Contents

- 1 How many square feet is a typical restaurant?
- 2 How much space do you need per person in a restaurant?
- 3 What is the best size for a restaurant?
- 4 How do you calculate maximum occupancy for a restaurant?
- 5 How long is 1000 sqft?
- 6 What is a good size for a small restaurant?
- 7 What is the average size of a restaurant kitchen?
- 8 How do you calculate capacity of a person?
- 9 What is a good menu size?
- 10 How do you calculate the size of a restaurant?
- 11 How many items should be on a menu?
- 12 How do you calculate maximum occupancy?
- 13 What is an occupant load factor?

## How many square feet is a typical restaurant?

Full Service Restaurant Dining: 12–15 Square Feet. Counter Service: 18–20 Square Feet. Fast Food Minimum: 11–14 Square Feet. Table Service, Hotel/Club: 15–18 Square Feet.

## How much space do you need per person in a restaurant?

The average recommended space to allow for a full service restaurant is 12 to 15 square feet per person; for fine dining, allow 18 to 20 square feet per person, according to an article about restaurant layouts on dimensions.com.

## What is the best size for a restaurant?

How big should a restaurant dining area be?

- Fine Dining: 18-20 square feet.
- Full-Service Restaurant Dining: 12-15 square feet.
- Counter Service: 18-20 square feet.
- Fast Food: 11-14 square feet.
- Banquet: 10-11 square feet.

## How do you calculate maximum occupancy for a restaurant?

Seat occupancy is calculated using similar formula: Consider the same 50-table restaurant and assume that the total number of seats among those 50 tables is 100. From 19:00 to 20:00, 60 seats are occupied among the 40 occupied tables. Seat occupancy therefore equals 60 X 1 / 100 X 1 = 60/100 = 60%.

## How long is 1000 sqft?

For example, a room that is 50 feet long and 20 feet wide could occupy 1,000 square feet. A triangular room that contains one right angle and has a length of 40 feet and a width of 50 feet could also occupy 1,000 square feet.

## What is a good size for a small restaurant?

When planning the size of a restaurant, don’t overlook smaller work areas. A small restaurant needs at least 64 square feet to receive and inspect shipments and 100 to 150 square feet to store dry food. A single-machine dish room in a small restaurant requires 175 square feet.

## What is the average size of a restaurant kitchen?

According to a recent poll, which surveyed more than 700 restaurants in the United States, the average size of a commercial kitchen is 1,051 square feet.

## How do you calculate capacity of a person?

Six square feet per person is a good rule of thumb for a standing crowd. If you are planning a cocktail hour for 100 people who will all be standing, you will multiply 100 by 6 to determine you need a venue with 600 square feet of available and workable space for the event.

Most menus are built to accommodate the standard paper sizes of 8.5” x 11”. If your menu exceeds 12” x 18”, consider having separate menus for wine, dessert, and kids in order to keep the size manageable. You don’t want to overwhelm your guests.

## How do you calculate the size of a restaurant?

Subtract the non-seating area from the total area of each dining room. If your restaurant has more than one dining area, repeat Steps One through Three for each room and add the results together. This is the amount of space the entire restaurant has available for customer seating.

But How Many Is Too Many Menu Items? The magic number is 7. According to menu engineer Gregg Rapp, “When we include over seven items, a guest will be overwhelmed and confused, and when they get confused they’ll typically default to an item they’ve had before.”

## How do you calculate maximum occupancy?

How to Calculate Maximum Occupancy Load. The occupancy load is calculated by dividing the area of a room by its prescribed unit of area per person. Units of area per person for specific buildings can be found in the chart at the end of this article.

## What is an occupant load factor?

Occupant Load Factor: The occupant load factor is a designation of square feet per person based upon the use of a given space. It is used to determine occupant load by dividing the occupant load factor from the overall square footage of an area.