Stop Losing Money to the Winter Chill
Nobody wants to sit outside when it’s freezing. It’s that simple. Most restaurants try to fight the cold with those big forced-air heaters, but in an open-air space, that’s a losing battle. The warm air just floats away the second a breeze hits it. We do things differently. We use recessed infrared heaters. Instead of trying to heat the air, these go straight for the people and the furniture. It’s like sitting in the sun on a crisp autumn day. You feel the warmth instantly.
Keeping it Clean (and Safe)
We tuck these heaters right into the ceiling. It looks way better—no clunky boxes hanging in your guests’ line of sight—and nobody has to worry about accidentally touching a hot surface. The real trick is how they project heat. They create a focused “cone” of warmth right over the table. Plus, we can wire them into a zoned system. That means you only heat the tables where people are actually sitting. Why pay to heat an empty patio?
The Nitty-Gritty Stuff
Here is something you need to watch out for: power. These units pack a punch to cut through the outdoor cold, and they pull a lot of juice. If you just plug a bunch of 2000W heaters into an old circuit, you’re going to trip a breaker in about five minutes. Definitely have your electrician check your panel capacity before you pull the trigger. Then there’s the “glow.” We usually go with short-wave infrared because it hits you immediately. But, those lamps have a visible light to them. If your vibe is more “moody and dark,” you might want medium-wave elements. They don’t glow as much, but just a heads-up—they take a bit longer to warm up.
Why This Actually Matters for Your Bottom Line
When people get cold, they leave. It’s a reflex. They skip the second glass of wine, they pass on the dessert, and they head for the door. When you keep that table temperature around 22-25°C, people linger. They relax. They order more. The best part? You don’t have to shut down half your seating just because it’s December. You keep your capacity, you keep your guests happy, and you keep the revenue flowing all winter long.