Restaurants
Dining Room Storage Design for Restaurants
Plan storage around frequency of use and the route between use and return. Measure the actual items, including handles and cases.
Explore the ideas
Plan in this order
- Sort items into daily, occasional and surplus stock, then measure each group's largest pieces.
- Place daily items at the point of use and reserve a separate area for overflow or refills.
- Choose shelf spans, pull-outs and closures only after checking how items are loaded and removed.
Worked example
Board games, chargers, and serving pieces all occupy the coffee table before guests arrive.
Give games a closed cabinet near the lounge and serving pieces a separate dining-side cupboard. Check each item’s retrieval and return path while the room is arranged for visitors.
How to test it
Put the largest item into a mock-up and remove it with the adjacent doors or work surfaces in use.
Apply it to this space
- Layout
- Group tables into clear zones and retain a continuous service aisle from pass to seating areas.
- Detail
- Choose sturdy chair glides, wipeable table edges, and layered light with dimming at the tables.
- Trade-off
- More closely packed tables increase covers but reduce comfort and service ease.
- Walk a loaded tray route
- Pull chairs out at every table type
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