Category Archives: Science

Tables and Chairs For Your Restaurant

Your chairs and tables can have a large impact on your restaurant. Aside from the visual styling affecting the mood and theme of your restaurant the shape, height, and angle of the table and chairs affects how customers interact in your restaurant.

Bar Area

In the bar area, taller tables create a less formal atmosphere and encourage guests to walk up and talk with other guests. Due to the less formal atmosphere, taller tables encourage more drinking and lower amounts of formal entrees such as steak or salmon. It lends itself to more finger foods and shareable appetizers and entrees.

To encourage extra mingling and communication, having backless stools at the bar allows guests to talk with other guests in any direction and allows more people to fit at the bar.

Avoid backless chairs at tables you want people to dine at however. Backless stools don’t offer proper support for periods of long sitting. Therefore guests are unlikely to order any food item that requires them to sit for long periods of time.

Spacing your tables farther apart will allow for more standing room in busier bars and encourage more communication. Tables that are closer together in a bar area will actually create a bit more privacy as you will have less standing guests and have customers more focused at the other guests at the table rather than those around them. This could be a good thing or a bad thing depending on the theme of your restaurant or bar.

Dining Area

In the dining area, lower tables are obviously the standard choice. Opposite of the bar area, these lower tables encourage guests to sit and enjoy a more formal meal. Lower tables create more privacy as seated guests are not at the same eye level. Booths with higher backs can help to create further privacy. The more privacy you create in your dining room, the longer guests will tend to sit. If you want guests to sit for long periods enjoying many courses, private tables are more likely to aid in this. Further, guests are likely to pay more for entrees in private, dimmer, intimate spaces.

Softer seats also encourage guests to sit longer as well as chairs and booths with a greater backwards incline. Don’t ever have chairs or booths with a straight 90 degree incline. This is painful and torturous to your customers.

If you would like customers to eat quickly and proceed onward so you can make more money through volume, you should have less comfortable chairs or booths. Have low or little padding on your chairs and have a tighter incline on the backs of the chairs. Furthermore, you can place tables closer together and in brightly lit spaces to limit privacy and encourage greater turnover of tables.

Your table height, shape, and positioning can play a lot into the way customers interact with your restaurant or bar. With some strategy you can encourage guests to stay for long periods or leave quickly after eating. Depending on the style and direction of your facility, you can use these tactics to improve your business flow and in turn your profitability.

Determining Opening and Closing Times For Your Restaurant

You may not have thought about it recently but you opening and closing times play a lot into the customer perception of your restaurant as well as your profitability. So accordingly when should you open and when should you close?

When Do You Start To Get Busy

We’ll start with the obvious, when do you start to get busy? When do your first customers show up, and when do you actually start getting busy? Write down […]

Mixing A Perfect Cocktail

Today we are going to talk about crafting a perfect cocktail. There are an endless amount of different cocktails in the world, but the truly great ones follow a set of proper guidelines.

Think of building a cocktail like building a great entrée. You start with a solid base, your main protein, pair it with a vegetable and a potato, and then accent it with a garnish. A similar process and ratio can be found in crafting a great cocktail.

The Bar Master’s Ratio

Nearly every great cocktail will follow a 40-30-30 ratio.[…]

Restaurant Website Fundamentals – Part Two

Earlier this week we discussed the importance of responsiveness for your restaurant website. We also discussed necessary components to a restaurant homepage. If you missed it, you can catch up here: Restaurant Website Fundamentals. Today, we are going to look at a couple of the other pages, some layout ideas, elements to include or not include, and other tips to give you an effective restaurant website.

Let’s dive in. The most important page of your website […]

Restaurant Website Fundamentals – Part One

An important part of restaurant science exists not in your physical restaurant, but in the digital world, on the information superhighway, through a series of tubes. Okay that’s enough of the cheesiness, I am talking about your restaurant’s website. This week we are going to take a look at what basic elements a restaurant website should include as well as some suggestions for layout and pages to get better results from your customers and potential customers.

When designing a website it may be exciting and you’ll want to include […]