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How many seats should the restaurant have? These methods are simple and practical!
The chief meal guide read: "How do I set the number of seats when I open a restaurant?" "How many seats can I accommodate in my restaurant with xx square meters?" These problems are a lot of people's headaches when opening a store. On the one hand, it will waste space, on the other hand, it will affect the customer experience.
Still wondering how to accurately calculate the table seats? The following method is simple and practical, let's try it.
Calculation of the number of meals in restaurants of various grades
How to calculate the number of meals in a restaurant that uses round tables, rectangular and square tables for traditional dining?
Scope of application: restaurant seat calculation
Applicable table shape: round table, rectangular table, square table
Features of calculation method: Accurate, practical and simple. Mathematical formulas are combined with the characteristics of the catering industry.
Calculation method:
1. Round Table
Given the size of the round table, find out how many people can sit: diameter; pi 3.14; circle length = diameter x 3.14
The guest use area on the dining table is referred to as the guest area here. In China, due to different catering grades, the standards of the guest area are also different. Here, we give an example as a simple example. All catering colleagues can make appropriate adjustments according to the grade of their own restaurant.
Circumference ÷ guest area = number of meals
High-end administrative reception: (politicians, foreign guests, celebrities, or other high-end reception) The per capita guest area is 90cm-100cm or higher.
High-end business reception: (high-end business banquet) The per capita guest area is 80cm-90cm or higher.
General administrative and business reception: the per-person guest area is 60cm-70cm or higher.
Low and medium-end catering: the per-person guest area is 50cm-60cm or higher.
E.g:
A round table with a diameter of 450cm:
1) For high-end administrative reception, the number of meals that can be accommodated is 14-16:
Circumference length = 450 × 3.14 = 1413; the guest area is = 90cm-100cm, then the number of meals is:
1413 ÷ 90cm = 16 digits (rounded) 1413 ÷ 100cm = 14 digits (rounded)
2) For general administrative and business reception: the number of meals that can be accommodated is 20-24 people:
Circumference length = 450 × 3.14 = 1413; guest area = 60cm-70cm, then the number of meals is:
1413 ÷ 60cm = 24 digits (rounded) 1413 ÷ 70cm = 20 digits (rounded)
2. Rectangular table, square table
Rectangular tables, common forms of high-end Western-style reception (here, the round table is regarded as a rectangular table), decks, ordinary dining tables, high-end Western-style reception, the reference value of the guest area is 90cm-150cm, which can be customized according to the reception level and guests like It is not recommended to be too far apart, as this will affect the communication between guests.
Rectangular decks and rectangular / square ordinary dining tables are usually medium-end, low-end and low-end receptions. The reference value of the guest area is 40cm-70cm, which can be determined according to the grade of the restaurant.
Calculating the dining table seats is generally used to estimate the number of guests on the dining table before catering preparation or reception. The data of the guest area in the above calculation method is for reference only. You can combine the reception level and guests according to the actual situation of your store. Preferences and other factors are flexible, the method is very good, and the data in the guest area is variable.
3. Number of meals in fast food restaurants
According to statistics, McDonald's accounts for 8% of single meals and 45% for two people. There are two seats, three seats and five seats, and some seats can be split or combined.
If the area where McDonald's can put tables and chairs is 202㎡ and the seat density is 1㎡, then this restaurant should design 202 seats.
And because the proportion of two people dining is 45%, so 202 * 45% = 91 seats, and then divide 91 by 2 is about 45, which means that 45 two-person tables should be designed in the restaurant.
The calculation formula is:
Restaurant area (202㎡) ÷ seat density (1㎡) = number of restaurant seats (202)
Number of seats for two = Number of seats in restaurant (202) × Proportion of double dining (45%) ÷ 2 (number of people) = 45
Similarly, whether three or five can be calculated in this way.
In order to accommodate more customers, McDonald's will also make use of some natural conditions to make tables-align the tables along the columns, make the tables into bar forms, set up high tables and long tables to achieve the optimal allocation of resources.
Note: The number of people per table can be counted. The simplest method is to count the number of passengers for each order, and then calculate the ratio through weekly or monthly calculations, and then follow the McDonald's seat ratio calculation method described above. Get the corresponding number.
How to make the seat layout more scientific?
Consumers are dynamic. In-store consumption cannot be confined to the dining space. Occasionally, they will move around and greet friends. Especially for family dinners with babies, there are more uncertain factors, so the layout of seats, tables and chairs has become especially important.
1
With such a distance, the diners are comfortable and the staff is easy to operate
The number of guests often directly affects the operating cost and economic efficiency of catering enterprises. Pursuing the largest number of guests in a unit area is the basic principle of catering space design, but it must have degrees, considering the comfort of diners and the operability of staff. Sex.
The space required for a person to dine is approximately 0.6m in width and 0.8m in depth. Just like the size of the dining table, the height of the dining table is also varied. But regardless of the height of the dining table, the relative height of the dining table and the chair remains the same.
The width of the aisle between the two chairs in the dining area should be at least 0.46m. A 1.2m clear width aisle should be left beside each dining table for receiving meals. The aisle width of the dining car should be at least 1.5m. The basic area required for adults to eat is 1.1㎡.
2
Be careful with the machine to turn the cold level into a hot zone
Windowsides, private rooms, and walls are the areas consumers prefer. On the contrary, areas such as aisles, toilets, and staircases are areas where consumers resist.
How can we eliminate the diners' resistance and increase the occupancy rate? It is not difficult to give consumers a "reason" to choose to sit there.
You can set up a creative background wall that can be taken by yourself, which can form a theme to guide consumers to "get together" and sit.
3
Seat setting directly determines restaurant revenue
The seats consist of a set of "dining tables and chairs". In general, a pair of chairs and a dining table are called a "seat".
Your rent, upfront investment, and your rate of return are all directly related to the design of your table. This is a complex problem that requires rigorous analysis and calculation, rather than directly asking how many seats each restaurant should have.
If factoring in customer sources, the turnover rate in the store is largely related to the product structure. For example, noodles have a relatively fast meal time, and dinners will be more time-consuming; but generally speaking, the per capita unit price of dinners will be much higher than that of noodles.
If a noodle shop turns over 20 times, and the average business hours per day is 5 hours, then 4 times per hour, an average of two people per seat, the average price of noodles is 25 yuan per person, then one person per day The revenue is 1,000 yuan.
If your noodle shop has only 80 available dining areas, to ensure that the restaurant's profit must reach 8000 per day, then you must have at least 8 seats, then the space occupied by each seat is roughly determined, this is just a simple example In fact, the actual restaurant data collection is far more complicated than this example.
However, the seating area is not directly proportional to the size of the restaurant, and the most important factor is passenger flow.
Many overcrowded restaurants will try to choose small and simple tables and chairs to increase the number of seats because of the large passenger flow, which can increase the ping effect as much as possible. As for the dining environment experience that customers care about, the seat setting will be relatively weakened.
4
Restaurant seating is an important part of giving customers a good consumer experience
When we go out to eat, we will also experience a lot of bad experiences caused by the unreasonable setting of restaurant seats.
For example, a sofa that is too low, a chair without a backrest, a stool that is too narrow, and a seat that is too close to other seats without isolation ... These are places where customers feel uncomfortable. The seat setting is not just putting the table and chairs on. Too.
Although most restaurants already have the consciousness of "multiple placement", let the seats in a space try to be based on the needs of different groups of people to achieve a humane setting.
However, the number of tables for two couples, the number of tables for four people for families, and the number of tables and chairs for parties or small dinners are all determined by the restaurant's customer source and product structure.
For example, large parties rarely go to the dumpling restaurant, and they often choose dinner restaurants and hot pot restaurants. Therefore, noodle restaurants rarely set up large tables and chairs and set up 2 seaters.
5
The setting of tables and chairs determines the quality and style of the restaurant in the minds of diners
The setting of tables and chairs is still a facade. Most of the time, people will judge whether it is satisfactory according to the hard-wearing style of the restaurant. The so-called "decision with appearance". Looking at the distribution of tables and chairs in the store, you can feel the quality and style of a store.
Some restaurants have a lot of tables and chairs, and the passenger flow does not match it. Guests will put luggage, bags, clothes, etc. when the seat is empty, which is a huge cost waste.
Therefore, in the view of experienced operators, if the customer source and production capacity of the entire restaurant cannot reach a certain level, the extra area is rather empty and not blindly filled with seats.
A restaurant with a clear positioning should allow customers to take a look at the decoration and seating settings in the store to be able to feel the catering category and quality style of a store.
Just like cafes rarely use plastic tables and chairs in street restaurants, but more often use wooden tables and chairs, leather sofas, etc., the positioning of the restaurant is different due to the positioning of the product.
Source: Meal and Chat