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, waiting areas, and degrees of comfort and privacy.

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.

Seating Arrangements

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