Shapes and Areas

Planning a Dining Room for a Restaurant

Luciano Sestito (C) 2000

ISBE: Standards


Student will:

Use ruler to measure real objects, which are part of their daily life.

Use architectural scale to reproduce the results of the measurement to an appropriate sheet size.

Represent their problem trough the use of floor plan drawn in AutoCad and the use of a spreadsheet to inventory project components.


Nowadays Restaurants are part of the routine in life. Students recognize a fast food restaurant, a family restaurant and a formal restaurant. The dining room represents the space best known by everybody. With this problem, the students will be required to visit and observe the specific layout of a restaurant Dining room. They must take sketches of the existing furnishing. They must measure distances between tables to verify existing circulation and spaces required. They must take measurement of the ceiling height, the ceiling tiles, exhaust and return grilles, speakers, sprinkler system and other components as light fixtures, incandescent and fluorescent. They must draw the floor plan, including the furniture plan and the reflected ceiling plan. They must rearrange the furniture to optimize, where necessary, the existing layout and to improve circulation spaces. They will present the result to the class using AutoCad and other related media used in the classroom.

 Student considerations:

  1. The seating in the Dining room should be High Flexible
  2. The seating capacity of the dining area must be related to the kitchen production capacity
  3. Round tables (2’-6" Æ min.) occupy less space than square tables.
  4. Many people heat alone or in couples, several tables shall be for two peoples.
  5. Rectangular tables should be spaced from 3’-0" to 4’-0" apart A table should be at least 2’-0" away from the wall, if its chairs are backed against the wall.
  6. The typical booth size designed to accommodate 4 persons, seated two on each side, measures 4’-0"and 6’-0" wide. Section, details, and Section dimensions are also shown.
  7. In restaurants with waiter service, the customer traffic and service traffic uses the same aisles. The service entrance to the Dining room area should be located well away from the customer’s entrance.
  8. Allow 10 to 12 square feet per table seat.

 Class Activities


A. Begin by introducing the concept of area, volume trough the use of a ruler: measure between four columns or two columns and a wall. Record the results. Measure ceiling height and determine the volume of the measured area.

(ISBE :7.A.4a) (ISBE : 7.A.4b)


1. Make a checklist of the planning principles when planning a restaurant.

(ISBE : 9.B.4)


 1. Visit a restaurant and evaluate it by making each item on the checklist as good, satisfactory, or poor.

2. The checklist should include exterior design, interior design and planning.

3. Make a freehand, scale sketch of the interior arrangement.



 1. In class, draw a floor plan; draw a furniture plan and a reflected ceiling plan. Rearrange the furniture to improve the overall operation, and draw the revised floor plan.

(ISBE : 9.B.5)


 1. From the floor plan, develop a 3D drawing of the furniture and other elements in the room. Calculate floor space and volume from final floor plan. Individually or in-groups, create a multimedia presentation for the classroom using AutoCad, Accurender and PowerPoint.

(ISBE : 9.B.5)



Layout of 12 square Tables at 45 Diagonal next to closest walls

Layout of 12 round Tables at 45 Diagonal next to closest walls

Layout of 16 square Tables next to closest walls


A few samples of Restaurant layout

  1. Layout of a typical Fast Food Restaurant
  2. Layout of a typical Banquet Room Restaurant and typical aisle requirements
  3. Layout of a typical Family Restaurant
  4. Layout of a typical Coffee Shop Restaurant with space requirements and related dimensions
  5. Layout of a typical Historic Preservation Restaurant/Bar Combination