Why our banquettes arrive in 10-foot sections

Restaurant designers love a long banquette. A single run along a wall turns a room into a place, and a curve can make 60 covers feel like a dinner party. The trouble is the building: a 40-foot banquette has to come through a 36-inch door, up a service elevator and around a kitchen.

Sections, not pieces

We build every banquette as sections up to 10 feet long that bolt together on site. From the room, the joints disappear. Backs are continuous, seat cushions break at natural points, and the base runs through behind a kick rail. Behind the upholstery, the joint is:

• A plywood shell on each section, squared and braced so sections meet flat.

• Hidden steel connectors that pull sections together and stop them creeping apart under load.

• A continuous base line, leveled on site so the run sits straight on an uneven floor.

Curves

Curved runs are built on a template taken from the wall itself. Walls are never the radius the drawing says. We measure on site or from the contractor’s survey, build the curve in sections, and dry-fit them at the plant before upholstery.

Seats built for a full night

Banquette seats take more hours of sitting than any other seat in hospitality. We build them on coil springs over a plywood deck, with high-resilience foam and a fire-barrier wrap. Backs are channel-tufted over the shell so the channels don’t sag. And we close the crumb gap where seat meets back, because it’s the first thing a server notices at the end of the night.

What to send us

• The wall elevations and plan, with the run length and any curves

• Table heights and spacing, so seat height and depth match

• Access: door widths, elevator size, stairs

• The fabric or vinyl, and whether it needs to be bleach-cleanable

For Sable & Rye in Nashville, that meant 120 feet of banquette in 13 sections, through one door, installed in two days, a week before opening weekend.