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Table Turnover Rate in Your Restaurant: How to Improve & Seat Incomplete Parties


This should include all tables available for seating customers. Optimize seating arrangements: Arrange tables in a way that maximizes the use of available space without compromising customer comfort. This practice not only keeps the restaurant tidy but also signals to waiting customers that the table is ready for seating.

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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. However, it’s essential that restauranteurs get their outdoor seating right: .

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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. Business owners, agents and managers must decide upfront whether they are looking to construct a temporary or permanent outdoor seating space.

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How to write a restaurant marketing plan that puts butts in seats [Ideas and Strategies]

7 Shifts

Restaurant owners and operators wear a lot of hats. They're people leaders, customer service providers, line cooks, inventory managers, occasional bartenders, public relations reps, number crunchers, and even marketers. We live in a world where diners are inundated with choices. There are more options for eating out than ever before.

Seating 221
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Restrictions Into Opportunities: How to Make Your Restaurant Succeed

Speaker: Patrick Cottrell and Joe English

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

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Culinary Cues

Past maintenance and the boiler room of massive furnaces providing heat and hot water for twenty some odd floors of guest rooms and eighteen banquet rooms ranging in size from twenty seat board rooms to two-thousand seat ballrooms, and the three restaurants that grace the main lobby.

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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. Their executive team has altered the design for future locations to accommodate the anticipated influx in takeout orders.

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The 5 Secrets To Thriving in a Post-Pandemic World

Speaker: Kevin Tam, Sculpture Hospitality Consultant

Register now for your seat, tomorrow, June 22nd at 11AM PDT, 2PM EDT, 6PM What the new surveillance environment is going to be like. Important strategies for building a plan and executing it. Don’t miss out on this insightful webinar!