The kitchen area is reasonably modest: usually, a stove supply 10-12 seats, with the improvement of efficiency, many restaurants do a stove can supply 13-15 seats. A stove supply more seats, the kitchen area can be more savings, the cost can be reduced accordingly. Reasonable allocation of kitchen area, equipped with appropriate facilities, investment costs can be saved.

    Equipment placement practical: the decoration of the kitchen, many bosses in pursuit of visual effects or to facilitate customer visits, one-sided pursuit of design effects or to buy equipment only heavy appearance, the results of the kitchen equipment to buy back the poor quality of the table with a Huang, On the heave, the refrigerator accidentally heating up. Some devices seem novel, function ahead, and the real practical value is not high. Often the construction personnel to withdraw, the hotel preparatory personnel exit, took over the chef became the equipment repairman.

    Different dishes with different stoves: different cuisine, different styles, different characteristics of food and beverage products, the requirements of the venue and equipment with different equipment. Cantonese-style business to be equipped with a wide range of fried stoves; to sell stews-based catering, kitchen to be equipped with a lot of Baozi He furnace. Regardless of these factors, not only difficult to authentic taste of finished products, and fuel, chef labor waste is amazing.

    Kitchen partition should not be too many: a lot of people design the kitchen, a boss referred to the kitchen to be advanced and tidy, to improve the chef working environment, uncontrolled expansion of the area, expand space. The huge kitchen of an infinite separation, the work between each other closed, invisible, called should not only increase the distance of the chef to carry the goods, but also inconvenience to each other care, more prone to security risks.

    First, the health of the first file: design out of file, be careful not to increase the restaurant smoke, noise, because the Ming file is to show guests the kitchen window, the design should be refined appearance, production is the second, health is the first of. Some dishes are only suitable for processing in the kitchen, there is no need in the Ming stall and disc out.

    Kitchen floor non-slip absorbent: the kitchen floor design and selection, not blindly, must be carefully decided. In the absence of choice to the new and practical anti-skid tiles, the use of red steel brick is still an effective move.