Editor's Note: This article is a follow up to Jesse Daily's presentation to our club. By Maredithe Meyer - BizTimes Trying times may be ahead for Wisconsin restaurants that have relied heavily on outdoor dining to make up for limited indoor capacity and changes in diner behavior due to the ongoing COVID-19 pandemic. As winter approaches and temperatures drop, at least one local restaurant has a plan that aims not only to help diners feel comfortable dining out in the era of COVID-19, but would also continue to drive business once masks and social distancing are no longer top priority. In late October, Nepalese restaurant The Cheel will begin construction of a new four-season pavilion along the south side of its historic Thiensville building, located at 105 S. Main Street. The pavilion will include a climate-controlled socially distant dining area, topped with a seasonal rooftop patio to host events and provide overflow seating for its ground-level beer garden, The Baaree. In the winter, the pavilion’s dining space will be fully enclosed, radiant heated and vents will circulate new air every 30 minutes. In the summer, glass garage-style doors around the entire structure will lift up for an open-air environment. With The Cheel’s indoor dining capped at 50% for the foreseeable future, the expansion will allow the business to maintain its pre-pandemic seating capacity, which was about 24 tables, said Barkha Limbu Daily, who owns the business with her husband Jesse Daily. |