Lockhorn Cider
As golden sunsets fill the echoes of cold spring nights, and leaves rustle gently on limbs that were skeletal only a few short months ago, it can only mean one thing: summer is here. The town shifts its ways of living, eating, and gathering to soak up every bit of sunshine the season grants us, and that means propping doors open and setting out patio furniture. Once empty and overlooked, patios and courtyards become the heart of the town again, creating a chorus of chairs scratching against pavement, glasses clinking, and conversation lingering well into the warm evening. What was once a place to pass through becomes a place for people to meet, enjoy, and linger. But as much as we, as customers, enjoy wining and dining outdoors, the extra tables create a level of complexity for bars and restaurants across town. More tables mean more customers and a higher demand for servers. Communication between the kitchen and the floor becomes tighter, and a balance between speed and experience is crucial. What may look effortless to those sitting and sipping on their first huckleberry mule of the season is actually an ongoing juggle between tables, wait lines, and good service.

June is a turning point in the service industry. The influx of tourists mixed with locals eager to get the most out of the short summer season creates a surge of business unparalleled in the winter months. As servers and bartenders adjust to bigger sections and longer wait times, managers have to recalibrate their ordering to accommodate more mouths to feed, while cooks have to keep food moving at a higher volume. At the center of it all is a simple equation: more seats means more business, but only if the staff can keep up. And yet, despite the pressure, there is a unique energy to the patio season that many service industry workers look forward to.

Located in the historic Baxter Hotel building are two restaurants, Bacchus Pub and Ted’s Montana Grill, both boasting large outdoor patio seating with a view of Main Street, and plenty of people watching. Bacchus Pub’s friendly and talented bartender, Cami Lavatai says; “I love being able to break up my day inside with delivering drinks to customers outside, and I look forward to patio season every year!” The Bacchus patio opens up nine additional tables, which become a hot commodity during the summer. Lavatai notes that “customers who sit outside are often more present and don’t want to rush their experience as opposed to those who dine inside, and people are in better moods when they get to soak up the Vitamin D.” The patio seating, Lavatai says, “truly elevates the experience, and could be the difference between them liking or loving their time with us.”

The summer sun, a warm breeze, only a few clouds in the sky, and a drink in your hand— what could go wrong? Well, as Lavatai points out, “The most difficult part of serving tables outside is definitely the unpredictability of Montana weather—one minute it can be beautiful, sunny summer weather, and the next minute the wind could pick up and the customer’s food and belongings could be flying around.” But that’s not where the difficulties end. “The most stressful part of a packed summer night is if the flow of the night gets thrown off for some reason, and trying to catch back up to pace,” says Lavatai. “As bartenders, we’re human and make mistakes. Maybe we are having an off day, maybe a glass gets broken in the ice well, and we have to burn a full well of ice during a rush, and so on.”

Besides the ever-changing weather and an occasional broken glass, other struggles come with the beginning of patio season. Across the hall, Ted’s Montana Grill boasts one of the largest dining patios on Main Street; their front patio opens up five tables for a view similar to the Bacchus Pub’s, and a back patio hidden behind full bushes and lush flower boxes boasts fifteen additional tables. In total, the patio season at Ted’s Montana Grill means opening up twenty high-demand tables, making it necessary to schedule additional staff in both the front and back of the house.

This being said, the turnover rate for these desirable tables varies, says Jessie Pattison, a seasoned bartender. “People either sit out there for hours, or they order a drink and leave after twenty minutes, not much in between. It does massively mess up the flow.” And flow, in the height of summer, is crucial in the bar and restaurant business. Pattison feels that “the patios are far from everything else, so it’s a lot more running around.” This, as Pattison then explains, leads to the issue of “you can’t see them, and they can’t see you. People assume that because they can’t see you, you’re just standing around.” So, between the increase in seating capacity and the lack of view to the rhythmic mayhem that bartenders and servers work to, customers may misinterpret longer wait times for poor service, which creates a stressful environment for everyone involved.

But just as the patio season can create more pressure, many, if not all, hospitality businesses in Bozeman depend on the rush of summer to balance out their slow months, and seize the earliest opportunity to dust off outdoor chairs and tables. But unlike most bars and restaurants in Bozeman, Shine Beer Sanctuary’s patio is actually open year-round, and owner and operations manager Travis Collins says, “Any warm sunny day can turn into a crazy patio day out of nowhere.” With that said, Collins notes, “our main patio gets heavy use from late May through late August. It almost doubles the size of our space, so those sunny, warm days are critical, not just for the business but for our staff making real money.” With thirty rotating beers on tap, a stocked bottle shop with labels from around the world, and a taco and beer happy hour running Sunday through Thursday all summer, it’s no wonder that the patio at Shine is always busy. Whether you’re stopping in after a full day on the river or unwinding with a pint and a deck of cards after work, Shine centers their business around ensuring your experience is top-notch.

Collins and his staff enjoy the summer season because “we’re in the business of exceptional hospitality, so we thrive on a full patio, beer pouring, people laughing, and the Bozeman community hanging out on our deck. Honestly, that energy is what makes the slow months tolerable.” But with creating such an amazing atmosphere, trouble lies in finding people who want to pour the beer, instead of drinking it. “Finding enough of the right people” is a struggle Collins has faced when trying to staff the place through the summer. Tensions can run high when there is a never-ending line out the door, and finding people who can not only handle the pressure, but push through it smiling is a challenge. “We can teach someone to carry a tray, but we can’t teach attitude. There’s a real difference between good service and exceptional hospitality, and we talk about that with our staff all the time. We hustle hard all summer, and we want to do it with a truly welcoming attitude.” Collins says.

Lockhorn Cider

When the tourists start to stream into Bozeman, Main Street floods with shoppers, diners, and curious walkers, but very few wander off to see what lies beyond the beaten path. Tucked away off Main Street lies Lockhorn Cider House, a small but inviting space for people to enjoy a crisp cider on a hot day. Owner Anna Deal expresses, “I love sharing our cozy space and friendly Montana vibe with visitors during the gorgeous summer months and long evenings. There is less of a sense of urgency when the weather is nice, so people can slow down, relax, and enjoy being present and making new friends.” With both indoor and outdoor seating, Lockhorn invites those who want to soak up a few extra rays or those who need a break from the sunshine to come together. Unlike bars and restaurants that rely on the constant foot traffic of passersby, Lockhorn depends on the people who make a deliberate choice to follow the wildflowers and quaking aspens surrounding the outdoor patio. This difference shapes everything from pacing to profit. Asked if the summer season helps offset the slower months, Deal says, “Yes, the summer months definitely help to offset the slower winter months; however, visitors often don’t know about us tucked just off of Main Street, and our most consistent visitors are always locals.”

While some locals shy away from their favorite spots during the summer to avoid tourists, Lockhorn acts as a refuge, offering a more intimate, quiet setting just steps away from the insanity of seasonal tourism. Instead of focusing on table turnover, Lockhorn focuses on cultivating an experience that makes you feel rooted in community rather than volume. Deal mentions that, “We get a nice steady trickle of people and have time to chat with everyone, but once in a while we get a rush, and everyone wants to try a sample flight with a variety of ciders that are fun to talk about and difficult to choose!” While Lockhorn acts as a sanctuary to locals, it also welcomes newcomers with open arms, and its staff is eager to help everyone find a cider that fits their tastes. In fact, Deal says, “With our cozy space, cider descriptions typically become a group conversation where everyone in line together helps share what they love about their favorites and become new friends.” So whether you’re a regular or a first-time customer, Lockhorn Cider House offers a slower pace while celebrating the gifts of summer, and proves that sometimes the best way to experience Bozeman isn’t in the center of it all, but just beyond it.

The summer buzz in Bozeman is unlike any other time of year. Behind every full table and sunlit drink is a network of staff working to keep up with the demand of the season. For customers, the patio season is a time to unwind and gather outdoors. For restaurant and bar owners, servers, and bartenders, the patio season is a time to make up for the off-season and push their skills into high gear. From the crowded energy of Main Street to the community-driven rhythm just beyond it, each spot offers its own version of summer. And as quickly as it arrives, it will fade again, making each night, each table, and each moment of connection all the more valuable.