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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 New Items Seasonal Items Items On Sale Home Gourmet Closeouts Espresso & Cappuccino Order & Account Options Select a site option from the below list Log In Create Account	TriMark SS Kemp Design Department Design |  Interior Design |  Kitchen Design |  Design Portfolio |  Design Guides |  Design Awards Design Guidelines for a Restaurant Wait stations Bars Space allocation guide by facility type Service area allocation by facility type Square footage required per seat Wait Stations One small station per 20 diners and one large central station per 60 diners. Bars Allow 2 feet per person seated and allow 1'-8" per person for stand-up bars or drink rails. Space allocation guide by facility type Type of Operation Meals / Day Dining Rm Size Prep Area Size Restaurant Table Service - 100 Seats 1,000 1,400 sq.ft. 1,300 sq.ft. Restaurant Table Service - 175 Seats 1,800 2,625 sq.ft. 2,000 sq.ft. Country Club - 200 Seats 600 3,400 sq.ft. 1,288 sq.ft. Country Club - 100 Seats 800 1,225 sq.ft. 850 sq.ft. Service area allocation by facility type Type of Operation # of Seats Meals / Day Sq.Ft. Table Service - Limited Menu 50-500 300-2400 75-200 Table Service - Extensive Menu 50-500 200-1500 100-300 Square footage required per seat Table Service - General 11-14 Table Service - White Table Cloth 15-18 Banquet 10-11

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