Optimizing Table Layout in Restaurants

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The chapter explores the real estate aspect of restaurants, likening them to businesses that sell space wherein diners rent tables. It emphasizes the significance of table setups, furniture choices like metal chairs, and the layout of a restaurant in influencing customer dining experiences. The discussion delves into the psychology behind customer seating preferences, maximizing seating capacity while maintaining comfort, and the challenge of optimizing specific tables for increased revenue.

(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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