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| Specialty Item Catalogs |
| Select a specialty item catalog from the below list to view a select subset of our product catalog |
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| Order & Account Options |
| Select a site option from the below list |
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| TriMark SS Kemp Design Department |
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Design |
Interior Design |
Kitchen Design |
Design Portfolio |
Design Guides |
Design Awards
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| Design Guidelines for a Dining Room |
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Main considerations
Traffic paths
Space allocation
Typical table sizes
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| Main considerations |
| Main design considerations include ease of maintenance, sound control, wait stations, lighting, desired ambiance, menu offering, HVAC, seating arrangement, sanitation, cashier, control systems, regional competition, table service size and quantity. |
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| Traffic Paths |
| Delineate good, clear paths between well-defined seating areas. Minimum traffic path between occupied chairs is 18 inches, 30 inches for minor aisles and 4 feet for major aisles. |
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| Space Allocation |
| Space allocation for the dining area is usually based on the number of square feet per person-seated times the number of persons seated at one time. A turnover rate of three per meal period is usually a satisfactory design figure. Allow one half to one third of the overall square footage for the front-of-the-house. |
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| Typical table sizes |
| Consider food presentation, plate size and desired turn over before selecting seating style. |
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| Deuce |
24 x 24 |
30 x 30 |
| Four Top |
36 x 36 |
30 x 48 |
| Six top Dining |
30 x 72 |
54" Dia |
| Eight Top Banquet |
60" Dia |
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