Getting the right temperature for a commercial place like a restaurant is more important than you think. Too hot, customers leave early. Too cold, and no one’s comfortable. Let’s find that perfect balance to keep everyone happy from the kitchen to the dining room!

Top areas in your restaurant that need cooling

When running a restaurant, keeping things cool is important for both safety and comfort. Here are the key areas that need proper cooling:

• Kitchen area: This is where the heat builds up fast with ovens, grills and fryers working non-stop. Proper ventilation and air conditioning help keep your staff cool and focused, while also protecting your equipment from overheating.
• Food storage: Those are the heart of food safety. Raw meat, dairy and produce need to stay cold to stay fresh and safe. 
• Dining area: Comfort matters the most in this place. A well-cooled, breezy dining space makes guests feel relaxed and more likely to linger, enjoy and come back again.

What’s the ideal temperature for a restaurant?

Here are some best commercial HVAC tips that will help you create a space that keeps both guests and staff comfortable all year round.

1. Dining area 

• For your guests, the ideal temperature is generally between 20-23°C. This range feels comfortable for most people.
• Another research said the good temperature range for dining rooms is between about 20.5°C to 22°C. 

Different Weather/Situations:

• During Gold Coast winter (mid-May to end of August): With outdoor temperature around 10–15°C (sometimes as low as 8°C), your dining area should feel warm and cozy, ideally set around 22–23°C to give guests a nice contrast to the chill outside.
• Busy times: When your restaurant is full, body heat adds up. You might need to lower the thermostat by 1–2°C to keep the space comfortable, as the room can feel warmer than it actually is.

2. Kitchen area

• This is the hottest area due to ovens, grills and fryers so the goal is to keep it as cool as possible for staff comfort and safety.
• The ideal temperature for this area is about 21-24°C. 

3. Food storage

This is one place where temperature rules aren’t flexible as it’s all about health and safety:

• Refrigerators / Walk-in coolers: Keep them at 5°C or below. Anything higher can lead to fast bacterial growth. The danger zone for bacteria is between 5°C and 60°C and that’s exactly where you don’t want your food sitting.
• Freezers: Should stay at -18°C or colder to keep food properly frozen and safe for storage.

Tips to maintain good temperature for a restaurant to not drive customers away

Maintaining a consistent temperature can be challenging due to factors such as: 

• Kitchen heat: Ovens, grills and fryers can raise the temperature quickly.
• Open doors: Every time the entrance opens, outdoor air sneaks in, causing sudden changes.
• Crowd size: The more people inside, the warmer the space gets.
• Different preferences: Some guests feel too hot, others feel too cold so it’s tough to please everyone.

Here are some practical commercial HVAC tips:

• Get regular maintenance: Have your HVAC system checked at least twice a year to prevent breakdowns and save on energy.
• Use zoning: Set different temperatures for the kitchen and dining area so staff stay cool without freezing your guests.
• Upgrade smart. Install a programmable thermostat that adjusts based on busy hours and slow times.
• Watch the airflow. After renovations, ask a trusted technician to check if your air ducts need adjustments.
• Mind the details. Keep doors shut when possible and avoid placing thermostats near heat sources like ovens or sunny windows.

Getting the right temperature for a restaurant is key to keeping guests happy. And when things get tricky, DEEPCHILL has your back. As a trusted expert in commercial service Gold Coast, we help you set up smart, energy-efficient systems that keep both diners and staff comfortable all year around.