1. THE CLASSIC BOOTH
Can a booth be used in place of a table? If you’ve ever served as a hostess, you’re probably accustomed to customers asking you this question as they approach your dining area. And when you consider that, it makes sense why they are so well-liked. All ages of diners will enjoy a warm, cozy, and comfortable dining experience in a booth. They allow visitors more space to spread out and provide a sense of solitude and seclusion. As servers only approach them from one side, they reduce traffic, making them a fantastic choice for restaurants with narrow aisles.
While booths often have higher upfront expenses, they cost less in the long run. Choosing booths for your restaurant can also save you room and enable you to increase the capacity of your establishment because a four-person booth only requires around 3,000 square inches of floor space, compared to upwards of 5,000 for a table for four with chairs and a base.
2. THE PICNIC STYLE BANQUET TABLE
The usage of large picnic or banquet-style tables in pubs and restaurants’ dining rooms is one of the more informed choices that has grown in favor in recent years. These lengthy banquet tables are frequently seen as being employed in huge, informal settings like breweries and beer halls.
Larger gatherings can be accommodated more easily at banquets and long picnic tables since people may select how much personal space they need. Additionally, their size and informal atmosphere enable smaller Restaurant furniture patrons to interact and dine together when different groups don’t use them.
As shown in the photo below, the Harpoon Brewery in Boston does an excellent job using picnic or banquet-style tables. They are a fantastic illustration of selecting table designs that support your brand. The space’s ambiance would have been significantly altered if they had made a different choice, such as coffee or booth tables.
3. HIGH-TOP TABLE STOOL
You could use raised tables and stools for your dining area for the most versatility. If a party of seven or eight enters with a table for six, the extras may join by standing at the table or grabbing a stool.
High-top tables allow for greater physical flexibility and promote social interaction among bigger groups of individuals. With table tops, you can increase the seating capacity at each table or move the tables closer together to make it easier for guests to enter or exit the gathering.
The typical use for high tops and stools is the “after-work-drinks” hotspot, where employees can come and go after their shifts. As was previously discussed, you want your tables to contribute to the ambiance of your restaurant. High tops with stools are a terrific way to convey that laid-back tone in more informal pop-in, pop-out establishments. With this kind of seating, parties may cluster around a few high tops, engage in conversation, munch on snacks, and sip a few drinks.
However, there have been criticisms about how comfortable stools are, particularly at full-service/fine-dining establishments where patrons sit down to enjoy a meal.
Small and uncomfortable seats are partially undetectable and frequently seen as an attempt to urge customers to move more quickly. Eater claims that modern restaurateurs purposefully create an unpleasant environment in their eateries due to space limitations and turning tables. If your restaurant wants to do that, then by all means, arrange the stools in this manner. Otherwise, you should invest in more traditionally comfy chairs if you are worried that your guests will be uncomfortably seated.
While high tops and stools are the quintessential choice for the “after-work-drinks” hotspot, creating a laid-back atmosphere for employees to unwind, they may not be universally suitable for all types of dining establishments. The ambiance of your restaurant is crucial, and high tops with stools can undoubtedly contribute to a casual and informal setting, allowing patrons to pop in and out easily.
However, criticism has surfaced regarding the comfort of stools, especially in full-service or fine-dining establishments where patrons expect to sit down and enjoy a leisurely meal. The challenge lies in the perception that small and uncomfortable seats might be a subtle strategy to encourage customers to finish their meals more quickly.
Some argue that modern restaurateurs intentionally design less comfortable environments due to space limitations and the need to turn tables swiftly. If this aligns with your restaurant’s strategy and goals, arranging stools accordingly might be appropriate. However, if you’re concerned about your guests being uncomfortably seated and prefer a more traditional dining experience, investing in comfortably cushioned chairs could be a wise choice.
In the end, the choice between high tops with stools and traditional chairs depends on the overall concept and goals of your restaurant. Finding the right balance between creating a dynamic atmosphere and ensuring your patrons are comfortable will contribute to a positive dining experience and potentially influence customer satisfaction and loyalty.
