Restaurants do away with pre-printed menus and require diners to scan QR codes. Glass partitions are installed between the panels. Restaurants started selling more goods and even kitchenware.
Last fall, my colleagues in the Food department and I wrote about the changes to restaurants since the beginning of the pandemic. Looking at that list a year later, I’m surprised how many people have stuck: These days, for example, it’s less common to feel like receiving an actual menu.
But this period of upheaval is far from over. The pandemic and its side effects, like inflation and supply chain problems, are still looming challenge for restaurant owners.
Diners will continue to experience these changes this fall, which is usually a boom time for the business. New locations open and pedestrian traffic increases as the weather cools. (For New Yorkers, The New York Times has a guide to the opening that we’re most excited about.)
In today’s newsletter, I want to tell you what to expect when you go out to eat this fall.
Outdoor dining is still here
What was once a temporary solution to help restaurants has become a permanent setup. Across the country, it is common to find dining tables on sidewalks, parking lots and on the streets. Owners are investing heavily in making their outdoor spaces look as beautiful as their dining room, which offers colorful plants, awnings and artificial grass. A few weeks ago, I reported on the popularity of a $149 . Wireless LED Lightadded cozy lighting to picnic tables in cities like New York and Miami without the need for candles.
Some cities have stopped allowing year-round outdoor dining. Many restaurants are stepping up this activity because the number of extra seats helps increase revenue. Critics say outdoor tables can disrupt public spaces, obstructing street traffic and pedestrians. For now, just expect good weather when you book your tickets. (My tip: Check the restaurant’s Instagram account to see if the outdoor space is covered.)
And so is inflation
Restaurant checks are getting more and more expensive by the day, and they can continue. Don’t be surprised to see $15 French fries. Even ice cream truck Owners are having to deal with higher costs for sprinkles and cones.
That’s because food costs are rising – 10.9% in July from a year earlier, despite the pace overall inflation has cooled. Energy costs also increased by 32.9%. (Data for August will be released next week.) Restaurants, which already operate on low profit margins, typically pass those costs on to customers.
My colleague Umi Syam and I broken how inflation affects the dinner bill through the prism of a restaurant, Good food in Montfordin Charlotte, NC The owner, Bruce Moffett, says he is paying more for wine because of inconsistent grape harvests due to climate change. Flour prices rose due to grain shortages due to Russia’s invasion of Ukraine.
More volatility
When I traveled this past spring to report on annual list of featured restaurants, I quickly realized that opening hours posted on websites are not always reliable. I popped in to find a sign on the door that said the restaurant was closed because the owner didn’t have enough staff to work that day. With many places still can’t find worker, some restaurant owners are only open a few days a week or are forced to close unexpectedly. Others just want to give their employees a break to recharge.
For restaurants that don’t accept reservations, try calling or texting Instagram to confirm they’re open. If you really want to eat at a particular place, be flexible and patient.
That volatility extends to other parts of the restaurant’s operations: Due to supply chain issues that have limited the availability of some ingredients, menus may be shorter or favorites may not exist. Staff shortages can mean longer wait times for food.
I’ve had many incredible meals on my travels for our restaurant listing, and I don’t take being able to dine for granted. But the reality is that eating out is more expensive and less predictable than it used to be.
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