All the Tables in the Appropriate Places

If you are creating your restaurant from scratch, you can hire a design team to create the shape and size of the dining room they need. These days, however, many independent restaurants are taking over existing spaces that may not have been a restaurant before or are not configured the way the owners would prefer.

To add to the challenges, the spaces are increasingly smaller as rents and build-out costs soar. Meanwhile, restaurateurs must lay out the optimal seating to meet sales goals and ensure every seat can be serviced effectively in often undersized or awkward spaces. The good news is there are tried and true ways to make this happen.

Learning Objectives:

By the time you've finished reading this article, you should be able to:

• Explain how to maintain flexibility in seating configuration with smaller tables.

• Describe how to optimize aisle space for maximum guest comfort and ease of service.

• Define "anchoring" and explain how it influences guest comfort.

What A Table Must Do

No matter what the size, a productive dining room design should start with understanding what a restaurant’s tables must be able to do. If the concept involves shared plates or many items on the table at once – think tapas, dim sum, or flights of wine or beer – the tables must be sized accordingly. Saving space in these concepts will cut into sales and guest satisfaction.

For most casual dining concepts, a two-top of 24 inches by 30 inches provides the right balance of spaciousness and efficiency. If space is at a premium, slightly narrower tables are available, but for dining, tables should not be any shorter than 30 inches. For beverage-only concepts like coffee bars, a 24-inch-long table is fine if there is sufficient room for guests’ knees to rest comfortably under the table without touching anyone else's.

Communal tables for dining had their moment in the sun a few years back but are not recommended for most concepts because even though they are highly efficient uses of space, most guests dislike them. There is evidence that per-person spending is reduced at this type of table, suggesting that using communal tables to save space is a false economy.

Small footprint spaces mean that every square foot of dining area must be flexible. Every table in the restaurant should share the same depth so that they can be combined in several configurations. How often tables need to be combined should reflect the mix of party sizes that the restaurant typically attracts.

For existing restaurants, information is found from the point-of-sale system, but for new operations, guesswork is involved. Purchasing mostly 24-inch x 30-inch two tops to be combined to make a 48-inch wide four-top is better than buying different types of tables for various party sizes. Most guests are not troubled by the seam between the tables and this approach gives the operator the maximum flexibility for arranging tables to meet projected demand.

Another benefit of combining deuces in this way is that it requires less floor space than a diagonal four-top where guests are seated all around the table. Rounds take up more floor space per person and cannot be easily combined as party sizes grow so they are best avoided.

For larger parties, research shows combining two- and four-tops is preferable to pre-set six- or eight-tops unless the restaurant regularly has larger parties. Larger tables would be a plus in regularly used banquet spaces. Concepts frequented by solo diners will want more bar seats, spaced not less than 20 inches apart.

Communal tables for dining had their moment in the sun a few years back but are not recommended for most concepts because, even though they are highly efficient uses of space, most guests dislike them. There is evidence that per-person spending is reduced at this type of table, suggesting that using communal tables to save space is a false economy.

A Space Odessey

Table placement is subject to floor-space configuration and size. Smaller restaurants tend to have a higher proportion of dining room space lost to doorways and aisles making it more important to make every seat in the house appealing so that guests will have a better dining experience.

Main service aisles should be about 40-42 inches wide; narrower than this makes it harder for people to pass each other and much wider than this is wasting valuable selling space. Urban restaurants tend to narrow aisles significantly, but making them under 36 inches wide is not recommended. Tables should be parallel to the main aisles so guests do not have their backs to heavy traffic.

A good dining room design also limits the number of seats in direct line of sight into any back-of-house or restroom entrances. Conversely, any desirable views should be available to as many seats as possible even if those seats are not immediately adjacent to a window.

Windows of Opportunity

Speaking of windows, guests seated next to windows spend more per person. The same is true for booths. The reason for this is a phenomenon called "anchoring." People are more comfortable sitting against a solid structure that defines their personal space. That comfort translates into the likelihood of ordering a second drink or a dessert. And it increases guest satisfaction.

One advantage of small restaurant spaces is that there are usually plenty of opportunities to anchor tables against walls or windows. Those may be the only spaces available for the narrow dining rooms common in high-priced cities. Anchors can also be structural columns, low partitions, planters, or even rails or curtains in a pinch.

There should be no unanchored tables, but if the only way to get in the number of seats needed is to "float" tables on the floor, avoid placing a two-top in this position. It is far better to put a deuce against a wall and float a four-top next to it, rather than the other way around. The guests at the anchored deuce will be more likely to have a higher spend per person and it is not much more effort to slide over the four-top to meet the deuce if a six-top is needed.

Got Your Sixes (And Twos, Fours, and Eights)

If the restaurant’s party size mix means having one or two larger tables always ready, place those tables in the highest traffic areas. Many operators put six and eight tops close to the kitchen. This makes serving them faster and easier.

The right mix of two tops and four tops for the market is vital but does not solve the problem of how to get the most from a table when three guests are dining together. Seating a party of three at a four-top means that the fourth seat generates no revenue until the next party of four. An excellent approach to accommodating parties of three guests is to wrap the seating at each end of a banquette into a ninety-degree angle. Those corner tables take very little additional space and easily seat three guests or serve as an attractive table for two where a savvy host seats a couple celebrating a special occasion.

Many operators place tables as close together as possible to maximize the number of seats in the dining room. This strategy can backfire if it results in uncomfortable guests who will spend less and perhaps not return.

It is far better to put a deuce against a wall and float a four-top next to it, rather than the other way around. The guests at the anchored deuce will be more likely to have a higher spend per person and it is not much more effort to slide over the four-top to meet the deuce if a six-top is needed.

Seatbacks for back-to-back tables should be no closer than twelve inches apart when guests are seated at the table. Parallel tables that have aisles on one side can be spaced tightly. They should not be spaced so tightly that guests need the table moved to leave their seats.

An experiment in a university restaurant suggested that 16 inches between parallel tables is the most comfortable spacing. A restaurant might get away with as little as 12 inches between banquette tables if the concept is casual and the customer base is younger.

If tables must be placed closer together because of problems with the size or shape of the dining room, a useful trick is to provide a narrow anchor such as a 42-inch high by three-inch wide partition between pairs of tables. Always cap the end of a banquette with a similar structure to add an anchor to these tables to make these seats more desirable and profitable.

Higher-end restaurants will often use diagonal four-tops even though they take up more space on the floor because diagonal tables feel more luxurious. If diagonal fours are placed in a row, group them by threes or fours and space their corners 36 inches apart to make it easy for guests to access their seats and for servers to move around the table. If there is an aisle on both sides of these diagonal tables, this spacing can be tightened up slightly but no more than a few inches.

Casual restaurants, such as barbeque concepts, often choose picnic table seating not just for the carefree atmosphere these tables create but also because they are a very efficient use of space. Of all table types, picnic or beer hall tables are the only ones that can be placed in long rows but it must be done carefully. Two picnic-style tables for six can be placed as close as six inches apart but there needs to be a minimum 36-inch aisle between each pair of tables and for traffic between rows.

Some restaurateurs try to use longer tables and encourage smaller parties to share them. This rarely works unless there is a visual indication of whose space is whose. The simplest way to make guests feel like they have their own space at a shared table is to place condiments and cutlery holders between each party. Note that picnic tables can be a problem for some guests to get in and out of, so always choose movable benches rather than ones affixed to the table.

All Inclusive

Our guests come in all shapes, sizes, and abilities. The Americans with Disabilities Act of 1990 has minimum requirements for accessible aisles and seating, but smart restaurateurs will often exceed these standards depending on the market.

Restaurants that attract families with small children should lean heavily into booth seating, which makes it easier for parents to contain their young ones’ energy and activities. Booths have the added advantage of being very space-efficient, depending on their design.

One exceptional feature is stroller parking between booths or under the bench seat. Another space-saving design element is booth or banquette seats with removable cushions and a hinged base. These make excellent storage spaces for items that do not need to be accessed during service.

Optimizing the front-of-house layout goes beyond how tables are chosen and positioned. Service areas should be carefully sized, located, and supported to allow servers to be as effective as possible without taking up too much space. A casual restaurant's rule of thumb is one service station for every four to five servers on the floor or every twenty tables. Space-saving strategies include using service stations to separate banquettes or booths, with cabinet storage below the worktop and wall storage above. Using the walls for storage has long been a good way of getting the most out of tight spaces and any vertical surface in the front of the house should be eyed as possible storage space.

Service stations can be narrower if used only for point-of-sale system terminal and tableware access. They can be several feet long by 30 inches deep if used for bussing or water and nonalcoholic beverage service. Servers will need a working aisle of not less than 36 inches wide along the full length of the service station. Service stations should be positioned so that servers can view their tables.

The host also needs to have good sightlines into the dining area. Many operations use table management systems to track which tables are ready to be reseated, but being able to quickly see the state of the dining room from the host stand is invaluable and far more reliable.

The host stand also needs a direct line of sight to the entrance, but not be directly opposite the doorway to allow room for guests to stand while waiting to be received and to let others pass easily. If space is at a premium, hosts may not need a stand at all as table management and reservation software can be used on a tablet or phone. However, there still needs to be some visual cues such as a curtain to show guests where they will be greeted.

Less Can Be More

A small space does not have to mean cramped quarters or unhappy guests. But making these spaces work requires ingenuity and careful consideration of appropriate table sizes and spacing. Going “too small” in your planning will never optimize the restaurant’s sales potential.

Take Away Points

Takeout and delivery have become key sources of restaurant revenue, but often create headaches in the front of the house, especially in smaller restaurants where space is at a premium. The challenges include determining where to package and hold orders and where drivers can retrieve them for delivery.

The gold standard is a separate entrance and pickup area for delivery orders, especially for third-party delivery. This entrance is typically located adjacent to the back of the house but positioned to prevent delivery drivers from coming too far into the building to pick up their orders.

This area needs a station where orders coming off the line can be packaged and held at a safe temperature using heat lamps or similar. A surface no less than 48 inches long by 30 inches wide will work for most operations. Ample storage space for disposables and bags should be located directly under and above this station. In suburban areas, at least two parking spaces should be immediately outside the pickup entry whereas in cities, many third-party pickups will be by electric bike, so there needs to be a secure place for drivers to park these vehicles outside the restaurant for a few moments.

Few restaurants have the space or the cash to dedicate pickup space adjacent to the back of the house. Most make do with some combination of bar and host stand to hold orders ready for pickup. The best option is to have an area to one side of the host stand, separate from any waiting area for dine-in guests, where takeout guests can wait to pick up their order.

The size of this area does not have to be large – around 40 square feet is sufficient – and should be separated from any service areas by a counter space where orders can be passed. A large volume of takeout business deserves a more elaborate staging area than cubbies on the wall or separating service areas from the pickup.

One New York City chicken restaurant cleverly uses a 20-inch-wide bank of millwork cubbies to separate the dining room waiting area from the takeout pickup. Runners bring completed orders from the back of the house and load the cubbies while the host can keep an eye on the orders as they wait to be collected.

If possible, avoid lining up takeout orders on the bar top as this can compromise the bartender’s ability to service guests in this area. In any case, package all orders in the back of the house where it is more convenient to store disposables and transport packaging.