Local restaurants prepare for big weather changes

From misters and fans to space heaters in the matter of a day. Temperatures are expected to drop about 30 degrees from Friday to Saturday with potential for some rain.

Because restaurants are restricted to outdoor-only seating, the weather plays a big role in business. Throughout the summer and into fall, the story has been the heat. Now, with the weather shifting, restaurants need to make changes and fast.

On Thursday night, The Slice and Maracas in Rancho Mirage had live music playing under a big tent that’s ready for any weather.

“We just try to stay one step ahead of the change because we never know what’s coming next week,” said Jack Srebnik, partner of Maraca's and The Slice in Rancho Mirage.

For the past few months, keeping cool while dining outdoors has been the mission, now The Slice and Maracas in Rancho Mirage are rushing to find space heaters. They have a large tent outside both restaurants with socially distant tables to block any rain, but need enough space heaters to keep customers warm with a big cooldown on the way.

“It’s challenging, you know, first of all we had to go from eating inside to eating outside, and then we had to go through the winds and now, between Thursday and Saturday, a 30 degree difference, it’s a challenge that we have," Srebnick said.

“Last week, I’d call up and say, 'do you have outside seating?' And they said 'yes.' 'Do you have misters?' 'Yes.' Now this week, 'do you have outside seating?' 'Yes.' 'Do you have blankets?'” said Frank Montiforte, a customer at The Slice.

Because of the coronavirus pandemic, restaurants in Riverside County are limited to outdoor-only seating. Keeping a close eye on the weather is part of the daily routine for restaurant owners.

“That’s something I never thought I’d be watching the weather every night to find out how it’s going to be because all our seating is outside,” Srebnik said.

Despite the constantly changing situation, Srebnik is grateful for the support of loyal customers.

“Our customers are keeping us alive. Taking out when they can only take out, coming out and sitting in a tent when they’re doing that. They’re allowing us to keep our employees working. They’re allowing us, for the last 33 weeks, we’ve been donating pizza to the hospital every Monday and burritos every Thursday, to those real heroes. They’re allowing us to do that stuff. So, closing down, from a New Yorker, was never an option," he said.