Most restaurant operators think patios are just “extra seating.”
But if you treat your patio as a separate business unit, it becomes one of the most powerful revenue pods in your restaurant.
In this episode of Mastering Restaurant Revenue, Diane Armitage and Bruce Russo reveal how to design, staff, and operate a patio that pulls serious profit year-round — from heating and airflow to menu strategy and seating flow.
If your patio isn’t performing, this episode will show you exactly what to fix — and what most restaurants miss.

https://restaurantrevenue.substack.com/

(0:00 ) Introduction to revenue pods and host introductions
(1:24 ) Understanding and managing different revenue pods
(2:58 ) Increasing restaurant income with multiple revenue pods
(3:45 ) Patio revenue pods: Design, usage, and COVID-19 impact
(7:15 ) Optimal patio design and climate control considerations
(9:00 ) Staff training and management for patio areas
(10:10 ) Patio design levels and heating options
(17:18 ) Innovative designs and solutions for patio challenges
(19:08 ) Selecting and designing patio furniture
(22:18 ) Designing patios as welcoming spaces
(24:13 ) Efficient server access and kitchen equipment for patios
(27:42 ) Patio service efficiency with reservation systems
(29:51 ) Adding cocktail bars to patios for revenue boost
(32:08 ) Optimizing labor, service bars, and POS placement
(36:07 ) Enhancing customer experience with open kitchen design
(39:43 ) Bruce's favorite patio design and historical building challenges