Cornell study: Restaurant layout, type of table makes a difference

CNY Business Journal (1996+), May 23, 2003

ITHACA - If you're opening a restaurant or renovating an existing one, a new study from the Cornell University School of Hotel Administration could help you increase revenues simply by purchasing and arranging the right tables.

The study, by Professor Gary Thompson, reveals, surprisingly, that midsize (about 200-seat) restaurants - particularly those affiliated with chains that serve large parties of walk-in customers produce the most revenues with dedicated tables. Such tables are built for a variety of specific party sizes rather than made up of flexible two-seaters pushed together to form larger tables.

The study, "Dedicated or Combinable," is the latest report from Cornell's Center for Hospitality Research (CHR) and can be viewed at the following Web site, which posts all CHR reports: http://www.chr.cornell.edu.

What accounts for the finding, despite the lure of flexibility that combinable tables seem to offer? The study demonstrates that large parties in midsize restaurants with combinable tables are forced to wait until many small tables vacate at once and then can be pushed together to form tables big enough to accommodate the larger groups.

The study also found that, perhaps more predictably, small (about 50-seat) independent restaurants with smaller party sizes do better with combinable tables.

To come up with his results, Thompson developed a sophisticated computer model called Tablemix, using data from an actual full-service restaurant to simulate how customers use tables. The model can be used to search for the best restaurant-table configuration or to evaluate a specific restaurant configuration.

In using his model or creating their own customized model, Thompson says, chains such as Red Lobster, Cracker Barrel, Chili's, and TGI Friday's have an advantage over independents because they can draw on past data on average party sizes to determine what table configurations will work best for their anticipated clientele in a new or revamped restaurant.