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    Data Collection of Restaurant

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    Shraddha Mangshette
    This document provides information on standard dimensions for restaurant design elements. It discusses considerations for layout, kitchen design principles, and standard sizes for tables, seating, and booths. Tables should allow 2 feet per person for casual dining and 30 inches per person for fine dining. Common booth seat lengths are 24, 30, 44, 48 and 60 inches with a standard height of 18 inches. A minimum of 36 inches of clearance is needed around tables.

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    Data Collection of Restaurant

    Uploaded by

    Shraddha Mangshette
    310 views11 pages
    This document provides information on standard dimensions for restaurant design elements. It discusses considerations for layout, kitchen design principles, and standard sizes for tables, seating, and booths. Tables should allow 2 feet per person for casual dining and 30 inches per person for fine dining. Common booth seat lengths are 24, 30, 44, 48 and 60 inches with a standard height of 18 inches. A minimum of 36 inches of clearance is needed around tables.

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    DATA COLLECTION OF RESTAURANT

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    This document provides information on standard dimensions for restaurant design elements. It discusses considerations for layout, kitchen design principles, and standard sizes for tables, seating, and booths. Tables should allow 2 feet per person for casual dining and 30 inches per person for fine dining. Common booth seat lengths are 24, 30, 44, 48 and 60 inches with a standard height of 18 inches. A minimum of 36 inches of clearance is needed around tables.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    310 views11 pages

    Data Collection of Restaurant

    Uploaded by

    Shraddha Mangshette
    This document provides information on standard dimensions for restaurant design elements. It discusses considerations for layout, kitchen design principles, and standard sizes for tables, seating, and booths. Tables should allow 2 feet per person for casual dining and 30 inches per person for fine dining. Common booth seat lengths are 24, 30, 44, 48 and 60 inches with a standard height of 18 inches. A minimum of 36 inches of clearance is needed around tables.

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    DATA COLLECTION OF

    RESTAURANT
    SHRADDHA MANGSHETTE
    S.Y B.VOC
    IDS
    DEEPALI HEJJAB
    •The design of
    a restaurant should be a balance
    between a welcoming ambiance
    and maximum seating capacity.
    In other words, you want to pack
    in enough customers to keep
    busy and turn a profit, while at
    the same time making guests
    feel comfortable.
    •Creating a strong layout for your restaurant's kitchen requires
    careful consideration of a number of important factors, including:
    simplicity flow, flexibility, sanitation, supervision, and energy efficiency
    •Principles of restaurant design
    •  Flexibility and modularity • Facility of cleaning
    •  Simplicity •  Easy supervision
    •  Efficient flow of personnel and •  Efficient use of spaces
    materials
    Standard dimension of table
    •Square tables are best for seating
    four people and usually range
    between 36" and 44" wide.
    Occasionally, square tables are
    actually counter height rather than
    standard table height, meaning
    they measure between 34" and 36"
    tall.
    •Most rectangular tables are
    between 36" and 40" wide.
    A table that seats four should be
    about 48" long. To seat four to six
    •Round tables are more space people, look for a table that is at
    efficient than square or rectangular least 60" long. For six to eight
    tables because their lack of corners guests, your table should be at least
    results in a smaller footprint. 78" long.
    STANDARD DIMENSION OF TABLE

    •Oval tables come in a range of • Hexagon Dining Tables are


    sizes and proportions from unique six-sided tables that
    common 4-6 person tables at 2'6” x are sized for seating
    5' | 76 x 152 cm, up to large 10-12 arrangements of either six or
    person tables at 4'6” x 10' | 137 x twelve people.
    STANDARD SEATING DIMENSION

    •A good rule of thumb is to allow 24 inches (or two feet) for every


    person at the table for quick serve, fast casual, or casual
    dining restaurants. Fine dining restaurants for more room per
    diner. For those spaces, we recommend at least 30” for each person.
    STANDARD SEATING DIMENSION
    Standard dimensions of booth seating

    •The generally accepted standard booth seat lengths are 24",


    30", 44", 48" and 60". It is very easy to
    find restaurant tables that correspond with these booth
    sizes. The standard booth seat height is 18".
    •Clearances of at least 36” | 91.4 cm should be provided from
    the table edge to a wall or other objects near the table. A
    clearance of 48” | 122 cm is recommended for maximum
    flexibility and movement.
    •A good rule of thumb is to allow
    24 inches (or two feet) for every
    person at the table for quick
    serve, fast casual, or casual
    dining restaurants. Fine
    dining restaurants for more room
    per diner. For those spaces, we
    recommend at least 30” for each
    person.
    Restaurant plan
    Thank you

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