Ventilation system is currently integral part of the building. It is extremely important in catering facilities, where it has to create proper microclimate – temperature, relative humidity and air freshness and to protect the hall from undesirable odor from the kitchen. It is essential that ventilation system should be effective in terms of energy. Designed devices must fulfill investor's expectations and meet the needs of customers of the restaurant. The air-conditioning system is more expensive during investment and latter exploitation. It is also more emergency because of its complexity, however, it is able to make high-quality climate in the hall, which is not possible with usage of ventilation system: cheaper and less emergency. The choice of the system is not easy. The aim of the paper is to compare ventilation system and air-conditioning system in terms of economical aspect, exploitation and servicing in the restaurant.