A seemingly simple storefront layout actually contains very professional truth. The first is the layout of the lobby, that is, the layout design of the store location. Everyone who does catering knows that there is a word called turnover rate, which is determined by the location design of the store. Some storefronts look big, but for design reasons-some seats are not convenient for guests to enter, so three tables can be put, but only two can be put because of improper design. -The actual turnover rate of the store is very low. This is also a typical phenomenon in the catering business: every day the seats are full, but the profit situation is still not ideal when it comes to monthly settlement.

The following picture shows the lobby layout of Zhu Dage's Chongqing Xiaomian xx franchise store:

Second, the kitchen layout

I believe everyone knows the importance of kitchen layout. First of all, whether the hydropower layout is appropriate or not can determine the operating efficiency of the workflow. The layout principle of the kitchen is based on the principle of process sequence. When designing the layout, we must carefully analyze and plan, so as to reduce the tedious links in the subsequent kitchen work and improve the dining time of kitchen staff.

Kitchen layout is a means to realize kitchen optimization without additional investment, which helps to reduce the capital investment of franchisees.

The following picture shows the kitchen layout of Zhu Dage's Chongqing Xiaomian xx franchise store:

Third, the layout of hydropower

Compared with the first two items, hydropower layout is more complicated and important. Because the water and electricity layout of the noodle restaurant kitchen is different from that of the residents, if the water and electricity layout is not in place in the early stage, the impact on the noodle restaurant will be very great when problems break out in the later stage. The hidden danger of water and electricity is an important part of the hidden danger of noodle restaurant.

Generally, after the renovation project of noodle restaurant is completed, there seems to be no problem on the surface, and it will be too late to wait for the later problems to break out. Moreover, it is more destructive when maintaining water and electricity in the later period, which has a greater impact on the profitability of the store. A franchise store in a city in Shandong did not follow the company's design in the layout of water and electricity, and there were many problems in the middle, but the decoration was completed, which was very troublesome to change. It can be said that it was a big loss.

The following picture shows the water and electricity layout of Zhu Dage's Chongqing Xiaoxiang xx franchise store:

It is based on the above three considerations that the Chongqing noodles of the cooking brother will be particularly fancy in the layout of the store decoration. The company has professional designers for related projects. After the company's site selection specialist helps franchisees to finalize the store location, the designer will design the relevant layout plan according to the area and layout of the store to ensure the smooth opening of the franchise store.