The range of thermal comfort neutrally acceptable without health impacts has been proposed as running between 17°C (63°F) as the lowest and 31°C (88°F)  as the highest acceptable temperature. (Weihe 1987, World Health Organization 1990).
 

• a breathing thermal mannequin
• measures skin temperature and power to maintain temperature
• mean thermal vote calculated at 25 body locations

See presentation on thermal comfort measurements here.

If the air temperature is maintained at 27°C (80°F) in the kitchen, the productivity of the employees is reduced to 80 %. See table of productivity loss in warm working places: productivity / temperature. Labor shortages are the top challenge that commercial restaurants face today. The average age of a restaurant worker is between 16 and 24 years. In a recent survey conducted by the National Restaurant Association in USA, over 52 % of respondents said that finding qualified motivated labor was their main concern.

Labor shortages are the top challenge that commercial restaurants face today. The average age of a restaurant worker is between 16 and 24 years. In a recent survey conducted by the National Restaurant Association in USA, over 52 % of respondents said that finding qualified motivated labor was their main concern.

In a restaurant with an annual turnover of $ 2,000,000 (U.S.)

• typical profit could be $ 100,000 (U.S.) or  5%
• Salary costs could be at this level of $ 340,000 (U.S.)
• Productivity loss of 30 % (the room temperature is 10 °F over thermal neutral conditions) means $ 100,000 (U.S.)  annual loss in the workers productivity
• In addition: improved working environment decreases absenteeism and employee rotation and  reduces recruitment fees.