Ontario-wide series of more than 100 outdoor dining events called The Longest Dinner Table that will launch in Toronto. Cuisines will vary by venue, but you can tentatively expect concepts like the longest kamayan dinner table from Tinuno, or a KBBQ table. Prix fixe tasting menus should range from about three to six courses. Ticket prices will also vary from venue to venue, about $30 to $120, with tickets available starting July 1. Participating restaurants will be officially announced in late June. Ultimately, Longest Dinner Table is giving the concepts to the BIAs and restaurants to execute, and will only take a small portion of ticket sales themselves. In Toronto, tables will be set up in streets blocked off by BIAs or in parks. The more bookings a restaurant gets, the more tables they’ll add, with no set upward limit.

The town also will erect 20-foot yurts and temporary “pavilion” structures. Tables will have QR codes that show menu options from 12 restaurants in the village center. Some of those restaurants will send wait staff to your gondola or yurt, as if you were being served in the restaurant. Some will be offering takeout meals only.

Should the Province permit temporary patios beyond January 1, the City will also permit the continuation of patios. The now extended patio program allows bar and restaurant operators the opportunity to offer food services on temporary outdoor patios city-wide and expanded sidewalks patios downtown Kitchener.  Since the launch of the patio program over 60 local operators have extended or added temporary outdoor patios to their establishments.

The CaféTO program aims to provide more outdoor dining areas to help some restaurants and bars create physical distancing for patrons on patios during the summer months. A CaféTO Placement Guidebook has been created to better understand program requirements and other details necessary. Link provides details on requirements for curb lane patios, patios on private property, use of portable heaters & tents/enclosures.

A jury evaluated the submissions based on feasibility, accessibility, health considerations, material and installation costs, inclusivity, climate comfort, sustainability, and flexibility. A key design principle is making sure the finalists are not only scalable for large and small establishments, but also cost effective for businesses already struggling from the impact of the pandemic. Running a restaurant in the time of COVID requires creativity and consistency to keep everyone healthy. Still, a willingness to pivot and try new off-premise options will help operators execute these restaurant innovations for COVID and stay afloat.