Excuse me, does anyone know how many square meters of kitchens are needed in a 4-star hotel, and how many Chinese and western kitchens are needed?

It depends on the size of your restaurant, how many tables can be set, what large equipment is available in the kitchen, and so on.

Our coffee shop 150 seats, 40 people in the west kitchen (5-8 people rest every day), add up to (40 flat for cold dishes, 80 flat for hot dishes, 80 flat for cake room, 50 flat for meat room and 40 flat for vegetable room).

There are 60 seats in the Chinese restaurant and 30 people in the kitchen (including banquets), adding up (hot dishes 100 flat, cold dishes 50 flat, cakes 50 flat, barbecue 40 flat, banquets 240 flat _ basically closed at ordinary times).

In fact, there are many things in it, which can't be understood in one or two sentences. I hope I can help you.