Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
How Table Shape Boosts Restaurant Revenue Per Square Foot
In this episode of Restaurant Business with Fexingo, Lucas and Luna explore a surprising operational lever: table shape. Drawing on data from a Cornell Hospitality study and firsthand reports from independent operators, they explain how round tables, rectangles, and booths affect per-head spend, table turnover, and ultimately revenue per square foot. They share a real-world example from a Chicago bistro that switched to round tables and saw checks rise 8%, while turnover slowed 10%—a trade-off that boosted overall revenue by 6%. The hosts also discuss how fine-tuning table shape mix can lift…
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