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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.