New wave of dining in starts Monday in R.I.

For the first time since March, Rhode Islanders can go inside a restaurant to dine today.

After months of providing takeout only, and two weeks of outdoor service, restaurants are again adapting to a new world of dining in a coronavirus-impacted world.

The national chains and other big guns, like the Newport Restaurant Group, the state’s largest local chain with 11 restaurants including Hemenway’s in Providence, are opening with all the state’s new safeguards in place.

But pivoting from one format to another isn’t easy, say those who own and operate smaller restaurants. Some are diving right in and others are taking it slow.

How diners will react is anyone’s guess.

“I think it’s a great thing and a step forward,” said Oak Hill Tavern owner Brian Casey. His North Kingstown restaurant was closed for all business until May 22 when he opened for takeout. He’s now open outside with some 40 seats. He’ll wait until the weekend to open inside.

“Reopening a closed restaurant is hard,” Casey said, echoing the opinion of many owners. “There are so many details to attend to,” he added, citing the flushing of draft lines that have gone unused as just the start of it.

There are new sanitation procedures and training for employees, signage for customers and a list of guidelines they didn’t receive from the state until Thursday night, giving them less than five days to prepare.

As an industry, “We are planners,” said Chomp Kitchen & Drinks owner Sam Glynn. He said it’s hard to execute a plan for opening with a few weeks notice. “We need time to work out the kinks.”

His Warren restaurant has been open for takeout and outdoor seating but he will not do indoor seating as he can’t fit more than two tables in with social distancing.

Fifty percent capacity is allowed for indoor dining.

“No one I know will be able to have 50 percent,” said Il Fornello owner Anthony “Tony” Lanni. The average dining room is snug with tables packed in during normal times.

He will open his North Providence restaurant today for indoor dining with seven or eight tables. The new Phase II regulations allow parties as large as 15 to make reservations.

There can also be bar seating under Phase II, but no bartender behind it unless there is a plastic partition.

Lanni said he decided not to open his bar. He understands the rules but he thinks a plastic barrier like you see at big box and grocery stores now is not the atmosphere he imagines his diners wanting.

Though many owners like Casey have invested in online reservations systems, the new guidelines allow for phone reservations. But Casey said staffing won’t allow for someone to answer the phone at most restaurants including his.

Diners will likely not see many more than two servers at any restaurant as owners struggle to keep their payrolls low while they get back on their financial feet.

Lanni has five people, including himself working. They include servers for tables and one for takeout which continues to be popular.

Staying the takeout course is what many restaurants will do as they wait and see before opening their dining rooms.

Wright’s Farm Restaurant in Burrillville just reopened for takeout, finding the challenge of online ordering the first hurdle toward restoring business there, said owner Frank Galleshaw III.

“Right now, we aren't on any timeline; we just know that we won't be offering indoor dining on June 1st,” he said. They want to offer their food to customers “in a safe, convenient and responsible way and taking our time is the only way to go about that.”

Chez Pascal in Providence has been doing nightly, pre-ordered takeout. They are continuing on that course said Kristin Gennuso, who owns the restaurant with husband Matt.

“I think to have the option is important,” she said. “I believe there will be some restaurants that will embrace this opportunity and will make it happen following the guidelines and they will have customers that will want to join in.

“And others, like ourselves, will provide a place for those who are not there yet.”

Financially, it may not be worth opening at less than 50% for restaurants.

Restaurant sales in R.I. saw a 10% increase in sales after outdoor dining began, said Sheryl Hoskins, CEO of Upserve, the Providence-based restaurant management platform that serves restaurants and provides analytics.

gciampa@providencejournal.com

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