In Moscow, cafe and restaurant owners can keep their summer verandas in place through the winter, reversing a long-standing requirement to dismantle them for the cold season. The Moscow restaurant industry ombudsman noted that turning over these structures for the season usually demanded substantial investments, with typical costs ranging from 300,000 to 1.5 million rubles. Storing the verandas until spring adds another layer of expense for operators. The ombudsman is currently in talks with NSN to explore practical storage or reuse options without breaking the budget. This shift forms part of a broader effort to adapt urban hospitality to colder climates, a trend echoed in other major markets, including North America, where insulated enclosures and winter dining have been tested to extend usable space.
Officials emphasize that the change yields meaningful savings. Snow removal from a fixed veranda still costs money, yet taking the entire structure apart remains far more expensive. The ombudsman explained that the new approach reduces upfront capital, enabling operators to keep serving guests without the heavy bill of dismantling.
Where operators install underfloor heating or other winter-ready systems, only a portion of verandas will operate during the coldest months. Still, the overall effect is clear: the policy could allow outdoor dining spaces to resume earlier in spring, reducing downtime between seasons and helping operators plan ahead for a quicker return to full service. Operators also explore modular heating, wind shields, and weatherproof fabrics to keep guests comfortable and dining feasible during chilly spells.
Over the years, the share of eateries with outdoor summer verandas has risen across Russia. In Russia’s 16 largest cities, about 12,000 workers are employed in outdoor dining, a 15 percent increase from the previous year. Growth follows the expansion of street-dining formats and the public’s preference for al fresco meals. In North America, cities are pursuing similar expansions of patio seating to boost warm-season activity, hinting at converging approaches to year-round hospitality.
Earlier regulations permitted alcohol sales on summer verandas for cafes and restaurants. The policy change now in play can influence how operators plan licensing, staffing, and service during the warmer months, with potential implications for revenue and customer experience.