Setting up your floor space is a major factor in how people
perceive your restaurant. There is more involved than just math. You want to
order dining tables for restaurants that work best with your concept, and
achieve that within the constraints of your space. Nothing works as well as a
floor plan when shooting for the best solution.
Figure Out Your Concept First
Each restaurant has a unique concept, and therefore its own
set of needs. There is no particular floor plan that will meet everyone’s
needs. Part of the assessments needs to be figuring out your guests’ trends;
what they expect, when they turn up and what they want from a dining
experience. All this data will help you figure out where to place your tables
Address Space Limitations
Now that you have an idea of the population you will be
serving, and the food you plan to serve, you can start looking at where you
will put your dining tables. Flexibility is always good when planning a space.
Tables which can be combined or separated give you the greatest flexibility.
Flat tops are great for this. A 2-top can be combined with a 4-top for a larger
group, for example. This helps you to reduce wait times during busy hours.
If booths suit your style, they offer the best space usage
for your floor space buck. To add the illusion of privacy, have taller backs
and even sides on each booth. In order to allow light to filter through better,
keep the top half of the divider semitransparent.
Good Space Management Helps to Up Comfort
Multiple surveys of customers have shown that even when
people want some privacy, they also want to know what is going on around them.
To offer them that feel, don’t box them in. Give them enough space so they can
move about, and avoid sides which are so large that they can’t see out of the
If you use tables, anchor them at a wall and minimize the
number of people out in the middle of the floor. This way patrons don’t feel as
if they are “on display” while dining.
Focus on the Customer
A common complaint in the dining industry is that diners
don’t feel that they get the right amount of attention. This phenomenon runs to
both ends of the spectrum, from guests complaining that they can’t get any help
to too-frequent disruptions from someone constantly refilling water glasses.
Teach your staff to read their customers so they don’t overwhelm or ignore the
Finally, figure out how to get your servers from the kitchen
to the table as quickly as possible. Moving a few tables to improve serve times
pays off in happier diners. Happier diners spend more per minute.