1, clear food service units should be the front hall kitchen, not set up on the street stove.

2, there is no kitchen space, should be "adapted to local conditions, relatively confined" self-transformation, there should be a glass partition, screen ceiling, plastic soft curtains cover, and should be considered comprehensively, "three prevention", steam fog glass, oil smoke purification layout and other factors for the Design layout.

3, the ground, wall tiling, easy to clean.

4, the abolition of coal-fired unified use of clean energy.

5, additional sanitizing and cleaning facilities for food and beverage utensils.

6, the purchase and use of items in addition to the "Four Pests".