Manitoba restaurants wonder if reopening patios is worth risk during COVID-19

Restaurant owners in Manitoba are weighing the pros and cons of opening their patios on Monday.

Some owners welcome the option while others aren't taking their chances

Nonsuch Brewing Co. president Matthew Sabourin sits on his restaurant's empty patio. He says he's not going to put his staff at risk by opening the patio come Monday. (Sam Samson/CBC)

Restaurant owners in Manitoba are weighing the pros and cons of opening their patios on Monday.

"Right now, we are taking it day by day, week by week, month by month," said Matthew Sabourin, president of Nonsuch Brewing Co. in Winnipeg's Exchange District.

"But really, anything can change."

As of Monday, the Manitoba government is allowing restaurants to open patios if they follow specific guidelines for physical distancing.

That follows more than a month of closures for non-essential businesses, mandated by a public health order intended to curb the spread of the coronavirus.

But Sabourin doesn't plan on opening his restaurant's patio anytime soon. Instead, his staff will continue the pickup and delivery services that have kept the business open the last several weeks.

Sabourin said he wasn't expecting any news for restaurants until the summer, so he called a staff meeting last week to discuss their options.

"We decided we would re-evaluate next week, just to see what other folks are doing and get an idea of how the public's also feeling," said Sabourin.

"The state of mind is that it's not safe [to reopen], and is it really worth the risk right now to potentially further expose ourselves and potentially infect the team? 

"It's just not worth it right now."

Rush for temporary patios 'pretty stressful'

The City of Winnipeg, like Manitoba's restaurateurs, only found out on Wednesday that the province would allow patios to open this Monday.

The city says it is expediting temporary permits for restaurants who want to open a patio by Monday. Those permits will be good until the end of May, when the city will re-evaluate the COVID-19 situation.

But a temporary patio is a risky business move, says Cho Venevongsa, who owns nine restaurants, including all of the Chosabi and Wasabi locations in Winnipeg.

He said he'll open up his two existing patios, but won't bother creating a temporary one for his other locations.

"Putting something together quick like that is pretty stressful. It's very stressful now as it is," he said, adding that he can't count on Manitoba May weather to offer perfect patio conditions.

Restaurant owner Cho Venevongsa looks out his window waiting for customers during the COVID-19 pandemic. He says he will reopen his existing patios, but won't go to the trouble of creating temporary ones. (Jaison Empson/CBC)

"We're just going to focus on the takeout and delivery. We don't know if it's going to be busy or not on the patio."

Venevongsa said he'll also have to figure out how to monitor patrons who need to use the washroom inside his restaurants while dining on the patios.

A different patio season

Many restaurants in Manitoba will be opening their patios, like Jan Regehr. The owner of Pineridge Hollow said her patio and retail shop in Oakbank will be open to customers on Monday.

"We really missed our guests," she said. "Our phone was ringing off the hook as soon as that announcement was made."

Staff at Pineridge Hollow clean off and assemble patio furniture to be ready by Monday. The Oakbank restaurant will reopen its patio and retail store to customers on Monday. (Walther Bernal/CBC)

The restaurant and events venue kept business going by offering takeout and creating a meal program that packages local products for sale.

Now that she'll be able to open her patio, Regehr said she'll be working to follow all of the province's guidelines for reopening — everything from ensuring customers are at least two metres apart to providing hand sanitizer to cleaning chairs and reusable items between customers.

She said she's also been working with her health inspector to find safe ways of completing more nuanced actions that used to be fairly simple — like serving coffee.

"I didn't know if we could leave a carafe on the table," she said.

On one hand, that would have to be cleaned between guests. 

But on the other, "that's better because then the server has less interactions with the guest," said Regehr.

"So it's working through this and interpreting what they're saying, because it's not that clear."

Reopening is a balancing act between keeping everyone safe, and keeping the character of the business alive, said Regehr. To do that, she said she'll keep flowers on the tables — which will be wiped down after every customer.

"We've given up so much as a community and beauty is important, you know?" she said. "I think people are starved for connection and inspiration."


Sam Samson


Sam Samson is a multimedia journalist who has worked for CBC in Manitoba and Ontario as a reporter and associate producer. Before working for CBC, she studied journalism and communications in Winnipeg. You can get in touch on Twitter @CBCSamSamson or email


To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Become a CBC Member

Join the conversation  Create account

Already have an account?