Waiting Area

I’m opening my first pizzeria and am building a freestanding unit. My question is: is it worth the extra construction expense to add a lobby/waiting area? I’m going to have 32 four-top tables and eight six-person booths.

With a restaurant that size, it would be foolish not to include at least a small waiting area. You may not need to add an extra space and expense. You can think about taking away a couple of tables instead of adding square footage to your building. I’d consider utilizing the space for a take-out counter as well as a small retail space, or even a dessert case. This way, although you’re losing a table or two, you can increase sales in this space to maximize your earning potential!