Refer to the internal standards of catering industry: the minimum occupied area (per capita area) of each table is about 1.5 square meters. Divide your dining room area by 1.5 to know how many tables can be put. Of course, this is the approximate data. What you should consider is the grade of your restaurant. If it is a food stall, there is no need to follow the standards. In other words, if you are an upscale restaurant, the per capita area of 1.5 square meters may not meet the requirements.

The position of the dining table is mainly to look comfortable, and the most important thing is to facilitate the guests to walk around and the staff to work. Find someone who knows the design to help you look at it and maximize the space of the restaurant as much as possible.

The restaurant staff is determined in proportion, and now it is basically around 1:45, which means that one restaurant staff can serve 45 guests, which means counting the whole restaurant staff. How many employees to hire depends on your passenger flow. Then the ratio of the number of people in the kitchen to the number of waiters is basically 5:5 or 4:6, depending on what kind of products you are making. If it is a hot pot restaurant, there can be relatively few people in the kitchen.