Pergola in a hotel or restaurant - a comprehensive guide

Pergola as an investment in the catering business

The challenges of the HoReCa industry and their solution

A typical restaurant with a summer garden loses a significant part of its potential revenue due to capricious weather. Classic umbrellas or awnings do not provide adequate protection, so that the outdoor space is fully used only for 3-4 months of the year. In the case of a bioclimatic pergola [link to article 1 on the basics of pergolas], the situation changes dramatically.

Thanks to the rotating slats with a double axis of rotation, the space under the pergola remains dry even during heavy rain. The system automatically adapts to weather conditions - when it starts to rain, the lamellas close in a dozen seconds, protecting guests and equipment. The integrated ZIP side shutters protect against wind and cold, and the heating system allows you to maintain a comfortable temperature even on cooler evenings.

Economics of investment

Let's analyze the specific numbers. A medium-sized pergola (5x4.5m) allows you to comfortably place 6-8 tables. With an average bill of PLN 150 per person and rotation 3 times a day, each table can generate income of up to PLN 900 per day. This means a potential increase in monthly income by up to PLN 150-180 thousand.

In the case of the solar version [link to article 14 on the smart solar pergola], an additional benefit is the savings on electricity. Photovoltaic lamellas in a 5x4.5m pergola can generate up to 3.2 kWp of power, which translates into a significant reduction in electricity bills. The system can supply lighting, heating and other devices in the catering area.

Legal and formal aspects

Installation of a pergola in a catering establishment requires compliance with certain legal requirements. First of all, it is necessary to obtain permission for installation from the owner of the building or the site manager. For premises in historic parts of the city, additional permission from the historic conservator may be required.

It is worth remembering that the bioclimatic pergola is treated as a temporary building object, which greatly simplifies the formalities. It does not require a building permit, only an application if its area exceeds 35m². The system meets all sanitary requirements for catering establishments - the materials have the appropriate approvals, and the design allows easy maintenance of cleanliness.

Marketing and competitive advantage

A bioclimatic pergola is not only a functional solution, but also an element that builds the prestige of the premises. Modern design and advanced technology attract attention and become a topic of conversation. The space under the pergola, especially in the evening with atmospheric LED lighting, creates a special atmosphere that guests are happy to immortalize in photos.

Our observations show that premises with bioclimatic pergolas record an average of 30% more mentions on social media than those with traditional gardens. The photogenic space attracts influencers and food bloggers by generating organic social media marketing.

Practical support for restaurateurs

Electrotile offers comprehensive support to the HoReCa sector, from design and visualization, to assistance in obtaining the necessary permits, to training staff in the operation of the system. The after-sales care program ensures a quick response of the service in the event of any problems, which is crucial in the catering business, where every hour of downtime generates losses.

Did you know that... Restaurants equipped with bioclimatic pergolas record an average of 40% higher revenues in the transition months (March-May and September-November) compared to establishments with traditional gardens? This is the result of the possibility of comfortable use of outdoor space even in inclement weather.

Practical use of pergolas in gastronomy

The successful use of pergolas in catering requires a thoughtful approach to every aspect - from the technical configuration to the organization of space. Let's take a look at how to plan and optimize this space to work like a well-oiled machine.

Optimal configuration for catering

In catering, the flexibility and reliability of the system are key. For a restaurant with a garden, a pergola measuring 4.5 x 5 meters will work, which provides optimal space for 6-8 tables. For larger premises, we can combine pergola modules [link to article 6 on pergola configuration], creating a coherent space of up to 100m².

The heating system should be selected taking into account the local climate and the nature of the premises. As a standard, it is recommended to install one infrared heater for every 10m² of area. For restaurants, we recommend more powerful models (2000-2400W), which will ensure comfort even at temperatures around 10°C.

Lighting in a gastronomic pergola performs a double role - functional and decorative. The basic LED system in the crown profiles is worth supplementing with additional lighting in lamellas, mounted every 3-4 lamellas. This gives you the opportunity to create a variety of lighting scenarios - from bright working lighting to atmospheric evening light.

Organization of space and ergonomics of work

The space under the pergola should be organized for the convenience of both guests and staff. The standard layout for pergolas 4.5 x 5m is:

• Main passage with a minimum width of 1.2m
• Table spacing minimum 0,9m
• Additional service space at the walls 0,6m

It is worth remembering to designate a dedicated zone for waiters, where you can discreetly place a waiter tray or additional cutlery. A practical solution is the installation of small service shelves, integrated into the structure of the pergola.

Maintenance and maintenance

Regular cleaning and maintenance is the basis for the long-term operation of the pergola in the catering industry. Unlike traditional canopies, a bioclimatic pergola [link to article 9 on maintenance] requires minimal but regular maintenance:

• Lamella cleaning: once a month
• Inspection of water drainage systems: every two weeks
• Review of mechanisms: every 6 months
• Comprehensive service: once a year

It is worth integrating the pergola control system into the main management system of the premises. This allows you to automatically adjust the pergola settings to the time of day or weather conditions without involving staff.

Examples of successful implementations

Let's look at some real examples of the use of pergolas in gastronomy:

Restaurant “La Vista” - Wrocław

• Surface: 2 modules of 4.5 x 5m
• Specificity: Mediterranean Restaurant
• Result: Increase of seats by 48, increase in revenue by 40% per year

Cafe “Coffee & Books” - Poznań

• Area: 1 module 4 x 4m
• Specificity: Intimate cafe in the center
• Result: Creation of a year-round “winter garden”, increasing the average stay of guests by 35%

Hotel “Marina” - Gdansk

• Surface: 15 x 5m modular system
• Specificity: Breakfast and event space
• Result: Ability to organize events regardless of the weather, return on investment within 14 months

The future of gastronomy under the pergola

Trends in gastronomy clearly indicate the growing importance of outdoor spaces. The bioclimatic pergola, especially in the solar version, is also part of the ecological and energy-saving trend. It allows not only to generate its own energy, but also to actively manage thermal comfort without excessive consumption of air conditioning or heating.

The system can be expanded and modified with the development of the business, adding further modules or new functionalities. This makes the bioclimatic pergola not only a solution to current needs, but also an investment in the future of the premises.

Did you know that... Restaurants equipped with bioclimatic pergolas with a heating system record an average of 35 minutes longer guest stay in colder weather compared to places with traditional heating? This translates into higher orders and better use of outdoor space out of season.

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