Fastfoodrestauranttableandchairisoneoftheessentialequipmentoffastfoodrestaurant,sowhatproblemsshouldfastfoodrestaurantpayattentiontowhenallocatingtablesandchairs?Next,wewillshowyousomething!

    1、快餐店的质量。桌椅的样式、数量、档次应与快餐店的规模、档次、管理模式相协调。根据快餐店经营区域的大小和形状，快餐店的档次和经营形式，餐桌的配置应合理选择餐桌的形式，安排餐桌之间的距离，确定通道的位置、方向和宽度，更后确定餐桌的形式、规格和数量。桌子一般有圆桌、方桌和长桌。一般来说，中低端快餐店通常选择长桌子和大圆桌，容易放置在紧凑的地方，而小方桌用来补充角落，从而充分利用商业区，并使座位数量更大化；高档快餐店通常选择中餐和中小型圆桌，中餐和中小型圆桌适合摆放在宽敞的地方，能让顾客感到舒适，摆放出丰富多变的布局，让快餐店的格局更加感人。另外，座椅的档次、材质、颜色、样式等要与餐桌相匹配。

 1.Thequalityoffastfoodrestaurants.Thestyle,quantityandgradeoftablesandchairsshouldbecoordinatedwiththescale,gradeandmanagementmodeoffastfoodrestaurants.Accordingtothesizeandshapeoftheoperationarea,thegradeandoperationformofthefastfoodrestaurant,theconfigurationofthediningtableshouldreasonablychoosetheformofthediningtable,arrangethedistancebetweenthediningtables,determinetheposition,directionandwidthofthepassage,andfinallydeterminetheform,specificationandquantityofthediningtable.Tablesgenerallyhaveroundtables,squaretablesandlongtables.Generallyspeaking,middleandlow-endfastfoodrestaurantsusuallychooselongtablesandlargeroundtables,whichareeasytobeplacedincompactplaces,whilesmallsquaretablesareusedtosupplementthecorners,soastomakefulluseofthebusinessdistrictandmaximizethenumberofseats;high-endfastfoodrestaurantsusuallychooseChinesefoodandsmallandmediumroundtables,whicharesuitableforplacinginspaciousplaces,whichcanmakecustomersfeelcomfortableandputoutrichThechangeablelayoutmakesthepatternoffastfoodrestaurantmoretouching.Inaddition,thegrade,material,colorandstyleofseatsshouldmatchthediningtable.

    2、考虑一下客户组合。快餐店管理的一个更重要的原则是使座位效率更大化。表格规格的选择必须基于这一原则。在选择表规格时，更重要的标准是每个表的客户数量的更大统计频率，即，组合更多的客户数。

 2.Considerthecustomermix.Oneofthemostimportantprinciplesoffastfoodrestaurantmanagementistomaximizetheefficiencyofseats.Theselectionoftablespecificationsmustbebasedonthisprinciple.Whenselectingtablespecifications,themostimportantcriterionisthemaximumstatisticalfrequencyofthenumberofcustomersineachtable,thatis,thenumberofcustomerscombinedmost.

    3、座位要灵活安排。人们不想在拥挤的快餐店吃饭，但快餐店顾客的缺乏会造成快餐店不受欢迎的氛围。因此，安排快餐店的座位应该有一定的灵活性。其次，由于不同餐饮类别的座位周转率不同，不同餐饮类别的顾客数量也不同，不同餐饮类别所需的座位数量也不同，因此快餐店经营者可以根据不同餐饮类别的需要合理安排座位。

 3.Seatsshouldbeflexible.Peopledon'twanttoeatincrowdedfastfoodrestaurants,butthelackoffastfoodcustomerswillcausetheunpopularatmosphereoffastfoodrestaurants.Therefore,thereshouldbesomeflexibilityinarrangingseatsinfastfoodrestaurants.Secondly,duetothedifferentturnoverrateofseatsindifferentcateringcategories,thenumberofcustomersindifferentcateringcategoriesisdifferent,andthenumberofseatsrequiredbydifferentcateringcategoriesisalsodifferent,sofastfoodrestaurantoperatorscanreasonablyarrangeseatsaccordingtotheneedsofdifferentcateringcategories.

    4、考虑使用分区、隔间。有些快餐店可以附加一些小隔间，通常小隔间可以关闭，只有在客人多的时候才能使用小隔间。快餐店也可以采取一些屏幕或分区。如果客人很少，快餐店可以分开。更方便的服务空间往往是开放的，而分隔的阳台、后房等不尽如人意的空间只有在客人多的时候才开放。这样一来，快餐店在客人少的情况下就不会给人生意冷清的感觉。

 4.Considertheuseofpartitions,cubicles.Somefastfoodrestaurantscanaddsomecubicles,usuallythecubiclescanbeclosed,andthecubiclescanonlybeusedwhentherearemanyguests.Fastfoodrestaurantscanalsotakesomescreensorsections.Fastfoodrestaurantscanbeseparatediftherearefewguests.Themostconvenientservicespaceisoftenopen,whiletheseparatedbalcony,backroomandotherunsatisfactoryspacesareonlyopenwhentherearemanyguests.Inthisway,fastfoodrestaurantswillnotgivepeoplethefeelingofcoldbusinesswhentherearefewguests.

    快餐店的餐桌、椅子和空间应灵活安排。通常使用一些折叠隔板。根据接待活动的性质和预计就餐人数，将快餐店分隔成适当的空间。快餐店使用的桌椅尺寸应灵活多样，种类繁多，折叠桌可用于满足不同接待活动的需要。此外，还应根据接待活动的类型和数量，合理设计桌椅的数量和排列。

 Fastfoodrestaurantsshouldhaveflexibletables,chairsandspaces.Somefoldingpartitionsareusuallyused.Accordingtothenatureofreceptionactivitiesandtheexpectednumberofdiners,fastfoodrestaurantsaredividedintoappropriatespaces.Thesizeoftablesandchairsusedinfastfoodrestaurantsshouldbeflexibleandvarious.Foldingtablescanbeusedtomeettheneedsofdifferentreceptionactivities.Inaddition,thenumberandarrangementoftablesandchairsshouldbereasonablydesignedaccordingtothetypeandquantityofreceptionactivities.

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