Uncertain summer for restaurants
STAMFORD — For years, local restaurants could expect that the summer would bring idyllic conditions and brisk business. They can no longer assume the latter.
After the statewide return of outdoor dining on Wednesday, restaurants are now charting their plans for a summer season that will be transformed by the coronavirus pandemic. The ensuing social- distancing regulations and a skittish public mean eateries will have to be nimble to make outside seating work this year, but restaurateurs and public officials are hardly ready to write off the next few months as a lost season.
“It’s anyone guess, but judging from what we've seen around here, it feels like people are starting to get comfortable with eating out again," said Thomas Kelly, founder and president of Mexicue, which has a restaurant on Harbor Point Road in the city’s Harbor Point section. “The real indicators are going to be on nice evenings close to and on the weekends.”
Serving again
Outdoor dining resumed Wednesday, as part of a first phase of business reopenings in the state. Indoor dining service would return on June 20, according to a plan announced Wednesday by Gov. Ned Lamont.
The Connecticut Restauration Association had expressed disappointment about Lamont not currently lifting the prohibitions on outdoor and indoor dining. But CRA Executive Director Scott Dolch said he is now counseling restaurants to make the most of their outdoor options.
“What you could have is outdoor ( seating) to make up for the lost table space inside or at your bar,” Dolch said. “Maybe you don’t open your patio May 20. But you’ve the entire summer and most of the fall, when we hope great weather. Just like takeout, that has to be a part of your plan of revenue.”
Restaurants have to comply with a host of socialdistancing and hygiene guidelines, including a requirement of masks or face coverings for employees and patrons, except when customers are seated at their tables; chair and table cleanings before new parties are seated; use of disposable or wall- posted menus; and the packaging or rolling of silverware.
They also have to reckon with widespread reticence about dining out — at least for now. About seven in 10 respondents in the tri- state area said that they would be uncomfortable frequenting restaurants or bars, according to a Quinnipiac University poll.
Customer trepidation has contributed to the decisions of some establishments, such as Tigin Irish Pub, on Bedford Street in the downtown, to hold off on re- opening.
“The decision of when to re- open is a tough one. We are trying to be cautious, and as socially and financially responsible as possible,” said Tigin General Manager Dani Corbett. “We are unsure that the public is eager to go out just yet. Better weather in June will be a benefit, I think. For us, having inside and outside tables makes more sense operationally.”
But the discomfort with eating out might diminish as outdoor dining under the new conditions becomes less of an alien experience.
“It’s definitely an optimistic sign that restaurants are re- opening,” Stamford resident Ana Blumenau said Wednesday during lunch with her husband and daughter on the patio of Tomato Tomato on Shippan Avenue in the city’s Shippan section. “It’s good to get out of the house and enjoy different food. Here, the servers are wearing masks and gloves. We feel confident coming out to places that are abiding by the guidelines.”
Community outreach
Restaurants and local officials are not just waiting for customers to start filling tables again.
Last month, a publicprivate partnership involving groups including Stamford’s local government, the Stamford Downtown Special Services District, the Stamford chamber of Commerce and the Stamford Partnership launch a dining bonds program. The initiative provides gift certificates, which come with 15 percent discounts, that patrons can redeem when they choose.
“I was motivated to support this Dining Bonds initiative due to feedback I was hearing from restaurant owners across Stamford who shared how difficult this time has been for them and how they are struggling to survive amid this pandemic,” said state Rep. Caroline Simmons, D- Stamford, who developed the concept for the program. “We have so many wonderful restaurants in Stamford and across Connecticut that contribute to the vibrancy of our economy and that support local jobs and I wanted to do everything I could to help support them during this difficult time.”
In Greenwich, the Chamber of Commerce recently launched an online directory of the services of local businesses including restaurants. It is now adding picture postings to the listings.
“We have had a tremendous response to this list, primarily from those looking to support our local businesses and from those who simply wanted dining options,” said Marcia O’Kane, the Greenwich Chamber’s CEO and president. “The Chamber is very proud to have been able to pivot quickly from being an eventdriven organization to focusing on being a resource and communications forum for the community.”
Social media is also playing a key role in restaurants’ customer outreach, as restaurateurs encourage patrons to share their outings on their favorite platforms.
“The best thing you can do aside from order and purchase is to use social media to promote and communicate with those small businesses that you love,” said Victor Mathieu, coowner of the trio of Fiesta Peruvian restaurants in Stamford and Norwalk. “They can really use it right now and you will likely see some good deals or specials that will help you out. Recommend them, give them positive reviews and share their posts with your friends and family.”