How to Organize Booths and Tables in a Restaurant Setting


The decision on which booths and tables to use in your restaurant can be a difficult one. The pieces must not only look good together, but they must also work well together. Choosing the incorrect pairing can make the guest a dining experience uncomfortable and have lost income!

As a result, we’ve broken down some factors for you to consider, ranging from size to design, in order to assist you in pairing the appropriate booths with the appropriate tables.


When it comes to selecting booths and tables, the first thing to consider is their respective sizes. The size of the tables and booths that can be installed in your restaurant will be dictated to some extent by the booth dimensions and the dimensions of your establishment. Utilize the following size guidelines to determine the number and size of tables and booths you’ll require.


In order to maximize space efficiency, you should ensure that the length of your table and booth are approximately equal. There are a variety of “standard” booth lengths available, ranging from 24″ for a single seat to 60″ for three or even four people per side. If you were to pair a 36-inch table with a 48-inch booth, you would have an extra foot of booth space, which would make your table appear undersized. As a result, make sure that the length of your booth and table are the same.


Because booths aren’t pulled under the table like chairs, it’s important to consider the width of your table and the depth of your booth. You want to make sure you can get your meal, but you do not knock your knees under a booth.

The distance between each booth top cap should be approximately 72 inches if you have a standard 30-inch table. The top cap is the component of the booth that “caps” the top of the seat’s back. For a narrower 24″ table, a distance of 66″ between each top cap will be sufficient. Assure that there is at least 16″ of space between the seat back and the table’s edge. If guests feel squeezed between the booth and the table, that is not what you want!


Additionally, you must consider the seat and back heights. It is a good rule to let the seat height between the seat and the tabletop be approximately 12.” There would thus be a booth with an 18″ seat outside the floor and a 30″ high table.

Finally, consider the back height. The back of the booth has no effect on the functionality of the booth, but it does have an impact on the flow of your space. Having a tall seat back can help to make a small restaurant feel even smaller and more enclosed, which can be beneficial. However, if you have a very large restaurant and want to feel cozier, large seatbacks could be a good option.


As soon as you have a general idea of the dimensions, you can start thinking about the design of your tables and booths. They should work well together, but they also need to blend in with the rest of your establishment.

Booths are available in a wide range of shapes and sizes. The single or double booth is the most common configuration. A single booth is exactly what it sounds like one booth. The flat back allows for placement against a wall or at the end of a row of booths. The double booth is made up of two booth seats that are connected by a common back. These booths are intended to be used in conjunction with a rectangular table, which provides a wide range of configuration options.

In order for a booth to be designed to be placed against a wall, it must have only one “finished end,” which is the part of it that faces the restaurant’s entrance. Due to the fact that it will not be visible, the other end will be unfinished. Make sure your floor plan is prepared ahead of time so that you know how many stands you can order with unfinished vs. ends.

There are also booths that are 12 circles or 3 circles in size. These can often accommodate a greater number of people than a single or double booth. They will also require a larger table due to the fact that the diners will be seated on three sides rather than two. To determine the optimal table size for these round or square booths, first determine the width of the central open space. Your table should extend slightly beyond the bench seat. As an example, if the open space is 44 inches wide, a 48-inch table would be ideal.

Banquette booths are long, built-in benches that run the length of a single wall in a restaurant. On the other side of the room, they will be confronted by a table and a chair. The fact that they do not enclose your seating in the same way that a traditional booth does makes them a great space saver. But bear in mind that you must match a table and chair to your stand instead of merely matching your table to your stand.

Do you want your space opened and a flow created? Banquettes are ideal for this because they effectively remove the barrier that separates tables from one another. A seat is a lighter option for a stand, which can be coupled with numerous tables.

A heavy dark stand, on the other hand, encourages guests to snuggle and become intimate. Don’t allow your table to become overwhelmed. A substantial booth necessitates the use of a substantial table to counterbalance it.

Fabrics and Surface Treatments

The finishes on your tables and booths will add a great deal of visual interest to your space. As a result, it is critical that they are completed correctly.

However, they are not required to match. In fact, a set of booths and tables that are identical to one another may appear a little dated. If you’re going for a vintage look, this can be extremely beneficial. A vibrantly colored vinyl booth paired with a matching laminate table would fit right in at a 1950s diner.

Consider using some contrast to give your room a more modern appearance. In contrast with a rustic wood table, a shady color, such as turquoise or orange, looks contemporary and casual. A light ivory booth with a rich mahogany table, on the other hand, would create an upscale appearance.

You can also use a variety of colors or brightly colored fabric to decorate your booth. To avoid a cluttered appearance, keep fabric patterns on the larger side.

You can even use two completely different colors of booths in two different parts of your restaurant to differentiate them. For instance, on one side of the space, you may have a golden yellow banquet and on the other, a line of deep red double stands. However, when the booths are eye-catching, the tables should be kept simple. You can choose a warm tone of wood that works well with both colors in the stand to help connect the space. Alternatively, a neutral granite tabletop with flecks of each color present in the stone variations can be chosen.

For banquets, a matching set of chairs and stands can be used to maintain a consistent look. Or use the chair to pull something new into it. A tufted banquette bench in brown leather, a reclaimed wood table, and a vibrant red industrial chair will create a one-of-a-kind modern space.

Look for a single element that can be used on both your booths and tables to create a cohesive look. Make your booth and table appear more cohesive by including gold or bronze accents on both.

Consider wear and tear. To save money on fabric, a family-friendly restaurant might prefer to use vinyl or an unupholstered booth rather than one that is finished with expensive fabric.


Choosing the right booths and tables requires some forethought and a thorough understanding of your restaurant’s style. Once you’ve decided on a layout and the size of your furniture, you can start thinking about design and finishes.

Remember that you always have the option to have something custom built if you cannot find the perfect stand for your restaurant.