What is on each sheet
Both plans and their furniture schedules follow. R-1 is a single-room casual dining format; R-2 adds a private dining room, a longer bar and a kitchen capable of a wider menu.
| Sheet | Overall size | What is drawn on it | Key dimension |
|---|---|---|---|
| R-1 — 1,800 sq ft, 42 covers | 60 ft x 30 ft | 42 covers, 520 sq ft kitchen, bar, two toilets | 43 sq ft per cover |
| R-2 — 3,200 sq ft, 84 covers | 80 ft x 40 ft | 84 covers, private dining, 900 sq ft kitchen | 38 sq ft per cover |
Schedule — R-1 — 1,800 sq ft, 42 covers
- Host desk and POS — 4 ft × 2 ft
- Waiting bench, 8 — 5 ft × 8 ft
- 4-top tables, row of five — 3.5 ft × 3.5 ft
- 4-top tables, row of five — 3.5 ft × 3.5 ft
- Banquette 6-top, two — 6 ft × 3 ft
- 2-top tables, row of six — 3.5 ft × 3.5 ft
- Wall banquette, 10 covers — 12 ft × 3 ft
- Bar counter, 14 ft, 8 stools — 14 ft × 2.5 ft
- Back bar and glass wash — 6 ft × 4 ft
- Hot kitchen line — 16 ft × 6 ft
- Cold kitchen and prep — 10 ft × 5 ft
- Dish wash and store — 5 ft × 6 ft
Schedule — R-2 — 3,200 sq ft, 84 covers
- Host desk — 5 ft × 2.5 ft
- Waiting, 12 seats — 6 ft × 10 ft
- 4-tops, row of six — 3.5 ft × 3.5 ft
- 4-tops, row of six — 3.5 ft × 3.5 ft
- 6-tops, three — 6 ft × 3.5 ft
- 2-tops, row of eight — 3.5 ft × 3.5 ft
- 4-tops, row of six — 3.5 ft × 3.5 ft
- Wall banquette run, 20 covers — 36 ft × 4 ft
- Private dining table, 14-seat — 9 ft × 6 ft
- Bar counter, 12 ft, 10 stools — 12 ft × 2.5 ft
- Back bar and cellar — 8 ft × 5 ft
- Hot line and pass — 22 ft × 7 ft
- Cold kitchen and bakery — 12 ft × 6 ft
- Wash, store, staff — 8 ft × 6 ft
How to use the plans
- Fix the kitchen area before the seating. Every restaurant that runs out of kitchen ends up cutting the menu, and the menu was the reason people came.
- Walk the service route on the drawing. Pace from the pass to the furthest table. Over 50 ft and the food arrives at a different temperature than it left.
- Check the exhaust shaft before signing the lease. A kitchen with no route to a shaft is not a kitchen, and a scrubber system is a recurring cost, not a fix.
- Count the banquette run separately. It is the cheapest cover you will build and the one guests ask for.
Three mistakes these plans prevent
- Seating the room and then drawing the kitchen. This is the single most common cause of a restaurant fit-out being redrawn after the lease is signed.
- A bar placed where it blocks service. The bar is a revenue centre and an obstruction at the same time; on both sheets it sits off the main service route.
- Ignoring the grease trap and drainage. Retrofitting either into a finished floor costs more than the bar did.
Download the templates (PDF) →
Read the restaurant interior planning guide and see commercial interior design.
Frequently asked questions
How many covers fit in 1,500 sq ft?+
Around 34 to 38 covers with a properly sized kitchen, at Indian casual-dining standards. You can force 50 in, but only by taking the kitchen below 25 per cent of the area, and that decision limits the menu for the life of the lease.
What should the kitchen-to-dining ratio be?+
25 to 30 per cent of the total area for casual dining, rising towards 35 per cent for a wide menu with significant preparation. Quick-service formats with an assembled menu can go to 20 per cent. Fine dining needs more, not less, despite having fewer covers.
How wide should the aisles between tables be?+
Three feet between chair backs on a service route, 2 ft 6 in where only guests pass. Anything tighter and servers turn sideways with plates, which slows service measurably and is the first thing guests notice without being able to name it.
What does a restaurant fit-out cost in Mumbai?+
₹2,500 to ₹6,000 per sq ft, ex-GST, with the kitchen equipment usually a separate line of ₹15 to ₹60 lakh depending on the menu. The spread is wide because a cafe shell and a full-service kitchen with exhaust, gas and drainage are genuinely different projects.
Do I need a private dining room?+
If your average spend supports it, yes. A fourteen-seat private room takes about 130 sq ft of non-prime floor and raises average spend per head noticeably, because groups that book a room order differently from groups that walk in.