"Al fresco dining can add 120 covers per day for Andy D’Amico, chef-owner of New York City’s Nice Matin. Its 56-seat patio operates from May to October. Never mind the urban vista or aroma of bus fumes. “People will wait for outside tables,’’ he says.
To take advantage of the opportunity, manage outdoor dining like a special event, advises Gary Arabia, chef-owner of Los Angeles’ Global Cuisine. “It’s all logistics, planning and execution.’’
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