What is a good size for a small restaurant?

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.

What is the average size of a cafeteria?

The average size coffee shop is between 1,000 – 1,750 sq. feet. This size offers comfortable seating for between 50 – 70 guests on average.

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 big is a typical commercial kitchen?

roughly 1,000 square feet
The average size of a commercial kitchen is roughly 1,000 square feet, but determining the size of your kitchen based upon Front of House seating is a more effective metric.

Is 2000 square feet enough for a restaurant?

The general seating guidelines that should be observed are: Fine Dining: 18–20 Square Feet. Full Service Restaurant Dining: 12–15 Square Feet. Counter Service: 18–20 Square Feet. Fast Food Minimum: 11–14 Square Feet.

What is the average size of a restaurant?

Fine dining: 18–20 square feet. Full service restaurant: 12–15 square feet. Fast casual: 11–14 square feet. Fast food: 11–14 square feet.

What size are restaurant tables?

The industry standard for adequate table room is 300 square inches per diner. For example, for fast food and standard cafe dining, an average table dimension might be 30″ X 42″, or 1260 square inches.

What is the average width of a dining chair?

Standard Dining Chair Sizes The average seat height ranges from 16-22 inches. The average seat width is 15.5 inches in the back and 18 inches in the front. The average depth of the seat is 16-18 inches.

What is the minimum size for a commercial kitchen?

Since each restaurant is different, there is no typical size for a commercial kitchen. Most kitchens range from 500 to 2,000 square feet in size, so anything that is less than 500 square feet can be considered a small commercial kitchen.

How big is a small commercial kitchen?

A small commercial kitchen can range from 200 square feet to 1000 square feet. The average size commercial kitchen is 1051 square feet as reported by RestaurantOwner.com after polling over 700 business owners. The average size of a small kitchen is 25 percent to 30 percent of the total square feet of the facility.

What is the average square foot for a restaurant?

The restaurants themselves have a small footprint — average traditional Wayback restaurants are between 1,600 and 1,800 square feet — in contrast to the average McDonald’s or Burger King franchise (traditional locations for both are approximately 4,000 square feet), which means costs associated with real estate.

What is the meaning of food court?

Food court. A food court (in Asia-Pacific also called food hall or hawker centre) is generally an indoor plaza or common area within a facility that is contiguous with the counters of multiple food vendors and provides a common area for self-serve dinner. Food courts may be found in shopping malls, airports, and parks.

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

The average kitchen size is 30 percent of the total square footage of the restaurant, reports food-service consultant Chuck Currie. In fast-food or other quick-service restaurants, which range in overall size from 1,375 to 4,250 square feet, the lion’s share of space is devoted to kitchen and storage areas.

What is a food court in Venezuela?

Patrons eat meals in a food court in Caracas, Venezuela. A food court (in Asia-Pacific also called food hall or hawker centre) is generally an indoor plaza or common area within a facility that is contiguous with the counters of multiple food vendors and provides a common area for self-serve dinner.

Should the food court be subsidized in malls?

The shopping center industry has begun to recognize the contribution of food tenants and food courts to the overall mall presentation. In the true sense of the marketplace, shopping and eating go hand and hand. The food court shouldn’t be penalized, but rather, perhaps, should be subsidized.