Springfield Business Journal_2020-10-26

SPRINGFIELD BUSINESS JOURNAL · 3 OCT. 26-NOV. 1, 2020 NEWS by Mike Cullinan · mcullinan@sbj.net An upstart Springfield organization has accelerated upgrading urban spaces this fall to address the public’s COVID-19 concerns. It’s called Better Block SGF. The idea is just as it sounds – a group intent on improv- ing areas viewed as underused or inactive, one block at a time. One of its projects transformed a single parallel parking space into a micropark, complete with faux grass, plants and a coffee station. Its purpose was to raise awareness for the value and need for increased green space in an urban environment. “Springfield could really use something like this, an organization and a platform that people can voice their ideas and concerns in the community,” said Addison Jones, who led efforts to start the organization last year. Jones said projects have been on the rise in recent months. “Most of that has been a response to CO- VID-19 and restrictions that have been put on businesses limiting their occupancy in the restaurants,” he said of creating outdoor dining areas in front of several downtown restaurants. “It’s not just for people to sit, but an enjoyable and quality public space that adds to the quality of our downtown environment.” Better Block added outdoor seating in mid-October at Non- na’s Italian Cafe, and advised St. Michael’s Sports Bar & Grill and Finnegan’s Wake on utiliz- ing their shared patio space, said Jones, who works as a de- sign associate with Dake Wells Architecture Inc. Additionally, the group in- stalled a “parklet” in front of downtown restaurant Druff’s in August that utilizes a couple of parking spaces. Jones said the installation recently ex- panded to add seating. The project required a temporary en- croachment on right of way permit from the city, Jones said, noting some other installations have needed special use per- mits. Druff’s co-owner Vance Hall said about 15 people can sit outside the restaurant. It has a 45-person indoor seating capacity, which is currently limited to 50% occupan- cy due to COVID-19 restrictions.  “We’re going to leave it up for as long as we can,” he said of the outdoor installation, noting the eatery recently purchased out- door heaters. “We’ve been able to get somewhere close to nor- mal capacity, which has been incredibly helpful.” While the outdoor seating has contributed to sales, Hall de- clined to estimate the financial impact.  Rusty Worley, executive di- rector of the Downtown Spring- field Association, said Better Block’s projects provide a needed relief for restaurant owners who have been dealing IN THIS ISSUE Local CBD shop owners say stress related to the pandemic is growing its customer base. PAGE 9 A previously home-based charcuterie business opens in brick and mortar. PAGE 5 Vol. 41 No. 14 Features Editor Christine Temple says businesses should implement a policy to support domest ic violence survivors. OPINION PAGE 23 I had that kind of midlife crisis of ‘ Let’s open a brewery .’ I knew I wanted to do something with family” —Carol McLeod of Hold Fast Brewing, on teaming with her sister, Susan, on their business venture. PAGE 6 QUOTE OF THE WEEK Rusty Worley : Better Block’s recent projects provide a needed relief for restaurant owners. Want a bet ter block? These people do MCKENZIE ROBINSON ON THE BLOCK From left, Addison Jones, David Derossett and Karen Spence of Better Block SGF say installations such as the one in front of Mudhouse Coffee creatively reimagine outdoor spaces in town. An upstart organization is giving urban spaces splashes of life to show what’s possible See BLOCK on page 27