At my current store we may serve 500 (max)people each day but most of that is during the breakfast and lunch hours. On average though id say for any McDonald’s the overall average throughout the day is only 4 to 5 people because drive thru is more popular.
The overall space of your restaurant should be divided as such: Dining Room Area: 60% Kitchen, Cooking, Storage, Prep, etc: 40% Seating Capacity & Layout.
|Type of Restaurant||Recommended Sq. Ft. Per Person|
|Table Service, Hotel/Club||15-18|
What is the average restaurant size? The average American restaurant has fewer than 50 employees.
They want style and substance, complimented by an atmosphere and unique experience. Customers want to feel valued and know more about their chosen dishes, having a member of staff simply reciting the menu back to them, either online or in person, isn’t going to make a positive impact or entice them to order.
On average, more than 800,000 cows are killed for food every day .
Question: Which famous person owns a McDonald’s restaurant ? Answer: The Queen of England supersized her property portfolio by purchasing a McDonald’s restaurant near Buckingham Pallace in 2008. Her Majesty purchased a retail park near Windsor Castle, where the McDonald’s chain is located.
Subtract the non-seating area from the total area of each dining room. If your restaurant has more than one dining area, repeat Steps One through Three for each room and add the results together. This is the amount of space the entire restaurant has available for customer seating.
To determine the occupant load, you measure the square footage of a given area and divide it by the allowed square feet per person. For example, a 500 square-foot kitchen would have an occupant load of 5 people, given the maximum of 100 square feet per person listed in the table above.
Divide the available seating area by the square footage per customer. For fine dining , allow 18 to 20 square feet per customer, Selected Furniture suggests. A fast food restaurant needs about 11 to 14 square feet per person. Full-service establishments that are not fine dining should allocate 12 to 15 square feet.
Consider the following plentiful entry-level jobs to help you get your foot in the restaurant door. Bartender. According to the Bureau of Labor Statistics (BLS), bartenders earned an average of $19,530 per year in 2015. Busser. Dishwasher. Host/Hostess. Line Cook. Prep Cook. Server.
Payscale.com says restaurant owners make anywhere from $31,000 a year to $155,000 . They also estimate that the national average is around $65,000 a year. Chron.com estimates a similar range, between $29,000 and $153,000 per year.
The average ratio is one server for every 32 attendees at a meal function regardless of the style of service, the type of menu, or whether the servers are responsible for wine service. Meal service levels can run from 1 server per 8 guests to 1 server per 40 guests.
The four primary customer types are: Price buyers. These customers want to buy products and services only at the lowest possible price. Relationship buyers. Value buyers. Poker player buyers.
There are four main customer needs that an entrepreneur or small business must consider. These are price, quality, choice and convenience.
4 great ways to improve your customer satisfaction Treat every customer as if they were a VIP. Give every customer the same excellent treatment as you would like to receive yourself. Keep measuring customer satisfaction. Know how you should survey your customers happiness – the right way. Keep an eye on what customers say about you on social media.