Stop Losing Money Every Time the Temperature Drops
Let’s be honest: the second it hits 15°C (60°F), your outdoor seating becomes a ghost town. You’ve got the tables, you’ve got the vibe, but nobody wants to shiver through a meal. That’s basically leaving money on the table. To fix this, we use waterproof infrared heaters. Here’s the thing about most heaters—they try to warm up the air. But if there’s a breeze, that warm air just blows away. It’s a waste. Infrared is different. It doesn’t care about the wind because it sends heat directly to your guests and their chairs. It feels like standing in the sun on a crisp autumn day. Getting the power right You can’t just throw a couple of cheap lamps up there and hope for the best. If you under-power the area, you end up with “cold spots.” Trust me, no one is going to sit at the table that feels like a refrigerator. We focus on high-wattage units that hit hard and fast. Depending on where you’re located, we’ll figure out exactly how much power you need per square meter so every single seat feels cozy. Built for the elements Outdoor gear takes a beating. Rain, snow, humidity—it’s a lot. We use IP-rated enclosures to keep moisture away from the electronics so you don’t have to worry about a short circuit during a storm. The heating elements are tucked inside quartz glass or coated in carbon to stop them from rusting or wearing out. Just a heads-up: these units pull a lot of power. We usually wire them for 220V-240V, but if you’re installing a big array, you’ll probably need dedicated circuits. You don’t want your breakers tripping right in the middle of a Friday night rush. More warmth, more revenue It’s simple: warm people stay longer. And when they stay longer, they order another round of drinks or a dessert they weren’t planning on. By keeping the patio warm, you’re basically adding more square footage to your restaurant without having to move a single wall. One last tip: these things put out a lot of heat. If you mount them too low, your guests are going to feel like their shoulders are on fire. Getting the height and spacing exactly right is the difference between a perfect dining experience and a safety hazard.