Tables & Components for Cafés, Bars & Restaurants

Table bases — central-column and side-support metal bases used to configure a table for a particular tabletop, seating format and floor type. A central base leaves more legroom and simplifies cleaning beneath the table. Adjustable feet are particularly useful on uneven floors, which are common in both new and established hospitality interiors.

Tabletops — the working surface that receives most of the daily wear and directly affects cleaning procedures. Depending on the product specification, some HPL tabletops are tested for more than 1,000 wet-cleaning cycles and offer resistance to commonly used cleaning products. A postformed or otherwise protected edge can reduce damage to the perimeter when it is struck by crockery, chairs or service equipment.

A system-based approach: tabletop, base and table format

In contract projects, a table can be specified as three coordinated elements: a tabletop selected for the cleaning regime, a base selected for the floor type and expected load, and a format selected for the room layout. This offers three practical advantages. First, a damaged component can be replaced without discarding the complete table. Second, the same product references can be reordered when a venue or chain expands, subject to the manufacturer’s continued availability. Third, the budget can be allocated precisely, for example by combining a premium tabletop with a standard base in selected areas.

Key selection criteria

How to choose tables for different hospitality formats

High-turnover café — compact formats such as 60 × 60 or 70 × 70 cm, a stable central base and an HPL tabletop suited to frequent cleaning. The priorities are efficient turnover and minimal cleaning time between customers.

Restaurant with longer dining periods — larger tabletop formats such as 80 × 80 or 90 × 90 cm, carefully planned distances between tables and materials with a more tactile surface quality. A spacing of approximately 60 cm may serve as an initial planning reference, but service routes, accessibility and applicable regulations must also be considered. The priority is comfort during visits of around 60–90 minutes and consistency with the overall interior concept.

Bar or island area — a tabletop height of around 100–110 cm, a rigid base with a sufficiently wide footprint and a surface resistant to moisture and everyday impacts. The priorities are lateral stability and convenient service for bar staff. Separate products are required for open-air bar and terrace areas: see our outdoor tables for terraces, made from materials specified for moisture, UV exposure and temperature changes.