Fall is the season of preparation. What can you do now to keep business steady through the winter? In Chicago, no stranger to frigid winters, IDEO, BMO Harris Bank and the Illinois Restaurant Association partnered to launch the Winter Dining Challenge, which invites Chicagoans to suggest creative ways that the city’s restaurants can transform their on-premise dining areas to comfortably serve guests through the winter. (The selected ideas will be announced in late September and each winner receives $5,000 and the opportunity to develop their idea at a restaurant or bar.) If your menu and service model are a fit for takeout, double down on your efforts to offer seamless curbside pickup and, ideally, in-house delivery this winter. That includes ensuring your menu travels well, is profitable, is easy for customers to order via your website or app, can be prepared quickly and efficiently in your kitchen, and is packaged in a way that protects both the safety and quality of the food. Or…you might step back altogether. Some operators are considering closing their doors during the winter months. This option may suit operators that are not only financially able to hibernate for a few months but are also used to doing a robust business for holiday parties and groups that won’t be gathering in large numbers this winter. While the loss may be too large for some operators to manage, taking a break may provide a rare opportunity to renovate dining rooms for a new way of operating, make overdue repairs and upgrades, and revamp menus, technology, staffing plans and promotions for a grand reopening in the spring.