Stop Losing Your Patio to the Winter Chill
Winter usually kills your outdoor seating. It’s a shame, because those tables are prime real estate. Most people try to fix this with standard heaters that just warm up the air—but the second a breeze kicks in, all that heat is gone. That’s why we use shortwave infrared. Instead of fighting the wind, these heaters beam warmth directly onto your guests and their chairs. It’s the difference between trying to heat the whole outdoors and just heating the people.
The “Instant Warmth” Factor
Here is the secret: shortwave radiation hits faster and deeper. When a customer sits down, they don’t have to wait ten minutes to stop shivering. They feel itimmediately. That first hit of warmth is what keeps them from checking their watch or asking to move inside. But you can’t just throw any heater up there. If your ceilings are high or your patio is wide open to the wind, you need some serious power. We usually suggest 2000W to 3000W per zone. If you go too low, you’re basically just paying for a very expensive light bulb that doesn’t actually keep anyone warm.
The Gritty Details of Setup
Our gear uses quartz glass tubes and high-end reflectors to push that heat straight down where it belongs. They aren’t light, so we use heavy-duty brackets to make sure everything stays put. Now, a word of warning on the electrics. These arrays pull a lot of current. If your restaurant’s electrical panel is already struggling, you’re going to trip a breaker the moment you flip the switch. Before you buy anything, have someone actually check your amperage. It’s a lot better to find that out now than in the middle of a Friday night rush.
Making the Math Work
At the end of the day, this is about your bottom line. Cold guests are rushed guests. They eat quickly and leave. But when they’re cozy? They stay for that extra round of drinks, the dessert menu, and a couple of coffees. Keeping that “perceived temperature” around 72°F (22°C) transforms your patio from a seasonal gamble into a money-maker. The only downside is the power bill. These things are thirsty. To keep your margins safe, we recommend adding motion sensors or zone controllers. There is no point in heating an empty table. Heat the people, not the pavement.