The seating design for a restaurant should take into account the sort of cuisine you provide as well as the number of people per table you expect to serve. Furthermore, it should be designed with the maximum safe occupancy of your restaurant, the number of concurrent customers the kitchen and servers can manage, and other elements that effect customer experience and restaurant performance in mind. As a result, no single method for creating a seating plan works for all businesses. A quick-service restaurant, for example, may often utilize permanent, covered booths that are easy to maintain, but fine-dining establishments may use tables that staff can reposition as needed. Drawing a seating plan allows you to experiment with different arrangements until you discover one that works for you.
