Outdoor seating has become a popular feature for restaurants, but its impact on condiment usage, particularly ketchup, is often overlooked. Studies suggest that diners seated outside tend to use more ketchup due to several factors.

First, warmer weather and sunlight can intensify flavors, making food taste blander and prompting customers to reach for condiments like ketchup more frequently. Additionally, outdoor dining often involves casual, leisurely meals, where patrons take their time and may use more sauces to enhance their experience.

Wind and open-air environments also play a role. Uncovered ketchup bottles or dispensers may lead to accidental spills or over-pouring, increasing overall usage. Conversely, some restaurants switch to single-serve packets for outdoor seating, which can reduce waste but may not curb consumption.

Finally, the type of food served outdoors—think burgers, fries, and hot dogs—naturally pairs with ketchup, further driving up demand. By understanding these dynamics, restaurants can better manage inventory and optimize their outdoor dining setups.