Dine-In, Dine-Out: Manager Says Opening Is Important for Employees

INDIANAPOLIS–Not every restaurant owner is complaining about the opportunity to offer dine out in Indianapolis. The general manager of Weber Grill on Illinois St., said Friday that he’s excited not only to serve people who want to come out, but to put his employees back to work.

“Honestly it’s really exciting,” said Desmond Sutherland, as he was making sure the tent was ready. “We have Weber grills outside. We have lighting, we have music. We have chairs and tables.”

LISTEN: Weber Grill manager Desmond Sutherland talks about opening outside

Sutherland said they also have reservations. He said customers who have been getting curbside or carry out have been asking when the place would open back up.

“It’s not our nomral dining room, but we’re able to serve the guests for those who want to come out.”

Several owners and operators of restaurants on Mass Ave., got together and sent a letter to Mayor Joe Hogsett and members of the City-County Council, saying they believe outside dining is a “recipe for disaster”, and that customers would potentially spread coronavirus by not socially distancing in an environment where alcohol is served.Their complaints were also about the expense of investing in tents and an outside setup.

“It is an investment. But, I invest in my team and my restaurant and in the community. We’ve had a lot of people make reservations,” said Sutherland. “We’re really at a third or less of our capacity. We went from 480 seats to 76. We’re gonna be doing it safely. My tables are more than six feet apart, close to seven or seven and a half feet apart.”

Sutherland said he believes it’s important that restaurants like his be able to open for the good of employees, as well as the restaurant’s bank account.

“We know that being outdoors and dining out is probably gonna be the first place that diners want to go and this gives us an opportunity to earn some revenue and take care of the guests that have been asking and want to come out,” he said. “I’m willing to do this for them and my company and my restaurant and for my team. Getting some of those people back to work right now is imperative for our community.”