Start with actual use
Document the maximum number of people, operating hours, event or project duration and whether users are concentrated in one area. Capacity planning should reflect peak demand, not only an average.
Plan placement and access together
Choose level ground that guests and workers can reach safely. Preserve a clear service route, avoid emergency lanes and protect accessible circulation. A unit that cannot be serviced will not remain a good solution.
Confirm the service plan
Ask what delivery, pickup, cleaning, restocking and disposal are included. Long events, multiple shifts, food service, alcohol and hot weather can justify more units or extra service.
Get the details in writing
Provide the exact address, dates, users, equipment and access notes. A site-specific written quote makes pricing and responsibilities easier to understand.