Collection: Tables

Commercial tables cover restaurant dining tables, café outdoor tables, banquet trestle tables and prep tables for back-of-house. Hospitality Connect stocks dining and prep tables from Vogue, Modular, Brayco and Bolero — across stainless prep tables, timber and laminate dining tops and aluminium folding banquet tables.

Types and configurations

• Stainless prep tables: 304-grade stainless tops; the back-of-house workhorse — see also stainless steel work bench.
• Restaurant dining tables: Timber, laminate or stone tops on cast-iron or steel bases; sized 600x600, 700x700, 800x800mm and rectangular formats.
• Outdoor café tables: Aluminium and resin-top tables rated for UV and weather; matched to outdoor chairs and umbrellas.
• Banquet folding tables: 1500, 1800, 2400mm trestle tables with folding legs for events and function venues.
• Bar-height and counter-height: 1100mm bar-height tables for elevated dining and stand-up service.

Sizing and gauge

Match table size to cover count — 600x600mm seats two intimate; 800x800mm seats four square; 700x1100mm seats four rectangular and offers more belly room. Restaurant dining run-throughs need 800mm aisle clearance between tables. Banquet trestles seat eight at 1800mm or ten at 2400mm with 600mm depth. For prep tables, 700mm depth gives full GN landing room; 600mm depth saves floor space in galley kitchens. Top thickness matters for impact tolerance — 25mm is the dining standard; 18mm laminate is acceptable but shows wear faster.

Plumbing and installation considerations

• Floor levelling: All commercial tables run adjustable feet — chefs and customers complain about wobble in 30 seconds.
• Outdoor weight: Outdoor tables in windy spots need heavier bases; specify weighted disc or in-ground anchor.
• Fire and HACCP: Prep tables in cooking zones need stainless tops; timber back-of-house tables fail fire-rating in council reviews.
• Stack and store: Folding banquet tables stack on dollies; specify storage trolley with the table order.
• Top finish: Laminate is cheapest and easy to replace; timber needs annual oiling; stone is heaviest but most durable.

Specifier notes: dining tables stand the most punishment in commercial fitout — staff bumping with trolleys, customers leaning on edges, kids kicking legs. Specify cast-iron or steel-tube bases over light frame designs; budget heavier (and dearer) furniture for restaurants vs cafes. Outdoor tables in coastal and high-wind locations need weighted bases or in-ground anchors — wind insurance claims for blown-over tables and umbrellas are not uncommon. Table-top finish matters: laminate is cheap to replace but shows wear; timber needs annual oiling; stone is heaviest but most durable in heavy-use venues.

Pair with

Build out the dining room with chairs, dinnerware, food and plate warmers and a stainless steel work bench for back-of-house prep.

Why buy commercial tables from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Commercial tables care and longevity

• Avoid chlorinated cleaners: Bleach and chlorine sanitisers pit 304-grade stainless. Use neutral pH detergents and a non-abrasive pad.
• Wipe with the grain: Always finish with the polish line — circular scrubbing creates visible marks under service lighting.
• Inspect weld lines monthly: Check seams and corner welds for hairline cracks that trap moisture.
• Mind undershelf load limits: Most economy benches rate 80–120kg total UDL; reinforced models go higher. Don't park combi ovens on lightweight benches.
• Foot levellers: Re-level annually after slab settlement; uneven feet flex the worktop and stress welds.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right commercial tables to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.