A ‘FIGHTING CHANCE’

Phase 3 reopening allows city venues to open to 75 percent capacity

DANBURY — Sometimes Elmer Palma has to tell diners to wait outside for a table.

He has empty ones inside his diner on Padanaram Road, but is only permitted 50 percent capacity indoors.

“I feel so bad knowing I have empty tables and I have to keep people waiting,” said Palma, owner of Elmer’s Diner and a Danbury City Council member. “It’s so frustrating because I want to serve them quick, but we’ve got to follow the rules.”

So, he said it was a “relief” when the governor announced last week that restaurants could open indoors at 75 percent capacity beginning Oct. 8. This is part of the third phase of the state’s reopening plan, which was delayed over the summer due to rising coronavirus cases in other parts of the

country.

Restaurants and hospitality services, which have been among the industries hit hardest by the pandemic, have been anxiously awaiting the third phase, said P. J. Prunty, president and CEO of the Greater Danbury Chamber of Commerce.

“Now, they’ve got this fighting chance so to speak in terms of being able to dig themselves out,” he said. “An increase in capacity is a much welcome step to provide the establishments an opportunity to get revenue back in.”

But in Danbury, which is recovering from a spike in cases last month, this third phase comes with some risk.

“I would just be very careful in Danbury,” Mayor Mark Boughton said. “Going to 75 percent, you’re going to have a lot of people in these restaurants.”

There were seven new coronavirus cases in the city Monday, 10 on Sunday and five on Saturday, down from last Tuesday when there were 23.

“Our numbers are starting to stabilize and even come down a bit, so the timing may be just right here,” Boughton said.

For restaurant owners, the timing is key because the weather is getting colder, putting outdoor dining at risk.

Palma has 17 tents outside spaced more than six feet apart with a table under each. But he is not sure how long he can keep up his tents.

“God knows better,” Palma said. “I’m just praying that we have good weather and that we are able to stay open.”

Some places, such as Rosy Tomorrow’s and the Amber Room Colonnade, plan to use heaters to keep outdoor spaces open. The Amber Room Colonnade, an event venue that normally seats 650 guests between its two ballrooms, aims to capitalize on phase three, which will allow the business to host up to 100 people inside and 150 people outside.

“We’re unique in the sense that we have such a large space,” said Doug Polistena, owner/general manager. “That gives us an advantage that we can host events in a very safe manner and have people feel comfortable by doing so.”

Many October weddings were postponed, so the Amber Room is advertising on social media to try to fill holes in the schedule. Polistena said he is hoping for a busy holiday season.

“That’s why we were pushing so hard to have these regulations lifted or relaxed a little bit, so that clients can make proper plans because it does take a while to plan an event” he said. “That’s why we’re hoping the December season isn’t lost yet.”

The venue installed plexiglass at its bars a month ago and has hand sanitizing stations and signs reminding people to wear masks throughout the building. Guests have been mostly compliant with wearing masks, Polistena said.

Restaurant owners said the last several months have prepared them for the higher capacity.

“There’s not a ton of changes because we’ve already done a lot of the legwork,” said Ritchie Reyes, co-owner of Mariposa Taqueria, Amigo’s Deli & Carniceria, and Minas Carne. “It’s more about refitting the puzzle to increase the seating capacity.”

Palma said he is installing four-foot dividers between tables. It was challenging to reach 50 percent capacity indoors and keep tables spaced apart, but the 75 percent rule will be easier, he said.

Instead of plexiglass, Rosy Tomorrow’s has used old windows from a New York City apartment to separate its indoor booths.

“It really has an architectural flair to it, which makes it unique and makes our customers feel very safe,” said Sean Deakin, vice president of operations at the restaurant.

Customers are more comfortable eating inside once they see the precautions the restaurant has implemented, he said.

“Our customers have really liked what we’ve done and ( it’s) making everyone feel like they’re safe,” he said.

Businesses have a vested interest in following the rules because they do not want cases to spike and capacities to decrease again, Prunty said.

“Sticking to those guidelines and those suggestions are going to be absolutely critical to maintaining the downward trend here,” he said. Restaurants have large overhead costs, so it has been challenging to open under limited capacity, Palma said.

“I don’t want to see businesses closing doors because it’s not good for everybody,” he said. “We all need to survive.”

The Amber Room’s “rainy day fund” is starting to dry up, Polistena said. The business received loans, including the federal Paycheck Protection Program, and hopes a second round of stimulus funding could further help, he said.

“We are being very mindful of costs because it’s very challenging when you lose such a significant portion of your business or for months on end are prevented from doing business,” Polistena said.

During the three-month closure, the Amber Room furloughed its wait staff , but kept kitchen employees to make meals for the community. Since the pandemic started, the business has served more than 20,000 meals to health care workers, seniors and others in need, he said.

The Amber Room’s average events had 120 to 150 people, but the venue has largely hosted 30 to 40 people outside since the phase two reopening on June 17, he said. In some cases, the venue offered pick-up meals, with attendees at one event choosing to pick up dinner or eat in person.

“We are starting to see some of the community events come back,” Polistena said.

Reyes said he would love to be in “striking range” of what his restaurants made last year, but he recognizes earning 80 to 90 percent of that is more realistic. The restaurants are in the 60 to 70 percent range.

“I do think (with) the 75 percent capacity, a lot of restaurants have the opportunity to get there,” Reyes said.

H John Voorhees III / Hearst Connecticut Media Patrick O'Brien, of Brookfield, has a birthday lunch with his wife, Deborah, at Elmer’s Diner on Monday. Elmer’s and other restaurants will be permitted to open to 75 percent capacity inside beginning Oct. 8, per Connecticut’s Phase 3 reopening rules.

H John Voorhees III / Hearst Connecticut Media Doug Connor, left, of Pound Ridge, N.Y., and Nolan Barrett, of Wayne N.J., sit a table under a tent at Elmer’s Diner. Elmer’s and other restaurants, will be permitted to open to 75 percent capacity inside beginning Oct. 8 per Connecticut’s phase three reopening rules. Below left, a sign at Elmer’s.