The total business area is 2800 square meters, including 2300 square meters of dining room and 500 square meters of kitchen.

300 square meters is appropriate, 30 square meters of primary processing +20 square meters of fish-raising and killing room +200 square meters of kitchen main stove +30 square meters of cold dishes room and fruit room are divided into two dressing rooms +20 square meters of snack room.

The key depends on the box area and the proportion of the hall, which is calculated according to the hall box area ratio of 6: 1. Conversely, if it is a lobby box with 1: 6, 200 square meters can be handled (the area here is set according to the 6-standard method of star hotels and the international HACCP standard). If social catering is carried out (provided that health supervision is carried out), the rough machining can be reduced to 10 square meter or not. The wind room included in the rough machining can be changed into a refrigerator, the fish tank in the fish killing room can be displayed in the hall, and the fish killing room and the rough machining room are merged. The main kitchen should be larger than 150 square meters to ensure the dishes for group meals and wedding banquets, and the cold basin room and fruit room should be merged with 15-20 square meters. If the snack room is guaranteed, it will be 10 square meter. The most important thing in kitchen design is to ensure the speed of people walking. Clear food regional planning and separation of raw and cooked food are not only superficial investment places, but also far-reaching problems to avoid future commercial and legal responsibilities. Good luck!

The requirement of Cantonese restaurant for dog kitchens should be: 20-25%. 600 square meters restaurant, the kitchen layout area is about 120- 140 square meters; Of course, it depends on the structure and layout of your room. If it is a frame structure, this area is enough. If the structure is not suitable, it may need to be bigger.

Theoretically, the positioning of Cantonese cuisine in a 600-square-meter restaurant is a high-end restaurant, which needs space and overall effect, and requires fine and exquisite products operated by the restaurant; Therefore, whether a storefront of this scale is suitable for operating a Cantonese restaurant needs to be inspected in detail before operation.

First of all, to determine the kitchen area must consider:

1, raw material processing workload

2. Flavor manipulation of dishes

3. Advanced degree of design and space utilization rate

4, kitchen production