Restaurant/ Bar Occupant load calcs.

[Question That]

Some newbie quick questions/ comments for calculations in this type of facility.

-Kitchen, commercial at 200 gross. This would include all food prep areas and dishwashing areas.
-Kitchen, commercial at 200 gross. Thinking this would also apply to the area behind the bar where bartenders work.
-Storage, stock, shipping at 300 gross. This would include freezers and refrigeration and any dry good storage
-Accessory storage, mechanical equipment room at 300 gross. This would include general storage, mechanical rooms accessible on the floor and janitors closets. Mechanical "rooms" accessible by removable panel for service only would not need to be included.
-Assembly without fixed seats, concentrated, chairs only at 7 net. Net area where bar seats to be located less any aisles or circulation.
-Assembly without fixed seats, unconcentrated, tables & chairs at 15 net. Net area where tables and chairs to be located less any aisles or other circulation.
-Assembly without fixed seats, standing space at 5 net. Net area for waiting less any fixed bench seating etc. and aisles.
-Assembly with fixed seats 24" per person at booths.
-Business at 150 gross. Offices, cashier, hostess and waitress stations. Seems like there might be a better way to incorporate the various stations if not the one office.

Is it safe to say that because this is an assembly occupancy and for assembly purposes, and because the factors are mostly net, that I would not need to include any circulation or hallways or restroom areas in the calculations?

What about the office and cashier, waitress and hostess stations? Any way that they could also fall under the assembly classification and not need to be singled out?

For outdoor patio areas we are showing a rough layout of where tables and chairs are slated to be. But I would think that this area could be manipulated so that it could also be primarily standing. Patio is outside and egress is not required through the building though. Thinking building official will have a say as to what occupancy is here. But wondering how everyone would approach coming up with a number to present to official.

 

[JMarsh]

Some newbie quick questions/ comments for calculations in this type of facility.

-Kitchen, commercial at 200 gross. This would include all food prep areas and dishwashing areas.
-Kitchen, commercial at 200 gross. Thinking this would also apply to the area behind the bar where bartenders work.
-Storage, stock, shipping at 300 gross. This would include freezers and refrigeration and any dry good storage
-Accessory storage, mechanical equipment room at 300 gross. This would include general storage, mechanical rooms accessible on the floor and janitors closets. Mechanical "rooms" accessible by removable panel for service only would not need to be included.
-Assembly without fixed seats, concentrated, chairs only at 7 net. Net area where bar seats to be located less any aisles or circulation.
-Assembly without fixed seats, unconcentrated, tables & chairs at 15 net. Net area where tables and chairs to be located less any aisles or other circulation.
-Assembly without fixed seats, standing space at 5 net. Net area for waiting less any fixed bench seating etc. and aisles.
-Assembly with fixed seats 24" per person at booths.
-Business at 150 gross. Offices, cashier, hostess and waitress stations. Seems like there might be a better way to incorporate the various stations if not the one office.

Is it safe to say that because this is an assembly occupancy and for assembly purposes, and because the factors are mostly net, that I would not need to include any circulation or hallways or restroom areas in the calculations?

What about the office and cashier, waitress and hostess stations? Any way that they could also fall under the assembly classification and not need to be singled out?

For outdoor patio areas we are showing a rough layout of where tables and chairs are slated to be. But I would think that this area could be manipulated so that it could also be primarily standing. Patio is outside and egress is not required through the building though. Thinking building official will have a say as to what occupancy is here. But wondering how everyone would approach coming up with a number to present to official.

You are correct in that you can use different occupant load factors for different restaurant areas. But I think you are over-thinking this. One or two 3'-0" doors can handle a (relatively) enormous Occupant Load for most typical restaurants. Providing an adequate amount of egress width is typically not a problem that deserves much consideration.

 

[JMarsh]

Travel distance is typically what determines the number of exits in such a case - not the occupant load.

 

[Question That]

Me overthink something? Yeah I hear you. The thing I guess I'm dealing with is that I've got to communicate something on paper to the building official. Suggestions on how I can communicate a worse case scenario and still have the life safety plan I generate look like I know what I'm doing? I'm all for simplifying this. Note that these calcs for occupant load also determine how many toilets etc are needed. Do I not generally need an "accurate" count for satisfying the rest of the code requirements? Not really concerned about the number of exits as I'm sure we're covered in that department. Yes on the diagonal. Thanks for your response.

 

[JMarsh]

The thing I guess I'm dealing with is that I've got to communicate something on paper to the building official.

Create a fixture plan that shows bar seating, table seating and booth seating. Also show a dashed line for travel distance (not diagonal, but true path of travel from the most distant point).

Unless your restaurant is somehow wildly unique, most plans examiners will not bat an eye at approving it with regards to egress.

 

[bill1952]

In my experience assembly with chairs or chairs and tables includes the aisle and aisle access ways. For instance a dining room 30 x 50 is 100 occupants with chairs an tables. A lecture room with 100 fixed seats is an occupant load of 100, regardless of how much aisle space. (A platform or stage would be separate.)

I think a room with a bar in it would simply measure the room and not separate the area behind the bar.

 

[TheCommish]

unless you are right on the cutoff of a code requirement, say 49 v. 51 dont sweat the exact numbers

 

[RLGA]

-Assembly without fixed seats, concentrated, chairs only at 7 net. Net area where bar seats to be located less any aisles or circulation.
-Assembly without fixed seats, unconcentrated, tables & chairs at 15 net. Net area where tables and chairs to be located less any aisles or other circulation.
-Assembly without fixed seats, standing space at 5 net. Net area for waiting less any fixed bench seating etc. and aisles.

Aisles are included in the occupant load factors for assembly. You cannot exclude them.

 

[steveray]

-Assembly without fixed seats, concentrated, chairs only at 7 net. Net area where bar seats to be located less any aisles or circulation.
-Assembly without fixed seats, unconcentrated, tables & chairs at 15 net. Net area where tables and chairs to be located less any aisles or other circulation.
-Assembly without fixed seats, standing space at 5 net. Net area for waiting less any fixed bench seating etc. and aisles.

Like Ron and Bill said....for the most part, the aisles get counted.....But if you get a reasonable code official, you may be able to exclude some areas.....