Which are your most profitable tables?
You do know, don't you? Is your dining room laid out in such a way to give your clientele the best experience - and therefore encourage repeat business and referrals?
If you're an established restaurateur, then yes, it probably is. By either accident or design, it's likely that you've developed your dining room to create the maximum profit from the space available. But if you're a start up, or if you've recently taken over an existing restaurant, this might not have been on your list of priorities.
But the layout of your dining room is very important for your guests, your staff and ... your profits.
I can't think of a better way to describe this but have you noticed that male dogs, when 'going to the bathroom' (as Americans would say, amusingly) like to have something to ... um ... point it at? They need to cock their back leg against something, a tree, a fire hydrant, a lampost - they look uncomfortable otherwise. (They have a sort of "I'm not here" expression on their faces). And it's not just a dog thing, either. I don't want to delve into this very deeply but notice that the average male human also has the 'something to point at' thing.
Let's leave it at that, other than to say that human nature is a strange thing. But it does men that, despite our apparent sophistication, most people like to think that they can control their privacy and establish their own personal territory. That is why the vast majority of people prefer anchored tables in restaurants.
Anchored tables are tables which are, well, anchored in some way to the structure of the building. It may be that they are touching the perimter wall or a pillar, it may be a booth. Some restaurant interior designers build low internal walls to create these anchors.
The least popular tables are those in the middle of the room - the 'floating' tables which have no anchor.
What is the ratio in your restaurant? Are the majority of your tables anchored or floating? Which produce the best average guest checks?
Comments