In summer, the terrace is often the most profitable part of a venue
Setting up a restaurant terrace for summer
In summer, the terrace is often the most profitable part of a venue — but it should be prepared in spring, not in June when everything is sold out. Start with shade: choose the parasol type according to the terrace layout (cantilever for free table layouts, half-round for narrow façade terraces) and size the bases for wind.
Then refine comfort and appearance: outdoor cushions in Mediterranean tones, sun-resistant textiles and greenery for zoning and privacy between tables. Add soft lighting for the evening atmosphere.
The ordering window is critical. Because Verdamare works by pre-order, order parasols, cushions and greenery in winter or early spring, so they are ready before the season and you avoid price increases and waiting. Also think about storage: folding parasols and movable weights make winter easier.
FAQ
When should we order?
Ideally from January to March; delivery from stock near Koper is then fast.
Which colours work best?
Sand, olive, terracotta and sea blue hide dust well and match the coastal setting.