3.01 Overall areas
The areas required for food service establish ments are normally dictated by the peak periocb of
use, i.e. the main meal period.
In any particular premises the area per seat will also depend on the type of operation and standards provided. This can be illustrated by the following examples which show the range of variation:
Seating arrangements are discussed in the following sections and further information on more specific requirements for food production is given, with examples of restaurants.
Post House, Ipswich
Plan showing the layout of the restaurant. Constructed 1971/2.