Modern Luxury Partial sheltering & wind breaks: Using wind barriers, curtains, or glazing on three sides to reduce exposure. Seasonal menu & service adaptation: Special menus for winter (heartier, faster service) and limiting outdoor dining hours when temperatures drop too low. Restaurants that have “perfected winter outdoor dining” tend to blend multiple tactics — strong insulation, heating, and enclosed designs. Challenges to Winter Outdoor Dining Weather extremes: Snow, heavy wind, freezing cold, freezing rain make continuous outdoor service very difficult or unsafe. Heating cost & energy burden: Running heaters or heated domes is expensive and raises operational costs. Igloos / domes / pods: Clear domes (sometimes called “bubble pods”) or similar domed enclosures allow diners to be outside but protected from wind, snow, or cold air. Heat lamps & radiant heaters: For patios that remain partially open, many restaurants use overhead heat lamps, infrared heaters, or electric heaters to warm the space.
Outlook for Winter 2025–2026 Given current rules and industry practices, here’s what you’re likely to see: Sidewalk café seating will continue year- round in many places. Street (roadway) dining will mostly pause during winter — unless the legislation passes to make it year-round. The restaurants that persist outdoors will be those with strong winter infrastructure — well-insulated pods, heat systems, and creative designs. More hybrid models: indoor-outdoor merge, or semi-enclosed terraces that can adapt to weather. Permitting & regulation: Seasonal rules, structural safety codes, fire and ventilation standards all impose extra barriers. Wear & tear / maintenance: Enclosures, heating systems, covers, and structural elements need ongoing maintenance; snow accumulation, wind damage, or moisture can degrade them. Guest comfort & demand: Even if heated, many diners may still prefer indoor spaces when it’s very cold — reducing demand.
HOSPITALITY NEWS OCT | Page 27
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