When the state issued guidelines for Phase II of reopening for restaurants – allowing for indoor dining – Rhode Island restaurateurs scrutinized them word for word.
The state’s 3,000 eateries, consisting primarily of nearly independent business owners, have been desperate to get back on their feet after months of forced lockdown. But the rules were being looked at warily for any impediments.
Many, judging from the chatter of the restaurant owners on social media, were anticipating a difficult process with the prospect of having to navigate new rules, regulations, restrictions and inspections. These owner-operators were also not looking forward to being placed in new roles, such as physician and enforcer. However, the actual implementation of these rules may not turn out to be nearly as severe as the anticipation.
Casey Riley, chief operating officer of the Newport Restaurant Group, is responsible for 12 restaurant concepts in Rhode Island. The company’s restaurants are among the state’s best-known eateries, including The Mooring, Hemenway’s, Iron Works and the new Bar ‘Cino. Riley said the biggest restriction his eateries faced as the new phase went into effect on June 1 was the 50% capacity in the dining rooms.
“Restaurateurs build restaurants to a certain size. We pay per square foot for that size [and our ability to do business is based on that square footage],” he said.
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SEPARATED: Rhode Island restaurants offering interior dining must limit capacity to 50% and space tables at least 8 feet apart, in accordance with state Phase II reopening guidelines, as shown here at Hemenway’s in Providence. / COURTESY NEWPORT RESTAURANT GROUP[/caption]
So while the opening of dining rooms is a big leap forward, Riley described an uphill battle ahead to have to meet full-size occupancy costs with only 50% capacity. The saving grace may be each establishment’s outdoor dining capacity.
From the guidelines: “Outdoor dining is still encouraged as long as the restaurant does not service more than its normal operating capacity and physical distancing can be maintained.”
As Riley pointed out, some restaurants did not have outdoor tables and owners have turned to local municipalities to grant extra outdoor capacity. The guidelines state that “additional outdoor capacity may remain in Phase II if the municipality continues to approve such additional capacity.” Riley noted that in his dining rooms, the spacing of tables 8 feet apart, as required, took care of the 50% capacity issue. It happened that when the rooms were set according to the spacing guidelines, there was just enough space to seat half of his facilities’ licensed capacity.
The guidelines were revised up to the last minute before they were released to reflect some changes that were implemented with input from the restaurateurs. One change involved reservations. Many owners expressed concern over their staffs being burdened with an extensive screening procedure, as well as record-keeping requirements for contact tracing. The state’s directives were changed to read, “Online and phone reservations are strongly encouraged.” Riley said, “That was a change and a [welcome] surprise for us.” He continued, “With only 50% of our tables available, there is strong demand for those tables. We still have to greet that [walk-up] guest and take down contact information. So it becomes a ‘walk-up reservation.’ That’s the way I interpret it. And we have been doing that during outdoor dining.”
Another big roadblock is at the bar. Under the guidelines, there must be a barrier between the bartender and the customer. Plexiglass is allowed but Riley says it has become expensive and difficult to obtain.
Riley asked that restaurant guests be as patient and kind as possible. The dining experience may not be perfect for a while, but the chefs, servers, staffers and hosts are finally back. It is what so many have been waiting for, for so long.
Bruce Newbury’s “Dining Out” radio talk show is heard Saturdays at 11 a.m. on 1540 AM WADK, on radio throughout New England, through various mobile applications and his podcast. Email Bruce at Bruce@brucenewbury.com.
