Full-room spatial planning
Small restaurants live or die by spatial efficiency. A kitchen pass hidden from the dining room, banquette seating that traps guests, or a service corridor that bottlenecks during Saturday service — these are the failures our restaurant design package prevents.
We produce a comprehensive dining room concept that integrates with your kitchen layout (provided by your kitchen consultant or architect), ensuring sightlines, service flow, and guest comfort work together from day one.
Dining room zones
Every restaurant concept divides the floor into functional zones. We map and dimension each zone on the plan:
Deliverables
- Full dining room floor plan (1:50) — All zones with furniture layout, dimensions, and circulation paths.
- Kitchen pass integration plan — Sightlines from dining tables to pass, server approach routes, and acoustic buffer recommendations.
- Seating specification — Banquette vs. loose seating ratio, table sizes (two-top, four-top, communal), chair dimensions, and spacing clearances.
- Accessibility audit — Compliance check against DL 163/2006: route widths, ramp gradients, accessible seating, and restroom requirements.
- Lighting design — Layered scheme with dimming zones for lunch service, dinner service, and private events.
- Material palette — Floor, wall, ceiling, upholstery, and table surface specifications with durability ratings.
- FF&E schedule — Furniture, fixtures, and equipment list with quantities and dimensions (no brand endorsements).
Pricing tiers
| Tier | Covers | Floor area | Price (excl. VAT) |
|---|---|---|---|
| Bistro | 20–35 | 40–70 m² | €3,200 |
| Neighbourhood | 36–55 | 71–100 m² | €4,150 |
| Destination | 56–80 | 101–150 m² | €5,280 |
| Multi-room | Two dining rooms + private area | 150 m²+ | €6,450 |
Timelines: 5–7 weeks. Two revision rounds included. Kitchen layout design is not included — we integrate with your kitchen consultant's plans.
Seating economics
Banquette vs. loose seating
Banquettes increase cover density by 15–20% but reduce flexibility for large parties. We model both configurations against your target average party size and turnover rate to recommend the optimal ratio.
Table sizing
Standard two-tops (60×60 cm) vs. flexible four-tops (70×70 cm) affect both capacity and perceived spaciousness. We specify table dimensions, not brands, with spacing clearances of 60 cm minimum between chair backs.
Turnover modelling
Based on your projected service style (fast-casual, full-service, tasting menu), we estimate covers per service and flag layout decisions that help or hinder your target turnover.
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