Scorching Summers Scorch Small Businesses: How Eateries Adapt to Sizzling Temperatures

In the sweltering heat of Baltimore, local businesses are feeling the burn, and it's not just coming from the kitchen. From food trucks to delivery services, establishments are struggling to keep customers coming through the doors as the mercury rises. Owners are forced to rethink their strategies, from altering menus to adjusting operations, in a bid to beat the heat and stay afloat.

Keeping Cool in the Face of Soaring Temperatures

Adapting Menus to Beat the Heat

Dorian Owens, the owner of 'That Dude & His Food', has had to make some tough decisions to keep his business thriving. Typically, his smoker-cooked specialties like ribs, jerk-pulled chicken, and mac and cheese would fly off the shelves, but the recent heatwave has put a damper on his sales. "Usually I'm sold out in like a day," he says, but that hasn't been the case lately. To combat the slowdown, Owens has had to adjust his menu, adding some cold dishes to appeal to customers who are less inclined to indulge in hot meals during the scorching summer.

Protecting Employees from the Elements

The heat isn't just hurting Owens' sales; it's also impacting his operations. Normally, 'That Dude & His Food' partners with local bars, selling food outside. But with the temperatures reaching the hundreds, Owens has had to put a pause on this arrangement to protect his workers from the relentless sun. "I don't want to put my workers, people who work with me, out in the heat like that; you know, we're sitting out there all day. Even though we are under a tent, we still got this going. This is putting out heat. The sun is putting out heat. It's just too much," he explains.

Battling Aging Infrastructure

Evan Bosco, the general manager of Verde Pizza in Canton, is facing a similar challenge. The older building housing the restaurant doesn't have the best air conditioning, and the recent heatwave has taken a toll on their business. "So outside has taken a huge hit, as you may have noticed when you came out here, not a lot of people outside, no one wants to deal with the heat and the humidity that like Chesapeake stuffiness, is a little rough," Bosco says. The lack of effective cooling has also deterred customers from dining indoors, leading to a significant downturn in sales.

Innovative Strategies for Survival

Bosco suggests that other businesses in the area facing similar infrastructure challenges may need to get creative to keep their cool. "Find the parts of the restaurant that are like very hot particularly places that are on upper floors or in like narrow hallways or away from the mass majority of A/C vents, and maybe quarantine those off," he advises. By isolating the hottest areas and focusing their cooling efforts, businesses can create a more comfortable environment for both customers and staff.

Weathering the Storm

The heatwave has undoubtedly taken a toll on local businesses, forcing them to adapt and innovate to stay afloat. From adjusting menus to protecting employees and finding ways to beat aging infrastructure, these entrepreneurs are demonstrating their resilience in the face of adversity. As the summer temperatures continue to soar, the true test of their mettle will be in their ability to weather the storm and emerge stronger on the other side.