How many can you seat in a restaurant?

Determining how many diners a restaurant can seat is an important consideration when opening or renovating a restaurant. The number of seats impacts revenue potential, staffing needs, kitchen capacity and more. Careful planning is required to optimize seating capacity while maintaining an enjoyable diner experience.

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Quick Answers

Here are some quick answers to common questions about restaurant seating capacity:

Typical seating capacity ranges from 50 to 300 seats for most full-service restaurants.

Quick-service restaurants often have lower seating capacity around 20-50.
Seating capacity depends on restaurant square footage, table sizes, layout, and more.
As a general rule, allocate 15 square feet per diner for comfortable seating.

Bar seating and outdoor patio seats also add to total capacity.
Consider kitchen size, staffing levels, and table turnover rates as well when determining capacity.
Balance maximizing revenue with maintaining quality service when planning capacity.

Primary Factors in Seating Capacity

There are several key factors that influence how many diners a restaurant can seat at one time. Consider the following elements when determining seating capacity for a restaurant:

Restaurant Square Footage

The overall size of the restaurant’s dining area places a fundamental limit on capacity. Total square footage dictates how many tables and seats you can fit inside the space. As a general rule of thumb, allocate at least 15 square feet per diner for comfortable table spacing and room to maneuver between tables. Closer table spacing down to 12 square feet per diner may work in some intimate, small plate restaurants. Quick service restaurants often function with tighter spacing down to 10 square feet per diner.

Table Sizes

The mix of table sizes is another key factor. Two-tops, four-tops, six-tops, and communal tables all seat a different number of diners. Evaluate the floor plan to determine the optimal blend of table sizes to maximize seating. Be sure to leave adequate aisle space as well between tables.

Table Turnover Rates

Consider the average turnover time between parties at tables. Turnover times often range between 45 minutes for casual spots to 2 hours for fine dining restaurants. Fast casual and quick service restaurants may turnover tables every 20-30 minutes. The faster you can turn tables, the more total diners you can accommodate throughout a service period.

Meal Durations

How long diners spend at their tables enjoying their meal affects turnover. Service style influences duration. Counter service spots and cafeteria-style eateries have faster meal times than full-service venues. Appetizers, desserts, alcoholic beverages, and elaborate preparation of entrees all extend meal lengths as well.

Table Layouts

The floor plan and layout of the tables plays a role in capacity as well. Angling tables in a diagonal pattern instead of rows may allow you to fit more seats. Spacing out tables too far can limit capacity. Be sure to allow adequate room between tables for servers to maneuver and diners to move in and out from their seats.

Bar and Lounge Seating

Don’t forget to factor the bar and lounge areas into overall capacity. Each seat at the bar or in a lounge counts towards the total. Allow at least 2 feet of spacing per seat at the bar. Apps and drinks from the bar can increase meal durations and table turnover times.

Outdoor Patio Seating

If your restaurant has an outdoor patio for dining, include this seating in your total capacity calculations. Patios provide a nice way to add seats. Just be sure to consider seasonal weather patterns that may impact the use of outdoor seating in your location.

Kitchen Size

The kitchen size and staffing levels need to be sufficient enough to handle the volume of food orders from the maximum number of diners seated. Make sure the kitchen has enough equipment, cold and dry storage, prep space, and staff to efficiently prepare menu items for full seating capacity.

Staffing Levels

Your service staff size should coincide with seating capacity to maintain quality customer service. Servers, bussers, hosts, bartenders, and managers need to be staffed at levels to handle the number of diners seated. Don’t overload your staff with too many tables to juggle at once.

Seating Capacity Recommendations

Here are some general recommendations for seating capacities based on restaurant sizes and styles:

Restaurant Type	Size (sq.ft.)	Seating Capacity
Small Cafe	1,000 – 1,500	25 – 50 seats
Casual Diner	2,000 – 3,000	50 – 125 seats
Family Restaurant	3,000 – 5,000	100 – 175 seats
Upscale Casual	3,000 – 6,000	125 – 200
Fine Dining	5,000 – 10,000	150 – 300
Quick Service	1,000 – 2,000	20 – 60
Fast Casual	1,500 – 3,000	50 – 125
Food Hall Stall	100 – 600	8 – 25

These numbers are general guidelines only. The actual optimal seating capacity for your restaurant depends on all the factors covered previously – space, layout, table mix, turnover rates, meal durations, service style, and more.

Sample Restaurant Seating Layouts

Here are some sample restaurant floor plans with seating capacities noted:

50 Seat Cafe

This 1,200 square foot cafe has a mix of 2-top and 4-top tables, plus a small bar and counter. Total estimated capacity is 50 seats.

8 – 2-top tables = 16 seats

5 – 4-top tables = 20 seats

8 bar seats

6 counter seats

Total = 50 seats

125 Seat Casual Restaurant

This 2,500 square foot casual restaurant uses a mix of table sizes, including a large communal table. There is also a 22 seat bar. Total estimated capacity is 125 seats.

10 – 2-top tables = 20 seats

10 – 4-top tables = 40 seats

2 – 6-top tables = 12 seats

1 – 8-top communal table = 8 seats

22 bar seats

Total = 125 seats

200 Seat Upscale Restaurant

This 6000 square foot upscale restaurant utilizes larger table sizes for more spacious seating. A 36 seat bar area provides additional seating. Total estimated capacity is 200 seats.

6 – 2-top tables = 12 seats

6 – 4-top tables = 24 seats

4 – 6-top tables = 24 seats

2 – 8-top tables = 16 seats

2 – 10-top tables = 20 seats

36 bar seats

Total = 200 seats

Tips for Determining Seating Capacity

Here are some useful tips to keep in mind when configuring restaurant seating capacity:

Create a detailed floor plan showing all tables, bar, counter, and lounge seating.

Map out traffic flow patterns between tables to allow adequate server and diner movement.
Utilize table sizes that best suit your menu, cuisine style, and typical party sizes.
Blend two and four-tops for flexibility – they can be combined for larger parties.

Consider mix of intimate and lively seating areas to accommodate different dining preferences.
Analyze parking availability compared to projected peak occupancy.
Factor in any outdoor seating or private dining rooms in capacity.

Examine kitchen size and equipment to ensure it can handle full volume.
Only add seating if it does not compromise service quality or enjoyment.

Optimizing Seating Capacity

Determining the optimal seating capacity requires finding the right balance between maximizing revenue generation and maintaining quality. Here are some tips for optimizing restaurant seating capacity:

Aim for ability to serve full capacity twice in one peak service period.
Weigh profits from extra covers vs. lower turnover rates if over capacity.
Establish consistent table mix and floor plans across multiple outlets.

Study customer demand patterns by daypart to set capacity levels.
Adjust bar and lounge areas to absorb excess demand when at full capacity.
Use waiting list systems and call-ahead policies to manage occupancy.

Monitor table turns, sales data, wait times, and customer feedback regularly.
Be flexible to adjust layouts and seating as needed over time.

Key Factors Impacting Table Turnover

The rate at which you can turn tables is a critical factor in calculating seating capacity. Here are some key factors that influence average table turnover time:

Meal Duration – The longer diners linger, the slower the turnover.
Service Style – Full service is slower vs counter service or buffet style.
Menu Complexity – Elaborate dishes take longer to prepare and eat.

Food Pacing – Proper pacing of courses impacts duration.
Table Setting – Multi-utensil place settings add time between courses.
Party Size – Larger parties tend to stay longer.

Demographic – Ages, genders, socializing groups all impact times.
Daypart – Turnover slower during peak times.
Server Skill – Experienced servers help optimize turnover rates.

Adding Seats vs Enhancing Experience

When evaluating whether to add more seating, consider focusing on enhancing the existing customer experience. Here are some alternatives to simply jamming in more tables and chairs:

Improve table, bar and lounge seating for comfort.
Upgrade dishes, glassware, linens, and decor for ambiance.

Adjust acoustics to allow for easier conversations.
Provide ordering technology like tabletop tablets.
Invest in entertainment features like live music or games.

Offer more varied menu options and daily specials.
Extend happy hour and late night offerings.
Add unique beverage options like craft cocktails.

Provide valet parking or self-parking options.

Sample Seating Capacity Calculations

Here is an example seating capacity calculation for a 2,500 square foot casual dining restaurant:

Restaurant size:	2,500 square feet
Space per diner:	15 square feet
Max dining space capacity:	2,500 sq.ft. / 15 sq.ft. per diner = 166 diners
Table mix and seats:	10 x 2-tops (20 seats) 12 x 4-tops (48 seats) 2 x 8-tops (16 seats)
Bar seats:	16 seats
Total estimated capacity:	100 dining seats + 16 bar seats = 116 seats

Here is another example for a 4,000 square foot family style restaurant:

Restaurant size:	4,000 square feet
Space per diner:	12 square feet
Max dining space capacity:	4,000 sq.ft. / 12 sq.ft. per diner = 333 diners
Table mix and seats:	5 x 2-tops (10 seats) 10 x 4-tops (40 seats) 6 x 6-tops (36 seats) 2 x 8-tops (16 seats)
Bar seats:	24 seats
Total estimated capacity:	102 dining seats + 24 bar seats = 126 seats

Using Software Tools

Sophisticated restaurant software tools are available to help optimize seating layouts and capacity. Programs like Tableau, OpenTable, and 7Shifts Dining have helpful features like:

Interactive map of table and floorplan layouts.
Drag-and-drop editing of table positioning.

Visualization of traffic flow patterns.
Modeling of multiple layout scenarios.
Calculation of total potential capacity.

Integration with waitlist and reservation systems.
Analysis of sales data, turnover rates and peak volumes.

The investment in data-driven seating management software can provide very useful insights into maximizing restaurant capacity while maintaining service quality.

Legal Occupancy Limits

Local municipalities establish legal occupancy load limits for commercial restaurant spaces. This is the maximum number of people allowed in the space per fire code and safety regulations. The owner, architect and contractor have responsibility for ensuring design and capacity adhere to occupancy limit laws. Seating capacity and layouts should never exceed the mandated legal occupancy limits.

Conclusions

Determining optimal seating capacity is crucial in restaurant planning and success. Carefully evaluate the key factors of space, layout, table mix, turnover rates and more when configuring capacity. Seek to maximize revenue generation through the number of covers while always maintaining quality service. Leverage restaurant management software tools to help optimize your floorplan and capacity. Most importantly, be sure to stay within legal occupancy limit requirements for safety.