It isn't so much that you raise temperatures, it's that you don't constrain the temperatures. The temperature will rise from the fermentation -- let it go. If you artificially keep the temperatures down by putting it in a water bath, for instance, the yeast generally won't be happy.
From your POV, you pretty much keep the fermenter the same (assuming ambient room temperature, not a chilled environment) and the yeast will be fine.
Moving it to a warmer location at the end does tend to help them finish, depending on the strain.
The Saison yeast is different, but the above advice is pretty consistent for most other Belgian yeasts and is pretty much what I heard from brewers when over there. They'll start at different temperatures, but once they start, they let the yeast run.