DINING ROOM LAYOUT

DANNY F. MARIBAOHIGH SCHOOL – FACULTYBLWC - 2013

Every restaurant’s dining room should be unique.

It may not seem obvious, but the layout and

organization of your dining room supports

your branding and subtly influences your

customers spending. So be sure that your dining

room and seating layouts are strategically

designed.

Dining Room Layout

Before designing the layout of your tables and seating, you first need to consider your space limitations and decide how many separate dining spaces you will to create.If you have not yet decided on the architecture of your dining area or plan to renovate the existing architecture, you can divide your space up in the following ways:

Multiple main dining areas. You can create multiple dining rooms that flow into each other. Dividing up your dining areas with walls will make it easier to anchor tables. To add an individual charm to each space, you can design each room differently

Open main dining area. You can use a single, large open dining space. Visually and acoustically, this will tend to add an edge of excitement to your dining room, since customers will be able to hear and see all other parties. This kind of space is ideal for floating tables, tables that are not near walls or other fixtures, but you can also add columns to create anchored seating, as well. The columns will have the added effect of enhancing the acoustics in the room

Private dining rooms. You can close off a section or two of your room with double doors, and designate that space as a private dining area. You can use one of the rooms as a smoking area, if local laws allow it. You can also rent out private dining rooms to large groups that want to hold private parties or meetings at your restaurant. If the rooms are not reserved, you can open the double doors and free up the space for walk-in customers.

TYPES OF DINING ROOM LAYOUTCONVENTIONAL

Caters to large number of guests; needs more waiters to set and serve

CONVENTIONAL

CONFERENCEFor smaller groups; tables are arranged closer with each other

CONFERENCE

BUFFETSelf-service, guests form their line near the buffet table to get their food. A waiter scoops the serving portions and place them in guest’s plates.

BUFFET

THE END

DANNY F. MARIBAO

HIGH SCHOOL – FACULTY

BLWC - 2013