Restaurant Layouts

* Under Development *

Restaurants are spaces for food and beverage service and preparation. Organized differently depending on the type of food service model, restaurant layouts attempt to optimize seating arrangements, group sizes, circulation patterns of customers and servers, waiting areas, and degrees of comfort and privacy. Restaurant floor plans are commonly comprised of specific furniture elements such as dining booths, moveable tables and chairs, and bars/countertops. When planning the dining area of a restaurant, issues of flexibility should be considered in order to adapt to unexpected demands.

Restaurant Seating Arrangements

Service Aisle: 2’6”-3’ | 76-91 cm
Passage: 1’6” | 46 cm
No Passage: 0-6” | 15 cm

Floorplans of three variations of Restaurant Seating Arrangements with dimensions for clearances between tables
Banquette Seating

Minimum Clearances:
Table Spacing: 12”-14” | 31-36 cm
Table Width: 24” | 61 cm
Table Depth: 30” | 76 cm
Overall Table Zone: 36”-38” | 91-97 cm

Recommended Clearances:
Table Spacing: 24” | 61 cm
Table Width: 30” | 76 cm
Table Depth: 30” | 76 cm
Overall Table Zone: 54” | 137 cm

Banquette Seating is a space efficient dining layout that pairs a continuous bench with moveable tables and chairs to seat a maximum amount of people. Minimum banquette seating clearances space tables 12”-14” | 31-36 cm apart, while recommended clearances separate tables by 24” | 61 cm.
Details & Downloads
Plan drawing of banquette seating with dimensions for minimum and recommended table sizes and clearances
Banquette Seating is a space efficient dining layout that pairs a continuous bench with moveable tables and chairs to seat a maximum amount of people. Minimum banquette seating clearances space tables 12”-14” | 31-36 cm apart, while recommended clearances separate tables by 24” | 61 cm.
Details & Downloads