How to Make Every Square Metre in Your Restaurant Earn Its Keep
Most restaurant owners think more tables = more money. But that’s not always true. I once told a client that removing 20 seats would increase his revenue. The look he gave me? Like I’d asked to charge for tap water. But his layout was the problem—not his menu, not his service. When every table isn’t pulling its weight, your floor plan becomes your biggest liability.
Not Every Seat is a Good Seat
One of the biggest problems in the restaurant industry is that owners think packing in more tables means more revenue. But when your layout disrupts service, creates cold spots, and kills the guest experience, you end up with lower spend per head. That’s how a restaurant loses money without even realising it.
If guests can’t catch a server’s eye, service slows down. If customers have to squeeze past swinging kitchen doors, that’s bad energy and bad logistics. If the best tables sit empty because they’re tucked into a cold, dark corner, that’s wasted real estate.
This is why space planning isn’t just about design—it’s about profitability.
Think your layout might be costing you? Book the £879 Audit and find out which tables are working—and which ones are just taking up space.
Do You Know Your Revenue Per Square Metre?
A first-time restaurant owner might focus on menu pricing, but the real question is: how efficiently is your space making money?
Take your annual revenue and divide it by your total square metres. Now, do the same for just your dining space—because that’s what’s really bringing in the money.
For context, UK restaurants aiming for profitability need to hit at least £1,200 per m² annually. Fast-casual spots should push above £1,600 per m². If you’re pulling in £5,000+ per m², congratulations—you’re playing at elite levels. If you’re at £1,000 or less, we need to talk.
Not sure how your restaurant stacks up? Book the £879 Audit and get a revenue-per-m² snapshot that tells the real story.
Signs Your Restaurant Is Struggling: Fixing Cold Spots
A big reason restaurants lose business is poor table placement. If you’ve got a cold spot, where tables sit empty even on a busy night, you’re watching money walk out the door.
It usually comes down to one of these issues. It’s either too dark or awkwardly placed—near restrooms, drafty doors, or under terrible lighting. It’s out of the host’s eyeline, so it’s never offered first. Or it just doesn’t have the right vibe—bad acoustics, too close to a wait station, or awkwardly crammed into a corner.
Fixing it isn’t complicated. Lighting alone can transform a space. A small layout tweak can make seating feel intentional. And sometimes, turning a ‘dead’ table into a premium experience—like a cosy booth or chef’s table—changes everything.
If you’ve got a ‘dead’ zone you can’t explain, let’s look at it together. Book the £879 Audit and get a fresh pair of strategic eyes on your space.
Your Bar Should Be a Money-Making Machine
Let’s talk about bars. If your bar isn’t your highest profit-per-metre area, something’s wrong.
It sells high-margin items. It takes up minimal space. It keeps guests spending while they wait for a table.
Yet I see so many bars treated as an afterthought. If your bar is always packed but only has five stools, you’re leaving money on the table. Expanding the bar footprint, adding cocktail tables, and training staff to upsell effortlessly aren’t just nice-to-haves—they’re money-makers.
How to Increase Restaurant Sales Without Adding More Seats
The smartest restaurants monetise every metre in creative ways. A café becomes a co-working space in the morning and a wine bar at night. A pub serves brunch on weekends instead of sitting empty. A fine dining restaurant uses its event space midweek for private tastings.
This isn’t a trend—it’s how successful spaces are designed.
Big brands get this right. McDonald’s doesn’t pack its city locations by accident—it’s profit engineering. They know exactly how many customers per square metre they need to serve to justify the rent. Meanwhile, Starbucks keeps its spaces open and inviting because they want you to stay longer, buy that second coffee, and maybe a pastry.
Is Your Restaurant Leaving Money on the Table?
If your floor plan was a high-performance team, would every square metre be pulling its weight? Or do you have freeloaders—wasted corners, underused zones, tables that could be working harder?
I see too many owners struggling to make money from their restaurant business, not because their food isn’t great, but because their space isn’t working hard enough. If you’re asking yourself, “Why is my restaurant not making money?”, start by looking at your floor plan before your menu.
Do you know your profit per square metre? Or do you have a space in your restaurant that just isn’t working? Drop it in the comments—I want to hear what you’re dealing with. And if you’re pulling in £5,000 per m², tell me how you’re doing it. I need to hear your secrets.
Got a dead corner or a bar that’s not performing? Take my 2-minute test and find out exactly what your layout might be costing you. Or if you’re ready to get serious, book the £879 Audit and let’s break it down properly.
I break this stuff down weekly in Unseated—the newsletter for restaurant owners who want their space to perform. No trends. Just smart design strategy. Subscribe here.
