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How to optimize seating capacity for customer service?
1. Number of customers per dining session
Upon observation and statistical analysis, you'll notice that customers dining at the restaurant are likely to be solo diners, couples, family groups (4 people, 6 people), and even large groups ranging from a few dozen to hundreds of people... However, it's crucial to acknowledge that no customer prefers sharing a table or sitting with strangers.
2. Seating capacity structure for each table type
There's no fixed number for how many tables of different sizes should be set up. Typically, restaurant and eatery seating is designed with the following types in mind:
- Double tables: usually for 1 or 2 guests
- 4-person tables: typically for 3 – 4 guests
- 6-person tables: usually for 5 – 6 guests
- Long tables are often designed to serve 8 – 12 seated guests.
- There are also long tables catering to up to 20 people,…
3. Maximizing customer service capacity
This involves calculating how to arrange the maximum number of seats suitable for diners in a given dining area, ensuring they feel comfortable and satisfied.
Optimizing service capacity by filling empty tables also requires considering harmonious arrangements of decor, greenery, etc., within the overall restaurant space.
Therefore, without rational consideration of the quantity of each table type, a restaurant may be confused and miss out on many customer service opportunities.
For instance, if your restaurant has a seating capacity of 100, but currently only accommodates 80 diners due to some 4-person tables being occupied by 2 guests, you're missing the chance to serve an additional 20 customers and boost sales - simultaneously causing disappointment among those not served attentively.
Arranging tables and chairs in the restaurant to maximize customer service capacity
1. Reasons why restaurants fail to optimize customer service capacity
According to the experience of many restaurant owners, the primary reason many restaurants can't maximize customer service capacity is due to improper arrangement of the quantity of different table types.
For example:
- Customers dining alone or in pairs, but the restaurant lacks double tables or has run out of them, leading to seating customers at 4-person tables (with 2-3 extra seats)
- Groups of 5-7 customers, but no long tables for large groups, resulting in combining 2 4-person tables (with 1-3 extra seats)
- Large group reservations of dozens of people, but no long tables for groups, necessitating the arrangement of multiple individual 4 or 6-person tables together. Customers not only face long waits for table arrangements but also discomfort sitting at intersecting points between tables, making legroom uncomfortable.
- …
In this way, the failure to optimize the seating capacity of each serving table leads to continuous missed opportunities for serving new groups and parties in the restaurant. Not to mention the dissatisfaction of customers due to long waits, lack of service, or sitting at undesired makeshift table locations. Gradual loss of customers and declining revenue and profits become inevitable.
2. How should dining tables be structured for optimization and practicality?
Thus, different customer groups with varying numbers should be accommodated by arranging seating at tables with corresponding capacities. For example:
+ Tables with a capacity for 2 people are reserved for solo diners or couples.
+ Tables with a capacity for 4 people are designated for groups of 3-4 customers.
+ Similarly, 6-person tables and longer tables are reserved for groups with corresponding numbers of individuals.
Arranging tables and chairs in a restaurant is considered optimal and practical when it simultaneously satisfies both factors: maximizing table service capacity and achieving customer satisfaction. Using only large-sized long tables will undoubtedly provide comfort for customers, but it won't optimize service capacity as later arrivals may dislike sharing tables. Conversely, using only small-sized tables will inconvenience large groups, leading to dissatisfaction due to uncomfortable seating and wait times for table arrangement by staff.
So the question arises: 'How many of each table type should be arranged for an optimal setup?'
At this point, to optimize the arrangement of tables and chairs in the restaurant, you need to identify the customer demographics likely to visit the establishment. This involves understanding whether customers tend to dine in groups, the size of those groups, which groups are more prevalent and promising, and so on.
3. Identifying customer demographic groups for restaurant dining
To accurately determine these customer demographics, you need to study the behavior of customers when they visit restaurants. This can be achieved through surveys and interviews with your target market or by observing similar restaurants in the vicinity of your business location.
Below is a hypothetical scenario:
Suppose you plan to open a restaurant with a capacity of 100 seats and your survey yields the following results:
+ Solo or paired diners constitute 20% of the total average restaurant patrons, equivalent to approximately 20 guests.
+ Groups of 3-4 diners make up 30%, corresponding to around 30 guests.
+ Groups of 6 diners account for 40%, representing approximately 40 guests.
+ Groups of 8 or more customers constitute 10%, corresponding to approximately 10 guests.
Converting these percentages into the number of guests based on the restaurant's capacity helps determine a reasonable number of serving tables for each customer group using the formula:
The conversion formula for the number of each table type is as follows:
[Number of Type A tables = Number of guests : Capacity of Type A table]
Applying the data to the assumed restaurant above, we get:
- Number of 2-seater tables = 20 guests : 2 = 10 tables
- Number of 4-seater tables = 30 guests : 4 = 7 tables
- Number of 6-seater tables = 40 guests : 6 = 7 tables
- Number of 8-seater tables = 10 : 8 = 1 table
Therefore, with the arrangement of table quantities as above, the restaurant can serve a maximum of 98 guests (approximately matching the designed capacity of 100 seats).
Arranging tables and chairs like this still requires consideration to utilize the spacious gaps between dining tables for walkways or refreshing greenery decorations. However, in specific situations, if the goal is to maximize space, the restaurant can consider adding another 2-seater table.
The calculation method above is considered the optimal and practical solution for arranging tables and chairs in restaurant spaces.
Important Note
- Determining the structure and quantity of corresponding tables must be done before planning the restaurant layout and purchasing furniture.
- The formulas and calculation methods for table structures provided here are for reference purposes. In reality, managers and restaurant owners need to consider various factors to decide on the most suitable table type and quantity. For instance, restaurants with unique spaces like curved shapes, arches, diagonal corners, etc.
- In summary, for your restaurant business to succeed, every empty space needs to be filled. However, optimizing and rationalizing table and chair arrangements are just one of the tasks to help fill those spaces. You also need to consider: marketing solutions to attract customers, transportation convenience, architectural space, food quality, and staff service quality. The harmonization of these factors will provide the highest customer satisfaction, naturally leading to increased sales.
- Instead of waiting for customers to arrive before arranging tables, you can proactively guide the narrative towards attracting and encouraging customers to make reservations in advance. This makes the arrangement and organization of tables and chairs for customer service much simpler and more attentive. You might consider collaborating with platforms that offer online reservation services to fill empty spaces and professionally manage advance bookings from customers, such as PasGo, and others.
Maximizing customer service capacity is undoubtedly not a simple and easily solvable problem. A smart manager will find the most reasonable answer for their restaurant, laying the groundwork for a successful business by optimizing seating, maximizing profit, and revenue.
Wishing you success in your restaurant business,
Best regards,
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