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‘If No Tourists Come, I Have No Business’: New York’s Tourism Crisis

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Outside Kennedy International Airport’s Terminal 4, the long line of New York City yellow cabs that in years past rotated like a conveyor belt to meet the demand of passenger arrivals has disappeared.

The wraparound rows where riders line up to hail a cab are empty. Where usually a dozen cabs idle to pick up travelers, last Thursday two were parked. The drivers can wait for hours before picking up a single passenger.

“I have no fares. There’s no flights coming in, no tourists visiting and there’s less people on the streets,” said Jean Metellus, a 71-year-old Queens resident who has owned his taxi since 1988. “So there’s no business, but we still have to pay the bills.”

The pandemic and the global travel restrictions introduced in March to slow the spread of the coronavirus have decimated the American tourism industry, taking with it the livelihoods of millions of people. The U.S. Travel Association, a trade group that promotes travel to and within the country, projects that the United States will see the number of international visitors plummet nearly 80 percent this year, to only 18.6 million, compared to 79 million arrivals last year.

While that slump has been devastating for popular tourist destinations like Orlando and Los Angeles, nowhere in the United States is the impact more visible than in New York City, which drew more than 13.5 million international visitors last year. New York City has been for years the most popular big-city destination in the United States.

Now citizens from countries across the world — including Britain, China and Brazil, the three most important markets for tourists visiting New York — are banned from entering the country.

At the state’s five regional airports in July, international arrivals were down by 93 percent, according to Port Authority data, compared to July 2019. At Kennedy alone, the number of arriving international flights fell 70 percent in six months, to 2,121 in July, down from 7,034 in January. In August, fewer than 400,000 international passengers arrived at Kennedy, down a whopping 89 percent from more than 3.5 million during the same month the previous year.

The city’s food and beverage sector has lost nearly 200,000 jobs since March. The occupancy rate for hotels is down to about 40 percent, a decrease from the more than 80 percent in August 2019, according to the hospitality analytics firm STR. Demand for taxis and ride-app services in June was down by 71 percent, according to New York City’s Taxi and Limousine Commission, though lately those numbers have begun to rebound.

Jarring scenes from all around the city lay bare the devastating impact of the absence of tourism.

In Times Square, the vibrant street signs still shine, but more than half of the hotels in the area have closed and foot traffic has cratered. At Columbus Circle, pedicab bikers hunch over their handlebars, looking at their phones. Red tour buses continue to make daily rounds, but they drive empty past abandoned landmarks as their agents scavenge the sidewalks for local tourists.

Souvenir shops across Manhattan that would receive up to as many as 30 customers an hour stand empty with no buyers for the marked-down suitcases, trinkets and “I ❤️ NY” T-shirts.

“If no tourists come, I have no business,” said Prince Mahamud, who runs a souvenir shop on Canal Street in Chinatown, on a recent weekday. “Souvenirs are for tourists,” he said as he lifted a tiny green plastic figurine of the Statue of Liberty. “No New Yorker is buying this.”

In 2019, New York’s tourism industry marked its tenth consecutive year of growth, bringing in almost $7 billion in state and local taxes and supporting more than 403,000 jobs, according to NYC & Company, the city’s tourism marketing agency.

The stream of tourists and the dollars they brought in dried up in March. No landmark or neighborhood was spared.

“Travel and tourism have plummeted, the summer’s biggest events were canceled, Broadway is staying dark, and hotels and restaurants have seen their bookings crater,” said Scott M. Stringer, the New York City comptroller, who serves as the city’s official chief auditing officer.

“It’s been a rough few months,” a doorman at the residential section of the Plaza Hotel said last Tuesday, as he adjusted his blue mask and pointed toward the closed hotel guest entrance. “They’ve all gone.”

He was not only referring to hotel guests, but to fellow employees, who are still out of work as the hotel remains closed.

As of August, the comptroller’s office projected a loss of at least $1.5 billion in all taxable tourism sales for 2021. Nationally, the U.S. Travel Association forecasts a 75 percent drop in international travel spending by the end of year, to $39 billion from $155 billion in 2019.

“Tourism in the city, especially international tourism, will not return to pre-pandemic levels until there is a feeling that travel is safe, and many stores and restaurants cannot survive a prolonged loss of business,” Mr. Stringer said, adding that “massive federal support” is needed to tackle the tremendous scale of the issue.

The impact of the city’s loss is most visible in Times Square, where businesses disproportionately rely on tourists and office workers. The billboards continue to flash and pop, but many of the top attractions and rows of retail shops and restaurants are shuttered. Without the usual swarms of crowds, the bright lights of the neighborhood merely accentuate the emptiness of the space.

Officially, the Times Square area employs around 180,000 workers, provides 15 percent of the city’s economic output and generates $2.5 billion in tax revenue, according to 2016 data collected by The Times Square Alliance, a local trade group. Before the pandemic, around 380,000 pedestrians would pass through the area per day, a number that reached 450,000 on peak days. During the city’s lockdown, pedestrian counts in the square fell by over 90 percent, and now, despite an uptick, foot traffic is still down by 72 percent compared to the same period last year.

The Alliance has found that out of 46 hotels in the area, at least 26 — including the 478-room Hilton in Times Square — have shut their doors. Retailers have arguably done better staying afloat: 48 retailers closed out of 151, but 90 of the 162 restaurants in the area are shuttered. This includes some permanent closures alongside others that still plan to reopen.

On a recent Thursday, a tour bus operator stood on the corner of 48th Street and Seventh Avenue trying to sell bus tickets. Misbah Saley, 47, used to manage a team of tour agents, but his company laid off staff in response to the pandemic and he is back in the field, acting as an agent and dispatcher.

“It’s been very bad and very slow,” he said.

Before the pandemic, Mr. Saley said he would sell 2,000 to 3,000 bus tickets a week. Now he sells about 450, mainly to tourists from the tristate area. “This business has been completely reliant on tourism. Not only are we not seeing customers from other parts of the world, but we’re not seeing customers from farther than other parts of the state.”

A historic draw to the area was Broadway. Every year, the shows contribute more than $15 billion to the local economy and support 97,000 jobs, according to the Broadway League, a trade group. This year, after closing in March, the dark theaters have no plans to reopen until 2021 at the earliest.

Monique Scott, a 30-year-old freelance performer with a focus in musical theater, came to New York City with dreams of performing. With no gigs currently available, she is now working a part-time job at a fitness studio to make ends meet.

“A lot of performers, represented or not, are in limbo,” Ms. Scott said. “We’re all just sitting on our hands and not practicing our craft. We just had to dismiss all the things that we’ve worked so hard on and are in debt for.”

The evaporation of the stream of tourists to Times Square is evident beyond Broadway.

“Before all this, I couldn’t count the number of customers I’d have in a day,” said Ossama Elsayed, a 43-year-old hot dog and pretzel vendor who recently moved his cart from Times Square to a new spot on West 46th Street and Broadway. “Today, I’ve had only three customers,” he said.

“I’m making no money,” he continued. “I have three kids to take care of and my wife is not working. I need this work to pick up.”

The leisure and hospitality industry is the single hardest-hit sector in terms of employment losses, according to state labor department data. Employment in the sector dropped by two-thirds between February and April.

Accommodation and food services lost 252,000 jobs, or 68.9 percent of the February level, but have since recovered by 36 percent or 89,800 jobs. Still, 174,000 people who worked in food and drink services in the five boroughs were out of work in August, according to data published the Federal Reserve Bank of St. Louis.

In Grand Central Terminal, more than half of the restaurants, bakeries and breakfast spots are closed. The transportation hub, which buzzed no matter the hour of the day, is now so quiet one recent visitor could hear the rolling wheels of a faraway suitcase.

The Grand Central Oyster Bar largely depends on travelers and commuters. Restaurants in New York City were able to open indoor dining at 25 percent capacity last week, but without the heavy foot traffic of travelers in the terminal, the Oyster Bar, which reopened last week, has been sitting mostly empty.

“We’re down about 90 percent of all business, maybe even more,” said Sandy Ingber, the executive chef. “We put out an email blast to 25,000 people from our database. And still, we’ve got nobody here.”

About 80 percent of customers at the restaurant since reopening had been local return customers. Mr. Ingber sees about 80 to 100 guests a day and operates on a shorter schedule, he said, compared to 1,000 to 1,500 a day he would see this time of the year in 2019.

“We’re waiting to see if the cold drives people indoors,” Mr. Ingber said. “But as far as the Christmas season goes, I don’t think we’ll see much of a difference.”

NYC & Company, the city’s travel arm, was forced to lay off 42 percent of its staff, but the agency is now reimagining tourism in the city, with a recently launched initiative to attract local residents and domestic travelers.

“The biggest challenge is that the impact of the virus has become so prolonged and we want to remind New Yorkers that New York City is still the greatest city in the world and that we have the tools to rebuild it. And we will,” said Fred Dixon, NYC & Company’s president and chief executive.

The agency is offering up to $100 reimbursements for Mastercard purchases, including $10 back on every $20 spent on city experiences and $25 back on every $100 spent on hotels.

Making the most of the newfound calm on Mulberry Street in Little Italy, local New Yorkers, who until now had avoided the area because of the throngs of tourists, are increasingly visiting the neighborhood.

Last week, Julia Gold, a 23-year-old waitress at the Italian restaurant Gelso & Grand, was serving about four tables at the restaurant’s outdoor dining area.

“The biggest difference for us is that there are more local, young New Yorkers coming to eat here. It’s been nice,” she said. “Honestly, we’re still very busy, especially on weekends and nights. It’s hard to say, as this is all uncharted territory for everybody, what the future of dining out is supposed to look like. But I’ve found that locals are dying to come out and eat and be served.”

Hotels that have reopened since lockdown are also reporting local interest, especially from those seeking luxury experiences.

“We are navigating our way through these new challenges one day at a time,” said Isabelle Hogan, the chief concierge at The Mark Hotel on Manhattan’s Upper East Side. “We have been pleasantly surprised to see that although NYC may lack ‘tourism,’ a luxury hotel experience is still desired by locals, who either want a change of scenery from their apartment or are between homes.”

Roger Dow, the president and chief executive of the U.S. Travel Association, says the resumption of international travel will be gradual and the most urgent need in the interim is federal support, which is being held up in Congress.

Since approving nearly $3 trillion in economic relief this spring, Congress and the White House have failed to reach agreement on another economic package. On Tuesday, President Trump called on Congress to pass relief for airlines and small businesses, after retreating from negotiations on a broader coronavirus relief package.

“The key thing for people to understand is that the travel business is really 83 percent small businesses,” Mr. Dow said. “Even though you’ve got the big names of the airlines, cruise companies and hotel companies, the majority are small business operators, restaurants, shops, tour guides, all people that really can’t afford to hang on very long.”

In Chinatown, tourists used to explore the bustling streets packed with fish markets, fruit stands, restaurants and local businesses. Gadget shops and souvenir stands line Canal Street, displaying high tech toys and figurines for sale.

“There’s normally so many people out here, and look, nobody is coming here,” said Mr. Mahamud, the shopkeeper on Canal Street. “This was a visitor area. It’s central and Chinatown is famous.”

The 34-year-old Brooklyn resident has cut the price of most of his products nearly in half to try to attract more business. Five dollar pens, he’s now selling for $3. Twenty- to fifteen-dollar toys, he’s now selling for $5. His business used to rake in about $2,000 a day, but now, he said, he only takes in about $200 to $240 a day.

“I’m hoping, by Christmas, it comes back,” he said. “But people are afraid. And if people have no money, they aren’t buying. People are struggling to pay rent and buy food. So they aren’t coming here.”

By: Ceylan Yeginsu and Derek M. Norman
Title: ‘If No Tourists Come, I Have No Business’: New York’s Tourism Crisis
Sourced From: www.nytimes.com/2020/10/09/travel/nyc-tourism-travel-restrictions.html
Published Date: Fri, 09 Oct 2020 09:00:22 +0000

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Top 9 Ways to Streamline Day-to-Day Operations in your Hospitality Business

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Operating a hotel, restaurant, lodge, resort, or any other hospitality business can be a challenging juggling act. In a service-oriented industry such as hotels and restaurants, it is crucial to create an atmosphere where the profitability is maximized by social marketing, booking revenues, and enhancing the guest experience.

Currently, the hospitality business has a lot to manage, which means that streamlining business operations should be your top consideration. After all, streamline processes plays a considerable role in the request being fulfilled more efficiently, enhance business culture, and ensure the full customer experience.

Here are a few ways you can apply to streamline your business’s daily operations, drive revenues, and create an exceptional hospitality experience that keeps your guests coming back.

Hire the perfect staff

You already have the mission that is ingrained in your heart, but is your staff as passionate about the business? Be careful when hiring your staff to ensure that your staff team is dedicated to making your business successful.

Utilize a web-based technology

Gone are those days where businesses relied on pen and paper or excel sheet to track employee performance, record guest sentiment, or review guest feedback. These older methods are not sustainable in the long term, making things run slower than they should. For instance, let’s say you are operating a vast hotel, and you have a paper survey that you give your guests at the end of their stay.

This paper survey asks the guests about room cleanliness, satisfaction, and other subjects regarding the quality of services offered and operations. With a paper survey, it may take months for your management to receive and review. This detracts from operational efficiency and addresses clients’ concerns too late to have positive impacts on service.

You can run your hospitality business from anywhere using web-based solutions that help groups accelerate reservations, manage the guest experience, utilize marketing channels, and set the room rates. You can get a reliable web-based software – ContactSafe from contactsafe.com, which can give you the freedom to operate your hotel or restaurant from anywhere. The software allows collaborative review, contract management becomes more comfortable and more efficient.

Focus on efficiency

Time is money. Therefore, being as efficient as possible is vital. From the onset, ensure that you keep looking for the right tools and strategies that make your daily operations easier without compromising the service quality. It can be easy as rearranging the kitchen workspace to make prepping dishes more efficient to adopt a high tech software that keeps your inventory better so that you will never run out of essential ingredients in the middle of the dinner rush.

Encourage employee engagement

As many hotel owners know, the effective way to streamline the daily operations is to monitor the staff performance and offer the feedback accordingly to ensure improved customer service.

To stay on encourage workers’ engagement, it would be best if you hold weekly or monthly meetings to share the ongoing goals besides letting the staff have their voices heard. Keeping regular addition to your usual weekly routine that will assist in streamlining the ongoing operations for the business.

Create a roadmap

The roadmap is an essential tool for any business to help visualize goals and set a strategic plan of action in motion. This tool helps streamline operations by ensuring that your staff is working towards the same purpose, and they are efficient in every step on their way.

When building your road map, it is advisable that you have an overall understanding of your businesses’ current performance metrics. Some aspects, such as inventory, service quality, online reviews are great places to begin. With that said, ensure that you record any underperforming qualities or improvements to help you gauge where you need work, where you are already excelling in, and what you will prioritize in terms of goals.

Create the recipe costing cards

Wasting your cash to purchase extra supplies you don’t require or losing your money because you are not charging enough for the dishes to balance out ingredients can get your business in a difficult financial situation. To avoid this, ensure that you create recipe costing cards that provide the layout of the cost of every item in the menu and the cost of food you are supposed to order. Also, you need to include what the ideal pricing would be for each dish.

Streamline the business maintenance process

The cleanliness, functionality, ambiance, and the amenities at your business can impact your ability to offer the world-class experiences to your guests. Using housekeeping and hotel maintenance checklist is significant to ensure that cleanliness is up to standards, rooms are set up with every essential thing your guests require, and the building elevators, lights, and pools are correctly working. 

Empower your employee staff to deliver efficiently by adding photos, guidelines, or instructions to the checklist. By offering a reference to your standards, you will allow your team’s knowledge and improve execution across locations.

Customers are always right!

You may have probably heard this, but it is true. To develop long-lasting relationships with your clients to keep them coming back again, you should make them feel like their feelings matter. Do whatever you can to make things right with your clients.

Manage your social media and website channels

 A significant part of daily hospitality business operations is sales and marketing, connecting and compelling travelers through each avenue. Ensure that you spend time every day to ensure that your website is up, the navigation tools are running smoothly, and the reservation tools are working accurately. Ensure that you make that you have social media presence, write interesting blogs that get you prospective customers, talk about your business, and address the clients’ feedback to boom and make friends and fans.

For hospitality businesses, it is a complex undertaking to run various while ensuring exceptional customer experience. It is essential to understand how to streamline the operations to provide optimal service with different moving parts. By following the above ways and tips, you are well on your way to simplifying every aspect of your business operations to deliver immaculate customer service.

The post Top 9 Ways to Streamline Day-to-Day Operations in your Hospitality Business appeared first on Travel Experta – Family Travel Blog.

By: Marina Villatoro
Title: Top 9 Ways to Streamline Day-to-Day Operations in your Hospitality Business
Sourced From: feedproxy.google.com/~r/TheTravelExperta/~3/mfYlMIOkd1Q/top-9-ways-streamline-day-day-operations-hospitality-business.html
Published Date: Sat, 17 Oct 2020 18:21:49 +0000

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Brooklyn Botanic Garden Turns Over a New Leaf

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Only a skeleton staff at the Brooklyn Botanic Garden witnessed the blizzard of cherry blossoms scattered by spring breezes during the pandemic shutdown. Delicate blooms of wisteria tumbled over pergolas and plump roses unfurled with no appreciative fans to say “Oooh.”

The garden reopened in August for a limited daily number of socially distanced visitors. Now, as fall’s vibrant, showy display begins, meadow and woodland gardens completed at last winter’s onset are finally coming into their own. They are the culmination of a yearslong evolution, as the garden turns over a new leaf with the selection in September of Adrian Benepe, a former commissioner of the New York City Department of Parks and Recreation, as the new president and chief executive.

Botanical gardens have long represented an ideal of nature civilized, clipped and classified. The Brooklyn Botanic Garden hasn’t discarded taxonomic collecting or spectacular floral displays but has steadily brought more of an ecological ethos to its intimate 52 acres. The new plant groupings are comparatively disorderly, host insects and birds, and change constantly with flowers, seed pods, and leaf colors constantly popping and fading.

A long neglected 1.25-acre slope has become the Robert W. Wilson Overlook. It now hosts a sinuous path lined by white concrete retaining walls. It zigzags up amid a maturing meadow in what look like calligraphic brush strokes.

The slope was produced from excavations for the adjacent Brooklyn Museum early in the 20th century. The two glass pavilions that form the Washington Avenue entrance and visitor center had been wedged into the slope in 2012, designed by the architects Marion Weiss and Michael Manfredi. In designing the overlook, the architects echoed the waving grass roofs of the pavilions across the garden. The overlook unites upper-level attractions that wrap the museum with the core of the garden that stretches southward.

The path also eases the slope’s three-story drop for disabled visitors with a ramp so gentle that no confining railings are needed. The serpentine 680-foot-long walkway urges close contemplation as it rises a gentle 26 feet. “The garden slows you down,” Ms. Weiss said.

Textures and color are subtly enhanced in this meadow. “Grasses are prominent,” explained Tobias Wolf, the overlook’s landscape architect. Tiny intertwined flowers, leaves and stems hug the soil, including wild strawberries flopping over the top of retaining walls. Mr. Wolf likened the planting idea to “very fine threads woven together,” creating, in effect, small ecological habitats. “Even in winter there is an architecture of interlocking plants stems and seedpods,” he said.

Crape myrtles soar like totems out of the layers of low plantings, their summer firecracker blooms finished and their leaves turning rust red. The overlook adds 12 new varieties to its small collection. They have gained in popularity as climate change has extended their range northward.

The Botanic Garden opened in 1911 as a plant collection assembled for appreciation and scientific study, and the new myrtle varieties continue that mission. At the same time, they frame vistas from resting places along the path to such iconic destinations as the Cherry Esplanade and the Cranston Rose Garden: formal set pieces spread out below that echo the Brooklyn Museum’s Beaux-Arts splendor, now hemmed in by wilder, shaggy clouds of vegetation in contrasting textures and hues.

Nowhere is this more evident than in the Elizabeth Scholtz Woodland Garden, which rescues an ignored corner of the Botanic Garden and remakes it as an intensified version of a Northeastern forest edge.

Using the swirling paths found in Brooklyn Bridge Park and his other prominent works, the landscape architect Michael Van Valkenburgh created a richly varied understory of shade-loving plants. The feeling is familiar yet foreign, since the plantings, as at the overlook, mix the native with the cultivated. Elegant Asian conifers spread their lushly needled branches alongside youthful American hardwoods. Plantings are dense and the spaces intimate, opening to short vistas, including the dome of the museum.

Historically, botanical gardens were set up to “move you from one tableau to the next,” Mr. Van Valkenburgh said. “What we’re doing is like rehanging a museum collection,” in the process enriching the specimen displays and blurring the borders between them. “We find the notion of the botanic garden pretty forgiving,” he added. “You can find what speaks to you.”

What at first appears to be a roofless ruin seen through a scrim of lindens is a walled patio designed by Mr. Van Valkenburgh’s team. “It’s a romantic idea,” he said. “We wanted to surprise you.” Paths weave around the delicate branches of a magnolia variety called Green Shadow. His hand is seen all the way to the southern gate at Flatbush Avenue. Using more coiling pathways he draws the visitor around the majestic trees of the Native Flora Garden, and into a new display of maples from Japan and China that rise out of mounds of low herbaceous plantings. Younger trees turning pale yellow stand out against the still-green backdrop of mature trees.

In an earlier project, Mr. Van Valkenburgh improved Belle’s Brook, a stream that drains the pond of the Japanese garden and runs along the western edge of a parklike lawn. The riot of leaf shapes and hues of its water-loving plants contrast with the sober procession of specimen tree collections along the eastern edge — a contrast of traditional botanical magnificence and invented but authentic nature. “Though the stream looks natural and native there are plants from all over the world,” he said. “They may be French, North American or Japanese but they can play together.”

The stream culminates in the Shelby White and Leon Levy Water Garden, a naturalized focal point for the Discovery Garden and Children’s Garden near the southern entrance. The water-garden project includes a filtration system that returns the stream’s water to the Japanese garden pond, saving millions of gallons of fresh water annually.

The Woodland Garden completes a $124-million master plan conceived in 2000 by the former Botanic Garden president, Judith Zuk, and the chairman, Earl Weiner, and largely executed by Scot Medbury, who left in January. He has been succeeded by Mr. Benepe, who most recently came from the Trust for Public Land.

“My first obligation is to be true to what’s been done here,” Mr. Benepe said while walking through the garden. He’s looking at how the institution can lead when the coronavirus has made gardens and parks “more essential than ever for physical and mental health.” Across the country, he said, parks face funding crises.

The Botanic Garden’s extensive education programs continue via video; it sends plants to children to raise on their own. Mr. Benepe now would welcome schoolchildren to the garden in small groups. “The science tells us that outdoors are safer than indoors,” he said. Schools and the state government have yet to get on board with the plan, so it is up to parents to bring them here to see and touch the magic.


Brooklyn Botanic Garden

990 Washington Avenue, Brooklyn; 718-623-7200, bbg.org. Advance timed-entry tickets are required to enter.

By: James S. Russell
Title: Brooklyn Botanic Garden Turns Over a New Leaf
Sourced From: www.nytimes.com/2020/10/22/arts/design/brooklyn-botanic-garden-reopen.html
Published Date: Thu, 22 Oct 2020 15:21:13 +0000

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Best And Safe Fire Pits For Wood Decks For You

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Wood is combustible, and it catches fire quickly. Therefore, to install a fire pit on the wood deck needs more precautions. When it comes to shopping for the Best and Safe fire pits for wood decks for you, you must give importance to buy the one that promises to be the safest alternative.

Before you install and use any fire pits, you must read out the manufacturer’s specifications carefully. Not only there’s a need to ensure that your deck has ample clearance, but you must also make sure that it doesn’t exceed the weight limit. Several manufacturers ask to install a non-combustible pad as a barrier between the wood deck and fire pit. Even if the manufacturer doesn’t recommend this, it will be worthier that you install the one that ensures safety.

Don’t forget to check out the local and state regulations to ensure you can safely and lawfully install a fire pit on wood decks. Not to forget, make sure to leave the fire pit installation to a professional one. However, several risks are involved, so you should take precautions before starting with the installation process. You can know more about it here at www.livingtheoutdoorlife.com. 

You should know about several alternatives, which you may consider buying one based upon your exact needs.

Solo stove bonfire fire pit-

This fire pit is a one sleek fire pit. The thing that has made it an eye-catching alternative is a stainless steel body that promises durability and makes it look better.

The best thing is that it is designed in such a way that it enhances the air circulation from inside.

It claims that it features 19” double-wall design, and it, therefore, permits freer circulation of the air into the fire pit that, in turn, makes the wood burn better and produces smoke in a less proportion.

The most significant thing is that this option is safe for patio decks, ensured by a bonfire stand that keeps the heat away from the deck’s surface.

Features-

  • Safety-stand for a patio wooden deck
  • Stainless steel body
  • Available in multiple sizes
  • Vents for an enhanced air circulation

Advantages-

  • Sleek design
  • Durable product
  • Produces less amount of smoke
  • Safe for the wooden decks

Jasmine outdoor 33” square fire pit-

To have a smoke free experience, you may then choose this alternative. Of course, this one will not bring out an authentic wood fire vibe, but it is going to be a safer alternative as it is not going to make ember or sparks that can end up onto the wooden deck.

Firing this is effortless, just because of its mechanical push button that sparks ignition. It takes several seconds firing the pit. The valve knob permits fast flaming and heat adjustment to 40,000 BTUs.

Beautiful design is what you can notice, the concentrated brown finish and the rust-resistant coating makes it an appealing piece and durable.

It’s a space-efficient option and doesn’t occupy much space. As it has a storage compartment, and you can place a propane tank.

Features-

  • Designed with iron
  • Interior storage space for the propane tank
  • Automatic ignition
  • Rated 40,000 BTU per hour
  • Concrete finishes

Advantages-

  • Emits no smoke, sparks, and embers
  • Space efficient
  • Easy to startup
  • Weather-resistant

Jaxon outdoor fire table-

Another attractive option to buy, Jaxon has created this fire pit from a smoothened lightweight concrete, and bright tone imparts a sleek look.

This looks stunning, and concrete makes it weather resistant and durable piece.

Functioning on propane, this fire pit is an ideal option to use on the wooden decks. To maintain its look, it is outfitted with a tank compartment to put away the propane tank.

Features-

  • Separate tank holder
  • Smooth concrete build
  • Lava rocks for enhanced flame visuals

Advantages-

  • Spark, smoke, and ember free functionality
  • Simple and gorgeous look

Outland living cypress fire bowl propane fire pit-

The simpler and rustic look of this fire pit is making it to be an appealing alternative. However, simplicity doesn’t mean ugliness. This fire pit is featuring steel build along with smooth finishes that impart sleekness.

The steel body is featured with powder coating, and enamel finish allows well-enhanced durability and the most essential, corrosion resistance.

This propane fire pit doesn’t deliver authentic experience; it comes with 5.5 pounds of lava rock. This, therefore, enhances the fire flickering effects.

The most significant plus point of using it is its lightness, weighing 26 pounds. It’s 3-4 times lighter in comparison to the fire pits that are reviewed so far. In addition to that, the same is having small footprints.

That being said, this fire pit doesn’t have tank compartments, and you may need to improvise to hide the propane tank.

Features-

  • 5 pounds of lava rocks are included
  • Rated 58,000 BTU per hour
  • 26 pounds of weight
  • Enamel finish and powdered coated build

Advantages-

  • High-quality product
  • Affordable
  • Mess-free functionality
  • Compact and light-weighted product

Stonecrest propane fire pit-

The dimensions and shape of it make it a space-efficient and compact option.

It is built identical to the Jaxon fire pit. It features a lightweight concrete outer across a metal frame. It has a rustic and rough vibe. People like this option due to its sleek look.

This fire pit comes with the lava rocks to improvise the fire effects. Lastly, being a propane fire pit, it promises to deliver the mess-free functionality and is safe compared to any other alternative.

Features-

  • Lava rocks included
  • Lightweight concrete constructed
  • Rated 40,000 BTU per hour

Advantages-

  • Space efficient
  • Mess and smoke-free functionality
  • Durable and rustic design

Last points-

Finally, you have come across the best to choose fire pits for wood decks. When using it, make sure that you take precautions; otherwise, the jumping sparks and hot coals may cause a fire. Remember not to leave the same open whenever using to avoid any hazard to occur. To become educated and know about the fire pits.

The post Best And Safe Fire Pits For Wood Decks For You appeared first on Travel Experta – Family Travel Blog.

By: Marina Villatoro
Title: Best And Safe Fire Pits For Wood Decks For You
Sourced From: feedproxy.google.com/~r/TheTravelExperta/~3/IRxn2bvvT7I/best-and-safe-fire-pits-for-wood-decks-for-you.html
Published Date: Sat, 17 Oct 2020 14:43:32 +0000

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