By Evelyn Long

Hotter seasonal temperatures can pose great environmental and business challenges for restaurant operators – from a hotter-than-average dining room to humidity on the patio and heat stress for your kitchen team. But green design combined with proactive wellness policies can keep your restaurant cool, your team healthy, and your reputation strong from summer through to fall.

Hotter weather demands a new approach for restaurants

In the last few years, Canada has experienced warmer than average temperatures, with 2024 marking the fourth-warmest recorded since 1948.

When outdoor temperatures climb, your kitchen staff face hot conditions as fryers, grills, and ovens are in use, and your dining room can become uncomfortable for guests seeking to escape the heat. These pressures can impact your bottom line, especially as energy bills rise when cooling systems work overtime.

Green buildings create indoor environments that can help lead to higher productivity and translate directly to better customer experiences and healthier teams, so exploring green design strategies for your restaurant can help you stay resilient on hotter days.

Upgrade your building envelope’s passive cooling system

An efficient barrier reduces the workload on your HVAC system and maintains more stable indoor temperatures. For instance, the Benny & Co. training restaurant integrated a 750-square-foot solar wall to preheat make-up air for kitchen exhausts.

The facility achieved a 23.8 per cent reduction in heating energy consumption, saving roughly 10 tonnes of CO₂ annually. You can take similar steps by installing reflective roofing or insulating materials while sealing cracks and gaps in windows and doors to try and make your building airtight and improve airflow.

Embrace biophilic design for a naturally cooler atmosphere

Biophilic design integrates natural elements, such as plants, water features, and natural light into your restaurant’s layout to help reduce energy demands while creating a more inviting aesthetic. These elements can provide emotional comfort and sensory stimulation, fostering a stronger connection to the environment.

Beyond the psychological benefits, biophilic design helps reduce your carbon footprint by lowering heating, cooling, and electricity needs throughout the year. Indoor plants and green walls help improve air quality, while outdoor seating areas with trees and canopies can provide natural shade and cooler spots.

Invest in high-efficiency ventilation and kitchen equipment

The kitchen generates significant heat in your restaurant, making upgrading to modern, high-efficiency equipment essential to reduce ambient temperatures and create safer working conditions. LEED- or ENERGY STAR-certified commercial kitchen equipment can help reduce utility and maintenance costs without sacrificing features or quality.

High-efficiency ventilation systems work hand in hand with this equipment to remove heat and improve air quality – and when your team isn’t struggling in oppressive heat, productivity rises and turnover decreases.

Implement wellness and safety policies

A cool building solves part of the problem, but your staff members need clear policies to protect them from heat-related health risks and to demonstrate that you value their well-being.

Heat illness can escalate quickly, making early recognition critical for faster response times and reduced risk of serious medical incidents. Train team members to identify the three key signs and symptoms of heat illness:

• Dehydration: The body loses more fluids than it takes in, leading to dizziness, dry mouth, and fatigue.
• Heat exhaustion: The body reacts with heavy sweating, weakness, nausea, and clammy skin.
• Heatstroke: The body overheats, and the affected individual experiences flushed skin, rapid breathing, sweating, nausea, and vomiting.

Ensure your staff knows how to respond in each scenario, from encouraging hydration to calling emergency services for suspected heatstroke.

Establishing clear hydration policies

Set up hydration stations stocked with water and electrolyte drinks in easily accessible locations and encourage team members to drink one cup of water every 15 to 20 minutes when working in high-heat conditions. Staff should hydrate before their shifts and throughout the day, even when they don’t feel thirsty. Thirst signals dehydration that’s already begun, so proactive hydration prevents problems before they start.

Creating a comfortable work environment

Individuals may feel more irritable, lose concentration, and experience decreased productivity as temperatures rise. Combat these effects by introducing policies that give staff access to air-conditioned break areas, shaded outdoor spaces, or cooling vests during peak summer hours. Monitor your kitchen and dining areas regularly during hot weather and consider adjusting shift lengths or rotating staff through cooler areas when temperatures exceed safe thresholds.

A well-designed, comfortable space encourages healthy staff habits, while attentive teams help maintain the environment. Here’s how to combine these elements to create a resilient restaurant.

Cross-training for versatility and response readiness

Cross-training prepares your team to handle multiple roles, which becomes especially valuable during peak heat days when someone may need to step away due to heat-related symptoms. Organize emergency response drills focused on heat-related incidents so everyone knows their role.

Flexible scheduling to accommodate peak heat hours

The hottest part of the day typically falls between 3 p.m. and 4 p.m., so consider adjusting afternoon work schedules to minimize staff exposure. You might rotate team members through cooler roles, shorten shifts during extreme weather, or offer incentives for shifts that align with heat safety guidelines.

Regular feedback contributes to continuous improvement

Establish an anonymous feedback system where staff can share concerns about comfort and safety. Those working the line experience conditions firsthand, so their insights can help you refine your policies and adjust your design over time.

Build your reputation as a leader in comfort and care

Investing in staff wellness and customer comfort creates a competitive advantage that supports a stronger employer reputation and retains loyal customers. Your commitment to creating a cool, safe environment signals that you care about the people who make your business possible and the guests who choose to spend time there.

 Evelyn Long is a leader in accessible and inclusive interior design for commercial spaces. Her expertise is featured in publications like I+S and Facility Executive, where she shares insights on creating environments that cater to all users. As Editor-in-Chief of Renovated Magazine, Evelyn champions innovative and thoughtful design solutions that prioritize inclusivity and functionality.