Outdoor seating has become a popular feature for restaurants, but its impact on salt usage is often overlooked. Studies suggest that diners in open-air environments tend to use more salt due to factors like wind, temperature, and heightened sensory perception. Wind can disperse seasoning, leading customers to add extra salt, while cooler temperatures may dull taste buds, prompting heavier seasoning. Additionally, the relaxed ambiance of outdoor dining often encourages slower eating, giving patrons more time to adjust flavors. Restaurants with outdoor seating should consider these dynamics when managing inventory and menu design to balance customer satisfaction and operational efficiency. Understanding this subtle yet significant effect can help optimize food costs and enhance the dining experience.