Designing banquette seating that works for service

Well-planned banquettes add covers, soften acoustics and give a room its character. Poorly planned ones trap guests, slow service and wear out quickly. A few decisions early in design make the difference.

Plan from the covers plan, not the wall

Start with table sizes and spacing. Two-tops along a banquette are typically spaced so they can be pushed together for larger groups. Leave enough clearance for staff to serve without reaching across guests.

Seat depth and back rake

For dining, a seat depth of around 450–500 mm with a slightly reclined back works well. Deeper seats suit lounges but push diners away from the table. Channel stitching or tufting on the back helps the upholstery keep its shape.

Build for cleaning and maintenance

Consider removable seat cushions, a recessed plinth that makes floor cleaning easier, and hard-wearing top rails where staff lean. Durable fabrics or leathers with test data for your market will extend the life of the seating.

Share accurate drawings

Banquettes are made to measure. Dimensioned drawings with wall lengths, corners, power points and heating are the fastest route to an accurate quotation and a perfect fit.