Continued from page 3 John McBride is managing partner of The Lot, a new restaurant in Dallas that has 124 seats inside and an additional 54 sets on a screened in porch and 80 seats in a beer garden. McBride offers two best practices for successful patio operations: Have dedicated patio staff. “Treat the patio as an extension of your dining room with its own stations,” McBride said.   “Often, a patio becomes a station where a waiter is told to ‘pick ...

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