Originally Posted by
Urbanized
I would say that Sauced - not too far from this space - probably would be a pretty good analog. The interior space is tiny, the outside space far larger. During probably 8 months of the year I'm pretty confident more revenue is derived from people sitting outside, and during the cold months the business subsists on the people in the small interior space. I think outdoor dining is grossly underexplored by operators in OKC. A few weeks ago I had breakfast at a great place in Denver, outside, and it was 40 degrees. The place was perfectly set up with walls to block the wind plus overhead heaters. The patio doors to the inside portion of the restaurant were thrown wide open, and people outside were shedding jackets as quickly as they sat down. Though it was downright chilly outside, it was warm-ish in the defined space. I've also had a comfortable meal outside on a 100+ degree day in Phoenix. If you can have great outdoor dining in Montreal, San Antonio and Phoenix you can have it here.
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