The COVID-19 Pandemic has impacted everyone’s life in some way, shape, or form. A sector of business that has been placed on the proverbially “backburner” by New Jersey Governor, Phil Murphy, has been the New Jersey Craft Beverage Producers.
Since 2012, New Jersey has seen a renaissance in the amount of craft beverage producers ranging from over 100 breweries, over 25 distilleries, the emergence of cideries, meaderies, and new wineries. The New Jersey Craft Beverage Producers have been able to stay operational and provide New Jersey Craft Beverage Consumers with some great products. However, Governor Murphy and Alcohol Beverage Control Acting Director, James Graziano, issued SR 2020-10 which allowed New Jersey’s Craft Beverage Producers to expand their premises and allow for outdoor seating. This was a lifeline the industry needed in order to avoid closures, similar to those in the restaurant and retail industries.
Governor Murphy has finally decided to allow both restaurants and New Jersey Craft Beverage Producers to provide indoor seating at “25% of the stated occupancy.” There are strict requirements that must be set in place before opening the doors to indoor seating on Friday September 6, 2020.
The major issue that the New Jersey Craft Beverage Producers face is the inability to sell food on premises. This issue was allegedly cured when producers were allowed to sell “snacks” to patrons. New Jersey will not be similar to New York in regards to requiring those sitting at a bar in a Craft Beverage Producer to purchase a snack, or as New Yorkers refer to them “Cuomo Chips.” However, there are several requirements the New Jersey Craft Beverage Producers need to understand how to implement.
First, social distancing must be enforced. This means tables and seats at the bar area are to remain 6 feet apart at all times. However, groups of 8 patrons are allowed per table, unless they are all immediate family member, then there is no cap on how many at the table. When seated at the bar, again social distancing is to be enforced, unless you are immediate family members and then you can only have a group of up to 4 people seated together at the bar. In addition to social distancing, masks must be worn at all times when not seated.
With this rule implemented, the industry must protect their employees especially with patrons sitting at the bar areas. The recommendation is to have a plastic or plexiglass barrier positioned at the register and between the patrons and staff at the bar, with enough space to pass a drink under to the patron.
Second, reservations are highly encouraged for the use of indoor seating. This will help allow owners and staff know who is coming inside to sit, how many people there will be, and for how long. Additionally, the state has asked that phone numbers be taken with reservations to aid contact tracers if a patron tests positive for COVID-19. Reservations will also allow owners and staff to properly sanitize tables, chairs, and barriers in between groups of people.
Third, air circulation and ventilation is of the utmost concern as COVID-19 can spread through the HVAC systems. The State requires that all air conditioner units be set to allow for maximum air coming from outside and the least amount of recirculation of air as possible. It is also recommended to have all windows and doors open to aid in air circulation and ventilation. Furthermore, HVAC systems are to be run 2 hours before opening the indoor facility and 2 hours after closing the indoor facility.
In addition to these additional rules, the rules that have been implemented for outdoor seating must be implemented inside as well. These rules include, but are not limited to signage at the entrance indicating if you have symptoms to not enter the facility; physical guides, such as tape on the floors and sidewalks, to ensure customers remain 6 feet apart in line for the restrooms and waiting for seating; placing hand sanitizer around the indoor facility for patrons to use; and paperless menus and contactless transactions, if possible.
All in all, the 25% indoor capacity will aid the New Jersey Craft Beverage Producers in terms of generating more income. However, the question does 25% indoor capacities provide enough extra income for business survival? This is the beginning to hopefully allowing indoor capacity to be moved to 50%-75% and by the time SR 2020-10 expires, hopefully capacity is at 100%.
A recommendation is to not rush the process for Labor Day Weekend. Use this weekend to observe what other places have done and see how they have implemented the requirements. The additional income is tempting, but as an owner is rushing the process and implementation worth potentially losing this opportunity until November or December? This will be a beautiful Labor Day Weekend and one that most people will want to be outside.
A recommendation to patrons, please understand that the New Jersey Craft Beverage Producers have not created these rule; rather, they must abide by them. Governor Murphy has created these rules for your safety in mind. If you have an issue with the rules, please do not take your anger out on the owners and staff as they are just trying to do their job and provide a comfortable experience for all patrons. If you want to voice your anger please reach out to Governor Murphy or your Senators and Assembly-people.
If you would like to see all the rules and regulations to reopening indoor seating, please click this link https://covid19.nj.gov/faqs/nj-information/reopening-guidance-and-restrictions/what-are-the-reopening-rules-for-bars-and-restaurants-what-precautions-or-policies-must-they-take