Commercial Patio Heater

I have had great success with a new product that my company carries. We carry a really nice commercial patio heater. I like to visit restaurants and pitch my product after trying their food. It is easier to sell a restaurant owner a commercial patio heater in the winter than it is to sell him one in the summer.

Last winter, I visited the Dukem Ethiopian Restaurant in Washington, D.C. They had a lot of combination platters of Ethiopian food. I had never tried Lamb Wot before. It was really tasty. I decided that I should try several more offerings before I told the owner that his patio was cold and that he should buy a commercial patio heater. I tried the Menchet Abesh and the Doro Wot.

The owner of the restaurant said that his business drops off when the temperature drops. He bought a commercial patio heater on the spot. I was glad that I met him, and glad that I tried the authentic Ethiopian food.

People like to eat outside year round in Los Angeles. It does get cold sometimes, though. Elite Cuisine in Los Angeles contacted my company and asked for a presentation of our commercial patio heater. I was more than happy to oblige this request and collect a nice commission.

I have never eaten in a kosher deli before my trip to Los Angeles. I had always wanted to try matzoh ball soup and potato knish. I was not disappointed. The owner of Elite Cuisine liked my presentation and ordered a commercial patio heater.

It was not hard at all to convince the manager of the Gallery Cafe Patio in Boston that he needed a commercial patio heater. His patrons were crammed into the interior of his establishment the night that I visited. I was able to sign the deal with him before I got to eat my "funky cobb" salad.

I have never had such an unusual Cobb salad. The salad had gourmet blue cheese, avocado, superb apple-smoked bacon and lemon vinaigrette. I would have enjoyed it much more if the commercial patio heater had already been in use! I like to eat soup with a salad, and since I was in Boston, I ordered the clam chowder. The soup and the salad were both excellent choices.

I had a good time last winter when I was in Louisville, Kentucky. I visited the local manager of the Graeter's Ice Cream. I have tried their ice cream before and it is fantastic. Ice cream is usually only thought of as a summer dessert. The manager had accepted the low winter sales until I convinced him that a commercial patio heater was just what he needed to serve ice cream year round.

Graeter's has been making ice cream since 1870. It is one of the oldest continuously family-owned ice cream makers in America. They have perfected the traditional French Pot process for making ice cream. Each French Pot freezer makes two gallons of ice cream at a time. I brought a commercial patio heater with me to show the manager.