In my grandma’s kitchen, we always sat at the kitchen table to have our cocoa and toast when we were lucky enough to stay over with her. We also “helped” with baking and played games or pretended to cook while she prepared supper.

Her kitchen table was freestanding, but tucked to one side of the kitchen, with built-in banquette seating on two parallel benches, under which sat the ever-attentive dog, eager for anything we dropped (with the exception of the cursed peas that even the dog wouldn’t eat).

Some things have changed, some are remarkably similar, but the desire for a cozy spot to sit for casual meals or snacks continues to be a prime concern when planning kitchens.

Back then, we certainly loved the social aspects of cooking and the kitchen, but for the most part, that still meant Grandma cooked while the rest of us socialized. Today, major changes include the shift to multiple cooks, to a greater variety of activities that the kitchen eating space may be used for, and often to a space that is larger and more open to adjacent spaces.

Time shortages have lead to greater demand for efficiency, which has increased interest in casual eating as close as possible to the prep area. Sometimes this space may be the primary place to eat, socialize and accomplish other daily tasks such as reading the mail or doing homework.

Although we all know kitchens are getting bigger, we are often faced with space challenges. While clients may not start out thinking this way, at least some built-in components can help save space, which is making them a great opportunity for designers. Following are some thoughts on today’s built-in eating spaces.

Questions to Ask

Most households will dine in a variety of ways and places, depending on the time of day and the schedules, ages and abilities of the family members. All of this will influence the design of the kitchen eating area.

Its location must be considered, as well. Will people eating at this space have a view of the sunset or will they look right at the kitchen mess? Will this space allow for easy traffic and work flow in and around the kitchen? Will this be the defining line between kitchen prep and the adjacent Great Room? Would the family like to view a TV, listen to music or access a computer from the eating space? Would they like to face each other or line up next to each other to snack or eat? Will Dad be making breakfast while kids are having breakfast at this same space? What other activities will take place at the table?

And what lighting must be planned to accommodate these?

Does the family already have a table that must be designed in? What are their feelings about the size, shape and height of the table or chairs? And, of course, will they consider built-in aspects of the eating area?

All of these should be answered in the planning process.

From the new NKBA Kitchen Planning book, by Beamish, Parrot, Emmel and Peterson, we are reminded of some of the basic needs and clearances. Storage near the eating area must be planned for such things as dishes, glasses, flatware, linens and accessories. In addition, storage may be desired for “stuff” relating to homework, children, bill-paying, cookbooks or whatever activities will be taking place at this table. Counter and/or table surface is needed for serving meals.