Fastfoodrestauranttableandchairisoneoftheessentialequipmentoffastfoodrestaurant,sowhatproblemsshouldfastfoodrestaurantpayattentiontowhenallocatingtablesandchairs?Next,wewillshowyousomething!

    1、快餐店的質(zhì)量。桌椅的樣式、數(shù)量、檔次應(yīng)與快餐店的規(guī)模、檔次、管理模式相協(xié)調(diào)。根據(jù)快餐店經(jīng)營區(qū)域的大小和形狀，快餐店的檔次和經(jīng)營形式，餐桌的配置應(yīng)合理選擇餐桌的形式，安排餐桌之間的距離，確定通道的位置、方向和寬度，更后確定餐桌的形式、規(guī)格和數(shù)量。桌子一般有圓桌、方桌和長桌。一般來說，中低端快餐店通常選擇長桌子和大圓桌，容易放置在緊湊的地方，而小方桌用來補(bǔ)充角落，從而充分利用商業(yè)區(qū)，并使座位數(shù)量更大化；高檔快餐店通常選擇中餐和中小型圓桌，中餐和中小型圓桌適合擺放在寬敞的地方，能讓顧客感到舒適，擺放出豐富多變的布局，讓快餐店的格局更加感人。另外，座椅的檔次、材質(zhì)、顏色、樣式等要與餐桌相匹配。

 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、考慮一下客戶組合。快餐店管理的一個(gè)更重要的原則是使座位效率更大化。表格規(guī)格的選擇必須基于這一原則。在選擇表規(guī)格時(shí)，更重要的標(biāo)準(zhǔn)是每個(gè)表的客戶數(shù)量的更大統(tǒng)計(jì)頻率，即，組合更多的客戶數(shù)。

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

    3、座位要靈活安排。人們不想在擁擠的快餐店吃飯，但快餐店顧客的缺乏會(huì)造成快餐店不受歡迎的氛圍。因此，安排快餐店的座位應(yīng)該有一定的靈活性。其次，由于不同餐飲類別的座位周轉(zhuǎn)率不同，不同餐飲類別的顧客數(shù)量也不同，不同餐飲類別所需的座位數(shù)量也不同，因此快餐店經(jīng)營者可以根據(jù)不同餐飲類別的需要合理安排座位。

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

    4、考慮使用分區(qū)、隔間。有些快餐店可以附加一些小隔間，通常小隔間可以關(guān)閉，只有在客人多的時(shí)候才能使用小隔間。快餐店也可以采取一些屏幕或分區(qū)。如果客人很少，快餐店可以分開。更方便的服務(wù)空間往往是開放的，而分隔的陽臺、后房等不盡如人意的空間只有在客人多的時(shí)候才開放。這樣一來，快餐店在客人少的情況下就不會(huì)給人生意冷清的感覺。

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

    快餐店的餐桌、椅子和空間應(yīng)靈活安排。通常使用一些折疊隔板。根據(jù)接待活動(dòng)的性質(zhì)和預(yù)計(jì)就餐人數(shù)，將快餐店分隔成適當(dāng)?shù)目臻g。快餐店使用的桌椅尺寸應(yīng)靈活多樣，種類繁多，折疊桌可用于滿足不同接待活動(dòng)的需要。此外，還應(yīng)根據(jù)接待活動(dòng)的類型和數(shù)量，合理設(shè)計(jì)桌椅的數(shù)量和排列。

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

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