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Restaurant’s Tables and Seating
Profitable dining room planning involves balancing many elements: guest and employee safety, service efficiency, aesthetics, and financial implications. At first glance, it might seem that the cost per square foot, as well as the potential revenue from each location, would be the dominant considerations. Generally, lower average views require higher seating density, while higher average views can result in fewer seats, more guest comfort, and slower turnover.
However, the driving factor is not necessarily to fill an empty room with as many tables as possible; rather the goal is to strike a balance between customer comfort, ease, and bottom line in a way that best suits the concept and image of the restaurant. Most people have clear seating preferences in movie theaters, theaters, football stadiums, and restaurants. Whenever possible, give your customers a choice of where they want to sit: booth or table, near or away from the window, smoking or non-smoking area (if your city or state still allows smoking in restaurants), etc.
Guests’ dissatisfaction with seating can affect the rest of the meal if they even stay long enough to order. When it comes to the furniture itself, there are countless designs to choose from. As a chorus, industry experts advise us to choose seating and furniture “from the customer’s point of view.” What does it mean? Well, let’s take for example a family Italian restaurant, which we will see through the eyes of a mother and father with two children who are going to have dinner there. You want them to appreciate the fact that you simply put some effort into creating an “Italian” look and really feel through and within your decor.
You also want them to feel comfortable dining with their children. They may need highchairs and child seats. How many do you need for a busy night? Is there enough space between the tables to accommodate a taller chair and allow the server to do his job well? Does the upholstery clean up well immediately after marinara sauce? Is there a place with a little more privacy for visitors like parents with babysitters who don’t want to sit with a bunch of families for once? As you can see, the element of style and decor involves a lot of related decisions. Popular types of seating include chairs, stools, booths, and banquettes. Booths offer a particular sense of privacy or intimacy, but tables and chairs tend to be more adaptable as they can be moved closer as needed.
A banquette is a soft couch attached to the wall, opposite which a stand is installed. Banquettes are a booth/table hybrid, more adaptable than a booth, but still need to hug a wall. Banquets are becoming very fashionable at the moment. Not only can they be upholstered in any number of stylish fabrics, but they also maximize seating by filling in corners and allowing more guests to sit than would fit on individual chairs. Bar stools, both in bars and high cocktail tables, are the most casual option for seating.
In general, for maximum flexibility, the dining area is best combined with seats and stands. Consider being able to host both large and small groups at any time. Seating should also be organized with well-defined aisles and tables not too far from the kitchen, as these factors affect safety as well as speed of service. Because they are a serious investment that will likely be used for a long time, special attention should be paid to choosing seats that are comfortable, durable, adaptable and suitable for the type of dining you will be offering.
A typical restaurant chair will last five years, but the best ones can last 10 or even more. The chairs are part of the overall design of the area, so the style you choose should match the picture and atmosphere of the area. You may hear the term “scale” used when choosing a location. The scale of an object is your visual perception of its size. Whenever you compare a captain’s chair to a Windsor chair, they are actually about the same size, but the Windsor chair feels lighter and more delicate. This illustrates the difference in scale between the two. Once you have chosen the fashion, specify the technical aspects of the design of the chair.
Much less expensive chairs can be glued or even stapled – not optimal for durability. Maintenance and service are important, for example whether or not the manufacturer will keep spare parts available for many years. Frames can be made of metal, wood or plastic. They can be painted, stained, painted or varnished; stained and painted frames are the easiest to store and painting allows for endless color choices. Seats may or may not be upholstered.
Chairs can have armrests, but only if your furniture is roomy enough to handle them. Ask about a protective laminate covering for wooden chairs that would otherwise chip easily. Explore style flaws that can be a problem in public settings: Do clothes catch at the edges? Are the edges sharp enough for someone to accidentally scratch or cut themselves (guests or waiter)?
Will the legs wobble? How will the chair hold up if someone who is overweight is sitting on it? For those who have a lot of female visitors, is it possible to throw a handbag or jacket over the back of the chair without it sliding to the ground? It is wise to order samples of a few chairs and test them to get a week or two. Here are some features that can help with your chair assortment:
An angle of 15 degrees is recommended for the back of the chair. The depth from the seat, from the edge to the back of the chair, should be 16 inches. The height from the chair, from your floor to the best part of the back of the chair, should be no more than 34 inches. Something else is bothering the servers. The standard distance from your seat to the ground should be 18 inches. The distance between the seat and the table top should also be 12 inches. Allow 24 to 26 inches of space for each chair at the table; 28 inches if they are chairs. For bar or table seating, allow 24 to 26 inches for each chair.
Think about how chairs or stools work when they are empty. Do they fit under the tables or the armrest of the bar? Can they be easily inserted when not in use to create more spacious aisles? Can they be added? Are they easy to clean and easy to move when you need to clean the floor? Booth seating is an additional frequent option. You used to see booths only in bars and casual restaurants, but they also look very stylish in high-end restaurants, exactly where they create a sense of privacy and romance.
Booths can save space by taking up only eight square feet per person. However, booths are more labor-intensive than furniture because they are more difficult to clean under and around them, and they cannot be moved to accommodate multiple sizes of dining groups. Choosing the general atmosphere of the dinner will greatly help in choosing a placemat. The room will usually determine how much furniture you will need, and in most cases you can get more rectangular furniture than round furniture for the same square footage. The investigation shows that square tables also seem to promote faster turnover, while round tables encourage diners to linger slightly longer.
Attention to aesthetics may require you to simply combine square and round furniture in the dining room, placing them at different angles to avoid the appearance of the military canteen mentioned earlier. The more upscale the restaurant, the more space you allocate for each customer. A fine dining establishment should provide 15 to 18 square feet for each guest; moderately priced restaurant, 12 feet per guest; for banquets, a minimum of 10 square feet per person. When buying furniture, pay attention to the strength of the structure. You want long-term use and reliable service from them. Self-leveling legs or bases allow you to adjust the wobble and also allow the table to slide easily across the floor if it wants to move.
A recent invention, marketed as Table Shox®, is a self-adjusting hydraulic slide that functions as a tiny shock absorber to accommodate uneven floor surfaces and prevent rocking. Consider whether you will cover the furniture with linen, butcher paper, or nothing at all. You should decide in advance on the type of table decoration, especially if you will not use tablecloths. There’s a world of options, from marble, wood and ceramic to durable plastic laminates like Formica and Corian that are stain-resistant and easy to maintain.
These days, they are available in numerous patterns, such as artificial marble, which will suit even an upscale restaurant setting. No matter what you decide, the stand should be waterproof and the bottom should be positioned to give your customers a comfortable place for their feet. If the lighting will be weak and your tables will be draped, a simple base in the form of a pedestal will do. However, if the dining room is spacious and open, and the furniture does not have rags, a trendy table bottom can be part of your style.
Furniture should be chosen in tandem with chairs, as they will be used together. For example, furniture that is 26 inches tall works best with chairs that are 16 inches from the seat to the ground; Furniture that is 30 inches tall works best with chairs that are 18 inches from the seat to the ground. Table stands are no longer only available in chrome, brass or black enamel. Current trends range from fire engine red and rich evergreen to copper, pewter or bronze finishes. Those little legs at the bottom of the base that hold the stand steady also come in different styles. Most likely, you will choose between the so-called four-tooth spider bottom and the cylindrical mushroom bottom. The table must be 30 inches high from the floor to the table top. Here are some basic stand sizes and uses:
For 1 or 2 guests: A 24-by-30-inch square table, also known as a double table or binary. For three to four diners: a square table 36 by 36 inches; a rectangular table measuring 30 by 48 inches, commonly called a four-table; or a round table 42 inches in diameter. (You’ll find round tables that are 36 inches in diameter, but they’re a tight fit for four people.)
For 5 or six guests: the two-top and four-top can be combined to create seating for 6; or use a 48-inch or 54-inch round table.
For seven or eight guests: two four-wall furniture can be connected; or use a 72-inch round table.
For cocktail lounges: rectangular stand 20 by 20 inches; or perhaps a round table with a diameter of 20 inches.
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