EVALUATING THE IMPACT OF TABLE AND CHAIRS LAYOUT ON RESTAURANT SPACE UTILIZATION AND CUSTOMER FLOW

Abstract This study examines the impact of table and chair layout on restaurant space utilization, operational efficiency, and customer satisfaction within the Hospitality Department Restaurant of Federal Polytechnic, Ede. In the hospitality industry, spatial arrangement is recognized as a crucial determinant of service quality, movement flow, comfort, and overall dining experience. While global research has emphasized the role of spatial design in enhancing customer perception, ergonomics, and staff productivity, Nigerian studies have traditionally focused on food quality, hygiene, and service delivery, with limited attention to space management and furniture ergonomics. This gap is particularly significant in institutional restaurants, where high patronage and limited space heighten the need for efficient layout planning. The study identifies that many Nigerian restaurants, especially in institutional settings, operate with overcrowded or poorly designed seating arrangements that restrict mobility, compromise comfort, increase safety risks, and reduce operational efficiency. Using a descriptive survey design, data were collected from students and staff through structured questionnaires. The research was guided by theoretical frameworks including Servicescape Theory, Environmental Psychology, and Lean Management, which collectively highlight the interplay between physical layout, customer perceptions, human behavior, and operational performance. Result of the study revealed a statistically significant relationship between furniture layout and customer satisfaction, as confirmed by Chi square analysis (χ² = 18.57, p = 0.001). This finding demonstrates that the design, comfort, and spacing of tables and chairs directly influence how customers perceive service quality, how long they are willing to remain in the restaurant, and their likelihood of returning. Similarly, furniture layout showed a significant effect on service delivery efficiency (χ² = 22.46, p = 0.000), indicating that staff mobility and workflow depend heavily on spacious and well-organized arrangements. Overall findings show that aesthetically appealing, ergonomic, and strategically spaced furniture enhances ambiance, prevents congestion, and supports both customer comfort and staff performance. Conversely, cramped, worn-out, or poorly arranged furniture leads to discomfort, delays, and negative perceptions of service quality. The study concludes that effective spatial planning is not merely an aesthetic concern but a strategic management tool essential for improving customer experience, service efficiency, and overall restaurant performance. Recommendations include investing in ergonomic furniture, standardizing design, improving spacing, conducting regular maintenance, and aligning furniture choices with institutional and operational needs. Keywords: Restaurant layout, space utili