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Design & Specs Center

 

 
14 sq. ft per person for spacious dining (allows for table, chair, and aisle)
12 sq. ft per person for caferteria or restaurant style seating
10 sq. ft per person for banquet, institutional, or close seating
Allow 18 inches for person seated from edge of table to back of chair
Diagonal seating saves floor space
Duece tables and wall spacing saves the most space
Min. 42 " between squared tables for chairs back to back leaves 6 " to push out.
Min. 60 " between squared tables for chairs back to back leaves 26 " service out
Min. 54" between round tables service space. Main traffic aisles need to be larger
24 " between corners of diagonal tables for customer access - no aisle
30 " between corners of diagonal tables for customer access - narrow aisle
Where space is limited, booths require only 8 sq. ft. per person including aisle allowance

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Dimensions for compfortable seating may need to be adjusted when considering special seating options such as arm rests, over-size seating, etc.
 
Square Tables
Table Size
Number of Seats
24 X 24
2
30 X 30
2-4
36 X 36
4
42 X 42
8
Rectangular Tables
Table Size
Number of Seats
24 X 30
2
24 X 42
4
24 X 48
4
30 X 42
4
30 X 48
4
Round Tables
Table Size
Number of Seats
24
1-4
30
2-4
36
3-4
42
4-5
48
5-6
54
6-7
60
6-8

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The industry standard for adequate table room is 300 square inches per diner. For example, for fast food and standard cafe dining, an average table dimension might be 30" X 42", or 1260 square inches. Divide that number by the previously mentioned 300 square inches per diner, and you theoretically have sufficient table space for four persons.

However, there are other factors involved in determining this figure, such as the menu and dining style. Some menus require more square inches to accomodate more utensils, plates, and service. Another example would be in the case of cafeteria trays being used. A family-style dining experience, or ethnic dining such as Mexican or Asian, require room for more plates. Table size is a critical factor in determining the likelyhood your customers will have a pleasant and comfortable dining experience. Tables that are too small will drive customers away with terrible reviews of your establishment.

As a restaurant owner or manager, your desire is to be able to have seating and table space which accomodates the most people, without having a crowded room. Also, a well-designed combination of sizes of tables can decrease wait time for diners. Traffic flow is also a critical consideration, since congestion in high-traffic areas will increase noise, accidents, and slow down your overall turn-over. Below, we have designed a few examples of seating layouts as a starting block for your design process.

 

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For design considerations and dimensions, please see Chair & Table Spacing Tips and Suggestions.


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