Canadians love the great outdoors, and restaurateurs across the country capitalize on that devotion by turning outdoor spaces into additional sources of income. We asked several Gordon Food Service experts to share a few tips for ensuring a successful patio season.<\/p>\n
The key to a great patio, maintains Calgary-based Regional Sales Manager Una Larsen, is making it feel like its own little world whether it\u2019s street-side, behind the building or on the rooftop, and whether it seats 20 or 200. \u201cA patio should feel intimate and apart from the rest of the world, like you\u2019re relaxing in your own backyard. Make your guests feel comfortable and indulged.\u201d<\/p>\n
Rooftop and backyard patios can feel secluded just by virtue of their placement, but streetside patios may take extra effort. \u201cLandscaping plays a key role,\u201d says Brent Jones, a Muskoka, Ontario-based District Sales Representative. One restaurant, he recalls, transformed a two-pump gas bar in front of its building into a 40-seat patio complete with gardens that shield diners from the busy intersection nearby. \u201cThese are now the most sought-after tables in the restaurant,\u201d <\/p>\n
Of course, seclusion isn\u2019t always the objective. Sometimes you want to bring the outside in. \u201cPeople-watching can be part of the patio experience,\u201d Larsen says. \u201cUse lattices, flowers and greenery to define and beautify your space while offering a clear view of people passing by.\u201d<\/p>\n
Lighting is important, especially for operations\u2014such as the Longhorn Saloon & Grill in Whistler, British Columbia\u2014at which patios are open year-round. So maintains District Sales Representative Gary Ramsay, based in Whistler. \u201cIt gets dark so early here in winter, we need good lighting to maximize the time people can spend outside,\u201d points out Joey Gibbons, CEO of Gibbons Whistler, the hospitality group that operates Longhorn Saloon & Grill. Use Chinese lanterns, tea lights, string lights, tiki torches and other options to provide illumination and enhance your patio\u2019s ambiance.<\/p>\n
\u201cDon\u2019t just use the same furniture as you have inside,\u201d Larsen advises. Outdoor tables and chairs should be more durable to stand up to the weather. Still, make sure your patio furniture is appropriate to your brand; folding plastic chairs are probably not the right choice for an upscale eatery. <\/p>\n
Wanting a patio seat doesn\u2019t necessarily mean wanting to sit in the blazing sun. Provide shady spots via table umbrellas, retractable awnings, trellises and roof extensions. Misting systems will help guests keep cool and comfortable when the temperature soars. When the temperature dips, \u201cWell-placed heaters and wind breaks can extend the patio season by up to six weeks,\u201d says Jones. If the forecast is truly dire, be prepared to close the patio until things clear up\u2014and make the call before seating anyone there.<\/p>\n
If you have the space, consider adding recreational elements. Games, music, TVs and other entertainment options encourage patrons to linger\u2014and order even more high-profit beverages.<\/p>\n
\u201cWhether you\u2019ll have dedicated outdoor staff and facilities really depends on the size of your patio,\u201d Larsen says. If the same staff covers both indoor and outdoor spaces, make sure they\u2019re just as attentive to patio diners. Consider building direct access to the kitchen for patio servers. Train servers to check in with tables to push drinks, sharing plates and desserts. \u201cPeople tend to stay longer outdoors, so you don\u2019t turn tables as often,\u201d she adds. \u201cBut nobody gets mad if you ask them if they want another beer.\u201d<\/p>\n
\u201cPatio season is tight and the competition is fierce, so play up your outdoor space,\u201d Larsen says. \u201cSocial media is a great way to do it.\u201d <\/p>\n
Delivering a great patio experience may be the best promotion\u2014many local papers publish \u201cbest patio\u201d lists at the start of the season. Ultimately, though, delivering a great patio experience may be the best promotion, and word travels fast. <\/p>\n
The profitability of your patio depends on how big it is and how much effort you put into it, Ramsay says. \u201cDo it right and patio tables will be the most sought-after in your restaurant.\u201d<\/p>\n
The perennial patio<\/strong><\/p>\n Longhorn Saloon & Grill in operates a year-round patio. The patio, located just steps away from the base of Whistler Mountain, is perfectly positioned to tempt both cold-weather skiers and warm-weather bikers.<\/p>\n \u201cWe work hard to create comfort for our guests no matter what the temperature is,\u201d Gibbons says. Misters, umbrellas, heaters, fire pits and fireplaces are employed as needed. With seating for 360 patrons on its patio, Longhorn Saloon & Grill maintains a separate outdoor bar and serving staff. \u201cBut the kitchen is inside, so we have food runners going back and forth.\u201d <\/p>\n The patio also incorporates large-screen TVs and plays host to live bands and DJs. It\u2019s a significant investment, but well worth it, according to Gibbons. \u201cThe patio adds about 40 to 45 percent to our bottom line every year.\u201d <\/p>\n A garden of delights<\/strong><\/p>\n Outdoor spaces are an essential part of the guest experience at National Beer Halls, a chain of four restaurants in Calgary. Two of the four have rooftop patios\u2014including a massive 550-person space at National on 8th\u2014and the other two have perimeter patios.<\/p>\n The patios evoke the feel of a beer garden, says Jon Molyneux, VP of Operations for Concorde Group, the entertainment and hospitality company behind National. \u201cWe run all 60 of our beer taps up to the roof at National on 8th. It has a separate full kitchen, four bars and four washrooms. It also offers pingpong tables, cornhole games and great views of downtown Calgary.\u201d<\/p>\n Retractable awnings, umbrellas and heaters help keep guests comfortable during a season Molyneux characterizes as \u201cShort, but great for the bottom line. People tend to be a little thirstier in the sunshine.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":" \u201cThe key to a great patio is making it feel like its own little world.\u201d Canadians love the great outdoors, and restaurateurs across the country capitalize on that devotion by turning outdoor spaces into additional sources of income. We asked several Gordon Food Service experts to share a few tips for ensuring a successful patio season. […]<\/p>\n","protected":false},"author":19,"featured_media":26955,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,112,69],"tags":[],"class_list":["post-25686","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"\n