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Aug 27, 2019 · There are multiple factors that shape seating capacity per square foot, and you'll need to figure those out before you can get to the seating numbers. What's your concept? Fine dining takes around 18 to 20 square feet whereas fast food restaurants may be able to get by with as little as 11 square feet per patron.
- Factors That Affect A Restaurant’S Capacity
- How to Determine Your Restaurant’S Capacity
- How to Make The Most of Your Restaurant’S Capacity
- Conclusion
Planning the capacity of your restaurant means finding a delicate balance between a stellar guest experience and optimal dining hall occupancy. And there are a few factors that you need to take into account.
Now that we’ve established the factors that affect it, let’s see how we can calculate the maximum capacity of your restaurant. Once again, your goal is to secure the maximum comfort level for your guests while also turning a profit on any average business day. You can start by measuring the size of your dining hall. Then, either using your floor pl...
Determining the capacity of your restaurant is one thing. However, keeping it operating at that capacity is another matter entirely. So, let’s talk about some actions you can take to make the most of your restaurant capacity and ensure your dining hall is as full as possible during business hours.
As we’ve proven during the course of this article, restaurant capacity can be a tricky thing to measure accurately and manage efficiently. Apart from considering the available space, you’ll also need to find a balance between the comfort of your guests and your ability to turn a profit, as well as find ways to keep your dining hall as full as possi...
Jan 3, 2024 · To keep guests comfortable and ensure your staff can move freely between the kitchen and the tables, as well as in between server stations or to the bar, allocate about 20 square feet per seat. Let’s take an example: a 2,000-square-foot restaurant should have a dining area of about 1,400 square feet, which means about 70 seats. Of course ...
- The Kitchen Area Floor Plan. Your kitchen floor plan is crucial to your bottom line. Your commercial kitchen layout affects everything from food quality and speed of service, to food safety and hygiene, so it’s something you really have to get right.
- The Kitchen Station Floor Plan. In larger, more commercial kitchens, each staff member is responsible for only one or two stations, which makes staff movement around the kitchen less important than in the previous example.
- The Zone Layout. A third style of kitchen layout design is the zone layout. As illustrated above, the zone layout breaks your kitchen area into work areas, much like in an assembly line setup, only it isn’t in a line or a circle.
- Spatial Strategies for the Physical Distancing Era. If you’re planning to reopen your restaurant after COVID-related closures, it can be useful to create a basic floor plan design for the new layout.
- Prime Costs ~ 55% or less. Prime costs are your total cost of labor plus your cost of goods sold (COGS). Tracking restaurant prime costs can help you successfully balance increasing sales and decreasing costs.
- Profit Margin ~3-5% How much money is your restaurant actually making? It’s essential to know where your restaurant stands. Your profit margin refers to the amount of profit expressed as a percentage of annual sales.
- Revenue per seat ~$27 per seat. You set up your floor plan in a way to seat as many guests as possible while staying under capacity and running steps of service efficiently.
- Table turnover rate ~3 turns per service. Speaking of turning tables, table turnover rate is another front-of-house benchmark you need to track. This refers to how often guests occupy a table during a measured period of time.
Jul 11, 2023 · How much square footage you allocate to each seated guest depends on your restaurant’s service type. In general, account for the following: Fine dining: 18 to 20 square feet per customer; Full-service dining: 12 to 15 square feet per customer; Counter service: 18 to 20 square feet per customer; Fast food dining: 11 to 14 square feet per ...
To get an accurate estimate on how much your restaurant will spend on utilities, you’ll need to know the approximate square footage of your space. Restaurants in the U.S. spend an average of $2.90 per square foot per year on electricity, and $0.85 per square foot/year on natural gas.
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