Whenever the next disaster strikes, the state’s restaurant industry is sure to be hit.
And with nearly 3,300 restaurants in the state, $1.8 billion in sales and 10 percent of the work force, the economic impact could be devastating. So what guidelines are in place and how do restaurants in the path of severe storms plan to cope?
The R.I. Coastal Resource Management Council is the state agency responsible for preservation and protection of Rhode Island’s coastal areas. CRMC issues permits for building work on the coastline, and according to spokeswoman Laura Ricketson-Dwyer, the agency is currently developing standards for new construction, but the old structures run the gamut from nearly indestructible to mere shacks.
The buildings on the Providence and East Providence waterfronts are “hardened structures” dating from the days when the Providence waterfront was heavily industrialized. This assessment was borne out by developer Patrick Conley, who opened a function facility and private club in 2007 on the Providence waterfront built from an industrial warehouse with 9-inch thick concrete floors and trusses used to construct railroad bridges.
The lower Narragansett Bay is another story, however. With no “hardened structures” Ricketson-Dwyer says there must be ongoing storm preparedness. The CRMC has the authority to deny permits for construction in so-called “velocity zones” or area prone to storm events or tidal issues. No construction is allowed on barrier beaches because they are so susceptible to storm damage and erosion. As she puts it, “Having a house on the water is temporary.”
Joe Formicola’s family has owned the Coast Guard House in Narragansett since 1979. For him, disaster preparedness starts about 48 hours before a big storm hits, when he contacts the Coast Guard for advice. At that point, the decision is made to begin securing the 100-plus-year-old building, which has been a restaurant since 1945. Windows facing the ocean are boarded up.
“Sometimes we have to do it the day before, which means occasionally our customers, instead of enjoying our usual panoramic ocean view, have enjoyed their lunch or dinner gazing at plywood boards,” Formicola says.
Of course, the Coast Guard House witnessed catastrophic damage to the adjacent Narragansett Pier in the devastating Hurricane of 1938, which damaged property valued at what would be $1 billion today.
In the restaurant’s lounge is a gallery of pictures showing nature’s fury through the years.
The most severe storm Formicola can recall in terms of damage was actually not categorized as a hurricane. It occurred just last April. The National Weather Service called that storm, which struck on April 19, 2007, a winter nor’easter. Its rain and winds of 60 miles per hour caused erosion, flooding and damage to the area which had not been seen since Hurricane Bob 16 years earlier. The restaurant was undergoing an exterior renovation at the time and suffered structural damage.
When the Formicolas took over the restaurant, it was strictly a summer operation. The new owners immediately commenced a major rebuilding program to retrofit the building for year-round use. Said Formicola, “We’re so close to the water that CRMC has to approve any changes to the building. Anytime we have sustained damage – such as after Bob in 1991 – when we have rebuilt, we have upgraded the strength of the structure to withstand the next storm. In fact, the last time, our contractor used the same grades of some material used to build the Newport Bridge.”
There is no doubt that a major storm will hit Rhode Island at some point. The question is, how well prepared will the restaurant industry be for the consequences? •
Dining Out with Bruce Newbury (bruce@ brucenewbury.com) can be heard on TalkRadio 920 WHJJ-AM Fridays at 6 p.m. Saturdays at noon.
