Guests' demand for outdoor dining in the warmer months of the year makes dealing with the challenges of permits and the logistics of getting food from the kitchen to the great outdoors worth it, say Noah Corwin, operations manager of Redwood Restaurant and Bar, and German Broggi, food and beverage director for Park Hyatt Washington. Both advise eateries to be patient and to have plans in place to cope with everything from insect invasions to sudden rainstorms that drive outdoor diners inside.

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