The presence of outdoor seating at a restaurant can subtly but significantly influence its oregano usage. Diners in open-air settings often crave fresher, bolder flavors, leading chefs to incorporate more aromatic herbs like oregano into dishes. The visual appeal of herb garnishes also plays a role—oregano sprinkled on pizzas or salads becomes more noticeable in natural light, encouraging higher usage.

Seasonal demand further affects consumption. During warmer months, when outdoor seating is busiest, Mediterranean-inspired dishes (which heavily feature oregano) see increased popularity. Additionally, the herb’s resilience makes it ideal for outdoor dining; it withstands heat better than delicate herbs, making it a practical choice for kitchens serving patio guests.

Interestingly, ambiance matters too. The scent of oregano can enhance the al fresco experience, subconsciously prompting chefs to use it more liberally. Restaurants with outdoor seating may therefore stock and use 15–20% more oregano annually compared to indoor-only establishments.

Ultimately, outdoor dining doesn’t just change where people eat—it reshapes how kitchens utilize this versatile herb.