Your servers should be able to move through every section with ease, without struggling to fit large trays through small cracks between seats. While your guests are always going to be your top priority, your servers shouldn’t take a back seat when you’re designing your seating arrangement. How will my servers move through service? If you’re opening a coffee shop, for example, you may want to section off an area of your seating for larger chairs and fewer guests.ĭon’t think your seating arrangement needs to reflect an either/or scenario: you can play with different styles for different areas, and use larger furniture for some sections while making up seat numbers with smaller chairs in other sections. ![]() If your concept is focused on maximum comfort, your furniture will likely follow suit in the form of larger chairs with fluffier cushions. So make sure to identify any danger zones and minimize seating in those areas. If a glass breaks and your guests are seated too closely to the bar, you could be looking at a lawsuit. Just as people aren’t too keen on sitting close to the restrooms, they may not want to sit close to an area of high activity like a busy bar (unless the theatrics are part of your concept). When designing your floorplan, you’ll want to build in space between your guests and “disaster hot spots”. Restaurants are full of safety hazards: your bartenders break glasses, your chefs are literally playing with fire, and your servers will likely drop a plate or two. Think about the interactions you want to create (or discourage) at your restaurant, and design your seating arrangement to encourage moments between guests that align with your vision. On the other hand, if you’re a farm-to-table restaurant with a brand that is all about bringing people together for a meal, you may want to literally bring people together with communal seating. This minimalist approach to seating is no accident when food is art, your guests should enjoy their experience without distractions – including the conversation at the table beside them. You’ve probably noticed that some fine dining establishments use a sparse seating arrangement to ensure their guests have maximum space to enjoy their meal. What type of dining experience am I offering? Go back to your business plan and remind yourself what you’re trying to achieve. So those are the basics – but you’ll also need to consider the nuances of your concept when designing the finer points of your seating arrangement. But if you want to save even more space, consider booths, diagonal seating, and deuce tables. Restaurant experts recommend leaving at least 18 inches between each chair and 42 to 60 inches between each table. Anything more than 100 seats would start to feel cramped for your guests. So if you’re aiming for a more spacious experience for your 1,200-square-foot full service dining room, you would have approximately 80 seats – but you could have as many as 100. Full service restaurant: 12-15 square feet.Depending on your concept, you’ll need to allow for a certain number of square feet per customer. You should first understand some general square footage guidelines. So how do you achieve the best of both worlds? As a business owner who cares about customer experience, you’ll also want to make sure your guests don’t feel cramped in your space. When you’re designing your seating arrangement, you’re engaging in the careful balancing act of maximizing profits and ensuring customer comfort.Īs a business owner who cares about the bottom line, you’ll want to fit as many seats as you can in your restaurant. Here’s how to make sure your interior restaurant design decisions properly serve these primary functions. ![]()
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