These calculations are based on 12 square feet per customer - which is common spacing for most full-service dining establishments. Other service types allocate spacing per guest differently:
- Fine dining: 18-20 square feet per guest
- Counter service: 18-20 square feet per guest
- Fast food dining: 11-14 square feet per guest
- School lunchroom/cafeteria: 9-12 square feet per guest
- Banquet room: 10-11 square feet per guest
When calculating square footage of an empty building, a typical restaurant's dining area, bar, restroom and waiting area account for approximately 60% of the total square footage. The remaining 40% is the kitchen, food prep and storage areas. Therefore, the square footage to enter in the calculator should subtract any space where tables & chairs cannot occupy.
Be sure to familiarize yourself with your local regulations and building code. You'll need to know what the maximum amount of people you're allowed to have in the restaurant at one time, as well as fire lanes, etc. This resource is not a substitute for any state, local, territorial or tribal laws, rules, codes and regulations with which businesses must comply.
Worked example. A 2,000 sq ft building gives about 1,200 sq ft of dining, bar and waiting space after the 60/40 split. At 12 sq ft per guest that seats about 100 people, or roughly 25 four-top tables. For fine dining at 18–20 sq ft per guest, the same room seats 60–65.
Turning guests into a furniture list. Mix table sizes to match your party sizes: most full-service rooms run about half two-tops and half four-tops, with booths along walls to add seats without adding floor space. Use Recommended Seating Capacities to see how many guests each table size holds, then pick tops and bases together with a complete table, or plan wall seating with our booth layouts. The 2010 ADA Standards require at least 5% of dining-surface seating to be accessible; see ADA Guidelines & Requirements.