Dining room area

What it is and why it matters

To size the dining room you use an area per customer, which depends on the shape and size of the tables, how they're arranged and the category of the place, plus a percentage for walkways.

It tells you, before renting, how much space you need for the number of covers you want to serve.

The formula

• Area needed = area per customer × (1 + circulation %) × number of customers

What each value means

Area per customer

Between 1.10 and 1.50 m² per person, depending on the tables and the category of the place.

Circulation

Between 10% and 20% extra so customers and staff can move comfortably.

Covers

How many customers you want to seat at the same time.

Step by step

1. Choose the area per customer that fits your concept.
2. Add the circulation percentage.
3. Multiply by the number of covers.
4. Round up.

Worked examples

Study notes

• Tip

  As a rule of thumb, the kitchen takes 15% to 25% of the premises, the dining room 45% to 65%, and storage and services 20% to 35%.

• Rounding

  With 1.25 m² and 20% circulation the math gives exactly 1.50 m² per person. If you get decimals, round the area up: extra space is better than too little.

• Tip

  If a place doesn't have the area for your covers with the planned comfort, it is better to rule it out than to give up profitability or the business concept.