开餐厅的人迟早要面对一个选择题：椅子选舒服的还是选能赶客的？

People who open restaurants will eventually face a multiple-choice question: choose comfortable chairs or ones that can catch customers?

这不是玩笑。快餐店和正餐厅的桌椅选型逻辑完全相反，选错了直接影响营业额。

This is not a joke. The selection logic of tables and chairs in fast food restaurants and regular restaurants is completely opposite, and choosing the wrong one directly affects revenue.

快餐店要的是"坐不住"。 椅子座深偏浅、靠背偏直、坐垫偏硬，顾客吃完饭自然想起来走人。这不是抠门，是商业模式决定的——快餐的利润靠翻台率撑着，一张桌子一天翻五次和翻三次，营业额差出一大截。所以快餐店的椅子往往是钢木结构或塑料一体成型，轻便、好搬、擦一下就干净，油渍汤渍不渗进去。

What fast food restaurants want is' can't sit still '. The chair seat is too deep and too shallow, the backrest is too straight, and the cushion is too hard. Customers naturally want to leave after finishing their meal. This is not stingy, it is determined by the business model - the profit of fast food is supported by the turnover rate, with a table flipping five or three times a day, resulting in a significant difference in revenue. So the chairs in fast food restaurants are often made of steel, wood, or plastic integrated molding, which is lightweight, easy to move, and can be cleaned with just a wipe, without oil or soup stains seeping in.

正餐厅要的是"坐得住"。 朋友聚餐、家庭宴请，一坐就是一个半小时起步。椅子座深要够（至少45cm以上），靠背要能撑住腰，坐垫要有一定回弹。太硬坐不住，太软起身费劲。这时候翻台率不是首要指标，客单价和复购率才是——顾客坐得舒服，才会点甜品、加饮料、下次还来。

What a regular restaurant wants is to be able to sit still. A friend gathering or a family banquet starts in an hour and a half. The seat depth of the chair should be sufficient (at least 45cm), the backrest should be able to support the waist, and the cushion should have a certain degree of rebound. Too hard to sit still, too soft to get up with difficulty. At this point, the turnover rate is not the primary indicator, the average order value and repeat purchase rate are the key factors - customers who sit comfortably will order desserts, add drinks, and come back next time.

皮质座椅有个隐形坑：烟头和尖锐物。 很多餐厅为了显档次选PU皮或真皮座椅，结果开业三个月就被烟头烫出洞、被钥匙划出口子。修补一次几百块，换一套几千块。如果餐厅客群中有吸烟习惯或带小孩的多，皮质座椅要慎重，或者选带防烫处理的商用级面料。

The leather seat has an invisible pit: cigarette butts and sharp objects. Many restaurants choose PU leather or genuine leather seats to show off their level, but within three months of opening, they are burned out by cigarette butts and scratched by keys. Repairing once costs a few hundred yuan, replacing a set costs several thousand yuan. If there are many customers in the restaurant who have smoking habits or bring children, leather seats should be carefully selected, or commercial grade fabrics with anti scalding treatment should be chosen.

尺寸这件事，差2厘米体验差很多。 餐桌高度75cm左右是通用标准，椅子座高45cm左右，两者落差30cm是人体工学上比较舒服的进餐姿态。椅子太高，脚悬空；椅子太低，胳膊架在桌上肩膀耸着。桌子和椅子之间的落差不对，吃一顿饭腰酸背痛，下次就不来了。

The size difference is 2 centimeters, and the experience is much worse. The standard height for a dining table is around 75cm, while the height for a chair seat is around 45cm. A difference of 30cm between the two is an ergonomic and comfortable dining posture. The chair is too high and the feet are hanging in the air; The chair is too low, with arms resting on the table and shoulders hunched. The gap between the table and the chair is not right. After eating a meal, my back hurts and I won't come next time.

圆桌和方桌的选择看空间。 方桌省地方，适合靠墙摆放；圆桌没有棱角，适合居中摆放、多人围坐。但圆桌直径要算清楚：4人桌直径90cm够用，6人桌至少120cm，8人桌要到140cm以上。直径不够，菜摆不开，胳膊碰胳膊。

The choice between round table and square table depends on the space. Square tables save space and are suitable for placement against walls; The round table has no edges and is suitable for being placed in the center and for multiple people to sit around. But the diameter of the round table needs to be calculated clearly: a diameter of 90cm is sufficient for a 4-person table, at least 120cm for a 6-person table, and above 140cm for an 8-person table. The diameter is not enough, the dishes cannot be placed open, and the arms touch each other.

餐厅桌椅的选型逻辑，说到底就一句话：先想清楚你是靠翻台率赚钱还是靠客单价赚钱，再决定椅子是让人坐得住还是坐不住。 这个问题想明白了，材质、尺寸、款式都是顺带的事。

The selection logic of restaurant tables and chairs ultimately boils down to one sentence: first, think carefully about whether you make money by turnover rate or by average customer price, and then decide whether the chair is comfortable or uncomfortable to sit on. I understand this question now. Material, size, and style are all incidental matters.

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This article is a friendly contribution from the restaurant tables and chairs. For more information, please click: http://www.mhjzy.com We will provide detailed answers to your questions. You are welcome to log in to our website and leave a message.