LED furniture rental for hotels, restaurants and terraces
A restaurant or a hotel rarely asks about hiring because of one single event. More often it is a period that has to be bridged: the terrace opens but the furniture is not there yet; an event weekend is coming for which your own stock is too thin; or you want to try out how guests react before replacing a whole terrace. The same range covers all four situations, just in different quantities.
For a hospitality business, hiring pays off in four typical cases: for the summer season on the terrace, as a trial before buying, to bridge a refurbishment or a furniture change, and for the occasional event weekend. The pieces light up from a battery and the surface wipes clean, so they fit into daily operation. Tell us how big the terrace is, how many guests you are planning for and which period it is about.
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The most versatile table size for a terrace: it seats two to four guests and still fits between the rows.
The one to use as an outlying counter at the edge of the terrace, when it is a long walk to the inside bar for staff.
The most eye-catching element for a hotel poolside and sun terrace, and popular for evening photographs too.
A ready-made block for eight on an event weekend, from which a banquet room is quickly topped up.
For a cocktail terrace and the outdoor area beside a lobby, where guests settle in for a longer drink.
A seasonal addition to the terrace
The terrace season here is short and intense: it runs from May to September, after which the furniture stands in storage for six months taking up space. That is why many find it better to bring the stock in for the season, with no winter storage and no maintenance to solve. Outdoor use is the basic condition here. The polyethylene body is protected against splashing water, rated IP54 and UV-resistant, and since there is no fabric on it, a summer shower does not mean guests sitting on damp cushions in the evening. The daily routine is this much: a damp cloth over it in the morning, switch on at dusk. Anyone who has worked with fabric-covered outdoor seating knows what a difference that makes on an August weekend. And in autumn it simply leaves, without taking up the winter store.
A trial period before buying
The most common request we get from hospitality businesses is to try it out before deciding. That is entirely fair, because an illuminated terrace is a strong stylistic decision and does not suit every clientele. In a classic, quiet restaurant interior it is more of a distraction, whereas on a roof terrace, in a cocktail bar or beside a pool it is exactly what creates the picture guests photograph. For a short period, bring in few pieces, but put them in their proper place: two or three tables and their seating in the most visible part of the terrace. That way you will see what your regulars make of it, how much attention they need after closing, and how far they make it onto social media. If the decision tips towards buying, the same range can be bought, with published prices. After two weeks it is already clear which piece gets photographed most.
Refurbishment, furniture change, interim periods
There is a more prosaic case too: the replacement of your own terrace furniture is running late, the shipment is stuck, or you are relaying the paving and have to stay open meanwhile. In that situation interim stock is not a stylistic decision but an operational one, and the most important thing is that it goes into place quickly with nothing to rebuild. This range is strong there, because there is no wiring, no fixing and no drilling into fresh paving. The pieces can be moved, so if the work progresses in phases, the furniture moves with it. We settle the length and the exact course of the interim period in writing after you enquire, because it works out differently at every site. If the work means serving in a different spot each week, the stock follows, since not one piece has to be unscrewed. It is worth thinking the sequence through with your site manager, week by week.
Event weekends and daily operation
In a hotel it is the weekends that differ from weekdays: a banquet, a wedding reception, a company weekend — and your own stock is regularly too thin for those. A temporary top-up is good for exactly that, because you do not have to store all year what you use ten times a year. Two things are worth building into the operating routine. One is charging: one charge gives 6–8 hours of light depending on the colour, so daytime closing or the night is suitable for it, but this is not the solution for continuous, twelve-hour daily lighting. The other is storage: the pieces do not stack, so calculate the space needed as floor area, and start the planning with the sofas and the counters. The pattern of your weekends comes from your own booking calendar, and it is worth planning backwards from that.
Take a terrace with 60 covers on roughly 120 square metres. For seated service, count four people per table with tops of around Ø80 cm, so fifteen tables and sixty chairs cover it fully; if you work with mixed parties of two and four, eighteen smaller tables are more flexible. Put four or five tall tables in the cocktail area, each for 3–4 standing guests. Two lounge corners, 3–5 people per group, cover those who stay longer. Between 20 and 30 per cent of the terrace should be furnished, with the rest left for service routes.
Hotel, restaurant, terrace — gyakori kérdések
Do you hire out for a whole season as well?
You can enquire for longer periods too, not only for single days. What is free for a given period and on what terms is something we can tell you from the calendar, so send us the start and end dates and we will settle the rest in writing. For a longer period the discussion is more detailed, because more factors come into it.
Does it work with twelve-hour opening hours?
Not as a light. Battery operation is sized for the evening stretch, not for continuous, all-day lighting. During the day the furniture is perfectly usable, it simply does not glow, and you switch it on at dusk. If you need light all day, mains-powered lighting is the right answer. Guests sit on it during the day just the same, there is just nothing lit underneath them.
If it works out, can we buy it?
You can — the same forty-five pieces and twenty-three sets can be bought in our webshop, with published prices. That is exactly what makes the trial period useful: you decide on what your own guests told you over a few weeks, not on a catalogue. Every piece has its data sheet in the webshop, and ready-made sets can be ordered too if you are replacing a whole terrace in one go.
In a restaurant, where people actually eat off it, is it practical?
As far as the surface goes, yes: it is closed and smooth, it does not absorb wine, coffee or grease, so it can be wiped down between two guests. Style is the more debatable point. It does not belong in a fine-dining room, but it does in a cocktail bar, on a roof terrace or in a poolside restaurant. The age of your clientele matters too: with a younger, photo-taking crowd the effect is far stronger.
How much room does storage take between two weekends?
As much as the sum of their footprints, because these pieces do not stack. The large sofa and the counter take the most room, the tables and stools far less. If the store is tight, it is worth working with fewer but larger elements. A store layout drawing helps a lot if you send us the dimensions with it.
