When summer came to a close last year, restaurants across the country scrambled to keep diners eating outdoors even as the weather turned cold. This led to improvised setups with shelters and gas heaters that sometimes brought about more problems than they solved. For example, every night Ellen Yin’s restaurant in Philadelphia would burn through more than 10 propane tanks for their heat lamps, with staff often changing the tanks throughout the evening. “A couple of times I went to Continue reading
