wood, at 3335 N. Halsted St. in Boystown, was empty Monday because the restaurant was closed for Labor Day. So why give up revenue when the industry has already taken such a hit because of COVID-19?

The general manager said staff usually get the holiday, and especially deserved it after a rollercoaster of a summer.

Meanwhile at Chicagos Home of Chicken & Waffles, at 3947 S. Dr. Martin Luther King Jr. Dr. in Bronzeville, the syrup is still sticky. The situation is sticky too.

We usually have a full house, mostly every day, said manager Emma Hester.

A return of business is a beautiful sight, said Hester and general manager Brian Mills. But it has been quite the season keeping up with customers, and dealing with the citys constantly changing restaurant rules.

Were rolling with the punches right now, Mills said.

They and other Chicago restaurants gone from carry-out-only restrictions through Memorial Day to outdoor seating only until July 4th.

And after that, getting back to normal hit a rocky start for many including the staff back at Wood.

There were major protests in the area. We had to board up our windows on the 2nd of June, the day before we were going to first be allowed to have people at the restaurant again, said Wood general manager Jeremiah Duncan.

Before that, Wood was attempting to make ends meet through takeout orders. In April and May, the patio was going unused because of COVID-19 rules, so owners lent it to another struggling industry events design.

A popup fundraising flower shop outside Wood drew interest from sidewalk traffic that occasionally was hungry too.

There were so many question marks, but once we were able to open up the patio, the response was incredible, Duncan said.

It was a triumphant feeling, but will it continue? Labor Day will give way to Halloween and Thanksgiving and beyond, and when the cold sets in, the patios will be gone.

How can restaurants weather the cold when Chicago rules still cap indoor dining at 25 percent?

Well just have to see what happens, you know? Mills said. We dont know if well be able to open up fully or if well still have to keep our social distancing.

The Illinois Restaurant Association said its top priority right now is fighting to increase Chicagos 25 percent capacity rule. At the same time, the group is partnering with the City of Chicago to offer $5,000 cash to people who come up with the best ideas for eating in the indoors and outdoors when the weather turns.

The Winter Design Challenge ends at 1:30 a.m. Tuesday. Winners will be announced at the end of the month.

Corporate sponsors will likely fund pilot programs of the chosen ideas after that.

 

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Restaurants That Have Hung On Through Pandemic Brace For Turn Of Weather - CBS Chicago

Were all eating a little differently these days: Cooking at home more. Ordering takeout. Now thatPhase 3 is well underway, though, some of us are starting to sip cocktails on patios and enjoy indoor dining again. Whatever your comfort level, heres whats been going on in Bostons restaurant world recently, plus a few ways to enjoy some of our regions best restaurants and bars from both the comfort of your own home and out in the world.

Need something to look forward to? Here are 10 restaurants, coffee shops, and bakeries gearing up to open this fall.

Chefs and owners Kate and Trevor Smith have opened their London gastropub-inspired restaurant, Thistle & Leek, located on a prime corner of Newton Centre.

Read our interview with Sam Calagione on his Massachusetts roots, 25 years of Dogfish Head, and the next big thing in beer.

The closures this week hit hard: The Fours, a famed watering hole near TD Garden, announced it had shuttered after 44 years; Kendall Square brunch spot The Friendly Toast closed; Bull McCabes in Somerville revealed it would not reopen; The Pour House on Boylston Street is being sold due to COVID-19; and Irish pub Lir permanently closed after 17 years.

As Phase 3 chugs along and indoor dining resumes at some restaurants, patios are continuing to pop up across the city. This week is no different here are handful of recently-opened outdoor dining spaces to lounge on this weekend.

Juliet: Somerville darling Juliet launched its patio on Thursday for la carte dinner service outside, with reservations available from 4 p.m. to 8 p.m., Thursday through Saturday. Dine on Maine kelp salad alfresco, or, if youre looking for a special Labor Day meal, make a reservation for Juliets Lobster Club shindig on Monday afternoon.

Scampo: Lydia Shires beloved Scampo, an Italian restaurant inside the Liberty Hotel, recently reopened for dinner service with both indoor seating and a 60-seat outdoor patio. Regulars will find some of their favorites, like Lydias lobster pizza and pumpkin agnolotti, back on the menu.

Sweet Basil: The second location of David Beckers Sweet Basil debuted in Waltham on Tuesday in the former Balani space, and includes an expansive patio for those warm summer (and fall) nights. Im hoping to stop by soon for a lavender gimlet, arancini, and pork katsudon.

Tanm: Filipino American restaurant Tanm returns to Bow Market on Friday with its Kamayan sa Labas dinners, an eat-with-your-hands, shareable feast served on a banana leaf. Make your reservations here for patio seating, and get ready to dig into dishes like crispy roasted pork belly, lumpiang Shanghai, and ground pork fried spring rolls.

Trillium Brewings new 166-acre farm in North Stonington, Conn., has produced its first harvest, and we all get to reap the rewards. The brewery just launched a farm box program, offering a $30 box of produce that can be ordered each week starting on Wednesday at 9 a.m. for same-day pickups at Trillium Canton. Theres no subscription necessary, and each box comes with a selection of recipes from executive chef Thomas Park dishes like smashed fingerling potatoes and green goddess dressing. Pick up some beer while youre at it for a well-balanced meal.

Its Labor Day Weekend, and while you may have your grilling plans nailed down, here are some last-minute options that might come in handy: Pick up one of Curds & Co.s new 6 foot picnics, which includes three cheeses, crackers, pairings, and a playlist. Head to OddFellows Ice Cream Co. in Chestnut Hill to snag a recently-launched Mr Black x OddFellows affogato kit, which comes with a pint of your choice of OddFellows ice cream, an eight-ounce flask of Mr Black Cold Brew Coffee liqueur, and a selection of toppings. Branch Line in Watertown has a handful of Labor Day specials on its menu, including a barbecue package featuring sherry-glazed ribs, smoked pork shoulder, and corn on the cob. And for pie, the incomparable Petsi Pies offers pickups and deliveries through Sunday just be sure to place your order a day in advance.

Read this: Beverage writers Robert Simonson and Jon Bonn are usually able to predict upcoming trends in the drink world. This year has, well, kind of thrown them for a loop. In this Punch article, they take a look back at their predictions and revise them for our COVID-19 times.

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This weekend: Where to find Labor Day Weekend takeout options - Boston.com

Dear Editor,

According to a report released by the Canadian Chamber of Commerce and Statistics Canada, we could lose up to 60 per cent of our nations restaurants and small, family-owned establishments in the next few months as government support ends and the pandemic enters a new phase.

A large proportion of these closures will be as a result of businesses not being able to generate enough revenue due to the limits on seating capacity and physical distancing measures necessary to protect people from the spread of COVID-19.

Here in Langley, thanks to work by members of the general public, members of council, and members of the local business community including craft breweries, wineries, and distilleries, we were proactive.

READ MORE: Langley pubs, restaurants can expand patios

Early in the summer, Langleys establishments were permitted to extend their outdoor seating areas in order to increase the number of customers they could safely serve. As someone who has the privilege of working in one of Langleys breweries, Ive seen first-hand just how crucial it has been in ensuring our survival in this time of crisis. While I cant speak for the many other restaurants, cafes, and bars that have taken advantage of the temporary program, our extended patio has proven invaluable, without creating undue hardship on any neighbours or other tenants in our building.

As we move into the fall and approach the end of the temporary extension program, I firmly believe we need to consider making this temporary program permanent.

With a change in the weather, businesses will come up with creative ways to provide warmth and shelter for their outdoor seating areas, but we should do everything we can to help them be able to serve as many people as possible, since restrictions due to COVID-19 are likely not being removed any time soon.

Even if the pandemic wasnt an issue, and when it one day is no longer a topic of major concern, our patios should within reason stay extended. These spaces create more lively neighbourhoods, more spaces for people to gather safely, and more seats for badly needed customers at our local businesses.

Moving forward, we should allow bigger patios, and encourage places that either havent had, or been allowed to have patios before, to safely and responsibly create added space. This is dependent, of course, on support and cooperation from Township and City staff, as well as the various landlords. We need to encourage these three groups to continue to be forward-thinking.

With a relatively simple change in policy, Langley can become an even more business-friendly place, and create even more livable, interesting, and exciting neighbourhoods at the same time. Its a true win-win.

Michael Pratt, Murrayville

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Letter to the EditorLocal Business

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LETTER: Let Langley businesses expand use of patios Aldergrove Star - Aldergrove Star