Operations

Restaurant seating is more than just a place to sit

Seating plays an important part in a restaurant's overall design and aesthetic.

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March 18, 2022 by Mandy Wolf Detwiler — Editor, Networld Media Group

Restaurant seating may seem like one of the easiest decisions to make, but choosing the material is just one consideration. Taking into account the size of the restaurant, the design of seating, budgeting and the need for outdoor seating are all paramount to savvy interior design.

How to choose a material

First, there's the decision to choose a material. Metal is easiest to clean and holds up well, but it can often be viewed as lacking warmth. Woods are warmer but tend to split, bringing on the use of synthetic wood, laminates and resins.

One mistake often made when it comes to seating is keeping it minimal because operators aren't expecting guests to stay long, said Sommer Moore, senior interior designer at DesignCase, in an email. "A lot of (restaurants) use simple wood and metal seating with little or no upholstery. Upholstery not only helps with sound but can add color and pattern to the space," she said.

Dala Al-Fuwaires, owner and principal designer at House of Form, a boutique hospitality design firm in Scottsdale, Arizona, said restaurants often choose uncomfortable seating that aren't durable and aren't easy to stack or move for cleaning purposes. "It is a part of the customer's experience and where they spend most of their time," she shared in an email.

Comfort and speed are no longer enemies, according to Mark Landini, creative director of Sydney, Australia-based Landini Associates. "The world is getting faster, but value is being added as supermarkets increasingly compete for market share," he said in an email. "Our food spending options are growing as quickly as our waistlines, which in part explains why 50% of Americans have put on weight during the pandemic. So, if you're focusing on your bottom line, you should consider the line of your customers' bottom. Both are changing size."

Booths versus chairs

Having a restaurant that is all booths makes it difficult for some with disabilities to sit. Location and comfort are key factors, said Moore. "The food could be amazing but if you're sitting in an awkward location or the seat itself isn't comfortable, a guest may be less likely to come back," she said.

Still, having some booths can be a good idea for flexibility. "Booths are wonderful for young families with wriggly children, but families' routines are changing, with many increasingly cooking at home," Landini said. "Sure, fixed seating creates visible shape in a restaurant, but one person in a booth is an inefficient use of space, so review who your audience is before you plan for their furniture needs."

Al-Fuwaires said old-school booths are falling by the wayside, with newer-style booths being more open and connected. "Layout, spatial availability, and the flow of the space all contribute to orchestrating a space," she said.

Maintenance

No one likes to sit in a booth with a torn seat covering. In fact, many diners avoid those booths and chairs.

"Torn or grubby seating, like badly run bathrooms, is a strong indicator of a restaurateur's approach to every aspect of their food's preparation, often considered a reflection of the kitchen's attitude to hygiene," Landini said. "Inconsistent maintenance is the visual alarm bell of poor food quality in most situations, and actual danger in others."

Moore said purchasing commercial-grade furniture and fabric is important for maintenance. "You cannot always use items that you would purchase for your home, especially for restaurants," she said. "It is constantly being used by guests and cleaned by harsh products."

Most experts agree seating has a limited life cycle, so don't overlook the need to replace it.

"There is typically a life cycle of five to seven years for a refresh or redesign," Al-Fuwaires said.

Dining al fresco

COVID-19 caused many restaurants to consider outdoor seating as more than just an afterthought. It took center stage during the pandemic, when only patio dining was available and interior dining rooms were closed to guests.

"The world beyond your kitchen has been transformed, arguably forever, and the move is now toward dining outside your restaurant, quite literally," Landini said. "So, partially covered dining experiences are increasingly being considered as 'safety, delivery and mobility' considerations are accessing a broader number of dining realities."

Toward the future

Finally, seating of the future isn't always uniform.

"In 2022, we're anticipating restaurant seating to evolve by adding a variety of seating instead of uniform, having loose tables and chairs, and having a mixture of banquettes and booths," Al-Fuwaires said. "Additionally, I think we'll see rooms within rooms to create a sense of privacy."

Adding various seating types give guests an opportunity to have different experiences at a restaurant, Moore said.

"High tops, banquettes/booths, communal tables, low stools, private dining areas, etc. create their own unique energy," Moore said. "High tops are mostly near bars so that area is usually louder and lively, families usually frequent banquettes/booths and communal tables are sometimes quieter where solo diners go to get work done."

About Mandy Wolf Detwiler

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Mandy Wolf Detwiler is the managing editor at Networld Media Group and the site editor for PizzaMarketplace.com and QSRweb.com. She has more than 20 years’ experience covering food, people and places.
 
An award-winning print journalist, Mandy brings more than 20 years’ experience to Networld Media Group. She has spent nearly two decades covering the pizza industry, from independent pizzerias to multi-unit chains and every size business in between. Mandy has been featured on the Food Network and has won numerous awards for her coverage of the restaurant industry. She has an insatiable appetite for learning, and can tell you where to find the best slices in the country after spending 15 years traveling and eating pizza for a living. 

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