Gas Technology Trends for Outdoor Dining

The Voice of GFEN
Gas Technology Trends for Outdoor Dining
Adding More Value to Your Customer’s Dining Experience!
by Tom Stroozas - CFE, RCGC, CFSP
Stroozas & Associates
GFEN Consulting Editor
Today’s economic climate might make eating out
even more important to consumers who are seeking a
bit of comfort or a moment of escape by enjoying their
favorite meals at their favorite restaurants. Recent
NRA studies note that nine out of 10 full-service
operators reported that even during this challenging
economic environment, customers are willing to pay
for quality dining ex p e riences. However, with
disposable income limited, the vast majority of
operators across all three full-service segments said
that in the past two years, they have noticed an increase
in overall customer expectations; simply put…people
want more for their money!
Consumer demand for increased value has
expanded to encompass the whole dining experience –
the food, service and dining atmosphere. So what can
operators do to bring more value to customers?
today’s marketing edges!
Yes, things do have a way of coming full-circle,
and that certainly holds true for gas lights and tiki
torches, gas patio heaters and fire pits. Innovative
operators are employing these basic but improved
technologies to create comfortable outdoor dining
environments for customers. So let’s take a look at
these simple, low-cost options that you can employ.
The Charm of Gas Lights
Take It Outside
Have you considered expanding your seating area
to include an outdoor format to attract more customers
at minimal costs? It is often said that “necessity is the
mother of invention” and in thinking of additional
ways to improve customer satisfaction — and
restaurant revenue — many operators are creating new
outdoor dining environments. Not only do these
alfresco options provide additional seating capacity,
they also elevate dining to a more entertaining and
relaxing experience. Best of all, this can often be
accomplished with minimal investment as many of
yesterday’s common gas “appliances” are becoming
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The addition of gas lights and tiki torches to your
outdoor dining area provides added ambiance and
romantic appeal for your alfresco dining customers.
The charm of the 19th Century Gas Light Era can be
yours today with products from a va riety of
manufacturers. Gas lights for restaurants come in
many different shapes and sizes and can incorporate
either open flame burner or fabric mantle technology.
Units that incorporate the open “flickering” flame are
becoming more popular because they require less
Published by COOKING FOR PROFIT Magazine/May 15, 2011 © 2011 Gas Foodservice Equipment Network
maintenance than those equipped with fragile silk
mantles. With a typical gas input of 3,000 BTUs per
hour these ambiance enhancing open flame lamps will
cost less than three cents per hour to operate at current
industry gas prices!
Thanks to technological breakthroughs, today’s
modern gas lights can incorp o rate an electronic
ignition system which allows open-flame lanterns to
be turned on or off with the flip of a switch rather than
with lighters and ladders. The electronic ignition
system is especially practical in situations where gas
lanterns are installed over doors, or where ladders
would otherwise be needed to turn lights on and off. It
can also be useful in the conservation of energy —
simply turn the gas lights off when the area is not in
use. More than one lamp can be operated from a
single wall switch, however, each lamp does require
its own electronic ignition component. As an added
safety feature, should the flame blow out, the lantern
will automatically re-ignite.
The Brilliance of Gas Tiki Torches
more brilliant than that of a kerosene model. In
addition, a kerosene model’s flame height is dictated
by how much fuel is physically present and consumed
by the exposed wick. While fiberglass wicks have a
longer life, they cannot match the absorption of a
cotton wick; however, cotton wicks will actually burn
down with the consumption of the fuel. This then
affects how much kerosene is above the wick-holding
fi t t i n g, therefore requiring a cotton wick to be
advanced upward after so many hours. In contrast,
natural gas tiki torches do not need this type of
attention. The torch’s flame is a consistent height for
the entire evening and a group of torches can be
turned on or off with the use of a master valve. Longterm maintenance is limited to merely keeping the
torch’s orifice and burner free from debris.
The Warmth of Gas Patio Heaters
Don’t let the weather impair your customers’
comfort during their outdoor dining experience. Gasfired patio heaters will provide welcoming warmth on
chilly mornings and evenings with their comforting,
efficient glow. They will also extend your outdoor
hours in the cooler fringe seasons of northern climates
where without these units outdoor dining would be
nearly impossible.
Patio heaters are available in both freestanding
“umbrella style” and mounted, rectangular models.
Both emit a radiant type heat that is designed to warm
objects, like people, instead of the surrounding air.
Many of today’s patio heaters are tall, fixed or
portable units that concentrate their heat in about a
10-foot radius surrounding the unit. The burner is
mounted at the top of the heater and incorporates an
While outdoor bamboo garden torches
(commonly called tiki torches) have dotted summer
landscapes for decades, many operators who are
looking to create a tropical-themed outdoor dining
environment have started to install high grade copperconstructed models as permanent fixtures. These
torches are available fueled by either kerosene or gas
but there are definite advantages to using the gas
units; namely performance and maintenance.
A gas tiki torch head is fired at a more constant
pressure, which allows the flame to be higher and
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Published by COOKING FOR PROFIT Magazine/May 15, 2011 © 2011 Gas Foodservice Equipment Network
umbrella-type reflector installed above it to direct the
infrared heat downward towards the customers. These
units typically have a rating of 40,000 - 50,000 BTUs
per hour, making them very economical to operate
with natural gas.
When multiple umbrella style heaters are used,
spacing of 8'-15' is recommended depending upon
conditions. Fifteen foot spacing is typically adequate
for well-protected areas in mild climates while eight
foot spacing may be required for unprotected areas in
very cold climates. Total heat density requirements for
a specific area normally range from 250 BTUs per
square foot minimum to 750 BTUs per square foot in
exposed areas. Your local gas utility or patio heater
supplier can make a precise calculation for your
particular space and locale.
The economy of these heaters will vary, depending
on size, BTU input, and energy source but typically,
with today’s natural gas prices, you can figure around
thirty to thirty-five cents per hour to operate an
umbrella type 40,000 BTU unit. Although patio
heaters are available fueled by either natural gas or
propane, you will save a substantial amount in
operating costs with nat u ral gas models due to
propane’s higher price (around $2 per hour to operate
a similar size heater). The natural gas units also
eliminate the need to store multiple propane cylinders
on-site that require being changed out and refilled
almost on a daily basis, as the common 20 pound LP
gas tank will only provide around eight to 10 hours of
use.
Wall, post or ceiling mounted patio heaters come
in a variety of BTU ratings and sizes. Most mounted
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models feature highly efficient gas infrared burner
systems that are housed in a low-profile rectangular
cabinet. Tube radiant burner models are also offered.
Mounted patio heaters can be installed on a
horizontal plane of 0º to 30º. They send heat in a fixed
directional flow and normally have an effective range
of 14 to 18 feet. They are frequently installed on the
perimeter of an outdoor dining area to send a crossfire
of heat towards diners.
Mounted heaters feature gas bu rner systems
ranging from 25,000 to 50,000 BTUs. They have
direct spark ignition systems that reduce operating
costs. Like their umbrella-style counterparts, they can
be equipped to operate with either natural gas or
propane, however, natural gas is preferred as it offers
an unlimited permanent energy source at a more
economical rate.
The Campfire Comfort of Fire Pits
Natural gas fire pits and fire bowls come in a
variety of styles and designs. They are economical to
operate and can provide a good return on investment
based on the pro fits they generate by enticing
customers to stay longer after dinner for relaxation and
cocktail conversations. There is great customer appeal
in sitting outside after dinner enjoying a beverage in an
intimate outdoor space that simulates sitting around a
campfire. And the longer the conversations continue
the more likely your restaurant will generate added
revenue.
With the ch a l l e n ges of staying competitive in
today’s restaurant environment and prov i d i n g
enhanced value to customers, natural gas lights, tiki
torches, p atio heaters and fire pits can add big
dividends to your bottom line!
To learn more about how natural gas can benefit
your foodservice operation, log onto the Gas
Foodservice Equipment Network at www.gfen.com.
Published by COOKING FOR PROFIT Magazine/May 15, 2011 © 2011 Gas Foodservice Equipment Network