Planning a restaurant layout: space, light and seating
A good layout seats the right number of guests, keeps service flowing and makes the room feel right at every hour. The points our designers start with.
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Start with how the room is used
Work out where guests arrive and wait, where staff move between the kitchen and the tables, and which tables need to flex for larger groups. Those routes decide where the fixed pieces, such as banquettes, booths and the bar, can go.
Leave space between tables
As a rule of thumb, allow at least 45 to 50 cm between tables, and more for fine dining, where guests expect room to talk privately and staff need to serve from the side.
Mix the seating
A mix of banquettes, loose chairs, booths and high tables gives guests a choice and lets the room work for couples, groups and drinks. Banquettes along the walls free up the centre of the room.
Light and the waiting area
Plan the lighting with the layout, so tables are lit for eating and the room can be dimmed in the evening. Make the waiting area somewhere guests are happy to sit, with comfortable chairs and a view of the room.
Ask our designers
Our in-house interior designers can draw up layouts, moodboards and 3D visuals for your venue, and match every piece from our ranges.
