The transformation of New York City’s dining landscape, driven by the introduction and subsequent regulation of outdoor dining sheds, has sparked a range of reactions among restaurant owners and patrons alike. Initially, these structures were a lifeline for businesses during the COVID-19 pandemic, allowing them to continue operations amidst indoor dining restrictions. The Open Restaurants Program, launched in 2020, saw over 12,000 establishments erecting dining sheds, creating vibrant, albeit sometimes chaotic, street scenes across the city. However, as the city moves towards a more regulated approach with the Dining Out NYC program, the future of these once-ubiquitous structures is uncertain.
Under the new regulations, restaurants face stricter guidelines and a more complex application process. Roadway dining is now limited to the warmer months, and structures must be modular and easy to dismantle. The requirement for water-filled barriers and the prohibition of walls and ceilings aim to address safety and aesthetic concerns. While these changes may bring order and uniformity, they also impose financial and logistical burdens on restaurant owners. The costs associated with constructing compliant structures and the seasonal removal and storage have led many to reconsider their participation. As a result, fewer than 3,000 establishments have applied for permits under the new system, a stark contrast to the initial enthusiasm for outdoor dining.
The reactions to these changes are mixed. Some restaurant owners, like Manuel Colon of Manny’s Bistro, appreciate the new regulations as a necessary step to curb the disorder that had developed. For others, such as Samantha DiStefano of Mama Fox, the loss of roadside seating is a significant blow to their business model. The NYC Hospitality Alliance’s Andrew Rigie describes the new program as a compromise, acknowledging improvements over pre-pandemic regulations but also recognizing the challenges it poses for smaller establishments. The financial strain of compliance may lead to a shift in the types of businesses that can afford to offer outdoor dining, potentially favoring higher-end restaurants with more resources.
Despite these challenges, the evolution of outdoor dining in New York City reflects a broader trend towards flexible and innovative dining solutions. As the city continues to adapt, restaurant owners and patrons alike will need to navigate the changing landscape. For some, this means embracing new opportunities for creativity within the constraints of the regulations. For others, it may necessitate a reevaluation of their business strategies. Ultimately, the success of the Dining Out NYC program will depend on its ability to balance the needs of the city’s diverse dining community with the practicalities of urban planning and public safety.
Bénédicte Lin – Brussels, Paris, London, Seoul, Bangkok, Tokyo, New York, Taipei, Hong Kong
