1. Know your spaces.What are the spaces and their purposes? We need to first establish the spaces, i.e waiting area, bar, dinning ( small group vs large group), vip, etc. It is very important to know your spaces so you can design for them correctly.
2. Do we want to use booth or banquette seating? Or Both?Booth and Banquette Seating can help define spaces. They help break up what could be a large and boring square room into distinct zones and incorporate the décor and the interior design of the restaurant. Designers use booths and banquettes to accentuate colors and textures from the theme. This helps to add visual interest and turn the restaurant into a spectacular space. Custom booth seating can also help create privacy.
3. Party Size.Consider the intended group size. Are you expecting many small parties of 2 or large parties for families? Want to do both? Sure, we can create zones where its easier to accommodate large and small parties. Continued in part II
|✓ Great for privacy and intimate setting||✓ Maximize seating capacity|
|✓ Defined space and comfortable||✓ Defined space and comfortable|
|✓ Usually set up for parties of 2, 4 or 6||✓ Flexible – tables can be put together to accommodate different sized parties|
|✗ Rigid, difficult to adjust for different party sizes|
The “L” – Simple wrap around banquette. Can be done standard or radius.
“U” shape. Can be done in square or radius styles.
¾ Corner Full Round – Full radius circle booth for the corner. Must use a round table.
¾ Corner Standard – ¾ corner booth made of right angles.
Custom – Most of the styles can be completely customized to fit any odd angle wall or space. Unique shapes can also be done.See below for some sample diagrams of how the different configurations may be used together to form a defined but cohesive space.
- Dining Room Area: 60%
- Kitchen, Cooking, Storage, Prep, etc: 40%
|Type of Restaurant||Recommended Sq. Ft. Per Person|
|Table Service, Hotel/Club||15-18|
|Full Service Restaurant||12-15|
Other seating specific guidelines you should practice:Allow 18” from edge of table to chair back, and 24-30” for lateral seating. Allow 42” between edges of square tables, This leaves 6“ of space for chairs to push out. Allow 24” between corners of diagonal tables. The standard table space per quest is 300 square inches, but because of the variety of restaurants out there, that number will vary as well if you want your guest to dine comfortably and have a great experience. For example, cafeterias employ trays which confine the meal to that space, whereas restaurants may need additional space for utensils and extra plates. Below we have mapped out the general seating accommodations of various table sizes.
Standardized SizesAlthough booths can be made in any number of sizes, industry standard has come down to the following: Standard Height Bar Height
Design Options & StylesDifferent styles can be applied to the various parts of a booth, making it highly customizable and great to achieve that unique look you strive for.
I – Top & Side
Wrap Around (Standard)
Top & Side Cap
II – Rear Back
Premium Upholstered Cover
III – Base / Toe Kick
IV – Back
Plain Back (Standard)
Diamond Tufted (Alternate)
V – Seat
VI – Apron / Mid Base
None (Extended Seat)
VII – Material Application