Customers slow to return to some reopened Triangle restaurants

The Memorial Day holiday weekend offered mixed results for restaurants that were finally able to reopen their dining rooms after nearly two months of being limited to takeout or delivery orders because of the coronavirus pandemic.

The North Carolina State University memorabilia resemble a sports museum at Amedeo’s, the iconic restaurant on Western Boulevard in Raleigh. But the empty tables reveal a different history lesson.

After the dine-in moratorium and new restrictions, loyal customers haven’t found their way back inside yet. Even at the 50 percent capacity rule North Carolina restaurants are now operating under, tables sat empty over the weekend, Amedeo's owner David Harris said Tuesday

"It was a little surprising. We were geared up. We thought that people were going to be ready to come out in droves, and it was the total opposite," Harris said. "A lot of people don't know we're open. I think a lot of people are still scared."

Pipers Tavern on Falls of Neuse Road in north Raleigh fared a bit better, co-owner Dan Hurley said.

"This weekend went very well. Believe it or not, on Friday night, we had a small line of our regulars waiting to come in," Hurley said. "Friday of Memorial Day through Monday of Memorial Day, I sold more food this year than I did last year. "

But alcohol sales were down by 40 percent compared with last year, he said, acknowledging that reopening has been difficult.

"It's the biggest challenge I've had in my career, probably," he said.

Working with just half the space is far from ideal, Hurley said, but customers like Tim Mallard, who came out to celebrate his birthday with friends, helped make the Memorial Day weekend memorable at Piper's Tavern.

"It's just great. Everybody misses this," Mallard said. "Even if we're just far apart, it's just good to be out."

At Amedeo’s, Harris said he hopes to see more customers like Mallard. If not, he said, he he may have to lay off some employees he recently brought back.

"We’d love to have them," he said of his customers. "We’ve got plenty of space for social distancing and staff ready to take care of them."

Lynn Minges, president of the North Carolina Restaurant and Lodging Association, said the organization has heard from restaurants that did well, but said some are remaining closed for now "to see how things go."

"Largely, those that chose to reopen at 50% capacity are continuing to rely heavily on takeout and delivery as important revenue streams in order to remain viable," Minges said in an email. "It’s important to remember that, in most cases, operating a restaurant at 50% capacity for in-dining service alone is not a sustainable business model. We expect that many restaurants will continue to rely on takeout and delivery for quite some time."