Table of Contents
Equipment, capacity and reference cost
| Product | Equipment | Reference price | Stock / customers |
|---|---|---|---|
| Burger | Industrial Grill | $1,400 | 120 / 20 |
| Chicken Kabob Skewer | Industrial Grill | $1,400 | 80 / 20 |
| French Fries | Industrial Fryer Machine | $4,400 | 200 / 30 |
| Hotdog | Hotdog Grill | $2,200 | 100 / 30 |
| Ice Cream | Ice Cream Counter | $1,800 | 150 / 30 |
| Pizza | Pizza Oven | $10,756 | 60 / 20 |
| Salad | Salad Bar | $4,000 | 350 / 20 |
| Soda Can | Drinks Fridge | $875 | 120 / 15 |
Prices are community item references, mostly from Square Appliances. These are display/serving capacities, not factory output per hour. Industrial Grill and Hotdog Grill need a counter. The Cash Register also needs a counter or cabinet; the Fast Food Restaurant reference explicitly excludes Checkout Counter (Left/Right).
Plan a small menu before a large floor
- Choose one main food line from local demand, then place stock storage near its serving equipment and leave room to refill it.
- Keep entrance, ordering point and seating accessible. The route is a planning suggestion; no measured 1.0 floor plan was available in the collected material.
- Match checkout and every stocked product line to your capacity target, and cover Customer Service and Cleaning for opening hours.
A worked equipment budget
One Industrial Grill, one Industrial Fryer and one $900 Cash Register cost $6,700 before counters, seating, storage, rent, goods and wages. They do not form a complete building blueprint. For a 30-customer burger target, the listed grill capacity of 20 suggests two grills; a 75-capacity M1 property needs still more equipment and staff. Buying the largest building first can leave expensive unused capacity.