The experience customers have in your restaurant determines if they will return, or not. The number one decision factor is the taste and quality of the food. The number two factor is how the customer “feels” about your restaurant. Did they enjoy eating there? Dollar revenue per seat should be a metric understood and measured by ALL restaurant owners. Local rules and regulations dictate the number of seats per restaurant but that is only a safety guideline; maximizing revenue per seat is an owner’s job!
In this informative session topics that will be covered include:
• Seating arrangements and matching your brand
• How to increase sales using seating layout based on your restaurant demographics
• How to cater to different age groups and preferences. The Millennials vs. The Baby Boomers
• Real world needs vs. design tools used by Architects