Different type of restaurant operation require different spaces and total area .

The
diagram shows a typical plan of a small caf. And these are the spaces required to
make the caf functional.
Adequacy of space will influence building and operating costs
And efficiency. When space is too small, labor time and effort
Are likely to increase and the volume maintenance costs will be
excessive. Therefore , operator will need some guidance to decide on appropriate
room size.
The main room of a restaurant is a dining room , the numbers of expected
customers and turnover rate will affect the size of dining area. Referring to the
table , square meter of seat used varies for different type of operation . For
example, Cafeterial in a college or industrial place will need less space per patron
compared to a commercial cafe as it will more likely to be a eat and go situation
while in a commercial caf, caf go-er will prefer to be in a more comfortable
place where sufficient seat space are provided. As crowding is more acceptable in
low-cost, quick serve units.
After deciding on square meter per seat , we can get the total number of square
meter needed in the dining room by multiplying the total number of persons to be
seated at one time with the space required.
Patrons enjoy having sufficient elbow room and enough space so that dishes
of food and beverage are not crowded. The optimum and minimum place settings
for individual is shown in the diagram above. .
Seating arrangments will directly influence the capacity of the dining area.
For instance, by using the same type and size of tables and chair. There will be a
35% saved up space if the table is in diagonal arrangement compared to a
rectangular arrangement. Also , tables arranged in diagonal pattern yields a more
trouble free traffic lane.
These are the clearances needed in each type of table arrangement. When placing a
structural column in dining area, the column is recommended to place in between
the tables to minimize the disturbance to traffic.

The diagrams shows other combinations of table arrangements option that can be
used to save space.
Different type of tables can be use to fulfill different operation needs.
A 36 in diameter breakfast can serve light servings for four because ias has a
smaller shared access zone . While for a 60 in diameter table, it has sufficient place
setting space for each of the patron accompanying with a sufficient shared access
zone.
Banquette seating are flexible when using the same type of table in this situation ,
tables can be combine for groups or separated for 2 patrons.
Service aisle is required to ensure smooth serving route and not be disturbed.
Clearances for disabled access should be consider to allow circulation of
wheelchair.
Next for bars and lunch counter, the counters are suitable for single patron dining
and it is very suitable for diner that has a high self dining rate.
Subsequently , for kitchen , kitchen serving a smaller number require a larger
square footage per meal than those serving a large number. The following data
used for industrial cafeterias show the rate at which space needs per meal tend to
decrease as the number served increase.