Four Questions to Consider Before Opening an Outdoor Seating Space

Modern Restaurant Management

Whether a restaurant, bar, food market, or similar establishment, creating outdoor seating has allowed many businesses to remain afloat throughout COVID and will be crucial for the coming months.

How to Get Restaurant Patio Seating Right

Focus POS

Right now, restaurants are relying heavily on outdoor patio seating for a large part of their dine-in revenue. If you have the available space, patio seating is a great way to boost your sales and keep customers safe during the pandemic. Restaurants have been hit hard.


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Restaurant Seating 101 for New Restaurant Owners

Web Diner

But, when it comes to customers and seating arrangements, that couldn’t really be further from the truth. The way clients are seated is a huge part of it. First of all, identify the different areas where it would be possible to seat customers – while obviously taking into account the areas that are needed for other purposes. Instead of buying a single very long table that would maybe sit something like 10 people, you can get smaller square tables that seat 4 people.

Fewer Seats, More Shelves: How Restaurants are Preparing for the Takeout Order Boom


Previously, most locations were about 2,000 square feet with 50 seats, as required by company policy. Future stores will be as small as 1,400 square feet and seat as few as 26 people. Since 2014, online ordering for pickup and delivery has grown 300% faster than dine-in traffic. In its early years, digital ordering provided an opportunity to access tech-savvy customers and boost sales. Now, it is crucial that quick-serve and fast-casual restaurants offer the ability to order online.

Restrictions into Opportunities: How to Make Your Restaurant Succeed

Speaker: Patrick Cottrell and Joe English

The restaurant industry has changed so dramatically in the pandemic era that it's time to redesign your business strategy. This requires us to take a look at our menus, inventory, staff, and even our seating strategy. Whether your state allows outdoor dining, takeout only, or a little bit of both, we're here to help. Join Patrick Cottrell and Joe English from Sculpture Hospitality, and fit your restaurant to thrive in face of pandemic restrictions.

How Expanded Outdoor Seating Can Maximize Your Restaurant’s Profits


Expanded outdoor seating may be just what you need to maximize profits during COVID-19. The post How Expanded Outdoor Seating Can Maximize Your Restaurant’s Profits appeared first on Evergreen.

Struggling Portland Restaurateurs Spent Thousands to Prepare for Winter — Now They’re Looking at Empty Seats


Bracing for a difficult winter, some restaurants went all in on upgrades like heated patios. Starting next week, however, dine-in service is once again banned in Portland [link

Inside Seating? A Harlem Bar Owner Navigates COVID-19's Changing Rules

The Salt

67 Orange Street makes do with take-out and outdoor service while waiting for a decision on inside dining in NYC. Image credit: Camille Petersen/Camille Petersen

Creating the Ideal Dining Experience for Introverted Customers

Takeaway Solutions

Seat Introverts in Corners If at all possible, seat your introverted customers in a quiet or slightly darker corner. That said, many introverts who like restaurants go out to eat in order to be near people without having to mingle with them so there's no need to seat with true isolation in mind. Bums on seatsDining in a restaurant is a different experience for every single customer, and everyone comes for a different reason.

This week in restaurant news: supporting protests, outdoor seating, fine dining chefs get creative


Restaurants With Closed Dining Rooms Win Clearance for Outdoor Seating – Restaurant Business. Local governments in cities including San Francisco and Chicago are allowing restaurants to seat guests outdoors while dining rooms are still closed, and similar legislation is expected to pass in New York City. The post This week in restaurant news: supporting protests, outdoor seating, fine dining chefs get creative appeared first on Open for Business.

How to Develop a Restaurant Management Plan

The Restaurant Expert

My restaurant knows its dollars per square foot and or dollars per seat ­­­ _. A restaurant management plan is your written strategy for how to get your restaurant to where you want it. New ideas have very little value unless they are put into action. This restaurant management plan is a tool that translates ideas (I should or I’ll try to) into action (I am). This helps solidify your commitment to turning your restaurant into a profitable and smooth-running operation.

What are Ghost Kitchens, and Why are They Becoming so Popular?

Sculpture Hospitality

Seating capacities have been dramatically reduced in most locations, and in some countries restaurants aren’t even allowed to open their doors to customers. 2020 has been a rough year for the restaurant industry.


Culinary Cues

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business.

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Digital Logs: The Hype Behind Them


You slump into your seat, wishing you could do something about this mess that looms in front of you. You switch on the light in your office, revealing a desk overflowing with unorganized stacks of papers. Some are grease-stained from the previous work day.

Having A Seat At The Table Doesn?t Mean We Get To Order

The Restaurant Manifesto

As to be expected in such Trump-sponsored gatherings, the members of this “task force” seemed keenly aware that addressing the President requires … Continue reading "Having A Seat At The Table Doesn’t Mean We Get To Order". The post Having A Seat At The Table Doesn’t Mean We Get To Order appeared first on THE RESTAURANT MANIFESTO.

Reopening with a Safety Surcharge - Will it Work in Your Restaurant or Bar?

Sculpture Hospitality

For some locations, this may include reduced seating and customer capacity (25% - 50%), the requirement for staff to wear the appropriate PPE (personal protection equipment), enhanced cleaning regimes more frequently throughout the day, and much more. As different regions begin to open up, business and restaurant owners are faced with new safety standards for social distancing and health & safety rules.

San Francisco Shuts Down All Indoor Dining After 250 Percent Increase in COVID-19 Cases


Restaurants were originally slated to see an increase in indoor seating capacity this month [link

Changes to Restaurant Design as a Result of COVID-19

The Restaurant Group

Flexible Seating. Flexible seating and partitions are both necessary for a safer restaurant experience. At a time when most restaurants are seeing declining revenue, it would be impractical for these establishments to pay for substantial renovations to modify their seating arrangements.

Outdoor Is the New Indoor

Modern Restaurant Management

” No one knows for sure, but we are seeing glimpses of a trend that may be the answer for restaurant owners and operators: expanded outdoor seating. Some restaurants with small dining rooms have opted to remain closed, even with permission to reopen, because it doesn’t’t make economic sense given the small number of customers they could seat in order to adhere to distancing regulations. ” An (ROI) Argument for Expanding Outdoor Seating.

Dale DeGroff to speak at the Santé Symposium in VR


1:00 PM EST. REGISTER NOW TO RESERVE A SEAT. Registration is free , but the first 20 registrants will have a seat in the room as avatars. Seated participants will be able to ask Dale questions directly. Register now to guarantee a seat at this milestone event! Coming Next Sign.jpg. Author(s): Emiliano De Laurentiis. Teaser: We are bringing the Santé Symposium back, online, using virtual reality!


Culinary Cues

Then we over-stepped our bounds, other underlying initiatives drove us to make assumptions, and include other deeply seated theories in our approach towards this common battle. World terrorists have taken a back seat to domestic terrorists. Never Forget.

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The Pros and Cons of Running a Dog-Friendly Restaurant


With more restaurants expanding their outdoor seating to cater to social […]. Have you considered opening a dog-friendly restaurant? If so, you’re not alone. As more millennials choose pets over babies, pet-friendly restaurants are becoming a restaurant industry trend.


Culinary Cues

There is, in human nature, a desire to make a difference, to do something meaningful, or as Steve Jobs once said: “To make a dent in the universe.” Not everyone struggles with this need, but for those who are born with this deep-seated knowing desire – they understand that it is always present. They don’t want to relax and step off the roller coaster of “making a dent in the universe” – they want to stay in the driver’s seat, they NEED to stay in the driver’s seat.

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TNI Safety Dividers during COVID-19

Robert Ancill Restaurant Consulting

Restaurants are considered high risk for the spread of COVID-19 due to the close proximity of tables and chairs The solution is the new TNI Safety system The TNI Safety COVID-19 protective system allows restaurants to operate without the need to remove essential seats or tables Standard sizes and custom cut panels available to fit … Read More.

What the Heck is a KPI and Why You Should Give a Sh*t

Embrace the Suck

RevPASH stands for “revenue per available seat hour” during a given time period (and sounds really cool when you say it). RevPash = Total revenue ÷ (available seats x opening hours). As competition gets tougher and profits seem to slip slowly away, you need to analyze your data more than ever. In fact, the bars and restaurants that fail to capitalize on their data will find themselves in hot water.

The Breakfast Cook – Tough, Dependable, Organized, and Fast

Culinary Cues

The average dining room guest for breakfast is likely to spend no more than 30 minutes from the time they are seated. There are cooks and there are cooks – each has his or her list of responsibilities, required skills, and bag of tricks.

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How the tables have turned on turning tables

Future Food

A seat is a terrible thing to waste: Restaurateurs need to be proactive in eliminating no-shows. It is important to remember that a seat in a restaurant is a perishable commodity – if you don’t show up for your Thursday evening booking, the restaurant can’t re-sell it on Friday.

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Minnesota Retreats From Indoor Dining As COVID-19 Cases Surge


Reduced hours and seating capacities go into effect Nov. Jes Lahay /Eater Twin Cities. 13 [link


Culinary Cues

I have been thinking quite a bit lately about a comment made by Chef Jeremiah Tower during our recent podcast conversation. He stated: “The restaurant industry needs an Einstein Moment.”

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Culinary Cues

As long as cooks and chefs view the work of the kitchen as a job with a paycheck then the brilliance of culinary artistry will take a back seat to free agency. The most challenging part of difficult times is living in the moment.

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How to Plan Your Restaurant's Grand Re-Opening Event

7 Shifts

Set a goal for your restaurant’s grand opening—whether it’s seating capacity, an order volume, or revenue for your first day back in business. A seating capacity goal (such as 100% of the allowed seating capacity) or a reservation booking goal A revenue goal—such as a volume number or percentage compared to pre-COVID A follower goal on social media from gaining new interest in your restaurant A return visit goal for diners who return to your restaurant after the grand opening 2.

A Guide to Effective Instagram Marketing For Restaurants

Social Hospitality

A great example is the Coppa Club chain in London that periodically offers outdoor seating in igloos and pods. Instagram has come a long way since its inception in 2010. The image-based social network now has a revenue of approximately $6.84 billion, which, in 2019, included $20 billion in ad revenue. . The restaurant and food industry is one of the many to take advantage of the marketing opportunities Instagram offers.

How NYC Restaurants Can Thrive Through the Winter

7 Shifts

Winterize Your Patio Seating ?? Our traffic-heavy streets are now home to ad-hoc patio seating. If your restaurant applies, make sure you’re on lists like this one, which has all NYC restaurants with heated patio seating. "Winter is coming".said

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Culinary Cues

How will I approach today’s prep, what can I defer till a later time, based on who is scheduled for a shift – how must I adjust the work that I do, and given the reservations for tonight – which items might move and which items will take a back seat to demand.”

Representation Matters: Celebrating Black-Owned Restaurants, Bars, & Vendors


As our nation continues to confront a deep-seated history of racism and systemic oppression, Evergreen (fka Taphunter) remains committed to driving change in our industry while continuing to stand united […]. Representation is especially important in the restaurant industry.

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Understanding Clients’ Needs for a Workable Return to the Restaurant Experience

Modern Restaurant Management

New design solutions we’re considering include temporary enclosures around existing seating groups, devising clever touchless delivery systems inside existing and new restaurants, rethinking the curbside pickup landscape for our mixed-use projects as a starting point. Or, do we design permanent fixed seating that follows social distancing? Seating in any form affects the square footage of a restaurant, which directly impacts the client’s bottom line.

Inspiring! 3 Restaurants Show How they Adapted During the COVID-19 Pandemic

7 Shifts

We know that that person is cute, but you must stay seated with your party. You've heard hundreds of stories about restaurants struggling because of the COVID-19 pandemic. While it's undoubtedly a difficult time for restaurants, this has also been an era of innovation and resilience.

How Hospitality Has Become a Digital Business | Season 2, Vol. 5: Mezze Restaurant Group


In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Bo Peabody, the Co-Owner of Mezze Restaurant Group and Executive Chairman of Seated , to explore the ins and outs of digital hospitality.

Trends for 2022: Re-engaging with Food in a Design Led World

Future Food

The much lauded seafood mecca, Saint Peter in Sydney, was already small at 34 seats, pre-COVID. Other small venues such as Tsuta in Tokyo, El Papagayo in Argentina and Evelyn’s Table in London have all already removed seats.

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Social Distancing Techniques For When You Reopen Your Restaurant

Gourmet Marketing

If possible, expand your outdoor seating area. Cities are beginning to close off streets to provide more space for restaurant seating and pedestrians. ” Fill those empty seats. Restaurants are finding fun and wacky ways to fill those empty seats with something other than humans: dummies and stuffed animals. . A Virginia Michelin-starred restaurant is filling empty seats with mannequins to make the restaurant appear less empty while patrons are dining.

Back to the Future: a Revolution in Back-of-House Technology


Widespread adoption of front-of-house software has taken hospitality from notepads in back pockets to everything from placing orders and processing payments to seating guests and splitting checks being done electronically. A revolution in digital technology has swept through front-of-house foodservice operations, and its effects have been so remarkable that even industry veterans have gotten whiplash. .

Restaurateurs Adapt to New Consumer Preferences

Restaurant Engine

Restaurants worldwide are finalizing their checklists for sanitation requirements, curbside and delivery setup, and figuring out new seating layouts for six feet of social distance. Some government officials have instituted a Temporary Outdoor Restaurant Permit , which allows restaurants to use parking spots for additional seating. Restaurant owners must approve seating arrangements ahead of time with their municipality.


Culinary Cues

When professional groups rally behind the needs of their members then employees feel as though they belong as a member of that organization, and when government steps up and does everything in its power to help citizens then there exists a deep-seated pride in being an American. This is another time when we can rely on what we know about human nature and what keeps people whole: physically, mentally, and emotionally.