How to plan and arrange the kitchen in the design of theme restaurant?

The kitchen decoration planning of theme restaurant design is relatively simple and has problems. Many directors try to reduce the kitchen and storage area in pursuit of larger dining area, thus wasting the redundant talents in this restaurant. Customers can fill the dining area when the restaurant is marketing or when the business is booming. However, due to the small size of the kitchen and storage area, the power of the staff is reduced, customers will complain when they wait for a meal for a long time, and the restaurant will become deserted overnight.

Therefore, after the theme restaurant is designed, the kitchen planning must be combined with the operation, not lengthened.

In addition, the planning of catering kitchen should also consider the fire demand. The newly renovated restaurant is difficult to dismantle immediately because it does not consider fire protection.

To design the overall construction scheme of the theme restaurant, we must first design the site selection and then make internal planning. At the same time, give meaning to the projects operated by your restaurant. Different restaurants operate different projects, and the distribution and functions of kitchens are also different.

The key points and precautions of kitchen design are as follows:

1) The kitchen drainage must be smooth [the sewer pipe should be large and the water pressure should be moderate. [There should be a leaky pool for launching]

2) Smoke exhaust and ventilation in the kitchen are very important.

3) Try to open the water and electricity in the restaurant to facilitate the change or adjustment of business processes.

4) According to the classification of catering items, the layout is made according to the production process and food production process, and the distribution function room is placed to increase the output and reduce the workload of employees.

5) Dishwashing room and vegetable washing room should pay attention to water discharge and the division of food outlets in restaurants and kitchens. There should be a special staff channel and a dish washing channel to reduce the amount of vegetables and return them to the same channel.

6) Rooms with hygiene requirements such as cold dishes room or pastry room should be designed according to the standard, and equipped with air conditioning, antivirus, hand washing once, * * and other related functional equipment.

7) The design should have a special kitchen garbage cleaning room and a special passage to ensure the hygiene of the whole kitchen. 8) When designing the kitchen socket, pay attention to the wrong door: the bathroom or restaurant is in front of the door, and the bar is in front of the door.