Stepping OUT

Between the approach of springtime and the COVID-19 pandemic ushering in an era of outdoor activities, it’s the perfect time to establish (or enhance) your alfresco dining.

BY TRACY MORIN

As local governments scrambled to help rescue COVID-affected restaurants during 2020, outdoor dining setups suddenly became a necessity. After all, with indoor dining capacity greatly reduced (or forbidden altogether), tables and chairs spilled out onto sidewalks, patios, streets and parking lots wherever possible.

And the focus on outdoor dining looks like it’ll be sticking around for at least part of 2021. Luckily, warmer weather is on the way—and we asked industry experts for their top tips to help you prepare. Read on to find out how you can get your operation alfresco-ready for springtime and beyond.

1

STAY ON-BRAND.

With the push for increased outdoor dining space over the last year, landlords and operators have gotten creative. In some cases, restaurants’ outdoor spaces are a short distance away or carved into a parking lot. Therefore, Mark Moeller, president of The Recipe of Success, a national restaurant consulting firm in Westport, Connecticut, believes that a restaurant’s brand should be carried through its entire layout, including outdoors. “The look, feel, colors, chairs and tables outside should all reflect the current design inside—and this is especially important if the outdoor dining area isn’t adjacent to the restaurant,” he says.

2

POLISH YOUR IMAGE.

Mary Jane Riva, CEO of Pizza Factory, based in Oakhurst, California, with more than 100 locations, emphasizes that an inviting atmosphere is a must for outdoor dining, so staying on top of your team to monitor for cleanliness and sanitizing is important. “No one wants to sit in an area that looks unattended to,” Riva says. “Lighting is important and certainly can be fun—and not very expensive. But less is more: You want to provide an atmosphere but not take up all of your real estate with decor.”

Ultimately, Moeller says, outdoor dining spaces should not look like an afterthought and will vary according to use. “Conscious thought needs to go into whether the space will be an extension of the dining room, with servers, or if it will be used solely by takeout patrons,” he notes. “This will drive the specific needs of the design. Seating should be comfortable, tables level, heaters placed where appropriate, and lighting positioned to provide both ambience and security.” You can also consider installing an exterior security camera for safety.

3

POWWOW WITH THE POWERS THAT BE.

With spring right around the corner, Tim Spiegelglass, owner of St. Louis-based Spiegelglass Construction Company, stresses that owners should start conversations now with their landlord and/or city officials to understand what creative outdoor dining options might look like. “We’re seeing some cities allow outdoor seating on the sidewalks, streets and/or parking lots due to the pandemic,” he says. “Reach out to your city to understand the regulations that are in place.”

You can also inquire about tenant improvement (TI), in which landlords and restaurant owners work together so that both parties benefit. “TI might include adding an overhang on an existing outdoor patio to increase the number of meals that can be served outside,” Spiegelglass explains. “It might also include expanding or renovating the patio area, adding a pickup window, and/or adding dedicated parking spots for curbside pickups.”

4PLAN AHEAD FOR INTELLIGENT DESIGN.

If you’re creating a new space, Spiegelglass recommends reaching out to your architect and general contractor to think through what an efficient and effective outdoor space might look like for you. “As you’re designing your space, think about the flow of getting food and drinks from the kitchen to your guests, limiting the number of steps taken, and utilizing one-way pathways if possible,” he advises. “You’ll need to take spacing requirements into consideration for seating, of course, keeping in mind that those could change as the pandemic evolves.”

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Spiegelglass stresses that an owner should get his general contractor (GC) on board early to get the permitting process started and determine costs and timing. “Your GC can help you figure out what’s feasible for your space— everything from MEP (mechanical/electrical/ plumbing) to utilizing the right materials for weather, like nonslip concrete for your patio,” he says. “Also consider building openness into your outdoor space, so instead of a closed-in four-season patio, consider a pergola or roof structure for coverage while leaving the space open, per city requirements. Most cities are requiring a certain percentage of open air on the sides to allow for circulation.”

5

ESTABLISH PRIVACY.

Eugenia Lebedynska, CPO of McDonald Paper & Restaurant

Supplies in Brooklyn, New York, recommends privacy-friendly layouts and furniture when setting up your outdoor dining area. “Use fences or dividers, string lights and planters to make your outdoor space as inviting as possible,” she suggests. “If you don’t have a permanent patio, you can also use dining pods; some are easy to install, decorate and maintain. Moreover, private dining pods and bubble pods can accommodate those who prefer additional privacy or protection from the elements and can help make outdoor dining more efficient and comfortable.”

Staying Safe Outside

You’ve likely heard that outdoor dining is safer during the COVID19 pandemic. That’s because the virus mainly spreads through the air, and better-ventilated spaces help dissipate virus particles, according to Janilyn Hutchings, a certified food safety professional at StateFoodSafety in Orem, Utah. To add additional layers of safety, she shares her top tips for outdoor dining:

• Don’t cut off airflow. If you plan to install a removable roof or tent to protect guests from inclement weather, make sure there are still sufficient gaps to allow fresh air to circulate. For example, refrain from unrolling canvas walls all the way down, instead leaving space at the bottom for air to get in and out.

• Space tables properly. According to CDC guidelines, all customer parties should be seated at least 6’ apart to minimize the risk of spreading COVID-19, which also applies to guests eating outside.

• Post physical reminders to wear masks and social distance. Post signs and/or use tape on the floor to help parties remember to maintain distance. Ask guests to wear a mask anytime they’re not seated at their assigned table.

6

MAXIMIZE YOUR SPACE.

Spiegelglass notes that restaurant owners may want to add Plexiglas dividers, taller booths, and/or modular furniture to allow for additional seats and flexibility outdoors. “Even though you’re serving outdoors, you can still use sneeze guards,” Lebedynska adds. “Sneeze guards are excellent table dividers and unobtrusively enhance safety. Best of all, with protective guards in place, you can safely seat more customers outside.” Finally, she advises, use outside heaters if permitted, since chilly weather could deter some guests in the earlierspring months.

7

THINK FUNCTIONALITY (AND SAFETY).

In pandemic times, consider upgrading your protocols and setups. For example, Moeller notes that small additions can help optimize functionality—think a server/ busser station equipped with bus tubs, trash bins with swivel lids, sanitizer, and a way to store cleaning cloths. Meanwhile, single-serve items should not be stored in any part of the outdoor dining space unless it’s continuously staffed.

“Guests should not have the ability to touch something that may be provided to another guest; cross-contamination is a real concern in terms of transmission of bacteria,” Moeller stresses. “This has always been the case in terms of food safety, but there was minimal focus on single-serve items in public spaces until the pandemic hit.”

8

ENSURE COVID COMPLIANCE.

Other key points to keep in mind in terms of COVID compliance, according to Moeller: proper spacing between tables/chairs; disinfecting first thing in the morning (prior to first service) and again between lunch and dinner meal periods; sanitizing tables and chairs after every use; and cleaning/maintenance of the area, including seating, flooring, trash cans and server/busser stations. Many states also have requirements that tables must be covered (under a tent or umbrella, for example).

Meanwhile, Riva suggests tapping QR codes so that customers can download your menu. “And, if you have online ordering, tie it into that for ordering so you know who ordered, where they are sitting and their name, without too much interaction,” Riva adds. “Spacing is important as well. Make sure chairs are sanitized, especially if they have arms.” Finally, make sure your outdoor space offers proper ventilation to keep both service staff and customers as safe as possible.

Want to create lip-smacking depth of flavor on pizzas, salads, appetizers and more?

Follow these expert tips for choosing and using oils, vinegars and spices across your menu.

BY TRACY MORIN

Flour, water and yeast may comprise the cornerstones of any successful pizzeria, but it’s difficult to imagine any menu truly shining without the aid of must-have flavor enhancers like oils, vinegar and spices. From a zigzag of balsamic glaze across a pizza fresh out of the oven to a healthy drizzle of high-quality olive oil atop gelato, there’s hardly a menu selection that doesn’t benefit from a little liquid oomph—or a sprinkle of spices.

Still, you might feel stuck in the same ol’ when it comes to making the most of these must-have kitchen ingredients. If you need a bit of inspiration for using oil, vinegar and spices in more creative ways, look no further!

LIQUID LOVIN’

Stefano Velia, a now-retired pizza chef of 30 years and owner of the blog Pala Pizza, reaches for authentic balsamic vinegar of Modena for pizza applications—especially one topped with caramelized onion, goat cheese and arugula. “This same balsamic vinegar can be used across the menu, from salads to fruit to desserts,” Velia says. “A high-quality olive oil also imparts a more robust flavor on pizzas—if the pizza is not on the greasy side to begin with, such as a pepperoni pie. A light drizzle to finish off a fresh-out-of-the-oven white pizza is perfect. Or use a garlic-infused olive oil as a sauce replacement for white pizzas.” Finally, Velia notes that drizzling pies with hot honey (such as Mike’s Hot Honey), especially on pepperoni pizzas, has become “quite the craze.”

Middle Eastern Mix

Feel less than inspired? Looking toward ethnic cuisines is a surefire idea-starter. For example, Emily Ackerman, a Lebanese-American food blogger at A Pinch of Adventure, points out that elements of Middle Eastern cuisine can easily jazz up pizzas and flatbreads. “One kind of Middle Eastern flatbread pizza is known as Manakish: Za’atar seasoning is mixed with high-quality olive oil and lemon juice, then spread onto flatbread dough and baked in a pizza oven,” Ackerman explains. “Za’atar seasoning (a roasted blend of thyme, oregano, sesame seeds and sumac) can be used to spice up salads, grilled meats and breads.” To make a basic za’atar spread, Ackerman recommends blending 4 tbsp. za’atar seasoning, 4 tbsp. olive oil and the juice of half a lemon.

Speaking Spanish

Adriana Perez, owner of San Diego-based Driana Foods, is a fan of sustainable, mono-varietal Spanish olive oils, like Arbequina, Cornicabra, Manzanilla and Picual (her go-to brand is Casas de Hualdo). “Picual olive oil, with its fresh basil and tomato plant aromas, pairs well drizzled over Italian flavors, while Cornicabra works well on pizzas, especially white pies. Its refreshing aromas of arugula and green apple brighten the milder, creamy flavors,” Perez explains. “As an alternative to balsamic, I like Spanish sherry vinegar.”

Arbequina varieties work well with sweets—try it over vanilla ice cream with balsamic vinegar of Modena. Or, postbake, add Arbequina or Manzanilla on dessert pizzas (such as Nutella and berries). Meanwhile, because plant-based proteins like pepperoni and sausage can dry out when cooked, a drizzle of Manzanilla adds moisture while pairing well, flavor-wise, with these alternatives.

To spice up pizzas and other Italian items, Perez advocates smoked paprika, sumac and Aleppo pepper flakes. “Smoked paprika adds beautiful color and flavor to tomato sauce,” she says. “Sumac adds a citrusy acidity to white pizzas. And, for a kick, instead of red chili flakes, try Aleppo pepper, a Middle Eastern spice with moderate heat and a slight fruity finish.”

Quality Control

Oils, vinegars and spices are musts to spruce up the menu, but how do you choose—and use—the best types for you? Two restaurant consultants share their top tips:

What’s your type? When choosing olive oils, think about what speaks to your brand identity, suggests Nancy Jo Seaton, president of Seaton Food Consultants in Stamford, Connecticut. If you’re “authentic Italian,” go for a fresh, darkgreen extra-virgin—or several, if possible. “Offer an olive oil flight to customers with a side of home-baked bread or breadsticks,” Seaton advises. “Three different oils would be enough for a shared appetizer with some bread and fresh mozzarella and tomatoes. Consider oils from different countries (like Greece, Spain and Italy) or from different regions (Italy or California).”

Infuse flavor. If your restaurant is more experimental, modern or casual, offer a similar appetizer featuring flavored oils (which are less expensive), like garlic, rosemary and basil.

You can even make your own infused oils. But, Seaton advises, keep in mind potential issues with food safety. “Purchasing flavored oils is likely cheaper, because you won’t have to toss out unused portions,” she explains. However, premade flavored oils can be used to improve or mask the flavor of a substandard oil. Make sure the quality matches the price.

Mark Moeller, president of The Recipe of Success in Westport, Connecticut, agrees that infused oils and vinegars are fun to experiment with and can add another dimension to pizzas and other dishes. “We especially like playing with fruitinfused vinegars, like sweet peach white balsamic,” he says. “Fruit infusions add a touch of sweetness and can be versatile in savory, salad and dessert pizzas. We also enjoy using thyme, basil, cilantro, rosemary, mushroom and, most recently, ginger. The possibilities are endless.”

Fresh is best. Seaton stresses that you must maintain oils’ freshness over time, especially as they’re exposed to light and oxygen. “Oil can turn rancid in as little as six months, so knowing the age of your oil is essential, especially if you are going to make a sauce with it in-house, like a pesto,” Seaton says. “Be sure to taste your oil before you serve it—in any format—to ensure it does not have ‘off’ flavors or is turning rancid.”

Fortunately, you don’t have to look far in your quest for topquality, fresh olive oils: California produces some of the best, notes Amy Hsiao, head of marketing for Lodi, California-based Corto. “California is leading the way today with oils focused on the freshest fruit grown with sustainable practices,” she says. “California has the strictest olive oil standard in the world, which actually includes freshness metrics.”

Do your research. Moeller believes that research is perhaps the best way to ensure that you’re using top-quality ingredients. “Go past a basic Google search, understanding how an oil or vinegar is produced, what attributes generate flavor profiles, and what area of the world is best suited to growing grapes or olives,” he recommends. “Reach out to local distributors and producers and have open discussions with chefs and retail stores to gather as much information as possible.” Ask about the specific smoke point of each oil (this will vary by producer; mass-produced, lesser-quality oils have a lower smoke point). Finally, to choose wisely, do a taste test on the raw products, and then use the top two or three choices as a base in the target recipe to see how each performs.

Spice it up. Don’t overlook the spice rack! “Chefs often miss out on stocking aromatics like thyme, rosemary, sage, dill, saffron, cumin and curry,” Moeller says. “We always have some nutritional yeast on hand, because it’s versatile—as a pizza topper, on salads or with vegetables—and provides a level of nutritional balance that many people require, as it is packed with B vitamins.”

Experiment across the menu. Are your customers heat seekers? Seaton recommends creating different types of heat via oils—like transforming a chicken breast with an oil-based Calabrian pepper paste, used as a marinade. Or go for a classic, pairing fresh strawberries and aged balsamic vinegar. “If you (or your customers) don’t want to spend a fortune on aged balsamic, reach for a balsamic glaze, which is fortified with sugar and other flavorings,” Seaton suggests. “Allow the strawberries to sit in the glaze for up to an hour, and then put over a simple ice cream or panna cotta—easy, different and delicious!”