The kitchen-to-dining ratio is the single most consequential space planning decision in restaurant design — get it wrong and either service suffers or you leave money on the table.
Experiential dining grew 27% in a single year and 75% of diners say they'll pay more for a unique experience — but building one that actually works requires more than projection mapping.
35% of restaurant owners saw an average 40% increase in daily sales after adding outdoor patio seating. But the regulatory landscape is uneven, and the transition from pandemic emergency measures to permanent programs has been anything but smooth.
UK restaurants that are not accessible miss an estimated £163 million per month in potential revenue — and accessibility goes far beyond wheelchair ramps.
Solo diners now account for 47% of QSR traffic and spend 48% more per person than group diners — here is how to design your restaurant for this growing, high-value segment.