Every year from June through November, Florida businesses brace for hurricane season. For restaurants, the stakes are high. A direct hit from a storm can mean damaged property, spoiled food, lost income, and sometimes even permanent closure. But experienced restaurant owners don’t sit around waiting—they prepare like pros.

Here’s how Florida restaurants gear up to ride out the storm.

1. They Make a Hurricane Playbook

The best-run restaurants have a step-by-step hurricane plan. It covers:

  • When to close and evacuate.

  • Who’s in charge of securing what.

  • How to communicate with staff and suppliers.

  • What needs to happen before, during, and after the storm.

This playbook isn’t made last minute. Most restaurants update it every year, typically by May, to keep it tight and relevant.

2. They Stock Up—Smartly

In the days before a storm, everyone rushes to stock up. Restaurants do the same—but with more strategy.

  • Water and shelf-stable food: Enough to keep limited operations going or feed staff if they ride out the storm on-site.

  • Fuel for generators: For fridges, freezers, and sometimes even the POS system.

  • Dry ice and coolers: As a backup in case generators fail.

  • Cash: Because credit card systems usually go down with the power.

And of course, all this happens before the general public clears the shelves.

3. They Protect the Property

Restaurants go into lockdown mode. That means:

  • Boarding up windows.

  • Moving outdoor furniture and signage inside.

  • Sandbagging doors to prevent flooding.

  • Unplugging electronics and moving key equipment off the floor.

Some even seal refrigeration units with duct tape and plastic to keep cold air in longer.

4. They Talk to Staff—and Take Care of Them

Owners and managers don’t just worry about the building. Their teams come first.

  • Staff are informed early about closure timelines.

  • Schedules are cleared or adjusted so employees can prep their own homes.

  • Some restaurants provide pay for missed shifts, especially chains or those with emergency funds.

  • After the storm, team check-ins are standard—by text, group chat, or whatever communication is still working.

5. They Coordinate with Suppliers

Storms mess with supply chains. Roads close. Warehouses flood. Deliveries get canceled.

Restaurants get ahead of this by:

  • Placing early orders before the storm hits.

  • Freezing or preserving as much perishable food as possible.

  • Notifying vendors of their closing dates.

  • Planning menus for limited reopening after the storm.

If they can reopen quickly, they might be the only place feeding a community without power—so being ready matters.

6. They Plan for a Fast Rebound

After the storm, speed matters. A fast reopening means income, jobs, and a sense of normalcy for the community.

So restaurants:

  • Check power, water, and damage ASAP.

  • Inspect food inventory and toss anything unsafe.

  • Fire up the generator or switch to a limited menu.

  • Post updates on social media or hang signs to let locals know they’re back.

Some even become community hubs, offering meals, charging stations, and a place to catch news.

Final Word

Preparing for hurricane season isn’t optional in Florida—it’s survival. For restaurants, it’s about protecting people first, property second, and profit third. The ones who plan well don’t just weather the storm—they help their communities recover from it.

And if you’ve ever had a hot meal after days of blackout and chaos, you know how much that matters.