How many kinds of kitchens are there in catering industry, and what should be paid attention to in restaurant decoration design?

What should be paid attention to in restaurant decoration design? Let's give you a brief introduction! ! 1, banquet hall kitchen The banquet hall kitchen is an essential functional space for high-end star hotels. However, due to its different dining characteristics from the zero-point kitchen, it requires less personnel and equipment, and the food specifications are fixed, so there is sufficient preparation time. The workshop and equipment in this kitchen can meet the requirements of the banquet. 2. Dining room kitchen The dining room kitchen has a large area, complete equipment and fine division of labor. Because the dining time is relatively concentrated and there are many people, it is necessary to configure large-scale equipment such as steamed rice cabinets, cauldrons and buns machines. 3. Hotel Kitchen Hotel kitchen is called zero point kitchen. Because the kitchen needs to meet the needs of customers to order food at any time, it must have extensive technical reserves and material reserves, and need a lot of space to store and work, so as to improve work efficiency and ensure smooth workflow. 4, fast food restaurant kitchen fast food restaurant is characterized by diversification and specialization, so the size of the kitchen needs to match the amount of equipment, generally do not need equipment, but need to buy equipment and machinery according to the type of food. 5. Open kitchen Open kitchen is a brand-new business model, which requires simple equipment and spacious, bright and beautiful planning and design. The open kitchen combines the back kitchen and the front shop into one, which reduces the food delivery link and shortens the distance. In addition, the kitchen shows the food and the final delivery process to the customers, and the chef cooks directly, which increases the interaction between the staff and the diners and allows the guests to enjoy the food with confidence. 6. The key to the design of food stall kitchen lies in the clever use of space and limited equipment. It borrows space to build a dining table. The kitchen area is small and the equipment is simple. Because of its high transparency and clear raw materials and operation, this form of kitchen is widely introduced in supermarkets, restaurants and other places. 7. Distribution Center Kitchen The distribution center kitchen is an operation mode of big cities with concentrated catering industry. Specializing in the rough processing of all kinds of ingredients, semi-finished products and finished products. Distribution center kitchens are generally large in scale, with advanced equipment and large storage and processing space. We can purchase, process, pack and distribute in batches according to the market reservation. 8, fast food distribution center kitchen This kind of kitchen has no restaurant, generally large scale, well-equipped, relatively advanced, according to ordering, mass production, assembly line, packing and distribution. Mainly for enterprises, schools take-away food delivery, or for a number of fast food restaurants to provide finished or semi-finished products. You can learn more from the decoration professional knowledge manual, or comment on this issue.