Planning Tables

Planning Tables

Area Planning Tables

In an effort to assist in your space planning, we have presented some general guide lines. It should be noted that these figures do not represent the final word on the subject and should be used only as guides.

The following "Rule Of Thumb" for areas are sufficient for preliminary space planning but do not take into account the very many variables relating to food facility planning. The lower numbers will suit a limited menu operation, the higher numbers reflect an operation with an extensive menu.

Type of Service	Estimated Total Area For A Foodservice Facility (Table A)		Estimated Dining Area Allowances (Table B)		Estimated Kitchen Area Allowances (Table C)
	Area Per Seat		Area Per Seat		Area Per Seat
	M²	Ft²	M²	Ft²	M²	Ft²
Cafeteria	2.04 - 2.79	22 - 30	1.00 - 1.49	12 - 16	.74 - 1.11	8 - 12
Counter	1.67 - 2.23	18 - 24	1.49 - 1.86	16 - 20	.37 - .56	4 - 6
Booth	1.86 - 2.60	20 - 28	1.11 - 1.49	12 - 16	.56 - .93	6 - 10
Table	2.23 - 2.97	24 - 32	1.11 - 1.67	12 - 18	.74 - 1.11	8 - 12
Banquet	-	-	1.11	12	-	-
Note	The space required for each facility is dependent on many factors which are not consistent for all types of operations.		The estimates in 'Table B' include spaces for tables, chairs, aisles and service stations. No allowances have been included for public washrooms, waiting or other areas.		These estimates include space for the areas such as receiving, storage, preparation, cooking and dishwashing.

Typical Seat Turnover Rates (Table D)		Kitchen Departments - Estimated Area Allowances (Table E)
Type of Service	Rate Per Hour	Function	% of Area Allowed	Function	%of Area Allowed
Cafeteria	1.5 - 2.5	*Dry Storage	14.0%	Receiving	4.0%
School Cafeteria	2.0 - 3.0	*Refrigerator Storage	6.0%	Service & Pick-up	7.0%
Counter	2.0 - 3.5	*Freezer Storage	4.0%	Dishwashing	10.0%
Counter & Table	2.0 - 3.0	*Meat Preparation	3.0%	Pot Washing	4.0%
Standard Table	1.0 - 2.5	*Veg. & Salad Prep.	8.5%	Office	3.5%
Deluxe Table	0.5 - 1.0	*Baking	6.0%	Staff Facilities	12.0%
-	-	*Cooking	11.0%	Utility & Misc.	7.0%
N.B. - Table 'D' reflects the industry average for turnover. These rates may be varied by both design and operational factors.		*These areas are variables depending on menu, location and purchasing etc.