The restaurant industry may finally be catching a much-needed tailwind.<\/span><\/span><\/h4>\n[\/et_pb_text][et_pb_image src=”https:\/\/www.schwankgroup.com\/wp-content\/uploads\/2024\/10\/website-product-block-500-x-325-px-1.gif” alt=”website-product-block_titan-gif” title_text=”website-product-block_titan-gif” disabled_on=”on|on|on” _builder_version=”4.27.2″ _module_preset=”default” width=”65%” custom_margin=”|||89px||” disabled=”on” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.17.4″ _module_preset=”default” min_height=”252.8px” custom_margin=”|auto|0px|auto||” custom_padding=”|54px|0px||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Century Gothic||||||||” text_text_color=”#ffffff” text_font_size=”16px” header_2_text_color=”#e25303″ header_2_font_size=”16px” width=”100%” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n
According to new data from Big Chalk Analytics<\/a>, consumer dining behavior is beginning to rebound \u2014 slowly but surely \u2014 from the sluggish fourth quarter of 2024. Their June 2025 data shows that the percentage of consumers who typically dine out at least once per week has grown to 77.3%<\/span>, up from 76.4%<\/span> just six months ago.<\/span>\u00a0<\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Century Gothic||||||||” text_text_color=”#ffffff” text_font_size=”16px” header_2_text_color=”#e25303″ header_2_font_size=”16px” width=”100%” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
<\/span><\/p>\nWhile a one-point gain might seem modest, it\u2019s paired with an even more telling metric: average weekly restaurant visits per consumer have climbed to 2.19, up from 1.99 in Q4. Big Chalk\u2019s partner and lead analyst, Rick Miller, doesn\u2019t mince words here \u2014 he calls this increase \u201cstatistically significant.\u201d<\/span><\/p>\nAnd in a business where small shifts in traffic can have big impact on the bottom line, this news matters.
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<\/span><\/p>\n While a one-point gain might seem modest, it\u2019s paired with an even more telling metric: average weekly restaurant visits per consumer have climbed to 2.19, up from 1.99 in Q4. Big Chalk\u2019s partner and lead analyst, Rick Miller, doesn\u2019t mince words here \u2014 he calls this increase \u201cstatistically significant.\u201d<\/span><\/p>\n And in a business where small shifts in traffic can have big impact on the bottom line, this news matters. <\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”|300|||||||” text_font_size=”25px” text_letter_spacing=”1px” text_line_height=”1.8em” header_2_text_color=”#ffffff” header_3_letter_spacing=”1px” header_3_line_height=”1.5em” width=”64.5%” custom_padding=”|7px||7px||” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
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![\"Why](\"https:\/\/www.patioschwank.com\/wp-content\/uploads\/2015\/11\/why-you-need-patio-heaters-e1603898382251.jpg\")
It\u2019s no secret that the more seats a restaurant has, the more revenue it can potentially generate each year. Everyone has been stuck waiting hours for a table at one point or another. As the frustration grows, the number of customers leaving or standing in the waiting area without spending a dollar grows as well. Expanding a restaurant to include more chairs can be costly, but what if you could add chairs without completely extending or renovating your restaurant?\r\n\r\nRestaurant patios are growing increasingly popular in both the US and Canada with the COVID pandemic creating restrictions for indoor dining and the new trend in the enjoyment of eating in a beautiful outdoor atmosphere.\r\n\r\nIn a recent survey of consumer behavior conducted by Zagat\u2013 a majority, 77% of respondents said outdoor seating would make them more likely to dine in a restaurant.<\/em>\r\n\r\nRestaurant patios tend to attract customers to enjoy that outdoor dining experience and are a great way to increase seating opportunities. As the cooler temperatures arrive and new city guidelines are released to support fall and winter outdoor dining, there is a growing demand to keep customers warm and comfortable.\r\n\r\nRestaurant patio heaters are the solution to keep those outdoor diners warm and comfortable and are a great way to extend your patio season during the colder months and add more to your bottom line.\u00a0 If your outdoor restaurant patio isn\u2019t already heated, you are missing the opportunity to turn your tables and increase ROI.\r\n