A Table Outside? More Diners Say No Way
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A Table Outside? More Diners Say No Way

Restaurants say heat waves, smoke have hurt their outdoor dining business

By HEATHER HADDON
Tue, Aug 15, 2023 8:32amGrey Clock 3 min

Stretches of severely high temperatures across the U.S. are taking a toll on restaurants.

Customers are avoiding patios during heat waves, cutting into a key source of summertime sales for many restaurants, owners said. Visits in July and August declined from earlier in the year, industry data showed, with chains including Chuy’s and Cheesecake Factory reporting a decline in outdoor business this summer.

“No one’s sitting out in the patio at 100 degrees,” Steve Hislop, chief executive of Texas-based Chuy’s, said during an Aug. 3 earnings call.

Utility expenses are also rising as restaurants run air conditioning at full blast for long stretches of time, operators and industry groups said.

Temperatures climbing to the highest levels in recorded history this summer have hurt hospitality, sports, agriculture and many other businesses. In states such as Texas, weeks of days topping 100 degrees are expected to reduce overall economic productivity.

Restaurants are contending with heat and smoke as many operators are fighting for sales from cash-strapped consumers, and dealing with high inflation in food, labour and other costs.

Diners overall at restaurants in Arizona, Florida and Georgia dropped between 6% and 8% in the first part of August compared with last year’s period, according to OpenTable. The reservation tech company also recorded diner declines in other states running hot this summer, including Texas and North Carolina.

“This summer does feel different,” said Kelsey Erickson Streufert, chief public affairs officer for the Texas Restaurant Association trade group. “It’s a little tougher to get people to come out.”

Employees working at restaurants and bars dipped 1.5% in July compared with the month prior, with steep declines in cities such as San Antonio, New Orleans and Phoenix that recorded high temperatures during the month, according to Homebase, a small business workforce app. The declines likely stemmed from extreme temperatures disrupting consumer spending and foot traffic, Homebase said.

Worker advocates are increasingly making heat an issue in campaigns for improved conditions for restaurant workers. Some are pushing for better enforcement of existing standards and additional federal indoor heat regulations to provide employees breaks and water when temperatures rise.

“We’ve seen 86 degrees on the coolest side of the kitchen,” said Ariana Lingerfeldt, a cook at an Asheville, N.C., restaurant who is a member of the Restaurant Opportunities Centers United worker advocacy group, during an Aug. 9 event pushing for more heat standards. “The air conditioner is unable to keep up with the equipment.”

Some restaurant operators said they are giving their workers more water and rest breaks, since kitchen temperatures can climb steeply despite air-conditioning.

Many restaurants set up patios in the early days of the Covid-19 pandemic, and have come to rely on them to drive summer sales. New York City, for example, is poised to make expanded outdoor dining in roadways permanent from April to November, and supporters say patios have helped restaurants maintain sales and jobs.

Now, some restaurant owners said those patio sales are drying up when temperatures surge, or wildfire smoke blows.

“When the sun’s on it, it’s literally scalding out there,” said Marc Hochmuth, general manager of City Social restaurant in downtown Chicago, which has a patio. Hochmuth said his business dropped about 20% overall when temperatures soared this summer.

Zoe Dean-Neil, a 20-year-old Pennsylvania resident who was on vacation in Chicago in August, said she opted to eat inside in the air conditioning after a day walking around in the heat. “I don’t want to sit outside and sweat,” she said.

Smoke drifting into the U.S. from Canadian wildfires also affected business at restaurants in parts of the country earlier this summer. John DuBuque, a 31-year-old management consultant from Chicago, said he tried to have a glass of wine outside during one heavily smoky period in the city, and regretted it.

“It was not the vibe,” said DuBuque, who said he now makes more outdoor dining decisions based on the air quality index.

Restaurant owners are trying to work around the weather. Sue Rigler, owner of Hundred Mile Brewing Company in Tempe, Ariz., said she is misting and putting extra fans on her outside beer chilling units to keep them cool. She has also cut back on labor in response to slower sales that she attributes to the heat.

“July was a really hard month,” Rigler said. “We finally got a break at 108, and they call that a break.”

Tom Hutchinson, owner of La Posta de Mesilla and Hacienda de Mesilla in New Mexico, said his hotel and restaurants are promoting cold beers and margaritas to attract customers. He is also hoping to keep people coming to the outdoor space surrounding their adobe building at night when temperatures may fall to the 90s.

“We don’t have humidity in our state and you can tolerate that,” he said.

Longer term, restaurant operators are trying to adjust to more climate-driven variables.

Avram Hornik, owner of the FCM Hospitality group of restaurants, bars and outdoor pop-up venues in Philadelphia, said his sales are down 30% this summer because of weeks of heat and rain. Smoky conditions in June didn’t help, he said.

“I look at it such as being a farmer. The weather controls all,” he said.



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Less Is More: The Case for ‘Slow Productivity’ at Work

We’re thinking about productivity at work all wrong, Cal Newport says. But how do we tell the boss that?

By RACHEL FEINTZEIG
Tue, Apr 30, 2024 4 min

You’re oh so busy. You’re on Slack and email and back-to-back Zoom calls , sometimes all at once . Are you actually getting real work done?

Cal Newport doesn’t think so.

“It’s like, wait a second, none of this mattered,” says the Georgetown University computer science professor and crusader for focus in a distracted age.

Newport, 41, says we can accomplish more by shedding the overload. He calls his solution “slow productivity”—and has a book by the same name —a way for high achievers to say yes to fewer things, do them better and even slack off in strategic doses. Top-notch quality is the goal, and frenetic activity the enemy.

This, he told me, is the thing that can save our jobs from AI and layoffs, and even make shareholders happy.

I had questions. Can we really be less is more at work, or have we grown addicted to constantly crossing endless tasks off our to-do lists? What will our bosses think?

After all, so many of us yearn for a burnout cure-all that will preserve our high-achiever status, and this isn’t the first you-can-have-it-all proposition we’ve heard. Champions of the four-day workweek promise we can ditch an entire workday just by working smarter. Remote-work die-hards swear it’s a win for employers and employees. Few dreams are more seductive than bidding goodbye to hustle culture, while still reaping the benefits of said hustle.

Newport acknowledges that saying no to preserve our productivity can be a delicate act. He knows that entrepreneurs have more flexibility, but says those of us who answer to managers can carve this out too. We might even find we have more power and value to our employers.

“You should take that value out for a little bit of a spin,” he suggests. He offers some pointers.

Less is more

The way we work now is a “serious economic drag,” Newport says. Knowledge workers have devolved into a form of productivity that’s more about the vibes—stressed!—than actually making money for the company. Data from Microsoft finds that lots of us spend the equivalent of two workdays a week on meetings and email alone.

One mistake we make, Newport says, is taking on too many projects, then getting bogged down in the administrative overload—talking about the work, coordinating with others—that each requires. Work becomes a string of planning meetings, waiting on someone from another department to give us a go-ahead.

Newport recommends giving priority to a couple projects, then bumping the others to a waiting list in order of importance. Make that list public, say, in a Google doc you share with bosses and colleagues.

“When workloads are obfuscated behind black boxes, it’s just people throwing stuff at each other, it’s very dangerous to say no,” Newport says.

If someone comes to you with more work, have them consider where it should go on your list, Newport says.

When you do say yes, double the estimated timelines you set to complete a project. That’s how long it’ll take to do it well, he says. And try what he calls a “one for you, one for me strategy.” Every time you book an hour-long meeting, block an hour for independent work on your calendar.

Be the one to trust

It’s a foreign and bracing approach for those of us who reflexively say yes to work requests. Newport’s philosophy requires transparency and confidence. Instead of “let me see how fast I can turn that around!”, try, “This request will take six hours. I’ll have that time in three weeks.”

This could be heresy at some companies. The trick is in the delivery, he says. Never make it seem like work tasks are a burden you shouldn’t have to face. Instead, stress that you’re trying to be as effective as you can for the team and the company. Be positive, and deliver on the timelines you promise. You’ll be seen as someone who’s organised and on top of your game.

We think bosses want someone who’s always accessible—fast to respond, fast to jump into action, Newport says. But what bosses really want is to know that a project they hand you will get done.

Bite-size shirking

Quiet quitting permanently is a bad idea, Newport says, but a little bit is good.

Don’t feel guilty, he adds. You’re working under a new, better system. We weren’t meant to work all out , every day, without seasonal shifts and pauses.

Pick a time—say, the month of July—to slow down. Don’t volunteer for extra work. Don’t offer Mondays as a possibility for meetings. Take on an easier project for cover.

He also recommends taking yourself out to a monthly movie during the workday. Say it’s a personal appointment, and enjoy the sense of control and creativity it brings.

You don’t have to nail a manifesto to the wall, he adds, or try to change the whole company culture. Instead, quietly carve out change for yourself.

Coming into your power

The catch: You have to be really good at the part of your job that matters. And you have to get big stuff done. Remember, this is about being a happier high performer, not slacking.

“There’s no hiding,” Newport says.

I suspect this terrifies a lot of people. They’ve gotten good at being always on and typing up yet another meeting agenda. Tackling a major project or goal is often harder, and comes without a guarantee that you’re going to nail it.

Scary or not, real work is becoming imperative. AI is coming for the rote parts of our jobs. Leaders are sussing out the “nonsense” projects and roles in their ranks as they cut jobs, Newport says. No boss wants to be left with a team of people who are aces at responding to emails.

Mastering a valuable skill puts you in control. Newport writes of people who leave corporate America behind and move where they want , working remotely as contractors, charging wild fees for fewer hours of work. The more you shed the work that doesn’t matter, and spend that time getting better at the stuff that does, the more leeway you’ll get.

“The marketplace doesn’t care about your personal interest in slowing down,” Newport writes. “If you want more control over your schedule, you need something to offer in return.”

Figure that puzzle out, and you might just be able to have it all—high achievement, and your sanity.

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