Restaurant Furniture Blog

Who determines the quality of restaurant furniture? It’s an interesting question and you are bound to get a hundred different responses from a hundred different people. I could use the ‘quality’ theory from the the 80’s which stated that ‘quality described any item that was fit to fulfill its purpose’. Using that theory, any chair that was capable of seating someone and didn’t collapse was a ‘quality’ piece of furniture.

We are little different to the business model of quality. Yes, having a restaurant chair that didn’t fall to pieces as soon as someone sat on it is important. Having lasted several years without falling to pieces from constant use is also important. For others, the raw materials that go into a product determine quality.

Restaurant furniture comes in many different shapes and sizes and is made from a whole range of raw materials, some natural and some man made. Because a chair costs $200 doesn’t make it any better in quality than a chair that costs $50. So is quality then in the eye of the beholder? In truth, it probably is. With that in mind, buying quality furniture must then come back to who your target market is.

Do you have a target market? For fast food outlets, their targets are those with not a lot to spend, who often buy to take out, or, if they eat in, are not really bothered if the restaurant furniture is teak or plastic. At the opposite end of the scale, if your clientele is upmarket, they would most likely resent plastic chairs and much prefer solid timber like teak. Quality is in the eye of the beholder. Know your target market and their expectations and buy restaurant furniture that they would consider to be quality - even if you don’t.