Including restaurant booths in a project can be difficult and intimidating. While a common seating option in most restaurants, cafeterias, bars and cafes - booths are oftentimes the biggest cause of headaches.

Ensuring all the questions are asked and answered for a smooth installation just got easier with Oak Street's Booth Checklist. We lay out all the important questions regarding the selection and size of restaurant booths, as well as the often overlooked questions that can potentially cause problems: Is the delivery location accessible by a full-size semi truck? Will booth heights protrude into windows? Are there any structural beams, wall trim, pipes or air ducts that will affect the layout?

These questions, and more, are found in our booth checklist. Easily downloadable for use by clicking the image or button below!

If a CAD / DWG or other form of electronic drawing is already available (NOT SIMPLY A PDF OR OTHER SCALABLE FILE TYPE WITHOUT DIMENSIONS LABELLED), that will always be most desirable. If not, then the following information is needed:

  1. All perimeter wall dimensions (to include all dimensions of individual wall components & total wall-to-wall dimensions). Individual components include: all doors located & measurements indicated, preferably labeled to show main entrance / exit and all emergency exits. Windows noted is preferred but not 100% necessary unless unobstructed views are required or for booth considerations. Special consideration should be given to overall wall-to-wall dimensions as this is crucial for overall spacing!
  2. All kitchen entrances & exits located and measurements indicated.
  3. All bathroom entrances & exits located and measurements indicated.
  4. All bars located and measurements indicated.
  5. Any other permanent / temporary structures located and measurements indicated. This would include waiter / waitress stations, host / hostess stations, fireplaces, non-movable planters, water features, etc. Special attention should be given to any structural poles or columns within a given space. Accurate dimensions & locations relative to external walls are crucial!
  6. Other considerations for a proper layout: What type of cuisine is served? Large plates / small plates? Multiple drinks / glasses on table tops? Preferred table loading? Lots of large parties, or smaller parties? Typical demographic / age served? Lots of families or singles? Typical turnover in a given serving period? Any other relevant information.