Tents and restaurants in NYC: Preparing for dining outdoors this winter – SILive.com

STATEN ISLAND, N.Y.-- Indoor dining at New York Citys restaurants is still on hold, although New Jersey begins the service on Friday. This leaves Big Apple restaurant owners to look at tents for a long-term solution as cooler days arrive. In the uncertainty, owners have to rely right now on few guidelines on the books -- and a little advice from experts who have experience pitching camp for patrons.

At the moment there are no Department of Health and Mental Hygiene or Health Code schematics on the subject, a spokesman for the DOHMH confirmed.

The Buildings Department offers a few tips, including encouragement to reach out to the local DOB borough office to get advice. Each office has a Project Advocate and Plan Examiners. There is also an online help form to ask questions - https://a810-efiling.nyc.gov/eRenewal/dobNowHelp.jsp.

Licensed architects or licensed engineers are recommended by the DOB, as are a licensed plumber or licensed electrician for any outdoor heating systems.

A spokesman for the DOB said, Businesses owners who are planning to install an outdoor heating system can either choose gas heaters or electric heaters. Using propane heaters in New York City is prohibited. But electric ones with systems that can support amperage are legal.

After FDNY approval of authorized sidewalk dining operations, the restaurant can operate a gas system that is installed by a Licensed Master Plumber, according to city rules. The Department of Consumer and Worker Protection (formerly DCA) has additional notes specifically for sidewalk gas heaters. An Open Flame permit is required from FDNY and the restaurants employees must hold an FDNY Certificate of Fitness (#G-93). This allows each staffer to be responsible for supervision of the heater, notes a DCWP worksheet.

DO-ABLE BUT EXPENSIVE

It is not difficult to winterize a tent.... but it is not cheap, said long-time caterer Frank Puleo, owner of Framboise Catering in Tottenville. He shares the advice as an off-premise operator and reminds that these tips might not be suitable for places looking to shelter outdoor spaces for long periods of time.

He coached, The key element is that you need to install a floor -- even if it is on concrete or asphalt --- but especially if it is on grass. A tremendous amount of cold comes from the floor -- and you absolutely must keep the peoples feet warm.

Puleo encourages indoor/outdoor carpeting.

You also need to make sure it is professionally installed, says Puleo. If seams arent properly sealed together they will separate and create a tripping hazard.

The next element is to make sure your walls overlap -- not just meet up and get zipped together, but actually overlap. It is one extra level of protection, he says.

Puleo points out that cold air seeks any open space. A good way to check on crevices: see if any light is coming in where the walls meet the tent roof.

He adds, Draping a tent with fabric really helps also -- and while that looks expensive, it is less expensive than you would imagine. It can also call attention to drafts if it waves in the wind on the tents inside.

Outdoor dining at the Kings Arms Diner, West Brighton Pamela SilvestriPamela Silvestri

COMPLEXITIES IN OPERATING

Marc Wiener and Scott Weisberg own Everything Entertainment based in Mariners Harbor. While their amusement, production and entertainment business is on hold, tent rentals are booming throughout the region.

Weisberg suggests not doing the setups solo.

As far as heating tents, FDNY and NYC DOB have very strict regulations. For example, without obtaining a special variance, heating tents for comfort is not permitted. You typically need to work with a company like ours that has the expertise needed to pull the permits required and supply staff with proper certifications, says Weisberg.

He explains, We have electric heaters that require a lot of power and typically cannot be supported by the power available at most locations. We can bring in large, trailer mounted generators that take up a parking spot to supply the needed power, but these, too, require more permits, are expensive to rent and operate.

Wiener and Weisberg point out, Due to COVID restrictions you cannot fully enclose the tent with sidewalls, which greatly hinders the efficiency. They remind of the potential complications with operating a legally established tent.

They reiterate, Closing the tent and ducting in heat can require approval from NYC DOB and the FDNY (which includes specially trained staff on duty, at all times, and possibly a pumper truck to be stationed at the tent which needs to be paid for.)

And heated tents can be dangerous if not managed responsibly.

Weisberg says, Never put a patio heater or other fuel fired heater inside of a tent. This is very dangerous as they can cause depletion of oxygen and/or carbon monoxide poisoning. Additionally, improper setup and use of heaters can cause a fire and/or melt the tent top, possibly causing a collapse of the structure and/or injury or death.

Restaurants like Pastavino in Stapletons Urby and sister spot across the road, Navy Pier Primes Taproom, are buckling in for the long haul. A handsome tented space for diners at Pastavino with its indoor affords peeks at the Upper New York Bay and city skyline.

Manager John Gorga says, While were savoring the last of the summer season, we cant help but look toward the future. The safety and comfort of our guests and team have always been, and always will be our first priority."

Gorga says as he and his crew explore options with side walls, heaters and other ways to winterize, they seek answers.

We are also looking to elected officials for guidance regarding what is permitted, and more guidelines regarding how to continue with outdoor dining in a safe and comfortable setting as fall, and the colder weather approaches, said Gorga.

Pamela Silvestri is Advance Food Editor. She can be reached at silvestri@siadvance.com.

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Tents and restaurants in NYC: Preparing for dining outdoors this winter - SILive.com