Restaurant design expert helps owner rethink seating for more profit. Data-driven makeover leads to increased revenue. The impact of layout changes on customer spending habits. Balancing dining experience with efficiency for sustained success.
Design changes in a restaurant can lead to increased customer spending and revenue.
Strategic table placement and comfort can influence customer behavior and spending habits.
Deep dives
The Impact of Restaurant Design on Customer Spending
Ronnie, the owner of a restaurant called Ada, faced a challenge when his restaurant transformed from a casual spot to a destination. He needed to balance customer turnover speed with providing a positive dining experience. Stephanie Robson, an expert in restaurant psychology and design, helped redesign a table to optimize its psychological and financial impact. By making the space more comfortable and flexible, Ronnie saw an increase in check averages and revenue.
The Science Behind Restaurant Seating and Customer Behavior
Stephanie's research showed that little design changes in a restaurant can have significant effects on customer spending. By anchoring tables and improving comfort, customers are willing to spend more. Tables positioned against walls or in corners are preferred as they offer a sense of privacy and comfort. The design of restaurant seating can influence how much time customers spend and how much they are willing to spend per minute.
Balancing Efficiency and Experience for Restaurant Success
Ronnie's experience with redesigning a table at Ada highlighted the delicate balance between efficiency and customer experience in restaurants. Enhancing the dining experience while ensuring efficient turnover is crucial. By focusing on quality and creating a cohesive environment, Ronnie was able to attract more customers and increase revenue. Stephanie's insights continue to shape restaurant operations, emphasizing the importance of balancing operational efficiency with customer satisfaction.
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.