Indoor Dining Re-Opening & Outdoor Heating Guidelines
Guidance for Outdoor Dining – Heating
Updated: September 23, 10:30 a.m.
We understand that many of our restaurants that are offering outdoor dining are seeking guidance on ways to warm or heat these spaces. The below information is provided by the Township’s Fire Marshall. We encourage those that are preparing for cooler weather and wish to continue outdoor dining for your patrons in a comfortable setting to use his guidance to prepare a plan. Once you have a plan, please reach out to the Fire Marshall or Fire Prevention to work with you on a case by case basis. We ask that before emailing you have a plan that you can share, so that more specific guidance can be provided. Email email@example.com once you are ready to discuss.
Guidance and tips to follow when drafting a plan:
- Each tent will need a “Fire Prevention” permit (Permits will be evaluated on a case by case basis)
- Tents must be Fire Retardant (documentation must be submitted with the application)
- No cooking can be performed under the tent
- A fire extinguisher must be present
- Vehicle impact protection may be required for the heating units
- If propane is used, minimum clearance to combustibles (usually 5’-10’ feet)
- All heating units must be on a stable base
- Generators must not be fueled hot (if used)
- No open flame heaters can be used within 5’ of the tent
- Safe storage of Propane or other fuels must also be considered
- Electric heaters can be placed under tents
For those wishing to provide outdoor heating, the Township will require a “Fire Prevention Permit Application” to be filled out. Fees associated with this permit will be waived, however an application must be filled out and approved by the Township’s Fire Prevention Bureau.
Indoor Dining Reopened Friday, September 4
Updated: August 31, 3:00 p.m.
Governor Murphy has announced that restaurants may resume indoor dining beginning 6:00 a.m. on Friday, September 4. Guidelines include but are not limited to:
- No more than 25% capacity; parties capped at eight
- Maintain six feet distance between tables
- Staff must wear masks at all times
- Diners must wear masks when they are not in their seats
- If a restaurant provides table service, diners may only order while seated at a table
- If diners are seated at a table, they cannot go to the bar to order another drink or dish
- Food and beverages can only be consumed while seated
- Restaurants that provide food service at their bars may allow patrons to dine at the bar – provided that all diners are kept at proper social distances
- Any group seated together at the bar is capped at four individuals
- Windows must be opened to ensure a proper flow of fresh air into the dining areas
- Air conditioner units must be turned so that they’re allowing for the maximum amount of outdoor air to be introduced to the dining area
We are awaiting the full text of the Executive Order from Governor Murphy's office.
NJ Dept. of Health Executive Directive No. 20-019: COVID-19 Protocols for Food or Beverage Establishments offering Service in Outdoor and Indoor Areas Pursuant to Executive Orders Nos. 150 and 157 (PDF)
Updated: July 23, 4:30 p.m.
Bars and restaurants may currently open for drive-through, delivery, takeout, and outdoor dining.
The reopening of indoor dining spaces has been postponed. Indoor dining is not allowed.
Restaurant operating hours are not limited by any State order.
Restaurants offering service in outdoor areas must follow appropriate mitigation requirements detailed in the Department of Health’s Executive Directive No. 20-019 and summarized below.
Restaurants may offer in-person dining service in areas with a fixed roof if two sides are open, comprising over 50 percent of their total wall space. Under Executive Order No. 163, these areas are considered outdoor.
What to Expect at Restaurants and Bars
The following summarizes some of the protocols contained in DOH ED 20-019 and EO 157. However, this summary is not a replacement for fully complying with the terms of DOH ED 20-019 and EO 157 and businesses should read the full guidance carefully to ensure full compliance.
Establishments must institute the following policies:
- Limit seating to a maximum of 8 customers per table - unless from an immediate family or the same household – and arrange seating to achieve a minimum distance of 6 feet between parties;
- Encourage reservations for greater control of customer traffic;
- Cordon off any indoor or outdoor dance floors to the public;
- Require customers to provide a phone number if making a reservation to facilitate contact tracing;
- Consider alternatives to paper/physical menus (whiteboards, electronic menus);
- Provide a hand sanitizer station for customers; and
- Require customers who wish to enter the indoor portion of the establishment to wear a face covering, unless the customer has a medical reason for not doing so or is a child under two years of age;
- Require that groups stay 6 feet apart, even in areas where groups are not assigned seating;
- Prohibit smoking in any outdoor areas designated for consumption of food and/or beverages;
- Adhere to all other health and safety protocols in DOH Executive Directive No. 20-019.
Guidance for Employees
Food or beverage establishments offering service must impose the following requirements on employees:
- Require employees to wash and/or sanitize their hands when entering the food or beverage establishment;
- Conduct daily health checks (e.g. temperature screening and/or symptom checking) of employees safely and respectfully, and in accordance with any applicable privacy laws and regulations;
- Require employees with symptoms of COVID-19 be sent home;
- Require all employees to wear face coverings, except where doing so would inhibit the individual’s health, or if it would create an unsafe condition in which to operate equipment or execute a task (i.e. cooks that work near open flames);
- Provide all employees with face coverings and gloves free of charge;
- Provide employees break time for repeated handwashing throughout the workday;
- Provide sanitization materials, such as hand sanitizer and sanitizing wipes to staff; and
- Encourage employees to obtain COVID-19 testing.