SPRINGFIELD, MA (WGGB/WSHM) -- After the snowiest winter in years, restaurants across Western Massachusetts are gearing up for a major spring and summer comeback. According to the National Restaurant Association’s ‘State of the Industry’ report for 2026, the industry is expecting to see over $1.55 trillion in sales despite challenges from rising food, utility, and labor costs.

From Springfield to Amherst, restaurant owners and managers said warmer weather means more customers, more staff, and more options on the menu.

Alden Peotter is the operations manager at two Amherst restaurants, including Amherst Oyster Bar. He said there is a lot to look forward to. “We’re excited for busier weekdays. It’s really all weekends in the winter, so weekdays are a big drop off,” he added.

Peotter noted the restaurant can offer more seafood options at better prices during warmer months. “We are super successful in being able to source it all through the winter, but we can offer so many more options and at a much better price point in the summer. So, we’re super excited to broaden that category and get when people are wanting from the coast, but can always get there that we can ship there every day,” he explained.

Peotter said this past winter made things a little slow, although business still went well with college students in town. He expects business to continue booming at the oyster bar in the weeks ahead, with the restaurant preparing to have all-hands-on-deck. “Staffing up, just having more people on hand to ready to take the masses of people in and also working on menus that we’re able to put out in a much faster pace,” he said.

The same story is playing out at Nadim’s Mediterranean Grill in downtown Springfield. Owner and head chef Nadim Kashouh said this winter was not all sunshine and rainbows, as in-person dining dropped 30 to 40 percent. However, there was another method that helped make up for it. “We had seen an uptick in takeout orders from third parties, like Doordash or Grubhub and Uber Eats, so it kind of balanced out. We lost the people walking in the store. However, the food going out of the door definitely picked up,” he explained.

Customers sat and ate during lunch hours Wednesday, a welcoming sign for Kashouh and his business. As he prepares for lots of indoor and outdoor dining this spring and summer, Kashouh is optimistic heading into the warmer months. “We have one of the prime locations in the city of Springfield. We’re right on Main Street. Sometimes, motorcycles and cars and music can be a little loud, but it’s part of being downtown and part of being in an exciting sitting on the patio with the nice weather,” he explained.

Nadim’s plans to open its outdoor patio in two phases starting in May. Amherst Oyster Bar plans to start their new outdoor dining program in mid-to-late April.

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