Restaurants say 50% occupancy may be just enough to stay open
Gov. Tom Wolf’s new rules give Pennsylvania restaurants something — the ability to open indoors at 50% capacity, up from the current 25% in effect since mid- July — but they also take something away: an hour per day of serving alcohol.
Alcohol sales will be cut off at 10 p. m. instead of the current 11 p. m. when the new rules go into effect Sept. 21.
The new indoor limits, announced Tuesday morning, require owners to sign off on a self- certification statement that their restaurants are following a host of existing rules on face coverings and distancing to mitigate the spread of COVID- 19.
They have until Oct. 5 to sign and when they do, they will receive signage and consumers will be able to find them on an Open & Certified Pennsylvania online database that goes live Sept. 21. On Tuesday afternoon, the governor’s office publicized a link on dced. pa. gov to frequently asked questions about the new process, which explains that restaurants can choose to stay at 25% occupancy.
Owners also must post their fire code- based maximum indoor occupancy and a statement saying they understand they could face penalties, including having certification revoked, if they break the rules once enforcement begins Oct. 5.
In an industry that feels it’s under seige, Tuesday’s announcement was a step in the right direction. But it’s not enough for some.
“Our industry was just decimated,” says Glenn Hawley, who owns Napa Prime and Off The Hook restaurants in the North Hills.
He’s already suspended happy hours at both establishments, and losing an hour of alcohol service gives him pause, especially since the new rules still prohibit bar service and require food be purchased with alcohol.
“As restrictive as it is,” he said, this might allow restaurants “the minimum opportunity to stay open.”
Chuck Moran, executive director of the Pennsylvania Licensed Beverage and Tavern Association, also panned the 10 p. m. limit on alcohol service as unfair to places that are open late.
“Where’s the science that says having a drink with a meal after 10 p. m. is any different than having a drink with a meal at 6 p. m.?” he said.
Members of the Pennsylvania Restaurant and Lodging Association are hoping for more leeway, perhaps focusing less on percentage of fire code occupancy and more on their ability to keep diners spaced apart.
The PRLA, which had called for an increase to 50% capacity, also has lobbied for bar service and the food purchase requirement for alcohol be ended — elements of House Bill 2513 that was unanimously passed Tuesday by the state Senate Law & Justice Committee. PRLA President and CEO John Longstreet said in a statement the group will continue to push for that bill.
He said having to self- certify is an “undue burden on an industry struggling for survival” and only adds restrictions for operators who have been complying with rules all along.
Local jurisdictions could decide to be more restrictive than the state rules, but Allegheny County spokesperson Amie Downs said Tuesday afternoon: “As the state’s order has changed, that’s what the county order is, too.”
The governor’s office acknowledged the hospitality industry’s pains. Citing surveys showing only 40% of Americans are comfortable dining in restaurants, Gov. Wolf’s office said it’s “critical” to boost consumer confidence.
Church Brew Works owner Sean Casey agrees with that. He says his 9,000square- foot Lawrenceville brewpub already can, at 25% capacity, seat 120 people.
“However, there is a tremendous amount of fear that has been instilled by the elected officials and media that has really kept guests from going out to eat and at our busiest we have about 55 people inside and 32 people on our outside courtyard,” he said in an email.
“We have an extra outside overflow dining area for 20 more people that has never been used except for a few occasions when people showed up with their pet.
“As the weather cools and people lose the option to eat outdoors, the seating increase should be a big positive as well as the acknowledgement that it is just as safe to go to a restaurant as it is a supermarket or a Home Depot,” he added. “For those venues that have a smaller footprint, it will make a difference between surviving and going under” while everyone waits for a vaccine.
In the meantime, taprooms at Hitchhiker Brewing Co. in Mt. Lebanon and Sharpsburg are planning to open later this month, said owner Gary Olden, who plans to certify.
In Zelienople, Erika Shumaker co- owns and operates two restaurants, the bigger ShuBrew and the new General Shu’s. She’s glad both will be able to serve more guests, but was disappointed they can’t offer bar seating with guests safely spaced apart. “People miss that experience and interactions, but it’s a balancing act” to make workers and guests feel safe, she added.
At City Works Pittsburgh in Market Square, according to a statement, the management team is “thrilled” to be able to serve more guests inside.
“Coming into cooler weather, this will be incredibly impactful. Since we reopened we have been diligent about adhering to safety standards and government mandates to keep our guests safe while they dine in, and we’re more than ready to show how we can continue to do that at increased capacity.”
Pittsburgh Downtown Partnership President and CEO Jeremy Waldrup said he believes that the certification signage will help customers “feel safe, and that restaurants will realize that additional revenue, something that they desperately need.”
The governor’s office noted that the self- certification process is modeled after one in Connecticut, and the alcohol sales limitation is modeled after one in Ohio.