I own a restaurant that I’m afraid is too hot. I have been in the food & beverage industry my entire career. The 1 thing that I have not experienced was re-thinking my Heating & Air Conditioning needs. Kitchens get sizzling of course but that is to be expected. The kitchen should be an even, consistent temperature. I watched my waitstaff closely as they worked through a busy Thursday night. A slight glow of perspiration is 1 thing but what I saw was profusely sweating. That is not sufficient in a nice dining restaurant. A perspiring waiter delivering your food is not what a customer ever wants to deal with. I called a frequent customer who owns an Heating & Air Conditioning business. He made a point of coming to the restaurant during the weekend rush. The Heating & Air Conditioning professional agreed that our Heating & Air Conditioning system was not keeping up with the packed house. The hot and cold temperatures were on the verge of being uncomfortable. The heating & cooling pro advocated I look into a new way of heating and cooling the restaurant. He advocated using a VRF cooling system. The term VRF stands for variable refrigerant flow. The idea is a novel 1. There are various air handlers spread out in odd zones of the restaurant. The system allows each area within the restaurant to be individually cooled or heated. The VRF units are the solution I was looking for. Patrons will no longer be subject to a temperature level dictated by where they are seated. Using the VRF system will bring the even, consistent heating & cooling I need to provide in a first class endpoint. The added bonus is there will no longer be any covered in sweat waiters.