In restaurant design it is ideal to allot 20 square feet per patron. However, to maintain profit standards you may need to lower that to between 15 and 18 square feet per patron.
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Well, honey, if the area of the restaurant is 60 square inches and you're using a scale of 1 inch to 12 feet, then the actual area of the restaurant would be 720 square feet. Just take that tiny 60 square inches and blow it up to a whopping 720 square feet with that 1 inch to 12 feet scale. It's like magic, but with math.
It depends on how big the restraunt is
There was no uniform standard of measure for this unit
It is not a standard measure, but in some parts of India, it would be 5760 square feet.
A 100 acre square plot will measure 636.148 meters on each side of the square. (2,087.1 in feet) (Assumed standard acres of 43,560 square feet or 4,046.856 square meters)