How do restaurants design a high utilization seating mix?

According to my own statistics, in our McDonald's case, he eats 8% for single people and 45% for couples. There are two-, three-, and five-seater seats, and some seats can be split and merged. If the area of tables and chairs in McDonald's is 202 and the seating density is 1, then the restaurant should be designed with 202 seats.

And because the proportion of two-person dining is 45%, so 202*45%=91 seats, and then put 91 2 45, that is, 45 two-person tables should be placed. I use this method to calculate the utilization rate of seats in my restaurant, and in the same way, whether it is a three-seat or a five-seater. After that, I can count the number of consumers per table, and the easiest way is to count the number of guests for each order, and then calculate the proportion through weekly or monthly calculations.

Basically, this method can be solved very simply.

The decoration design should be simple and tidy, and bright colors (red and orange) can be used to create a relaxed and pleasant dining environment for guests, which can shorten the meal time. Sofas and chairs can be made of slightly stiffer materials, and sitting too comfortably can also increase meal time. If dinner is peak and there are not enough people at lunch, you can add lunch discounts to attract customers.

Less is more, restaurants should not be too big, reasonable use of space, to create a "short supply" dining effect, can attract many people.

The layout of the tables and chairs avoids the embarrassment of looking at strangers when eating: set up seats along the bar (you can refer to the layout along the bar in Japanese restaurants), or make a row of tables and chairs along the window, with only one side sitting. The use of a two-person table to a multi-person table:

Sit along the wall with a row of upholstered sofas (and movable seats) and set up more two-person tables (movable, try to use square tables), and you can share a table with more people, and single seat if there are fewer people.

The table and chair setting is a façade of the dining room. Most of the time, people will judge whether it is satisfactory based on the hard decoration style of the restaurant, the so-called "trade-off by appearance". A glance at the distribution of tables and chairs in the store can give you a sense of the quality and style of a store.

Some restaurants have a lot of tables and chairs, and the customer flow does not match them, and customers will put luggage, bags, clothes, etc. when they see that the seats are empty, which is a great waste of cost.

Therefore, if the customer source and production capacity of the entire restaurant do not reach a certain level, the extra area would rather be empty than blindly filled with seats.

A well-positioned restaurant should allow customers to feel the type and quality of food and beverage at a glance at the decoration and seating settings in the store.

Just like cafes rarely use plastic tables and chairs from street restaurants, but mostly use wooden tables and chairs, leather sofas, etc., because the positioning of the product and the restaurant is different.

In order to save trouble in the restaurant, the 4-person table is basically a table with two stools. The best thing to do is to have all 2 people on the table. Four-person tables can be combined with two two-person tables.

Then the customer's psychology will feel that this is a two-person table, not a joint table. So happy to sit together. The fast food industry should first pay attention to the speed of customer ordering, the speed of the kitchen, and then consider the appropriate table matching, the waiter to guide the table, and the tables and chairs should not be too comfortable

The small chair has high legs so that customers can not sit for a long time.

If the road to the deeper part of the fast food restaurant is long and inconvenient, most customers are willing to give in to the delicious food. Of course, the premise is that the food you serve and the feedback you give to the user should be attractive enough. It's like "a little bit", even if the queue is long, the wait is long, the price is expensive, and the price of some drinks is still rising, is there a large number of people willing to wait, and use this as a talking point?

However, bubble tea shops and other drink shops, due to itFacing people withSelf-positioning The particularity is different from that of fast food restaurants, which needs to be paid attention to, and the reference and analysis need to transform ideas.

want to increase seat utilization, as customers are reluctant to share a table with strangers; So, can you consider: try to passChange the layout of the space to change the overall seat utilization? For example, increase the number of seats?

Alternatively, adjust the distance between the different tables and chairs appropriately, and the walking path they form and leave together.

I have been doing the restaurant now, I think according to the experience of the store, I think that the customer is not as good as asking for himself, improve his own food speed, I based on long-term observation, when you do 8 percent of the seats, customers are reluctant to come in, how to sit full, taste is the factor that attracts them to come in, and the customer experience is poor if you wait too long after coming in. So, no matter when they come in, make sure that the meal time is not greater than they expected, and slowly they will volunteer to share the table.

This kind of problem needs to get to the crux of the problem. The point is not that you don't want to squeeze a table, but that there is another place to sit. Fast food restaurants come in and almost don't leave.

If the meal time is really full, it will definitely make do, and the aroma of wine is not afraid of deep alleys, provided that the food tastes absolutely good. It's so good that when packed, it loses its flavor (loses its original flavor). I believe that many qualified foodies will never give up a humble seat because they refuse to eat.

Personally, I think it's better to find a professional design, preferably the romantic type, with a lot of lighting, especially attractive to couples.

I think the way we use plates in the cafeteria is very good, everyone uses a plate to take care of their own food, and after eating, put it in a unified place to recycle.

This kind of professional thing, you should still find a professional company to design it for you, even if you are a knowledgeable person, it is impossible to explain it to you in a few words.