Subtract the non- seating area from the total area of each dining room. If your restaurant has more than one dining area, repeat Steps One through Three for each room and add the results together. This is the amount of space the entire restaurant has available for customer seating .
Full Service Restaurant Dining: 12-15 square feet. Counter Service: 18-20 square feet. Fast Food: 11-14 square feet. Banquet: 10-11 square feet.
What is the average restaurant size? The average American restaurant has fewer than 50 employees.
The average ratio is one server for every 32 attendees at a meal function regardless of the style of service, the type of menu, or whether the servers are responsible for wine service. Meal service levels can run from 1 server per 8 guests to 1 server per 40 guests.
|Seating Capacity for Tables|
|Table Size||Number of People|
|60 inch Round (5′)||Seats 8 – 10 Adults|
|48 inch Round (4′)||Seats 6 – 8 Adults|
|36 inch Round (3′)||Seats 3 – 5 Adults|
Consider the vibe you’re going for, do some basic math, and see how many seats roughly you would want at your restaurant . 2) Track Your Table Status. 3) Let Diners Choose. 4) “How Was It?” 5) Optimize Your Reservations. 6) …But Also Offer Walk-Ins. 7) Take Note. 8) Don’t You Forget About Me (Your Reservation)
For example, a room that is 50 feet long and 20 feet wide could occupy 1,000 square feet . A triangular room that contains one right angle and has a length of 40 feet and a width of 50 feet could also occupy 1,000 square feet .
When planning the size of a restaurant , don’t overlook smaller work areas. A small restaurant needs at least 64 square feet to receive and inspect shipments and 100 to 150 square feet to store dry food. A single-machine dish room in a small restaurant requires 175 square feet.
The general seating guidelines that should be observed are: Fine Dining: 18–20 Square Feet. Full Service Restaurant Dining: 12–15 Square Feet. Counter Service: 18–20 Square Feet. Fast Food Minimum: 11–14 Square Feet.
It’s the same thing for bartenders, except they generally make a higher wage, usually $2-$3.00 per hour more than servers do . The average restaurant manager pay scale per year is $41,511. When divided into an hourly wage, this equates to a wage of $21.00 per hour.
Payscale.com says restaurant owners make anywhere from $31,000 a year to $155,000 . They also estimate that the national average is around $65,000 a year. Chron.com estimates a similar range, between $29,000 and $153,000 per year.
Consider the following plentiful entry-level jobs to help you get your foot in the restaurant door. Bartender. According to the Bureau of Labor Statistics (BLS), bartenders earned an average of $19,530 per year in 2015. Busser. Dishwasher. Host/Hostess. Line Cook. Prep Cook. Server.
For this kind of service, we recommend 1 server for every 16-20 guests, and one stationary bartender for every 70 – 100 guests. There is nothing quite like a well executed dinner service. a sit down dinner allows for intimate contact between guests while sharing a meal.
Where I work the sections range from 5 to 8 tables and during rushes all of the sections are usually full, at least at one point during the rush. Also, most tables usually finish up in 45 min to 1 hour, so I really only serve 5 to 10 tables an hour.
Plan on having one bartender for every 35 guests if you want the bar to run smoothly. So a 150 -person wedding will need four or five bartenders.