Whether it's for a mid-morning cup of coffee, a hearty lunch, or a quick afternoon chat, an office's most spirited gathering place is its breakroom. Whether you call it a café, cafeteria, lunchroom, or something totally different, these informal spaces drive employee engagement, encouraging the meaningful connections that help us work well together.

As we reengage with the workplace and see one another face-to-face, the breakroom becomes a hard-to-navigate place where social distancing and good hygiene is at its most important. A combination of comprehensive policies and physical adjustments allows these communal spaces to be both safe and social for everybody.

Whether you're retrofitting, renovating, or reinventing your office space, NBF has the tools you need to make a safe return to work. Contact us at 800-558-1010 for details about our complimentary space planning and design services.

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A Chair
B Table
C Stools
D Standing-Height Table
E Booth

F Lounge Chair
G Couch
H Coffee Table

J Vending Machine
K Countertop w/ Appliances
L Island Countertop

M Refrigerator
N Ice Machine
O Recycling Can
P Garbage Can
Q Outside Door
R Sanitizer Dispenser   

S Cleaning Caddy
T Signage
U Crowd Control Belts
V Acrylic Dividers
W Cleaning Station



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  • Seating is arranged to fit the maximum amount of employees with many places per-table or booth
  • Appliances are arranged in close proximity along counters without instructions or cleaning supplies
  • Communal refrigerators store lunches and shared condiments; cabinets house communal washable goods
  • Countertops are used by all for food preparation or for setting down supplies while preparing meals
  • Casual soft seating is available for non-food related breaks and conversations
  • Vending machines have no wipe down procedure 
  • Multiple entrances and exits make it hard to control in and out flow


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  • Seating is heavily restricted by removing tables and chairs; half occupancy per-table with acrylic dividers to separate employees
  • Hand sanitizer is provided at every table; centralized cleaning caddies with harsh disinfectants are to be utilized before and after every meal
  • Booths are arranged with all seats facing one direction with single occupancy
  • Appliances are spread out when possible, all featuring cleaning instructions and easily-accessible disinfecting supplies
  • Refrigerators are empty nightly; employees must bring food in cleanable bags and take home every night
  • All comingled condiments, dishes, and utensils are gone; individual condiments or wrapped cutlery may be provided, and all paper towel is in a holder to minimize contact
  • Soft seating areas are roped off, vending machines and ice machines are turned off
  • Secondary means of egress are to be used for emergencies only; do not lock, but use signage
  • Countertops are used by all for food preparation or for setting down supplies while preparing meals
  • Signage is placed throughout the space to dictate: cleaning procedures for appliances, use expectations for refrigerators, reminders to clean tables and hands before and after use, occupancy restrictions for seating, and any general-purpose guidelines that may be beneficial for casual access
  • All signage is laminated or in a holder; no excess paper is used