A Mountain ski village is having 20 gondola cabins refurbished and repurposed as dining cabins in response to decreased restaurant capacity due to the pandemic
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.
The City of Kitchener has extended its patio program to support local bar and restaurant operators to at least January 1, 2021.
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.
Toronto’s outdoor dining guidelines
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.
The City of Chicago’s 2020 Winter Dining Challenge: the 60 Innovative Designs
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.