Restaurant Furniture Supplier

The Numbers That Decide What You Can Order

Restaurant furniture selection is constrained by arithmetic that should be done before any catalogue is opened.

Seat width sets your cover count

A chair two centimetres wider than planned costs a cover per row, and that cover is lost at every service for the life of the fit-out. Work from the seat spacing your plan allows and select within it, rather than choosing a chair and discovering the plan no longer works. Armchairs are wider than side chairs by more than most operators expect once arms are included.

Circulation is not negotiable

The gap behind a seated guest determines whether staff can pass during service. Undersized circulation produces a room that looks efficient on a drawing and is unworkable on a Friday night, and it is the most common reason furniture gets replaced within a year.

Benches change the arithmetic entirely

Bench and banquette seating seats more people in less floor area than individual chairs, because it removes the space between chairs and the space chairs need to be pulled out. Operators tight on covers routinely overlook this. A run of bench along one wall with chairs opposite is often the difference between viable and marginal.

Table shape affects capacity more than table size

Round tops seat more people per square metre than rectangles at small sizes and fewer at large ones, and they lose the ability to be pushed together for groups. Square tops that combine into runs give flexibility that a room with fixed round tables never recovers.

Weight decides your labour cost

Terrace and flexible-layout rooms move furniture daily. A chair one person can carry two at a time halves the trips; one that needs two people will simply not be moved when the room is busy.

Handmade Dining Room Furniture

View more

Matched Sets, Mixed Seating, or Built-In

Three approaches to a restaurant floor, each with different consequences for cost, capacity and how the room ages.

Matched sets throughout

One chair, one table, repeated. Cheapest per unit because depth in a single model drives manufacturing cost down, simplest to reorder, and easy to replace an individual damaged unit. The room reads as coherent and slightly conventional. It is the right answer for high-turnover formats where the food, not the furniture, is the story.

Mixed seating across zones

Bench along the walls, chairs at the centre, stools at the counter, a different armchair in the waiting area. Handles more covers, gives the room visual interest and lets you vary the dwell time by zone — soft seating where you want people to linger and spend, harder seating where you need turnover. Costs more per unit because depth is split across models, and reordering becomes several conversations rather than one.

Built-in banquette with loose chairs

Maximum covers and a distinctive room. The banquette is joinery rather than furniture, usually made by a local fit-out contractor, with loose chairs and tables supplied separately. Cheapest per cover and least flexible: the layout is fixed for the life of the fit-out and cannot be reconfigured for a private event.

What most operators land on

Built-in or bench seating against the walls to win covers, matched loose chairs and tables through the centre for reorder simplicity, and a small number of distinctive pieces at the entrance and bar where they are seen. That structure keeps the majority of the order deep in one or two models — which is where the price advantage is — while still giving the room character. The Loleza Armchair, Riyadh Dining Table and Kansas Java Stool illustrate the three registers.

What to Send a Supplier, and When

Restaurant projects run to a fixed opening date and rarely have slack. These are the things that decide whether the furniture arrives in time to be useful.

Send the floor plan, not a wish list

The plan with cover counts and seat spacing tells a supplier what will physically work. A list of models tells them nothing about whether the room can take them.

State the cleaning regime

What the room is actually wiped down with each night. A finish that survives a damp cloth will not survive a daily degreaser, and specifying correctly costs nothing while refinishing a room's worth of seating costs a closure.

Mark exposure by area on the plan

Interior, covered terrace, uncovered terrace and poolside are four different specifications. Marking them on the plan avoids the most expensive mistake in this category, which is natural fibre placed where it meets rain.

Order attrition stock with the main order

Restaurants break furniture. A small percentage of spare chairs in the original container costs very little; sourcing four replacements eighteen months later costs unit price plus freight against a model that may have moved on.

Work backwards from the opening, and phase if you can

Production, inspection, packing, ocean freight, clearance and delivery run in sequence. If the terrace opens after the dining room, say so and we will produce and ship by area rather than as one consignment waiting on the slowest line.

Decide who receives and installs

Restaurants rarely have a loading dock or storage. Establish whether goods go to site, to a holding warehouse, or direct to the room, and who unwraps and removes the packaging from a hundred chairs.

Ranges suited to restaurant floors sit in our handmade dining collection and, for terraces, our outdoor teak range.

Frequently Asked Questions

How many chairs should we order beyond the cover count?

Enough to absorb breakage and to flex for private events. The right percentage depends on your covers and turnover, and we will quantify it with the order rather than leave you to guess.

Do you supply bar and counter areas as well as dining rooms?

Yes, and they need specifying separately. Bar and counter seating takes more punishment than dining seating because guests climb onto a stool and push off it rather than sitting down, which loads the footrest and frame asymmetrically thousands of times. Counter height also has to be coordinated with the bar joinery rather than assumed, so send the bar section drawing along with the floor plan.

Can we order custom sizes to fit an awkward room?

Yes. Dimensional changes to existing models are routine and often cheaper than compromising the layout. Send the plan and the constraint and we will confirm what is buildable.

Do you supply restaurant furniture sets?

We supply coordinated tables and seating made to order rather than off-the-shelf sets, so the room is specific to your restaurant. That means a longer lead time than buying stock, and a floor that does not look like the venue down the road.

What about outdoor terrace furniture?

Specified separately by exposure. Covered terraces tolerate different materials from uncovered ones, and coastal sites different again. The detail sits under commercial outdoor furniture.

Can furniture be replaced while we are trading?

Yes, and it is the normal pattern. Replacements ship with other orders to your region and arrive as a small consignment rather than a container, which is why holding a few spares from the original run is worth the small cost.

Do you work with restaurant groups across several sites?

Yes. Model specifications are held on record so a second and third site can be produced against documentation rather than recollection, which is what keeps a group's rooms recognisably related.

What a Room Looks Like in Year Three

Restaurant furniture is judged twice: on opening night, when everything is new, and about three years in, when the room has absorbed several hundred thousand covers. The second judgement is the one that decides whether an operator comes back to a supplier.

The pieces we designate for restaurant use are built with the joint geometry that resists the twisting force of a chair dragged sideways rather than lifted, because that force — not weight — is what opens joints in a dining room. Edges and arm ends, where damage concentrates, are solid timber that can be sanded and refinished in place rather than applied edging that chips permanently.

Finishes are specified against what your team will actually do. We ask what the room is cleaned with and recommend accordingly, and we will argue against a finish that needs maintenance nobody will perform, even when it has already been chosen. A penetrating oil that a maintenance technician can repair locally is worth more in a trading restaurant than a film finish that has to leave the room to be corrected.

Model specifications and finish references are retained, so the chairs you order for a second site or a phase-two extension match the ones already on the floor. Our artisans in Bali work to jigged dimensions, which is what makes a replacement from a later run sit correctly beside an original.

The honest limits: we hold no laboratory furniture-testing certification and will not claim any, and we do not make fully upholstered fire-rated banquette seating, which belongs with an upholsterer in your own market.

Starting With the Plan

Almost every restaurant furniture decision that goes wrong was made from a catalogue rather than from the floor plan. Seat width against cover spacing, circulation behind seated guests, where benches can win capacity, and what the room is cleaned with — settle those four and the selection becomes straightforward.

Send us the plan with cover counts, the opening date and the exposure of any outdoor areas, and we will come back with what fits, what it costs and whether the timeline holds. If it does not, we will say so early enough for you to act. Start with our projects team, or read how multi-venue properties are handled under hospitality furniture supply.