What a return to full capacity means for restaurants in Waterloo region: Andrew Coppolino

When Cambridge Restaurant opened to full capacity on Oct. 25 the first day the province allowed it chef-owner Josh Hayward says it took a few days for his patrons to fill the restaurant dining room in downtown Preston.

"The first couple of days we didn't notice much difference in terms of business, but as the days have gone on it has gotten busier. The weekends have really picked up," Hayward said.

The 70-year-old diner, featuring a home-style made-from-scratch menu, has been a mainstay in the downtown and something of a community hub for families and other regulars.

People have told the waitstaff in the restaurant they are comfortable sitting close to other customers within the relatively tight space, according to Hayward.

"Whenever it's full, that's the way we want it. The energy is just so good," he said.

In downtown Kitchener, Crazy Canuck is enjoying a slight uptick in business since opening at full capacity, but it's not yet at an optimum level, says Liam Cameron.

"Lunches have spiked and dinners are close to the same. There's more spontaneous business rather than reservations. Full capacity seems to have made a bit of a difference, but we are hoping for much more," he said.

How capacity is calculated

Restaurant capacity is determined by a number of factors including a calculation of a certain square-foot of area per person that also takes into account table tops, service stations and entryways.

Other factors include the number of restrooms and individual facilities in each as well as the number of fire exits. Building designers and architects must meet municipal codes that determine that there must be a door within a prescribed distance that can safely accommodate a certain number of people exiting.

And while full capacity is something restaurants have eagerly anticipated, pandemic social distancing has been ingrained into the psyches of patrons across a range of retail businesses.

That has contributed to the struggle that many restaurants are experiencing according to RestoBiz, 41 per cent of Canadian restaurants were not able to pay their October rent in full.

'People's habits will not change yet'

S & V Uptown Waterloo has kept its seating spacing much the same and has seen steady business. Borealis Grille and Bar in Kitchener and Guelph, according to executive chef Shea Robinson, is at full capacity but has dining rooms with a table or two fewer for a bit of extra spacing.

"We are hoping to see something close to pre-pandemic sales," Robinson said.

In Paris, chef and co-owner Andrea Legacey has re-organized the dining room at Juniper Dining Co. to be able to accept full capacity seating yet to maintain as much spacing as possible.

"We are at full capacity as of this past Monday, but this is a slow time of the year so we haven't yet filled the restaurant," she says.

While the dining room at Langdon Hall Country House Hotel and Spain the Blair part of Cambridgeis open only to hotel guests, Langdon Hall's events are fully booked into the new year, and executive chef Jason Bangerter says, "the current capacity is perfect."

Just because full capacity is possible doesn't mean that there will be a customer in every seat. Some restaurateurs note that there are customers who complain that the tables are too close together.

Not having busy dining rooms is a concern for restaurants, and with food prices spiking and staffing shortages the pandemic continues to take its toll in the industry.

Nuestro 88 chef-owner Paul Masbadsays social distancing is also still a factor for many customers.

"I think people's habits will not change yet," he said. "To go full capacity, I don't think people will be comfortable, but 50 per cent capacity we won't be able to maximize sales and profit."

Masbad has re-tooled his business model a couple of times during COVID-19, including adding baking to his repertoire. But for the dining room, he points to a domino effect that starts with his neighbours in the Deer Ridge Centre commercial plaza in Kitchener.

"Most of the offices are working at 50 per cent capacity or less still, and the traffic here is not going to be the same. They haven't been our customers for the last two years. So, I have to find different ways to make a sale," said Masbad.

Finding a balance

Finding a balance seems to be what food operations are striving for: getting the dining areas filled to capacity but recognizing some customers don't yet feel comfortable.

The seating arrangements at Counterpoint Brewing in Kitchener permit about 30 people in their tap room that's their full capacity but owner Graeme Kobayashi still senses some customers want some space around them.

It's one reason he will continue to set up his outdoor patio when weather permits and while there are still hardy Canadian beer aficionados who wish to sit there if they don't feel comfortable inside.

"What we've done is expand the indoor area we are licensed to serve into the production area, which isn't used during service hours. That allows the 30 people while maintaining space between tables," said Kobayashi.

It's only human nature now that customers will do their own quick survey of spacing when they enter a dining area. Kobayashi and many other food and beverage operators recognize that a bit of extra space can help their customers feel more at ease.

"We feel the spacing is a great option, and we might as well take advantage of the area that we have," he said.