At their core, restaurants are gathering spaces, where diners can enjoy meals they didn’t have to cook themselves — from group celebrations to romantic evenings out, or even quiet meals alone.

For years, solo diners have been stigmatized, but they range from business travelers looking for a local meal instead of room service, to single vacationers out to experience a new city. They’re area residents excited to try a new restaurant (whether or not their friends are free to join), and they’re adventurous types out to meet new people, or those who appreciate a good book with a quiet lunch.

According to a recent report from online reservation platform OpenTable, solo reservations increased 4% year-over-year, marking the largest increase of any party size. Whatever the reason for dining alone, single diners are increasingly taking their seats at tables and bars across the country, and savvy restaurateurs are catering to this growing demographic.

“We’ve noticed a significant increase in solo dining at our restaurants since the end of the pandemic in 2021,” Emi Guerra, cofounder of Breakwater Hospitality Group, which runs multiple concepts in South Florida, said.

The group’s Irish pub, JohnMartin’s, is surrounded by numerous businesses and attracts individuals seeking a quick weekday lunch or a place to wind down with beers and bites after work. The bar also serves a specialized menu with quick-service options for those on tight schedules.

Breakwater makes a point to create welcoming spaces for solo patrons in all of its concepts, including at its waterfront outdoor destinations like Regatta Grove.

“We always make our bar areas expansive in order to include more single-seating options where patrons can enjoy themselves,” Guerra said. “Additionally, we have community tables where solo diners can sit together if they wish to engage with others, fostering a sense of community, which is a big part of our mission at all our venues.”

Penny’s ice box is the single diner’s answer to seafood towers. Photo Credit: Teddy Wolff

Penny, a walk-in seafood counter, opened earlier this spring in New York’s East Village. It’s located above the restaurant Claud and comes from the same team.

“Penny is bar seating only, so we’ve seen plenty of solo guests pop by,” Chase Sinzer, owner of Claud and Penny, said.

The Ice Box is Penny’s take on a seafood platter, and it’s essentially a tray of raw bar items that guests can enjoy on their own.

“We’ve gotten feedback that it is nice to have that size/level of offering,” Sinzer said. “You can also order raw bar items like oysters or clams by the piece, so a solo diner doesn’t have to take down a full dozen themselves.”

Jon Alexis, the founder of Dallas-based hospitality group Imperial Fizz, said that solo dining is on the rise in every single one of his restaurants — a roster that includes TJ’s Seafood, Escondido, Birdie’s and Ramble Room. “I think 10 years ago, a diner eating by themselves was perceived as ‘alone,’ whereas today there is no stigma. A solo diner on their phone could be leading a sales seminar, swiping through potential dates or reading a book.”

A table inside Dallas restaurant Escondido. Photo credit: Kathy Tran

This change in perception has impacted how Imperial Fizz staff interacts with customers.

“Our hospitality has actually changed significantly towards solo diners,” Alexis explained. “We used to train our staff to pay special attention to anyone dining alone. Today, we suggest to our staff that diners eating alone tend to want to be left alone so they can be productive.”

Multi-city omakase concept Sushi Bar cofounder Ryan Stock noted a roughly 10% increase in solo bookings year-over-year from 2023 to 2024.

It’s common for certain restaurants to limit a reservations’ party size to two people in an attempt to maximize its space, but omakase’s traditional counter-seating format is naturally conducive to solo diners. Stock said that Sushi Bar specifically keeps seats open on their reservation platform for single patrons.

“With the intimate nature of the Sushi Bar experience, our team creates a very collaborative experience with all the guests in the room more as a total group, versus individual guests or couples,” Stock added. 

Personalized name plates are set before each guest, which encourages conversations and invites solo diners into a social and interactive evening.

Yasmin Wages, the co-owner of Malai Kitchen, a Southeast Asian restaurant with five locations in Dallas-Fort Worth, has also noted an increase in solo diners, especially for lunch and through the afternoon.

She noted that, in the past, most diners wanted to sit at the bar, but increasingly solo diners seem to prefer a more private table or a booth. In response, Malai Kitchen built its newest location with a higher percentage of smaller booths meant for one or two people.

“Southeast Asian food is typically served family style,” Wages said. “At Malai, from day one, we created each dish as a composed plate designed for individual enjoyment. We believe that makes it more appealing to solo diners.”