What a 50-Seat Café Actually Needs: No More, No Less
Café fit-outs can go sideways quickly. New operators often over-spec, over-capitalise, or clutter the space trying to scale prematurely. The result? Wasted spend, slower service, and frustrated staff. If you’re planning for around 50 seats, here’s what your venue actually needs. This is based on how service plays out in real venues, not catalogue fantasies.
Kitchen and Prep Equipment
Your menu determines your kitchen spec. A lean brunch offering doesn’t need combi ovens and truffle slicers. Start with function. Your essentials will typically include a few solid cooking appliances such as a grill, hotplate, or oven, backed by a commercial upright fridge and freezer for core storage. Add a stainless steel prep bench with overhead shelving for efficiency, a compact dishwasher with pass-through access for pace, and basic dry storage using shelves or underbench units.
Stick with equipment that gets used daily. The rest only adds clutter.
Coffee Station
In most 50-seat cafés, coffee is the heartbeat. Your station should be fast, ergonomic, and purpose-built. That means a two-group commercial machine with dual steam wands, a consistent on-demand grinder, and a knock box or chute with direct plumbing. Include an underbench milk fridge and storage above for cups and tools.
Design this space so one barista can operate it solo without taking unnecessary steps. Flow and speed matter more than extras.
POS and Counter Zone
Your front counter should be compact, visible, and built for speed. One POS terminal with integrated EFTPOS is enough at this scale. Include a display cabinet for cakes or grab-and-go, and a menu board positioned to catch attention at the entrance.
If takeaway is a big part of your model, carve out a handoff area that keeps queueing customers clear of dine-in service flow.
Seating and Tableware
Plan seating around turnover. For 50 seats, that means about 12 to 15 tables seating two to four people. Use stackable or wipeable chairs that suit both your aesthetic and operational needs. Your tableware needs to be service-ready. Aim for 2.5 times your seating count in cutlery, crockery, and glassware.
Use commercial-grade pieces that hold up under repeat washing and still look sharp on the plate.
Storage, Compliance and Cleaning
Behind the scenes matters. You’ll need a lockable staff storage area, a chemical cupboard, and a janitor station with a mop sink. Include a compliant fire extinguisher, fire blanket, and first aid kit. These are operational requirements, not nice-to-haves.
QLD Food Business Licensing Guide
Final Advice
Overcapitalising on equipment is the most common mistake at this scale. You don’t need what big venues use. You need what gets your menu out quickly, keeps your team moving, and survives 10 turns of service every day. That’s it.
Hospitality Products can help outfit your café with practical, commercial-grade solutions that match your scale. Nothing more. Nothing less.
Explore our café starter kits for practical, commercial-grade essentials that match your venue size.