Stop Letting the Cold Kill Your Patio Profits
It’s the same story every winter. You’ve got a great outdoor space, but the moment the temperature drops, those tables stay empty. Most people try to fight the cold with standard space heaters, but here’s the problem: those things just try to warm up the air. In an open patio, the wind just blows that warm air away before your guests even feel it. That’s why we use shortwave infrared. Instead of fighting the wind, these heaters send heat directly to the person. It’s like stepping into a patch of sunlight on a crisp day. You feel it immediately, even if there’s a breeze cutting through the patio. No waiting around. One of the best parts? There’s no “warm-up” period. You flip the switch, and the heat is there. Period. It’s the difference between a guest deciding to move inside or staying put for another round of drinks. But you can’t just slap these things on a ceiling and hope for the best. You have to get the height right. We usually aim for about 2.5 to 3 meters. Think of it as a “heat umbrella.” If you mount them too high, the warmth vanishes before it reaches the table. Too low, and your guests will feel like they’re sitting under a heat lamp at a buffet—it’s just too much. Finding that sweet spot is how you keep people comfortable without overheating them. Now, a quick word of caution: check your power. These units pack a punch, and that means they pull a lot of electricity. If you’re running several 2000W heaters on an old electrical panel, you’re asking for trouble. There is nothing worse than having your breakers trip right in the middle of a Saturday night dinner rush. It’s a nightmare for the staff and a mood-killer for the guests. At the end of the day, this isn’t just about buying some hardware. It’s about making your patio usable 365 days a year. When people aren’t shivering, they linger. They order that extra appetizer or another bottle of wine. You’re basically adding more square footage to your restaurant without having to move walls.