As more states are allowing the hospitality business to reopen in varying capacities, restaurants, particularly those in cooler climates, are hastily prepping for a winter al fresco. Heat lamps are selling out and restaurants are attempting to build structures like insulated bubbles, all while encouraging customers to layer up under parkas and blankets. But all these preparations may be for nought if people aren’t convinced that they want to eat outside. To fill seats, restaurants must at least figure out