Stop Losing Money to the Cold
Here is the reality of outdoor dining: the second the temperature dips, your revenue dips with it. Most people try to fix this with standard space heaters. But those things are basically useless in the open air because they try to heat the wind. You can’t fight the breeze. That’s why we do things differently. Our waterproof table heaters use short-wave infrared. Instead of trying to warm up the entire patio, they beam heat directly onto your guests. It’s like sitting in a patch of sunlight on a winter day. How it actually works We use quartz elements that get to work instantly. No waiting around for a gas tank to warm up or a coil to glow. You flip a switch, and your guests feel it immediately. And since these are built for the outdoors, they’re fully sealed. Rain, sleet, humidity—it doesn’t matter. They won’t short out just because a winter storm rolled in. Getting the setup right You can build these right into your tables or keep them standalone. But there’s a trick to it. Placement is everything. If you mount them too high, the heat just vanishes into the sky. Too low, and you’re roasting the tabletop. You want that heat hitting the guest right in the torso. Also, a quick heads-up on the electrics: these run on standard voltage, but if you’re plugging in twenty heaters at once, make sure your circuit breakers can actually handle the load. Nobody wants the lights to go out mid-dinner. The bottom line for your business Cold guests leave. It’s that simple. When someone is shivering, they aren’t thinking about another round of drinks or a dessert menu—they’re thinking about their car and a warm living room. When you keep that “perceived temperature” around 22-25°C, people relax. They linger. They order more. Just remember that infrared creates a specific “heat zone.” If a guest scoots six inches to the left, they’re back in the cold. So, when you’re planning your seating, map out the heaters first. Make sure every seat is in the glow, and you won’t have any “dead zones” where people are freezing.