Lay out a fast-food restaurant as a short production line: storage to cooking, cooking to service, and a clear customer path to checkout and seating. [topic-1]

What to do

  • Place storage and food equipment where staff can reach them without crossing the customer queue.
  • Match each required machine and checkout to the building's customer capacity.
  • Add seating and satisfaction items after the operating chain works without a yellow capacity warning.

Why this answer holds

Community guides emphasize that the lowest-capacity required item limits the business, even when the store looks busy. [steam]

Version 1.0 check

A screenshot from another building is not a universal blueprint. Door position, floor shape, and product mix change the best arrangement.