I own a eating establishment that I’m afraid is too hot. I have been in the food & beverage industry my entire career. The a single thing that I have not experienced was upgrading my Heating and Air Conditioning units. Kitchens get tepid of course but that is part of the job. The dining space should be an even, consistent cool temperature. I watched my waitstaff closely as they worked through a busy Friday evening. A slight glow of perspiration is a single thing but what I saw was profuse perspiration. That is not sufficient in a fantastic dining eating establishment. A perspiring waiter bringing your entree to your table is not what a buyer ever wants to experience. I called a frequent buyer who owns an Heating and Air Conditioning company. He made a point of coming to the eating establishment while in the weekend rush. The Heating and Air Conditioning professional agreed that our Heating and Air Conditioning system could not keep up with the packed house. The hot and cold temperatures were on the verge of being uncomfortable. The heating & cooling pro recommended I look into a new way of heating and cooling for the eating establishment. He recommended using a VRF cooling system. The term VRF stands for variable refrigerant flow. The idea is a novel fad. There are many air handlers placed in weird zones of the eating establishment. The system allows each space within the eating establishment to be individually cooled or heated. The VRF units are the solution I was looking for. Patrons will no longer be subject to a temperature level dictated by where they are seated. Using the VRF system will bring the even, consistent heating & cooling I need to supply in a first class endpoint. The added bonus is there will no longer be any sweaty waitresses.