Outdoor catering refers to catering establishments that have an outdoor dining option. These can be beer gardens, patios, courtyards or other open areas where guests can eat and drink outdoors.

Outdoor dining is especially popular during the warmer months of the year. It provides a pleasant way to sit outside while guests enjoy delicious food and drinks - whether it's a morning coffee, a snack in between meals, or an extended dinner.

What should be considered for outdoor gastronomy?

If you are looking to move your restaurant business outside, there are some important points to consider:

1. Concession
   To operate a restaurant, you first need a concession - this is the central authorization for your catering business. Your professional and financial suitability as a restaurateur will be scrutinized, as well as the requirements of the real estate in which your restaurant is to be opened. The legislator imposes strict conditions for the issuance of a license.
2. Extension of the restaurant license
   You already have a concession and want to open an outdoor area later? Then you must have your restaurant permit extended. Whether and how this can be done essentially depends on whether the potential outdoor area is located on public or private property. Outdoor areas on public property are called summer gardens. In order to operate them, you need a permit from the relevant office for road construction and traffic.Outdoor areas on private land, on the other hand, are so-called commercial gardens. In this case, you must have the building inspectorate check whether you can operate the outdoor area in compliance with the regulations in terms of neighbor protection and the like.
3. Apply for special use
   If generally usable areas such as sidewalks are to be used for the outdoor area, you will need a so-called special use permit. After all, the area in question cannot be used by other road users for the period of the special use. The special use permit is always limited in time and sometimes also linked to conditions. It must be applied for at the respective city.
4. Observe noise protection
   If you do not comply with the relevant noise protection regulations of the municipality, it is possible that your outdoor use permit will be revoked. As a rule, you can operate an outdoor area until a maximum of 10 p.m. or 11 p.m. so as not to disturb residents* at late hours. You can find out more about noise protection from your municipality.

How can I make my outdoor dining more efficient?

We've rounded up some tips on how to save time and walkways to make your outdoor catering business more efficient and profitable.

1. Proper placement of furniture and decor: Place your tables and chairs so that, on the one hand, they have a good view of the entrance area and the area where the food and drinks are served. On the other hand, it should be a pleasant environment that invites you to linger and relax. By placing furniture and decorations correctly, you can improve the atmosphere of your outdoor space while increasing efficiency by minimizing walking distances.
2. Use radiant heaters: Especially during cooler seasons, using radiant heaters can help your guests sit comfortably and pleasantly outside despite lower temperatures. By using radiant heaters, you can use your outdoor space year-round to increase sales.
3. Organize your workflow: create a clear system to efficiently process your orders and minimize waiting time for your guests. Train your staff to ensure they communicate and collaborate effectively to increase efficiency.
4. Utilize technological tools: In today's world, there are many technological solutions that can help you save time and walking distances. Simple ordering systems, digital menu boards and wireless ordering terminals can help your staff work faster and more efficiently.
5. Go for quick and easy meals: offer simple and quick meals that can be prepared and served quickly. This will help you minimize wait time for your guests and increase throughput.
6. Optimize your inventory: regularly review your inventory to ensure you always have enough supplies to serve your guests. Effective inventory management can ensure that your staff doesn't spend unnecessary time searching for missing ingredients or adjusting orders.
7. Simplify your menu: very extensive menus can make your guests feel overwhelmed and take longer to make a decision. By having a clear menu with simple dishes, you can simplify the ordering process and increase throughput.