In the midst of changing COVID-19 restrictions, Chapel Hill restaurants and bars have been adapting their businesses to make up for lost revenue from limited capacities.
Governor Cooper lifted COVID-19 restrictions to allow for increased capacity indoors for restaurants and bars. This is in addition to his previous executive order allowing for mixed drinks to go.
Governor Cooper’s recent executive order increases capacity for indoor dining to 30 percent, allowing restaurants and bars to serve more customers. Nick Stroud, owner of Local 506, The Baxter and Belltree, said he is a little nervous about allowing patrons indoors but is happy to not have to rely on weather conditions being optimal for outdoor dining.
Prior to Cooper’s most recent executive order, Stroud’s businesses had been relying on to-go orders and outdoor dining only. He said while the 30 percent capacity is comparable to a slow weekday, it is enough to cover local costs and he looks forward to welcoming back people into his bars.
“This isn’t an opportunity to come out and expect things to be normal again,” Stroud said. “We want you to come out and support us and all the other bars in this area and state, but let’s not mess it up for everybody.”
Chapel Hill nightlife has been quieter since the start of the pandemic. With bars and restaurants operating at limited capacity, business has been slower and more focused towards to-go orders.
Some places were even closed for almost one year to indoor diners. Governor Cooper’s initial executive order back in December allowed restaurants and bars to sell mixed drinks to go. Sup Dogs owner Bret Oliverio said this was a “no brainer” for him.
“Thirty-five other states had already been doing it since last April safely, and there’s been zero increase in DUIs or crime of that nature,” Oliverio said.
Although mixed drinks to go could bring in an extra couple thousand dollars in revenue, Oliverio said his restaurant is still feeling a major impact from fewer customers.
“It’s a bigger disaster than anyone could possibly imagine,” Oliverio said. “We are a super high volume busy restaurant and we’re struggling to make money. Unless you are a quick service place or a stop and go pizza place – full service independent restaurants have taken it on the chin. The next few years are going to be extremely tough for independent restaurants.”
While Sup Dogs is adapting to mixed drinks to go, other restaurants weren’t interested in the idea. Christopher Carini is the owner and manager of Linda’s Bar and Grill. He said he was concerned about potential repercussions from providing to-go cocktails.
“It sounds like a really good way for somebody who is sad to find a way to drink and drive,” Carini said. “I wasn’t really into it. I didn’t really want to do it to be honest.”
While Linda’s will provide to-go drinks if a customer asks, Carini said the restaurant is working toward permanent solutions to keep his business afloat.
“I’m not gonna advertise and go out of my way to make it another product line because I feel like it’s going to be a short lived thing that is not going to be permanent,” Carini said.
One long-term change at Linda’s Bar and Grill is rebranding its down bar as “The Understudy.” Carini said he hopes the area can be used as a study and hangout location. The new feature is meant to draw in more customers similar to Linda’s incorporating all day brunch into their menu as another permanent addition.
Photo via the Town of Chapel Hill.
Chapelboro.com does not charge subscription fees. You can support local journalism and our mission to serve the community. Contribute today – every single dollar matters.
Comments on Chapelboro are moderated according to our Community Guidelines