today’s marketing edges!Yes, things do have a way of coming full-circle,

and that certainly holds true for gas lights and tikitorches, gas patio heaters and fire pits. Innovativeoperators are employing these basic but improvedtechnologies to create comfortable outdoor diningenvironments for customers. So let’s take a look atthese simple, low-cost options that you can employ.

The Charm of Gas Lights

by Tom Stroozas - CFE, RCGC, CFSPStroozas & AssociatesGFEN Consulting Editor

Today’s economic climate might make eating outeven more important to consumers who are seeking abit of comfort or a moment of escape by enjoying theirfavorite meals at their favorite restaurants. RecentNRA studies note that nine out of 10 full-serviceoperators reported that even during this challengingeconomic environment, customers are willing to payfor quality dining ex p e riences. Howeve r, w i t hd i s p o s able income limited, the vast majority ofoperators across all three full-service segments saidthat in the past two years, they have noticed an increasein overall customer expectations; simply put…peoplewant more for their money!

Consumer demand for increased value hasexpanded to encompass the whole dining experience –the food, service and dining atmosphere. So what canoperators do to bring more value to customers?

Take It Outside

Have you considered expanding your seating areato include an outdoor format to attract more customersat minimal costs? It is often said that “necessity is themother of invention” and in thinking of additionalways to improve customer sat i s faction — andrestaurant revenue — many operators are creating newoutdoor dining env i ronments. Not only do thesealfresco options provide additional seating capacity,they also elevate dining to a more entertaining andrelaxing experience. Best of all, this can often beaccomplished with minimal investment as many ofyesterday’s common gas “appliances” are becoming

The Voice of GFEN

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Gas Technology Trends for Outdoor DiningAdding More Value to Your Customer’s Dining Experience!

The addition of gas lights and tiki torches to youroutdoor dining area provides added ambiance andromantic appeal for your alfresco dining customers.The charm of the 19th Century Gas Light Era can beyo u rs today with products from a va riety ofmanufacturers. Gas lights for restaurants come inmany different shapes and sizes and can incorporateeither open flame burner or fabric mantle technology.Units that incorporate the open “flickering” flame arebecoming more popular because they require less

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maintenance than those equipped with fragile silkmantles. With a typical gas input of 3,000 BTUs perhour these ambiance enhancing open flame lamps willcost less than three cents per hour to operate at currentindustry gas prices!

Thanks to technological breakthroughs, today’sm o d e rn gas lights can incorp o rate an electro n i cignition system which allows open-flame lanterns tobe turned on or off with the flip of a switch rather thanwith lighters and ladders. The electronic ignitionsystem is especially practical in situations where gaslanterns are installed over doors, or where ladderswould otherwise be needed to turn lights on and off. Itcan also be useful in the conservation of energy —simply turn the gas lights off when the area is not inuse. More than one lamp can be operated from asingle wall switch, however, each lamp does requireits own electronic ignition component. As an addedsafety feature, should the flame blow out, the lanternwill automatically re-ignite.

The Brilliance of Gas Tiki Torches

While outdoor bamboo ga rden torch e s(commonly called tiki torches) have dotted summerlandscapes for decades, many operators who arelooking to create a tropical-themed outdoor diningenvironment have started to install high grade copper-constructed models as permanent fixtures. Thesetorches are available fueled by either kerosene or gasbut there are definite advantages to using the gasunits; namely performance and maintenance.

A gas tiki torch head is fired at a more constantpressure, which allows the flame to be higher and

more brilliant than that of a kerosene model. Inaddition, a kerosene model’s flame height is dictatedby how much fuel is physically present and consumedby the exposed wick. While fiberglass wicks have alonger life, they cannot match the absorption of acotton wick; however, cotton wicks will actually burndown with the consumption of the fuel. This thenaffects how much kerosene is above the wick-holdingfi t t i n g, t h e re fo re re q u i ring a cotton wick to beadvanced upward after so many hours. In contrast,natural gas tiki torches do not need this type ofattention. The torch’s flame is a consistent height forthe entire evening and a group of torches can beturned on or off with the use of a master valve. Long-term maintenance is limited to merely keeping thetorch’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. Gas-fired patio heaters will provide welcoming warmth onchilly mornings and evenings with their comforting,efficient glow. They will also extend your outdoorhours in the cooler fringe seasons of northern climateswhere without these units outdoor dining would benearly impossible.

Patio heaters are available in both freestanding“umbrella style” and mounted, rectangular models.Both emit a radiant type heat that is designed to warmobjects, like people, instead of the surrounding air.

Many of today’s patio heaters are tall, fixed orportable units that concentrate their heat in about a10-foot radius surrounding the unit. The burner ismounted at the top of the heater and incorporates an

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umbrella-type reflector installed above it to direct theinfrared heat downward towards the customers. Theseunits typically have a rating of 40,000 - 50,000 BTUsper hour, making them very economical to operatewith natural gas.

When multiple umbrella style heaters are used,spacing of 8'-15' is recommended depending uponconditions. Fifteen foot spacing is typically adequatefor well-protected areas in mild climates while eightfoot spacing may be required for unprotected areas invery cold climates. Total heat density requirements fora specific area normally range from 250 BTUs persquare foot minimum to 750 BTUs per square foot inexposed areas. Your local gas utility or patio heatersupplier can make a precise calculation for yourparticular space and locale.

The economy of these heaters will vary, dependingon size, BTU input, and energy source but typically,with today’s natural gas prices, you can figure aroundthirty to thirty-five cents per hour to operate anu m b rella type 40,000 BTU unit. Although pat i oheaters are available fueled by either natural gas orp ro p a n e, you will save a substantial amount ino p e rating costs with nat u ral gas models due topropane’s higher price (around $2 per hour to operatea similar size heater). The natural gas units alsoeliminate the need to store multiple propane cylinderson-site that require being changed out and refilledalmost on a daily basis, as the common 20 pound LPgas tank will only provide around eight to 10 hours ofuse.

Wall, post or ceiling mounted patio heaters comein a variety of BTU ratings and sizes. Most mounted

models feature highly efficient gas infrared burnersystems that are housed in a low-profile rectangularcabinet. Tube radiant burner models are also offered.

Mounted patio heat e rs can be installed on ahorizontal plane of 0º to 30º. They send heat in a fixeddirectional flow and normally have an effective rangeof 14 to 18 feet. They are frequently installed on theperimeter of an outdoor dining area to send a crossfireof heat towards diners.

Mounted heat e rs fe at u re gas bu rner systemsranging from 25,000 to 50,000 BTUs. They havedirect spark ignition systems that reduce operatingcosts. Like their umbrella-style counterparts, they canbe equipped to operate with either natural gas orpropane, however, natural gas is preferred as it offersan unlimited permanent energy source at a moreeconomical rate.

The Campfire Comfort of Fire Pits

Natural gas fire pits and fire bowls come in avariety of styles and designs. They are economical tooperate and can provide a good return on investmentbased on the pro fits they ge n e rate by enticingcustomers to stay longer after dinner for relaxation andcocktail conversations. There is great customer appealin sitting outside after dinner enjoying a beverage in anintimate outdoor space that simulates sitting around acampfire. And the longer the conversations continuethe more likely your restaurant will generate addedrevenue.

With the ch a l l e n ges of staying competitive int o d ay ’s re s t a u rant env i ronment and prov i d i n genhanced value to customers, natural gas lights, tikit o rch e s , p atio heat e rs and fi re pits can add bigdividends to your bottom line!

To learn more about how natural gas can benefityour fo o d s e rvice operat i o n , l og onto the GasFoodservice Equipment Network at www.gfen.com.