Stop Letting Your Patio Go To Waste in Winter
Most restaurant owners just accept that their outdoor seating becomes a ghost town once the temperature drops. It’s a huge waste of space. We fix that with infrared heaters. Here is the trick: these don’t try to heat the air. That’s a losing battle because the wind just blows the warmth away. Instead, they send heat directly to your guests. It feels like standing in the sun on a crisp autumn day. You feel it instantly, even if there’s a breeze. Built for the mess Outdoor gear takes a beating. Between the rain, the snow, and those high-pressure hoses your staff uses to scrub the decks, things get wet. That’s why we use IP65-rated units. In plain English? They’re sealed tight. Dust can’t get in, and water can’t soak the electricals. It means no short circuits and no replacing the units every couple of years because a storm got to them. Getting the heat right We usually go with shortwave infrared. It’s fast. The second your guests sit down, they’re warm. But you have to be careful with where you put them. Shortwave heat is intense. If you hang them too low, your guests will have toasted heads and freezing toes. It’s a weird feeling. We spend time figuring out the exact height and wattage so the warmth feels even across the whole table. Plus, you can hook these up to a controller. That way, you aren’t burning electricity on an empty patio; you only heat the zones where people are actually sitting. The bottom line When people aren’t shivering, they stay. They order another round of drinks. They stick around for dessert. Suddenly, those chilly days between 0°C and 10°C aren’t “off-season” anymore—they’re profitable. And if you’re still messing around with old gas heaters, trust me, make the switch. No more lugging heavy propane tanks around or worrying about open flames. Just make sure your electrical panel can handle the load, and you’re good to go.