Fast Food & QSR Furniture Notes — Page 2
Seat heights, stacking counts, tray-width aisles and table edge failures for people fitting out a quick service unit — written from our own workshop floor in Foshan, for whoever has to sign off the drawing.
Chair volumes and container loading, in numbers you can check
Carton sizes, stacking in a container and the cubic metres per seat that decide whether a shipment fits a twenty-foot or needs a forty.
Planning a quick service fit-out around real lead time
Sample approval, production, packing and sea freight, counted from deposit rather than from the enquiry. Where fit-out programmes lose weeks.
Cleaning chemicals that quietly ruin quick service finishes
Chlorine, quaternary ammonium, dwell time and abrasives: how standard kitchen chemicals interact with powder coat, laminate and PU.
Melamine or compact laminate: choosing a fast food table top
Two table tops that look the same in a sample and behave differently in a room. Cost, weight, edge treatment and where each one belongs.
Fixing furniture inside a food court unit
Fixed floor plates, landlord approval, shared walkways and cleaning access: what changes when a quick service unit sits in a mall.
Seat count per square metre: the arithmetic that survives a plan
How many covers a quick service floor really holds, why the first draft is always six seats over, and the two numbers that decide it.
Page 2 of 4 · 20 notes in total
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