Cold weather, new coronavirus variants and indoor services will put outdoor dining to the test this winter.

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When the first snowfall in New York City on Monday, the restaurant owner knew what would happen next.

Deborah Williamson, the owner of James in Prospect Heights, Brooklyn, said that currently about 50% to 70% of customers choose to dine outdoors. But in January and February, she predicted, "This will be a completely different thing."

"I am ready for anything, we will accept it and do our best as we move forward. But I do think it will be challenging," Ms Williamson said.

As New York faces its second winter, outdoor dining increases, Mayor Bill de Blasio (Bill de Blasio) restored the ban on propane heaters, and the newly discovered variant of Omicron triggered people to eat out Worries about group activities. Governor Kathy Hochul declared a state of emergency last Friday.

Andrew Rigie, executive director of the New York City Hotel Alliance, said New Yorkers' desire for outdoor dining will be tested. He said that compared with this time last year, fewer people eat out.

One reason may be that diners can now dine indoors, which is different from when the restaurant closed last winter. However, Mr. Rigi hopes that overall, this winter will be better for restaurants.

"Over the winter and in the future, outdoor dining will become a vital part of the catering industry, both for small business owners and customers," he said. "This year, with the opening of indoor dining, it will be a test to see how customers decide to dine: outdoor or indoor, or both."

This year’s indoor dining may be safer than last year because guests must show proof of vaccination, and approximately 70% of New Yorkers have been vaccinated. However, new concerns about the spread of the coronavirus—the number of cases, hospitalizations, and Covid-related deaths in New York City has risen slightly, with an average of 1,459 new cases per day—may also lead diners to the outdoors where they may be better ventilated seat.

Some restaurants are working hard to equip their outdoor dining structures to make them as warm as possible without propane heaters, which are more powerful than electric heaters.

In October last year, Mr. de Blasio reinstated the ban on propane heaters on the grounds of fire safety issues, which was temporarily lifted to allow outdoor dining in the winter of last year. To help restaurants cope with the ban, the city’s Department of Small Business Services will distribute a US$5,000 grant of US$21 million to businesses in the Open Restaurant Program, which have revenues of less than US$1 million in 2019.

Mitch Schwartz, a spokesperson for the Mayor’s Office, said: “Al fresco dining helps restaurants deal with survival challenges and makes our city more vibrant.” “But making this plan permanent means it’s safe in the long run. Yes. The city will provide restaurants with all the tools needed to protect employees and diners while making a smooth transition away from propane."

However, in November, Keith Power, a city council member and mayor elected Eric Adams, urged Mr. De Blasio to state the ban in a letter that "many diners still prefer outdoor safety. Dining indoors, restaurants are still working hard." Restore finances.” Mr. Bowers introduced legislation on November 23 to allow propane heaters to be used in the city this winter.

Kavin Lam, 25, who lives in the Lower East Side, prefers to dine outdoors. He says there is more space and fresh air, and it is usually quieter. When he was out for dinner with his friends, he noticed that everyone else wanted to sit in positions closest to the heat.

"As a person, I always run very hot," Mr. Lin said. "I always wear flip flops in January. It's really not very convenient for me to go out and sit outside."

Zach Shufro, 26, lives in Greenwich Village and often eats outside. He said he also prefers to sit outside to reduce the risk of exposure to Covid-19.

"Last winter my friends and I ate in some restaurants outside, and they always have heating lights," he said. “Even in January and February, it’s very comfortable. I have friends from Florida wearing a big down jacket, and when it’s 32 degrees and windy, they sit outside very well.”

But Ms. Williamson of James Restaurant said that running its electric heating lamp is a big expense. "I always tell our team that it's like trying to turn on the air conditioner outdoors in midsummer," she said. "It absorbs incredible energy. It does not produce the same effect as a propane heater."

At Saint Theo's in West Village, the company’s partner Robert Goldman said the restaurant is transforming its outdoor dining space with heating and cooling systems.

"We think it will stay here-or this is what we hope the city will ultimately decide on-so we are basically building a hotel with large windows, and you can see other features in the main restaurant," he said .

Nowon opened its doors in East Village in November 2019, and has undergone three renovations to its outdoor dining space since it was first built in the summer of 2020. This winter, four new private dining areas have been added to the outdoor space-equipped with windows, lighting, call bells, a door and electric heating-each can seat four to six people. Even with the new setting, the restaurant will lose 10 seats that are not affected by the cold.

Nowon’s chef and owner Jae Lee said that last winter, the restaurant installed a heater on an open outdoor dining terrace, but it was “too cold” and the restaurant was closed for a month in January 2021.

"We all need a break," Mr. Li said. "However, this winter, I have more confidence in indoor dining and see how the outdoor terrace rooms are now. All the guests seem to be satisfied with this. In addition, since everyone can use the enhanced lens, I am even more in this regard. Have confidence."

Although some restaurants are renovating their outdoor structures to make diners feel comfortable, other restaurants are avoiding investment and only let the most determined diners dine outdoors.

Dame is a seafood restaurant in Greenwich Village. It opened as a pop-up in 2020 and opened full-time in June. It has an external structure, but “not much outdoor dining in winter,” co-owner Patricia Howard (Patricia Howard) said.

“We really believe that our restaurant is best for experiencing our soundtrack and candles indoors, and we have an open kitchen, so we have a lot of energy in our small space,” Ms. Howard said. "We would rather people wait to eat in."

Ms. Howard said that for some restaurants, it makes sense to provide outdoor seating in winter, but Dame cannot bring the atmosphere of the restaurant to the outdoors.

"If we have an unlimited budget to build another restaurant outside and heat it appropriately, build walls, and buy exquisite lights to create the same atmosphere as we are indoors, and have the right speakers and electricity to provide beautiful heating And other things, I think that will be a different issue," Ms. Howard said. "However, we are a very small restaurant, so it doesn't make sense to us."

An unenclosed outdoor area will be open, but diners need to be prepared to sit in the cold. In November, Dame started his first reservationless meal on Monday. Ms. Howard said that even though it was a very cold day, “many people were still willing to eat out”.

Ms. Williamson said that some diners were not deterred by these factors at all.

Last winter, she saw people eating outside in a blizzard, wrapped in a blanket next to the heater and holding a cup of hot wine in their hands.

"They came with hats and gloves, they put on their coats, and we are doing our best to keep them as warm as possible," Ms Williamson said. "They are a bit risky."

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