Your restaurant's total seating capacity affects booking availability. This article explains how to manage capacity across your venue.

Understanding Total Capacity

Total capacity is the sum of all table capacities:

• 5 two-tops = 10 seats
• 5 four-tops = 20 seats
• 2 six-tops = 12 seats
• Total = 42 seats This affects how many guests you can serve at any given time.

Viewing Your Capacity

In your tables list:

• Each table shows its capacity
• Totals may be displayed
• Zone-by-zone capacity may be visible This helps you understand your venue's overall capacity.

Capacity by Zone

Track capacity per zone:

This helps with zone-specific planning.

Optimizing Capacity

Table Mix

Balance different table sizes:

• More 2-tops for couples
• 4-tops for flexibility
• Some larger tables for groups

Flexibility

Consider tables that accommodate ranges:

• 4-top that seats 2-4
• 6-top that seats 4-6
• More booking options

Peak Time Strategy

During busy periods:

• Accept reservations up to capacity
• Hold some tables for walk-ins
• Monitor turn times

Capacity and Bookings

The booking system considers:

• Each table's min and max capacity
• Current reservations
• Time slot requirements Only truly available capacity is offered.

Adjusting Capacity

Adding Capacity

• Add more tables
• Increase table sizes
• Expand seating areas

Reducing Capacity

• Remove tables
• Lower capacity settings
• Close sections

Temporary Changes

For special events:

• Add temporary tables
• Rearrange for large parties
• Return to normal after

Capacity Planning

For Normal Operations

• Set capacity for typical service
• Allow for comfortable spacing
• Consider service flow

For Events

• May temporarily increase capacity
• Account for different needs
• Plan staffing accordingly

Seasonal Adjustments

• Outdoor capacity in summer
• Indoor only in winter
• Adjust as seasons change

Monitoring Capacity Usage

Track how capacity is used:

• Are you consistently full?
• Do certain zones fill faster?
• What's your average party size? Use this data to optimize your table mix.

Best Practices

1. Be accurate — Set real capacity limits
2. Monitor utilization — Track how full you get
3. Balance table sizes — Mix for flexibility
4. Adjust seasonally — Adapt to changing conditions
5. Leave buffer — Don't overcommit capacity