Stop Losing Money Every Time the Temperature Drops
Let’s be honest: outdoor seating in the winter is usually a nightmare. You put out those standard convection heaters, a breeze kicks in, and all that warmth just blows away. Your guests are shivering, they’re rushing through their mains, and they’re leaving before you can even mention the dessert menu. We fix this with shortwave infrared. Instead of trying to heat the actual air—which is a losing battle outdoors—these emitters send heat straight to your customers. It feels like sitting in the sun on a spring afternoon, even if the air around them is freezing.
Getting the Height Right
If your ceilings are high—we’re talking 3 meters or more—you can’t just throw any heater up there. The heat fades the further it has to travel. That’s why we use high-density quartz tubes. They pack a punch. They push enough warmth through the air so that by the time it hits the table, it actually feels cozy. If it’s 5°C outside, you want your guests to feel like they’re in a comfortable 22°C room. That takes a bit of math and some serious power, but it works. And the best part? Wind doesn’t touch it. You could have a drafty corridor or a gusty patio, and your guests will still feel that warmth on their skin.
The Nitty-Gritty (Power and Placement)
Now, here is the catch: this kind of heat needs a solid electrical setup. If you’re running ten 2500W units, you’re pulling 25kW. That’s a lot. If your panel isn’t up to the task, you’re going to be tripping breakers all night. We always suggest dedicated circuits. It keeps the power steady so one side of the patio isn’t roasting while the other is barely lukewarm. You also have to be smart about where you put them. Nobody wants to feel like their forehead is being toasted while their toes are freezing. We angle the units carefully to spread the heat across the whole table.
Why This Actually Matters for Your Wallet
When a patio is cold, people leave. Period. But when people are warm and comfortable, they linger. They order that extra round of drinks. They stay for coffee. They relax. By turning your outdoor space into a place people actually want to be year-round, you’ve basically just added more seats to your restaurant without expanding your footprint. It’s a simple win: happy, warm guests stay longer, and longer stays mean a much healthier bottom line.