TABLE & SEATING GUIDE

One extremely important decision about opening and owning a restaurant or venue is determining a seating structure and seating capacity. No matter how your venue may be set up, determining the capacity is crucial for day-to-day operations, kitchen management, and staffing. Whether you have a large-scale or small-scale venue, the seating capacity could be the single greatest influence on your business as a whole. Use our guidelines below for assistance with planning your layout.

“Rule of thumb” for most restaurants:
60% = Dining Room Total Area
40% = Kitchen, Cooking, Storage, Preparation Total Area

Recommended square feet PER PERSON for different venues:

Fine Dining: 18 - 20 Square Feet
Full Service Restaurant Dining: 12 - 15 Square Feet
Counter Service: 18 - 20 Square Feet
Fast Food Minimum: 11 - 14 Square Feet
Table Service, Hotel/Club: 15 - 18 Square Feet
Banquet, Minimum: 10 - 11 Square Feet

The traffic path between occupied chairs should be at least 18 inches wide. Leave 4 – 5’ between tables (This figure includes chair space) To determine area for wait stations: 1 small station (6 - 10 Sq ft) per 20 diners. 1 large central station (25-40 Sq ft) per 60 diners. In determining the length for a bar, allow 1’8” -1’10” per person (standup), or 2’ per bar stool.

IMMEDIATE GUEST SPACE

Allow 18” from edge of table to chair back for guests.
Allow 24-30” for lateral seating. Note arm and oversized chairs may require more space.