cdohh
Member
Hey everyone! This is my first post to the forum, so forgive me if this topic has already been addressed--I did some searching and didn't find anything I was looking for, so I decided to post.I'm laying out the plan of a restaurant in Brooklyn, NY and am running into some questions about clear route/egress access as it pertains to fixed vs. non-fixed seating. See attached image for reference. On the far left is a built-in booth wall, with movable tables and stools that can slide under the tables. On the right is a prep kitchen directly adjacent to the bar seating (at this point, non-fixed as well). Also assume the kitchen/bar can't really shrink in size. I'm just wondering what standard practice for layouts in tighter spaces like this, where using non-fixed seating may be able to increase capacity by showing stools or tables overlapping to steer clear of the clear floor space required by IBC 2009 (36"). I know this may not be best practice by any means, but I'm just trying to more understand what confines I'm working within, and what I can do to maximize capacity based on code. I know NYC is especially keen on fitting more into smaller spaces, so any previous experience with this type of work would be incredible!Thanks in advance for any help at all!Best,Chris
View attachment 2061
View attachment 2061
/monthly_2014_05/restaurantlayout.jpg.4fe1fe34131805c8d8db5a96d1202c9c.jpg
View attachment 2061
View attachment 2061
/monthly_2014_05/restaurantlayout.jpg.4fe1fe34131805c8d8db5a96d1202c9c.jpg