Restaurant designer Brian Miller of the firm Edit at Streetsense, who’s behind the communal table at Tapori, says it’s the right furnishing choice in only about 5 percent of spaces. And if a ...

This post originally appeared in the May 20, 2019 edition of The Move, a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but ...

Restaurants make profits when they can seat as many people as they can through the day and when the patrons order higher-priced items. Customers sitting at your tables for hours, working away at their ...