Navigating the Balance in Restaurant Dining Experience and Efficiency

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This chapter explores the trade-off between creating a distinct dining experience and maximizing table turnover in a restaurant. It follows the strategic choice to eliminate tea service to streamline operations and elevate overall customer satisfaction, emphasizing the significance of delivering a consistent and exceptional dining journey for sustained success in the industry.

(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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