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KITCHENEERING  Div.
Heart of Texas
Food Equipment, Inc.
P.O. Box 7275
Waco, Texas 76714

We've designed hundreds of custom layouts and we know where to find the right furniture in the right dimensions for your needs.

You're opening a small pub and looking for a floor plan that accommodates the room size. You're trying to decide how many booths and free standing tables will fit to optimize your dining area. Behind the bar, it's becoming clear that the beer dispensing unit you have is not going to work with the current counter or wall space. Or maybe you're opening a new branch of your pub in a colder climate city and you realize you need to allocate space to accommodate coat racks and allow more room between bar stools for bulkier clothing.

The furniture you use in your establishment can work to your advantage, just as easily as it can work against you. Working with space limitations and special needs make furniture planning a challenge. Kitcheneering has designed hundreds of custom layouts and knows where to find the right furniture in the right dimensions for your needs.

Product Specials: Booths and Chairs
(all prices are F.O.B. point of origin in standard factory package.)

	Double Booth (pictured). Single Booth. Call for pricing
	Chairs. 16 ga. frame Black gloss finish 42 seat colors from which to choose Call for pricing

Section: Furniture
Tips: Seating Guidelines

In preliminary space planning, the "rule of thumb" for deciding the area requirements for a restaurant is:

• Dining Room: 60 percent of total area
  
• Kitchen, Cooking, Storage, and Preparation: 40 percent of total area

Example:  A 200-seat restaurant will require 2,400 square feet of dining area. Since this is 60 percent of the total area, the total area would be 4,000 square feet.

Recommended square feet per person for different restaurant types:

• Commercial Cafe: 16 - 18 sq. ft.
  
• Industrial Cafe: 12 - 15 sq. ft.
  
• Counter Service: 18 - 20 sq. ft.
  
• Table Service, minimum: 11 - 14 sq. ft.
  
• Table Service, Hotel/ Club: 15 -18 sq. ft.
  
• Banquet, minimum: 10 - 11 sq. ft.
  

To determine area for wait stations:

• One small station (6 - 10 sq. ft.) per 20 diners
  
• One large central station (25 - 40 sq. ft.) per 60 diners

When determining the length for a bar, allow 1'8" - 1'10" per person (standup) or 2 feet per bar stool:

• Table Height: 29" - 30"
  
• Bar Height: 42" - 45"
  
• Seat Height: 17" - 18"
  
• Bar Stool Height: 28" - 30"

Wheelchair Seating Requirements:

• Wheelchair seating area: 30"
  
• Table top width: 24" - 42"
  
• Customer seating area: 18" - 24"
  
• Distance to underside of table: 30"
  
• Table top height: 31"