Redesigning Table Area for Increased Revenue

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Exploring the decision-making process of a restaurant owner facing a trade-off between seat numbers and potential revenue increase by redesigning a table area. The chapter ends with the anticipation of the impact of the implemented changes on the restaurant's profitability.

(Note: This episode originally ran in 2020.)

In the restaurant game, you need to make the most of every table every minute you are open. And you need to make sure your guests are happy, comfortable, and want to come back.

If you're a restaurateur, your gut tells you "more seats, more money," but, in this episode, restaurant design expert Stephani Robson upends all that and more. She helps Roni Mazumdar, owner of the casual Indian spot Adda in New York's Long Island City, rethink how a customer behaves at a table, and how small changes can lead to a lot more money.

It's a data-driven restaurant makeover.

This episode was originally produced by Darian Woods and Alexi Horowitz-Ghazi. James Sneed and Sam Yellowhorse Kesler produced this update. Engineering by Isaac Rodrigues and Maggie Luthar. Alex Goldmark originally edited the show and is now Planet Money's executive producer.

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