Patio Profits: Are You Doing These 5 Things?
As summer winds down, independent restaurants still have a golden opportunity to turn patios into powerful profit drivers. The right combination of environment, menu strategy, and guest experience can boost per-visit spend while deepening customer loyalty. The goal isn’t just more traffic, it’s also more value from each seated guest.
Why This Matters
According to the OpenTable Canada Dining Trends Report, outdoor dining now accounts for up to 30% of total seasonal revenue for full-service independent restaurants. But profitability doesn’t come only from filling seats, it comes from increasing dwell time and average cheque size. With food and labour costs on the rise, late-summer patio service needs to drive results.
So how do you keep guests relaxed, engaged, and ordering just one more round?
5 Smart Ways to Extend Dwell Time and Boost Revenue
1. Create an Atmosphere Guests Don’t Want to Leave
Think lighting, comfort, and music. Add string lights, umbrellas, potted plants, and cozy seating cushions. A well-curated playlist at low volume sets the tone. Bonus points for misting fans during hot days or fire tables in the evening. Guests stay longer when it feels like a mini escape.
Operator Tip: Offer cozy blankets or branded shawls on cool nights to make guests feel welcome and encourage another drink while they linger.
2. Bundle Shareables and Summer Sips
Design shareable bundles that combine appetizers with drinks: think nacho platters + pitcher of margaritas, or charcuterie board + flight of local craft beers. These bundles feel like better value, encourage group ordering, and typically carry higher margins.
Go further by offering late-afternoon “wind-down” deals or post-dinner sippers like dessert wines or house-made digestifs. A special after-dinner cocktail or coffee pairing can easily add $8–12 per guest.
3. Use QR Codes to Speed Up the First Order
Mobile menus and QR code ordering reduce wait times and get drinks flowing faster. They also give guests more time to browse full offerings—upping the odds they’ll explore the dessert list or try a premium cocktail.
Consider adding “Patio Exclusives” to the QR code menu and test out rotating, limited-time items that encourage exploration and repeat visits.
4. Offer Light Entertainment or Mini Events
From acoustic sets to themed trivia nights, small-scale entertainment draws guests in and keeps them seated longer. If full live music is too much, consider hiring a local acoustic duo for Sunday brunch or partnering with a craft brewery for a Friday tasting flight takeover.
Idea: A “Peach & Pinot Patio Pairing” event showcasing fruit and wine pairings can boost per-guest spend while creating buzz.
5. Train Servers to Suggest One More Thing
Encourage your team to suggest one final drink, coffee, or shareable dessert before dropping the bill. A warm recommendation—“Our house-made gelato is perfect right now”—can lift revenue without being pushy.
To support this, run staff incentives tied to upsells: reward the most successful patio server of the week with a $25 gift card or dinner for two.
INSIGHTS Tip: Late Summer is Your Menu Moment
Update your patio menu to include hyper-seasonal ingredients like Canadian peaches, tomatoes, corn, and herbs. Not only do these ingredients taste great and photograph well, they’re affordable and appeal to the growing “Buy Canadian” mindset.
Promote partnerships with your local, Canadian-owned foodservice distributor to further highlight your support of local. Guests notice restaurants that speak up about community and sustainability.
