If there’s one place people are used to rubbing elbows with other patrons, it’s at the bar. So when you are planning space for that area, you might want to use different criteria than you apply to dining room layouts.
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Restaurant Seating Blog
Planning booths as part of your restaurant seating? Think comfort, think space, think square feet.
Use yourself as an example. You’ve probably sat in booths that weren’t exactly the height of comfort. Maybe some were overstuffed, making you feel like you are being pushed froward. Then there are the booths that have no space between the seat back and the table edge—no room to slide in, no room to breathe, crushed ribs feel like a certainty. Booths—usually the wood ones—whose seat backs are at ninety-degree angles to the seats are murder on backs. They seem designed to make people want to leave as soon as possible.
Don’t be a victim of poor booth design. And don’t make the mistake of squeezing into space that’s not sufficient. If your tables are attached to the walls or floor, there’s no way to remedy the situation of no breathing room. Make sure nothing gets nailed down until both booths and tables are physically in your restaurant. If you are ordering, make sure you have full measurements of the space in which the booths are to be placed, and don’t settle on a booth until you have the table selected (height, width, and length)–and vice versa.
Not one of the most time-honored inventions, certainly, but drop-leaf tables can be saviors to restaurants that need their versatility. Go from square or rectangular to round or oval in a flash, and accommodate larger parties without sacrificing a lot of space or using up whole tables to serve only a couple of extra patrons.
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Whether you take reservations or not, are you treating your customers well by providing seating for those waiting for a table? Even if you have limited space, it’s a gesture that does not go unnoticed, especially if you have an older clientele. Waiting is so much more palatable if there’s a place to sit. Even the most successful eateries—you know, the ones that can still afford to have potential customers leave when there’s too long a wait for a table—could take a page from the book of the smart entrepreneurs who leave some real estate for a waiting area.
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Even the best vendor may occasionally run into delivery issues beyond its control: for example, weather delays that impact shipping schedules or shippers that encounter their own problems. Choose your restaurant furniture vendor with care. Quick ship may be an option that can help you get your goods in a shorter timeframe. If you are ordering custom pieces—finishes, upholstery, and so on—be sure you and your vendor account for these specifics in the agreed-upon delivery schedule.
If you have an opening day in mind, always build in wiggle room to deal with the unexpected. Be realistic, and above all, keep your various delivery dates coordinated—from dishes to linens to staff start dates to furnishings.
Can your table tops dare to go bare—or will you need table cloths or placemats? Or do you want to present both ways?
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