Knowing the subtle differences between a restaurant booth and a banquette


At first glance, you would be forgiven to think of restaurants booths and banquettes as one and the same. They are after all eerily similar to each other with respect to their physical anatomy. However, don’t let your eyes deceive you. Although similar in appearance, booths, and banquettes are different from each other in many fundamental ways.

You may find both booths and banquettes to possess the same components but if you pay close attention then you’ll notice that they are configured differently. People often find themselves confusing one for the other. There are still ways to distinguish a booth from a banquette if one takes note of their specific dimensions, layout, and a number of sections.

Bar in a hotel with sofa, coffee table, armchairs, chairs, carpet and window behind sofa
Used with permission of Jenny Keenan

The Dimensions

The size of furniture will ultimately determine whether it is destined to be a booth or a banquette. A standard banquette is said to be 96 inches long. On the contrary, a standard booth size can be 48 to 76 inches long. You can take these principles into consideration to decide the final length of your booth or banquette. For instance, we recommend at least allotting 24 inches for a single person. This way you will need a 48-inch long booth to accommodate 2 people, a 72 inches long booth to accommodate 3 people, and so on.

Counting Sections

Booths typically comprise a single section. Banquettes, on the other hand, are known to possess multiple sections. Knowing when and if you need to divide this furniture will help you avoid a logistical nightmare. People prefer to have booths and banquettes built in multiple sections to make it easier to transport. We recommend contacting us at Restaurant Furniture Plus if you are confused about the idea of dividing your booths or banquette.

Deciding the Layout

Used with permission of Jenny Keenan

By far the most fundamental aspect of defining your furniture’s specifications is understanding how you want your layout to look. You can find that out by asking yourself the following questions:

  • Is this furniture going up against a wall?
  • Will the units be pushed back to back?
  • Will the sections be grouped together?
  • Will your furniture be cleated to something?

If you have trouble answering these questions, we suggest coming to us at Restaurant Furniture Plus with them.

The Gap

This is another way in which booths and banquettes are different from each other. A booth, for instance, will have a finished end coupled with one-half-inch foam and upholstery. Booths are also generally grouped together or placed beside each other. On the other hand, you’ll find banquettes are usually tightly fitted together with unfinished inside ends.

The Sides

Used with permission of Jenny Keenan

Both booths and banquettes are either single, double, or triple-sided. As for which of these options will be perfect for you will largely depend on the floor plan. If your interiors have a dividing wall, we recommend getting two single-sided booths that can be pushed up against each other. On the contrary, we suggest getting a double-sided booth if you have a more open floor plan. Double-sided booths are known to be cost-effective and prove more space-efficient than putting two single-sided booths.

Thanks to for consulting.


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