Restaurants with fireplaces or wood grills are undoubtedly classy, but it takes more than a roaring flame or fancy hearth to create a welcoming dining atmosphere. Eateries that want to stand out should use their fireplaces correctly, and choosing the best wood for the job is one of the most important steps.

Don’t be fooled into believing that all firewood is equal — Your choice could have a massive impact on how people respond to your carefully crafted dining settings. Here’s what you ought to know about picking the best types of firewood for your business and its guests.

Not All Wood Burns the Same Way

Specific varieties of firewood have unique characteristics when it comes to their compositions and physical structures. For instance, even though all firewood is seasoned, or dried to a relatively uniform moisture level, different tree species exhibit distinct burn characteristics, depending on its use in an oven or in a fireplace.

How can such variations impact your customers’ dining experiences? Here are a few interesting ways to use common types of firewood in your Wisconsin restaurant:

  • Some species, such as maple and oak, burn at slower rates that can contribute to a more relaxed ambiance — Your staff won’t have to add logs quite as often.
  • Trees such as white ash burn cleanly, which may be more appropriate for vintage venues with tricky flues or poor ventilation.</li
  • Woods like birch, white ash and maple are known for producing lots of heat. These aren’t always the most comfortable options for diners, but they’re great for grilling and cooking.
  • Birch and cherry are known for their enticing scents, which may enhance dining experiences by giving them a rustic feel.
  • Cherry and black locust produce bluish flames that can serve as attractive counterpoints to mood lighting.

Setting the Tone for Your Establishment

Each restaurant is different, so it may be wisest to experiment with different flavors of wood. Talking to a firewood expert about what’s available can also help you pick options that further your establishment’s sense of connection to the local community. For instance, your customers might be interested to know that you burn firewood from their local area.

Picking Quality Wood

Not all wood is equally appropriate for restaurant settings. It’s vital to select a source that provides well-seasoned, quality controlled logs. Bugs and other contaminants can contribute to unhealthy liability situations at your restaurant — In particular, burning or storing rotten, improperly seasoned wood might spread mold throughout your entire establishment.

Are You Using the Best Wood?

Choosing the right types of firewood for your restaurant takes experience. Whether you’re using the wood to create a signature dish or keep eaters warm in your exclusive outdoor seats, it’s smart to stay informed by working with an expert. Get in touch with a vendor who’s truly invested in your success by talking to the Wisconsin Firewood team today.

Photo from Flickr using Creative Commons license.