Optimizing Restaurant Layout for Increased Revenue

6min Snip

00:00

Play full episode

Summary

Transcript

Episode notes

The chapter explores the impact of layout changes in a restaurant following a recommendation from Professor Stephanie. Data analysis shows a significant rise in check average at dinner post-renovation, with customers spending less time at tables. Ronnie's transformation in focusing on dining experience rather than table specifics leads to the success of opening new restaurants during the pandemic.

(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.

Help support Planet Money and get bonus episodes by subscribing to Planet Money+ in Apple Podcasts or at plus.npr.org/planetmoney.

Learn more about sponsor message choices: podcastchoices.com/adchoices

NPR Privacy Policy