Patio Season Is Here: How Operators Are Preparing for One of the Busiest Months of the Year
As the weather warms and days grow longer, foodservice operators across Canada are preparing for one of the most exciting—and demanding—times of year: patio season. While the timing and duration of patio season vary widely depending on where you are in the country, one thing remains constant — getting it right to drive sales.
At Foodbuy, we work with thousands of operators nationwide and we asked some of our higher profile, top-performing members, what advice they’d share with others as they gear up for the season ahead. Here’s what we heard.
Patio Season Is Different Everywhere…
One thing to acknowledge is that the patio experience isn’t the same everywhere in Canada. In Vancouver, for example, patios often stay open all year thanks to the region’s milder climate. Reuben Major, CEO/Partner, Havana Vancouver | The Flamingo Room explains, “Because we’re in Vancouver, we’re lucky in the sense that we have two parts to our patio. One is fully enclosed gets used almost year-round.” Success comes down to maximizing the days you do have, with many operators using portable heaters, umbrellas, and other flexible solutions to stretch their patio season by a few precious weeks.
Staffing for the Surge
For most operators, the first step in patio preparation is bringing on additional staff. With added seating capacity comes added demand on servers, kitchen teams, and hosts. Hiring early—and training thoroughly is essential. Foodbuy members shared they begin recruitment well in advance of the first warm days, ensuring that new hires are trained not only on the menu, but also on the unique dynamics of outdoor service. Working a patio can mean longer serving distances, altered menus, unpredictable weather, and a faster-paced environment.
Furniture: Dust It Off or Start Fresh?
Once the staffing strategy is in place, the next task is often getting the furniture out of storage. For some, this is a simple matter of cleaning, minor repairs, and rearranging. For others, it’s an opportunity to revamp the space entirely. In Quebec, Mathias Lopez, Director of F&B Operations, Gray Collection, shares they start preparing early – and it’s not just about the furniture. “We do a big inventory at the beginning of March on glassware, flatware, kitchenware, etc., to prepare for buying and getting ready to open.”
Some of our members have look to refresh their outdoor look — opting for more modern, comfortable, and durable furniture, linens, and tableware that enhances the guests’ experience while standing up to the elements.
A Chance to Expand
Patio season also means more seats and more opportunities. The extra capacity can significantly boost revenue, but only if it’s supported by operations. GT’s On the Beach in Port Stanley Ontario is only open for the summer so every single day counts. Owner, Carol Gates talks about the changes over the past five years. “We opened as primarily a bar in 1993 but have now transitioned into a full-service waterfront seasonal restaurant. Known for our local Lake Erie perch and pickerel at lunch and dinner and our Hollandaise Hash and Eggs Benny at breakfast, we are proud of the beachside dining experience that we are known for.”
Matching the Vibe — or Flipping the Script
One trend we’ve seen is how differently operators approach their patio’s atmosphere. Some work hard to guarantee their patio is a seamless extension of the indoor dining experience, with matching décor, lighting, and menus. Others go in a completely different direction, transforming their outdoor spaces into something fresh and distinct — whether it’s a beachy bar setup, a garden-inspired lounge, or a rooftop party vibe. Most successful patios are intentionally designed with the customer experience in mind. In Calgary, Nadine Thomas, Director of Operations & Business Development, CHAR Hospitality Group reveals the decision to change the rooftop operations. Originally it had its own concept. The team decided to turned it into Connie and John’s Pizza Rooftop. They now serve the same menu as the restaurant to be more efficient. “We saved a lot on culinary labour because the same kitchen that makes our takeout handles the rooftop menu and pizza. Plus, all pizza operations already run out of our banquet kitchen, which is part of Charbar.” Smart operators carefully balance the desire for more tables with the kitchen and staffing constraints.
How Foodbuy Supports Your Patio Season
At Foodbuy, we understand that patio season requires flexibility, creativity, and solid planning. That’s why we do more than just connect our members to suppliers — we help them make informed decisions. Whether you’re upgrading equipment, expanding your menu, or hiring new staff, our programs are designed to help you stretch your dollar further.
Foodbuy partners with leading suppliers in the foodservice industry to provide members with a centralized source for all their operational needs with competitive pricing. Get ready for patio season with uniforms from Chef Works, they have many options to support your patio’s image. Looking to add patio heating lamps, pizza ovens, smallwares and fridges/coolers? All are available from new Foodbuy partner, Russell Hendrix, The Staff Shop can support your staffing needs and be sure to prepare your patio with a pest control service from Abell Pest Control.
Every patio season brings a new opportunity to delight guests and grow your business. With the right support, preparation, and a little flexibility, your patio can become one of the most valuable parts of your operation.
If you’re looking for ways to enhance your patio season, reach out to your Foodbuy Account Manager. Let us help you make this your best season yet.