 The warmer weather on the way will beckon people outdoors – and to restaurants that serve outside. Even if you have been serving outside through the winter, your spring and summer setup likely requires some changes in protocol. Now is a good time to make sure your business is ready to shift gears and ensure that you have a number of safeguards in place: This includes weather protection like shades, heaters or maybe even cooling mists for guests; traffic protections – both foot traffic and auto traffic – to ensure roads and pathways next to and through your outdoor seating areas are free from obstructions; fire safety precautions and training if you’re using outdoor heaters or cooking outdoors; and food safety and sanitation procedures to ensure food is served safely and outdoor surfaces are cleaned and sanitized regularly.
 If you’re taking part in outdoor festivals this summer or are otherwise serving guests outdoors, take steps to avoid creating the conditions for bacteria to multiply. Make sure you keep cold foods cool (41°F or colder) and out of the temperature danger zone. Store ready-to-eat foods like fruit in separate coolers from raw meat to avoid cross-contamination, and have separate utensils, plates and cutting boards on hand when preparing and serving raw and ready-to-eat dishes.  Research from the National Restaurant Association found that 78 percent of restaurant operators are experiencing a decline in customer demand for indoor, on-premises dining because of the delta variant spike. While there are still some weeks remaining when outdoor dining is a comfortable option for guests, consider how you will fortify your business for the winter when it comes to Covid safety. If you are taking steps to purify the air in your dining room, encourage ventilation, enhance your procedures for cleaning and sanitizing high-contact areas throughout your facility, or winterize your outdoor seating area, share your plans with guests on your website, mailing list and social media so guests know you’re a safe bet when they need a restaurant food fix in the months ahead.
 It looks like outdoor dining is here to stay for a while – particularly as many restaurants around the U.S. are closing or limiting their indoor seating due to the spread of the Delta variant. If you plan to serve guests outdoors in the months ahead, ensure the safety of your outdoor service capabilities. Have yours evolved past the temporary measures you may have had in place over the past year? Create permanent and well-stocked outdoor service stations to minimize your staff’s trips around your facility. Check that footpaths are flat and clear of obstructions. Ensure that awnings and all covered outdoor spaces are structurally secure and don’t pose safety risks.
 Summer often coincides with a spike in food poisoning as hot temperatures help foodborne pathogens thrive. The CDC advises that all perishable items are refrigerated within one hour, particularly if it’s 90°F or warmer. If you’re preparing food and serving guests outdoors, make sure employees are wearing gloves and using tongs for serving. Provide hand sanitizers or wipes if a handwashing sink isn’t immediately accessible. Finally, take extra care with marinades and sauces that may have touched raw meat and could spread bacteria to cooked foods through direct contact or splatter. When removing cooked meat from the grill, always use clean utensils and a clean plate.
 As spring brings warmer temperatures, outdoor dining is likely to be in greater demand once again while we wait for indoor dining rooms to open to greater capacity. Take steps now to make sure your outdoor space not only adheres to COVID-19 precautions, but also minimizes the risk of injury to employees and guests. Look for potential hazards that could cause slips, trips and falls, including stray cords, obstructed entrances and poorly lit walkways. If inclement weather is in the forecast or you have experienced snowy or icy conditions this winter, consider how your preparations will need to change – whether that means securing awnings and stakes or checking the soundness of your outdoor structures. Many operators will continue to rely on outdoor heating systems as well, so make sure flame guards are in place over open flames and that you minimize carbon monoxide by keeping your dining area adequately ventilated.
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