Chadwick Design
www.parkworld-online.com
How Hotels Can Maximise Limited Outdoor Seating Spaces This Summer
A hotel doesn’t need a large terrace to create a valuable outdoor space. A small, well-planned seating area can often do more for the guest experience than a bigger space fi lled with too much furniture. Hilary Chadwick, Founder and Co-Partner of Chadwick Design, explains…
O
utdoor seating is often treated as a summer extra; a few tables are placed outside, and the space is expected to work. Guests can tell when an area feels like an afterthought. They may sit there briefly, but they are less likely to settle in, order another drink or see it as part of the hotel experience.
For hotels with limited outdoor seating, the answer is not more chairs; it’s better planning.
Start With How Guests Use the Space
Before choosing furniture, hotels should consider how guests will use the area. A front terrace may suit coffee, arrivals and short waits. A courtyard may work better for evening drinks. A poolside area needs loungers and clear walking routes. Many small spaces fail because they are planned around capacity rather than behaviour. Extra tables might look useful, but if guests feel cramped or staff cannot move easily, the layout will not work. It is better to create small-use moments. Two bistro tables near an entrance can help guests waiting for
taxis. A narrow bench along a wall can add seating without blocking movement. A pair of lounge chairs in a quiet corner can make the space feel more relaxed, even if the total number of seats is low.
Make the Layout Flexible Limited outdoor seating needs to work across the day. A breakfast layout may not suit evening drinks, so flexibility matters.
Stackable chairs, smaller tables and modular seating allow hotels to adjust the space quickly. Built-in benches can also make use of edges and corners that might otherwise be wasted, as long as they remain comfortable.
Planters are useful in compact hotel spaces. They soften hard surfaces, separate tables and guide movement without creating heavy barriers. In a narrow courtyard, taller planting can make the area feel more private. On a frontage, low planters can mark the seating boundary while keeping the space open.
The best layouts leave enough room for guests, staff and service. Tables should be easy to reach, clean and move around.
Prioritise Comfort Over Decoration Outdoor seating only works if guests want to stay there. Comfort should come before styling. Shade is essential during warmer parts of the day. Parasols, awnings and pergolas can make a space more usable, but smaller areas may benefit from
wall-mounted awnings because they do not interrupt movement.
Lighting also changes the mood. Harsh exterior lights can make a terrace feel exposed. Softer wall lights, table lamps and low-level lighting around planters create a calmer evening atmosphere. The aim is not to make the area bright. It is to make it feel safe and considered.
British evenings can cool quickly, even in summer. Outdoor heaters, sheltered seating and suitable cushions can make guests more likely to stay outside for longer.
Choose Furniture for Hotel Use Domestic garden furniture is rarely suitable for hotels. Outdoor seating in hospitality has to cope with regular cleaning, movement and changing weather. Teak, treated timber, powder-coated aluminium, recycled plastic and high-quality synthetic rattan can all work well, depending on the setting. Cushions should use outdoor-grade fabrics that resist moisture and fading.
There is also a balance to consider. Heavy furniture may last well, but can be difficult to rearrange. Very light furniture is easier to move but may not suit exposed terraces. The best choice is the one that looks right, lasts well and supports daily service.
Conclusion
Maximising limited outdoor seating is not about squeezing in more chairs. It is about making a small space feel useful, comfortable and connected to the hotel experience.
This summer, hotels should look at where guests naturally pause, which corners are underused, and whether better shade, lighting, planting or layout could improve the space.
A small terrace, courtyard or frontage can still become a valuable guest area when it is planned around behaviour, comfort and commercial reality. Done well, limited outdoor seating can create better moments for guests.
38 SUMMER PART TWO 2026
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56
