LEXINGTON, Ky. — For today’s Good Question, a viewer asks: Why are so many restaurants so cold inside? It’s uncomfortable—and the food gets cold fast.
If you’ve wondered this, you’re not alone. You’ll find theories online like “cold air makes you hungrier” or “it helps restaurants turn tables faster,” but there’s no solid science behind those claims.
The real reason
The most likely reason is the kitchen. Kitchens run extremely hot, and in many buildings the air conditioning system serves both the kitchen and dining room. To keep staff from working in sweltering conditions, restaurants may crank the A/C—sometimes making the dining area feel chilly.
Cooler temps can also support food safety. The company E-Control Systems, which provides food-service temperature monitoring, notes that keeping indoor temperatures cooler can help slow bacterial growth and reduce the risk of foodborne illness…