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Outdoor Seating: Optimizing Your Space
Keep Operations Tight
Before expanding capacity, ensure everyone can keep up. Adding outdoor seating could double traffic. So, consider adding a new POS terminal outside along with a host station. Will additional staff be needed? How can you ensure an efficient workflow between indoor and outdoor sections? Make sure you have answers to these questions, as it’ll impact your budget and processes.
Work with the Weather
Seasonality and weather fluctuations can impact how often your outdoor seating is used. If you know your weather patterns, you can estimate the percentage of time that outdoor space is expected to be occupied by customers, aka your utilization rate. Increase your utilization rate by weatherizing and shading your space as much as possible.
Set it Up
Now for your space: Make sure your outdoor seating feels lively but not crowded. Find the balance between maximizing customer and server footpaths and creating an appealing ambiance.
Build the Right Ambience
Think comfortable, stackable and durable with neutral shades for tables and chairs. Weatherize as much as you can to keep your furniture from wearing out and fading. Go big on plants including trees for privacy, planter boxes to soften railings and fences and hanging baskets for ambiance. But remember to keep the plants healthy, as a dying garden can put customers off. LED candles and string lights are trendy. Consider the whole experience, right up to the music that’s playing.
Keeping all of these things in mind along with what’s permitted and makes financial sense for you will help guide thoughtful and careful decision-making and lead to success.
1. Rarebit Burger
Season patty as desired and cook to customer request. Cook two slices of bacon. Butter and grill two slices of French bread. Build burger starting with both slices of French bread placed side by side to make the base. Then top with burger, 1-1/2 slices of bacon, 2 oz. cheese sauce, diced green onion and extra 1/2 slice of bacon diced. Serve with 5 oz. fries.
Yield: 1
2. Cuban Burger
Season patty as desired and cook to customer request. Butter and grill two slices of French bread. Build burger starting with a slice of French bread. Top with a slice of Swiss cheese, burger, 2 oz. shredded pork, 2 oz. sliced ham, mustard, three pickle chips/slices, another slice of Swiss cheese and another slice of French bread. Serve with 5 oz. fries.
Yield: 1
3. Executive burger
Season patty as desired and cook to customer request. Melt a slice of Swiss cheese and a slice of cheddar cheese on top of patty. Butter and grill bun. Build burger starting with bottom bun. Top with burger, 2 oz. Tomato Jam and 1 oz. Garlic Aioli. Finish with top bun. Serve with tomato cucumber salad.
Yield: 1
4. Bacon Ranch Burger
Season patty as desired and cook to customer request. Melt two slices of cheddar cheese on top of patty. Cook two slices of bacon. Butter and grill bun. Build burger starting with bottom bun. Add burger, bacon, 2 oz. sautéed onion and 1-1/2 oz. ranch dressing. Top with lettuce and tomato if desired. Finish with top bun. Serve with 5 oz. cheese curds.
Yield: 1
5. caesar burger
Season patty as desired and cook to customer request. Butter and grill bun. Build burger starting with bottom bun. Top with burger, 1 oz. lettuce, 1/4 cup diced tomatoes, 1 oz. shredded parmesan cheese and 1 oz. Caesar dressing. Finish with top bun. Serve with 5 oz. fries.
Yield: 1
5 Burger Ideas
1 2 3
tomato jam
2 lb Diced Roma Tomatoes (380248)
1-1/2 cups Diced Yellow Onion (380718)
1/2 cup Sugar
1/2 cup Brown Sugar
1/4 cup Knouse Musselman’s Apple Cider Vinegar (640000) As needed McCormick Cholula Hot Sauce (500770) As needed Salt As needed Pepper
PREP | Combine all ingredients in a saucepan. Cook over medium heat until tomatoes thicken and most liquid is gone. Cool.
YIELD | 16
Garlic Aioli
2 cups Ventura Highland Market Premier Real Mayonnaise (630048)
1/2 cup Barkman Highland Market Merit 100% Honey (757300)
1/4 cup ConAgra La Choy Soy Sauce (560981)
2 tsp McCormick Ground Ginger (470050)
1 tsp McCormick Ground Cinnamon (472248)
PREP | Combine all ingredients in a saucepan. Bring to a boil. Reduce to a simmer. Continue to simmer until reduces and is syrup consistency, stirring occasionally.
YIELD | 1
Balsamic Apple & Onion
6 each Fancy Washington Gala Apples (370200), diced
2 cups Yellow Onion (361077), sliced 1/2 cup Shallots (360565), diced 1/2 cup Butter
1 Tbsp Minced Garlic (391021)
1/2 cup Roland Balsamic Vinegar (600880)
1 tsp McCormick Thyme Leaves (472661) As needed Salt As needed Pepper
PREP | In a sauté pan, heat butter. Add apples, onion and shallots. Sauté until apples are tender. Add garlic. Continue to sauté for an additional minute. Add balsamic and thyme. Simmer for 5 minutes. Adjust flavor with salt and pepper.
PREP | Season chicken with garlic pepper seasoning as needed and cook to an internal temperature of 165°F. Slice.
Cook spaghetti al dente, drain and set aside.
In a large skillet or small stock pot, melt butter. Sauté minced garlic for 30-60 seconds. Add dry white wine. Heat. Add heavy cream and lemon juice. Toss with spaghetti. Add 1 Tablespoon garlic pepper seasoning. Adjust with salt and pepper.
Plate pasta, topping with sliced chicken. Garnish with diced tomatoes and diced green onion.
YIELD | 1
PLATINUM HARVEST MARINATED BONELESS SKINLESS CHICKEN BREAST – 6 OZ (977420 – 1/26 ct)
GARLIC PEPPER SEASONING (470181 – 1/22 oz)
chicken limone pasta
LAWRY’S
Pre-whipped topping with a light, creamy texture. Packaged in pastry bags with decorator tips and easy-open seals.
QUICK BLEND VANILLA ICE CREAM (990890 – 1/3 gal)
Real ice cream uniquely formulated to provide a softer product at normal dipping temperatures. Compared to regular ice cream taking 1-2 minutes to blend a shake on a spindle blender, Quick Blend blends in seconds.
Strawberry Mango Smoothie
2-1/2 cup Blue Bunny Quick Blend Vanilla Ice Cream (990890), divided 1/2 cup Strawberries (377618) 1/2 cup Reser’s Mango Slices (905570) As needed Rich’s On Top Whipped Topping (988060)
PREP | Blend half of the ice cream with strawberries. Pour into serving glass. Repeat with remaining ice cream and mango slices. Top with whipped topping. Garnish as desired.
YIELD | 1
CUP PLASTIC ULTRA CLEAR – 12 OZ (850578 – 20/50 ct) Lid Options: 851060 343962 346612 ON TOP WHIPPED TOPPING (988060 – 12/16 oz)
Martin Bros. is excited to introduce a new fleet of robotics −customizable to your business and that come with the full support of our Automation Specialists.
BENEFITS OF AUTOMATION
• Fixed expenses
• Reduce training costs and turnover
• Increase quality and reliability
• Setup with the help of our Automation Specialists
272629 1/4.5” Scraper Rubber White Spatulas/Turners
251610 1/4x2.5”
Turner Pancake Sani Safe 251720 1/6x3”
Turner Hamburger Sani Safe
251830 1/2.5” Turner Mini Sani Safe
253312 1/4x3” Turner Hamburger High Heat
253320 1/3.5” Spreader Sandwich Scalloped
264068 11/6x3” Turner Hamburger High Heat Silicone Items
301653 1/11.5” Turner Slotted Silicone Blue
301654 1/11.5” Spatula Spoon Silicone Blue
301656 1/11” Spoon Serving Silicone Blue
301657 1/11” Spatula Cool Blue Silicone Misc.
253310 1/6x3 Dough Cutter/Scraper
261919 1/Ea Spoon Serving Slotted
284321 1/Ea Sharpener Knife Hand Held
284851 1/7.5” Shears Kitchen/Poultry
290510 1/20” Pizza Cutter Rocker
Register and find more info at
Most Martin Bros. webinars and events are FREE and can earn you CEUs.
Nutrition Care for the Older Adult
Promoting the health of older adults has unique nutritional needs. As we age, our bodies undergo physiological changes and require specific nutrients to support overall health. Join us for a look at nutrition interventions and opportunities for our seniors.
Presenter: Kathleen Niedert
Eligible for one general hour of continuing education for Certified Dietary Managers by CBDM.
Audience: Senior Living
WEBINAR SCHEDULE 2025
January 15
EQ: Emotional Intelligence in the Workplace
February 12 MDS & Careplanning Documentation
March 26 Senior Living Wellness: It’s in the Eye of the Beholder
April 16 Nutrition Care for the Older Adult
May 7 Real Life Lessons From Real Life Claims
June 11 Best Practices: Assessing the Need For & Offering Appropriate Religious and Therapeutic Diets
July 9 Infection Control Strategies in the Kitchen & Beyond
August 13 Your Dish, Your Story: Mastering Personal Plating & Social Media
September 17 FSMA & The Food Traceability Rule
October TBD Be a Ladder Holder: A Panel Discussion on Elevating Emerging Leaders
November 12 Protecting Your Clients: Balancing Professional Ethics & Food Safety
December 10 Sharpening Your Leadership Influence to Create High Performing Teams
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