Booth and banquette seating is the densest seating a dining room can carry. A booth position uses roughly 0.75 m² per guest against about 1.4 m² for a freestanding cover at the same service level — close to a 47% saving in floor area per seat.
Because fixed seating is joinery rather than furniture, everything here is made to your drawing: run length, return angles, bench depth, back height and upholstery. Bench depth of 61 cm with a table overlapping 30 to 36 cm into the seating zone is the standard that works; back heights run 40 to 50 cm for open banquettes and 90 to 120 cm where you want acoustic separation.
Send us the floor plan rather than a product list. The differences between the two formats, and where each earns its cost, are set out in our booth vs banquette guide.
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