Article: “Confessions of a restaurant designer” (Apr.2006)

excerpt:
"Make the bad seats as appealing as possible ''Our first golden rule is no bad seats in a restaurant. There always have to be seats near the kitchen door, the bathroom, or entrance. But you make those special seats. You put in banquettes or booths so people don't feel like they're getting the bad seat near the kitchen."

Modern design can leave diners feeling cold ''By and large, people love a warmer, darker environment. They gravitate toward warmer environments rather than something that's very slick."

source: "Confessions of a restaurant designer" by Christopher Muther (Boston Globe, Apr.13, 2006)

WaiterBell Angle: The WaiterBell system allows you to create restaurant seating in booths or "warmer, darker environments" without sacrificing service for your customer. Customers never have to worry about being "out of sight, out of mind" when it comes to signaling for additional assistance.

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