Landlord; Application Registration Form for Environmental Management of Catering Buildings; The main concern is your sewage discharge (that is, it is directly proportional to the annual water consumption). Look; How big is your restaurant? Just fill in how much according to the standard.

You should consider all these comprehensively.

As for what you said, "give some suggestions on major facilities", I suggest; The smoke chimney in the kitchen is slightly higher (farther) than the building; Such cleaning and maintenance can save a lot of time and money; Fire prevention measures for restaurants, etc. Take the advice of the fire department or the construction team yourself.

I hope I can help you.