Massachusetts restaurants prepare for patio dining and its problems – Boston Herald

For restaurants around Greater Boston, the prospect of offering outdoor dining might not be a picnic.

Patio service will be permitted as part of Phase 2 of Gov. Charlie Bakers Massachusetts reopening plan, which is expected to go into effect on Monday. And with these updated health and safety guidelines, local business owners anticipate a number of challenges that are unique to al fresco-only operations.

I think only having outdoor dining has a danger of moving the needle in a very negative way, said Jack Bardy, co-owner of Beat Brew Hall in Cambridge, as well as The Beehive and Cosmica in the South End, which both have patios.

Youre not going to generate anywhere near the revenue you could normally generate, and it could be a money-losing proposition, he added. Were going to give it a try and try our best, but were being realistic.

Paul Turano, chef and owner at Cook Restaurant in Needham and Newton, is also skeptical about how much outside dining will drive revenue, if at all. While hes looking to stick some tables outdoors and encourage people to eat en plein air, he also sees obstacles.

Were in New England, Turano said. It can be too hot, too cold, raining, too muggy, too buggy. Im kind of excited to have some outdoor seating, however, Im a realist and Im not really sure how much it will increase sales.

Turano added that for the immediate future, hes going to focus on perfecting his takeout operation rather than heavily invest in outdoor expansion.

My goal is to not spend a lot of money on it, to not bank on it changing my situation because I honestly dont think that it will, he added.

Unlike Turano, Kathy Sidell, owner of Saltie Girl, Met Back Bay and Stephanies on Newbury Street, is investing in the patio space she already has, outfitting them with tents and plexiglass dividers. In addition to the weather- and pandemic-proofing precautions shes taking, Sidell also said shes being safe about staffing for both her businesses and her customers sake.

At least at the beginning, theres definitely not going to be nearly as many people, Sidell said of her staff. You just cant possibly afford it. If youre going to do 25 percent of the business, you need 25 percent of the staff, if thats possible.

To reduce the number of people on the premises, Sidells restaurants are slated to use an app, where patrons can view the menu on their own and personally order straight from the kitchen to minimize interactions with waitstaff.

I think thats going to be a little trial and error for everybody, Sidell said. Im hoping people will be forgiving. Hopefully, people will have a greater understanding of what it takes to really run a business, particularly when were kind of on one leg.

That hope can especially be applied to establishments that dont have patios and that are still trying to work with local municipalities to secure a space. Chef Dave Becker, owner of Juniper in Wellesley, Sweet Basil in Needham and Balani in Waltham, is one of the restaurateurs still looking to secure a solution.

I just want to survive, Becker said. I just want to sell food for money If you give me any horizontal surface thats within a short walk from the door of my restaurant to serve food, I will serve food on it.

Whatever towns let me do even if they let me float canoes down the Charles River I will do it, he said. If it involves staying up late and building a tree fort, I will do it.

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Massachusetts restaurants prepare for patio dining and its problems - Boston Herald