Outdoor seating has become a staple for many restaurants, offering diners a refreshing al fresco experience. However, this setting presents unique challenges for condiment management, particularly when it comes to ketchup. Unlike indoor dining, outdoor areas are exposed to weather, wind, and even wildlife, forcing restaurants to rethink their ketchup choices.

One major consideration is packaging. Traditional glass bottles are prone to tipping over or becoming too hot in direct sunlight, while single-serve packets can be wasteful and inconvenient. Many restaurants opt for squeezable plastic bottles or wall-mounted dispensers to ensure stability and portion control.

Portion size also plays a role. Outdoor diners often share tables or move around more, making individual servings or smaller bottles a practical choice. Additionally, eco-friendly options like biodegradable packets or refillable containers are gaining popularity as sustainability becomes a priority.

Finally, branding matters. Restaurants with outdoor seating often use branded ketchup bottles or custom packaging to enhance the dining experience and reinforce their identity.

In summary, outdoor seating pushes restaurants to choose ketchup solutions that are durable, practical, and aligned with their brand—proving that even small details like condiments require careful thought.