Take a Seat

Seats are your revenue source. The types of seating, seating mix and table sizes will all impact your guest’s experience. Your financial projections are probably based on the number of seats you have and the anticipated turnover. How you determine your customer counts is outside the scope of this blog but, creating a viable seating plan should be as well thought out as all the other details of your restaurant.

Your seating layout is as much an operational decision as an aesthetic one and it should not be left to the design team alone. It should be guided by your economic model.

Consider the types of seating you want in your restaurant – tables and chairs, booths, banquettes, community tables, “chef’s” table, counter seating, bar height, dining height, as well as chair and table sizes.

Seats versus seating units – Which generates more revenue, 2 deuces or 1 four top? A banquette of several deuce tables that can be combined to serve a larger party or more intimate booths?  The number of seating groups or opportunities is a more reasonable measure than the number of seats. 2 deuces and a four top can accommodate 8 people and 3 parties. 2 four tops can accommodate 8 people but only 2 parties. Which is a better mix for your restaurant? There is no standard answer. It is all dependent on your clientele, the size of your typical customer party and the experience you are creating.  There are restaurants that have all booths and fixed tables. If you are a party greater than six, they can’t (won’t) combine tables. You sit in two groups. Don’t be quick to dismiss this.  This is a successful approach to seating for some concepts.

Think about table and chair sizes. Many seating plans look good on paper until you verify the size of the chairs and tables and realize they are not realistic. We know that many successful restaurant seating schemes are tight and appear unworkable, but do in fact work fine.  It is important to design a realistic seating plan with table and chair sizes that reflect your actual selections.  It makes sense to mock up your table size and sample chair to see what table spacing you are comfortable with. Tables are available in all sizes. While you may think there are standard sizes – 36” square, 24”x30”, 30”x30”, 48” rounds, etc., - they are readily available in many configurations. Choose a table size that is based on your table setting and method of service. Family style may require larger tables than ala carte service. Many small plates and accessory pieces may also require more room. Simple plating lends itself to smaller tables.

Chair selection also affects your table layout. Arm chairs take more space than side chairs. Chair sizes vary greatly from small 15-18” diameter seats to 24”-30” dining chairs.  When viewing the seating plan, confirm that it reflects the chairs and table sizes you have selected. Also be sure that the chairs are shown pulled away from under the table to mimic a person seated.

Critical dimensions impact your seating, as well. Once you have selected your chair and table sizes (not necessarily the specific furniture) you may find that some walls need to be shifted to allow for proper circulation. Pushing and shoving walls to accommodate equipment and seating is common. Don’t get bullied into refraining from moving walls if it eases congestion or gains you seating. Sometimes, moving a wall a few inches can add a row of four tops where deuces once lived!

Once again, it’s your future. Make it work for you.