Tristate restaurants prepare for outdoor dining

Dining out. Orange County, N.Y., is slated to enter Phase Two on June 9. Pike County, Pa., moved into the yellow phase on June 5, allowing for outdoor dining while those without outdoor seating are waiting for the green. In Sussex County, N.J., restaurants are now taking reservations for outdoor dining starting June 15.

Sparta /
| 07 Jun 2020 | 06:15

By Molly Colgan


Dining in the tristate area is getting kicked to the curb. Outdoor dining is now allowed in Pennsylvania, and will soon be coming to New York and New Jersey. Many restaurants are excited about the prospect of serving guests again -- if they have the outdoor space to accommodate them.

Outdoor dining in Orange County may start as early as Tuesday, June 9, or Wednesday, June 17, said county executive Steve Neuhaus. “We’ve been rallying the troops,” he said. “We believe that if people can go to supermarkets and big box stores and wear masks going safely go in and out, they can certainly do dining.”

The Hacienda, a Mexican restaurant in Goshen, N.Y., was busy every day: families and couples out for dinner, birthday parties, friends grabbing margaritas and guacamole at the bar. Then came COVID-19, and New York restaurants to switched to takeout only. The Hacienda closed. But as Cinco de Mayo approached, the restaurant was flooded with requests. The Hacienda began offering takeout service on May 2.

At 3:30 p.m. on Cinco de Mayo, their phones and internet collapsed under the volume of calls. “We had a line of cars going out to 17M of people trying to order,” said general manager Rico Farias.

Two persistent problems, for the Hacienda, and many of the other restaurants featured here, are soaring meat prices and meat shortages. The Hacienda occasionally runs out of food, which limits its menu. Prices go up and down. “We don’t want to raise the prices because people are not working,” Farias said.

The Hacienda team has kept busy studying how they can go about reopening safely when permitted, looking at what restaurants in Texas and other regions have been doing to keep customers safe, and taking online classes and seminars to prepare for reopening.

Hacienda plans to open its outdoor dining when allowed.

They miss their customers. “We’re almost like a family, you know?” Farias said. “Everybody knows us by name.”

Wayback to the future

Sushil Bhagudia purchased Wayback Burger two years ago. He left his IT career and his four-hour train commute to reinvigorate the business in Monroe, N.Y., and have more time at home with his wife and his kids, who attend Monroe-Woodbury schools.

When the pandemic hit, he didn’t stop. “We never closed, we never let anybody go,” he said. “We gave people the option to stay home if they felt uncomfortable to work. Some of them had older parents at home, etcetera, and I would never want to compromise anybody’s risk.”

For the first three weeks, business was down about 80 percent, he said. Slowly, it’s climbed half back up.

As a franchise, his business has to pay a royalty, on top of rent, taxes, and labor costs. Bhagudia has to sell 30 to 35 cases of burgers, 64 patties per case, every week to break even. “It’s a lot of burgers,” said Bhagudia.

He’s missing out on lunch orders, with so many businesses closed or cut back. Then, during dinner, the restaurant is inundated with a ton of orders at once. But Bhagudia is not letting it get him down. “I take great pride and passion in cooking and serving it,” he said.

Wayback Burger doesn’t yet have outdoor dining options. Bhagudia said a patio “is in the works.”

“We are here. We are open for business,” said Bhagudia.


Pike County, Pa., now allows outdoor dining, since its June 5 move into the yellow phase. Municipalities like Milford have been looking into partly closing or tenting roads to allow restaurants without outdoor options to set up tables in the street. No decisions have been made yet, however.

Dimmick Inn and Hotel Fauchere plan to offer outdoor dining. Other eateries are waiting it out.

Gina Walsh, owner of Chris and Gina’s Café in Dingman’s Ferry, said since they don’t have room for more than two outdoor tables, they’ll stick to the take-out they’ve provided from the beginning. They’re also preparing for the day when Pennsylvania enters its green, least-restrictive, phase.

Like everyone else, she’s been affected by meat prices and shortages. “I’m not comfortable charging that much money,” she said. “The flat irons have gone up at least six dollars a pound.” But she’s staying upbeat as she prepares for the many changes to come. More than anything, she misses her customers. “I’m really looking forward to that one-on-one time when you get to talk to your customers who have become family,” she said.

‘Holding our own’

Owner Nancie Simonet said the Water Wheel Café, Bakery and Bar, a Milford staple for 31 years, never closed a day during the shutdown. “We’re holding our own,” she said. “It’s a whole new business model.”

April saw huge losses but things picked up in May. “We’re in the black, and we’re paying everybody, and we’re paying ourselves,” said Simonet. “That’s all we can hope for.”

As always, there’s the meat problem. “Not until very recently, beef and pork are going through the roof,” she said. She’s adding more vegetarian options.

Simonet is a self-described stickler for social distancing protocols. “I’m a stem cell transplant survivor, as well as a recipient of a bovine heart valve,” she said. “So when this thing came around, I said just ‘You know what, this is going to be a long time before we are who we were.’ And I don’t necessarily think that it’s a bad thing.”

Starting June 5, guests can eat their take-out food outside on the Water Wheel deck, and deposit their trash in can provided. Over the course of the shutdown, Simonet said, customers have been taking food out to their cars, or setting up folding chairs to eat by the creek.

The first week they were open, Simonet said she was in tears nearly every other day in response to customers’ kindness in buying hundreds of dollars of gift certificates. “People have been so nice,” she said.


When it was announced that restaurants in New Jersey could open for outdoor dining on June 15, the phones at Mohawk House in Sparta, N.J., started ringing off the hook.

“Phones blew up,” said owner Steve Scro. People wanted reservations, to know if there was anything new on the menu, or just to come in and say hello. The restaurant is trying to slow down the rate of reservations. Outdoor-only is impossible to plan for. What do you do in a thunderstorm?

“We’re being careful about how many we take because it’s weather permitting,” said Scro. “Just like a farmer, weather controls everything. If I go putting 10,000 reservations outside and on June 15 it starts pouring, I can take precautions. But when it’s raining like that, do you really want to sit outside?”

Mohawk House is lucky to have a vast space for outdoor dining and outdoor cooking stations, including a grill and pizza oven. Scro is considering expanding his space temporarily by putting tables on the bocce court. Right now, with tables spaced at least six feet from one another, Scro estimates he could seat about 80.

While they’re excited about the prospect of welcoming guests outdoors, Mohawk House is really looking forward to inviting people inside, even at limited capacity. The restaurant has eight private rooms and lots of open space to work with.

When New Jersey restaurants were ordered to close or switch to take-out only, Scro worked long days providing take-out, setting up an open-air grocery for people struggling to get supplies at supermarkets, and delivering free meals to seniors and health care workers. “It’s most important to have a purpose to wake up in the morning,” said Scro.

But Mohawk House, an experience-driven, farm-to-table, destination restaurant, isn’t known for takeout. “It’ll bring tears to my eyes to see the energy and the love inside my dining rooms that I’ve seen outside,” said Scro. “People sharing an experience, doing business. People creating new ideas or new memories. Isn’t that what it’s all about?”

Outdoor tables must be spaced six feet apart.
All staff must wear face coverings.
Customers must wear face coverings when not seated.
Customers being served must sit at a table.
Self-service food or drink options are prohibited.
Condiments must be removed from tables and dispensed by employees upon request.
Refilling food and beverage containers brought in by customers is prohibited.
Restaurants must require all customers to wear masks while entering, exiting, or otherwise traveling throughout the restaurant or retail food service business. Face coverings may be removed while seated. Individuals who cannot wear a mask due to a medical condition (including children under the age of two years per CDC guidance) are not required to wear masks and are not required to provide documentation of such medical condition.
Parties at tables must be placed at least 6 feet apart. Spacing must also allow for physical distancing from areas outside of the facility’s control, such as people walking on sidewalks.
Shared tables cannot be used among multiple parties unless seats can be arranged to maintain six feet of distance.
Amenities like dance floors, child play areas, interactive games, are to remain closed.
Provide physical guides, such as tape on floors or sidewalks and signage on walls to ensure that customers remain at least six feet apart in lines or waiting for seating or in line for the restroom. Encourage customers ordering take-out to wait in their vehicles after ordering.
Provide non-medical masks for employees to wear at all times and make it mandatory to wear masks while at the restaurant or retail food service business.
Stagger work stations to avoid employees standing adjacent or next to each other.
Restaurants must:
Post signs at entrances saying no one with a fever or COVID-19 symptoms are permitted to enter
Limit seating to a maximum of 8 per table and arrange tables at least 6 feet between parties
Demarcate 6 feet of spacing in patron waiting areas; provide physical guides (ex: tape on floors and sidewalks, and signage on walls)
Eliminate self-service food and drink options.
Disinfect all tables, chairs, and all shared items such as menus, condiments, and pens after each use.
Install physical barriers and partitions at cash registers, bars, host stands, and anywhere where maintaining a 6-foot distance is difficult
Ensure 6 feet of distancing between workers and customers, except at the moment of payment and/or servicing a table
Require frequent sanitization of high-touch areas like credit card machines, keypads, and counters to which the public and workers have access
Require infection control practices, such as regular hand washing, coughing/sneezing etiquette, proper tissue usage and disposal
Place conspicuous signage at the entrance alerting staff and customers they’re required to maintain 6 feet of physical distance
In the event of inclement weather, the restaurant must have a policy in which the establishment would switch back over to takeout or delivery only
Require all employees to wear face coverings (except when doing so would inhibit the individual’s health) and require employees to wear gloves when in contact with customers and when handling prepared foods or serving food, utensils, and other items to customers
Inform customers that safety measures such as social distancing, wearing face coverings, when away from their table and unable to social distance, or when inside the indoor portion of the premises of the establishment, and hygiene practices must be adhered to while in the establishment.
Encourage reservations for greater control of customer traffic.
Require customers to provide a phone number if making a reservation to facilitate contract tracing.
Recommend customers to wait in cars or away from the establishment while waiting for a table if the waiting area cannot accommodate social distancing
Alert customers via calls/text to limit the use of buzzers.
Encourage the use of digital menus
Decline entry to the indoor establishment to a customer who is not wearing a face covering, unless the customer has a medical reason for not doing so or is a child under 2 years of age
Provide a hand sanitizer station for customers.