Refrigerator, exhaust fan or air conditioner equipped with TV, refrigerated vegetables, food and drinks. And clean and tidy dining tables and chairs, tableware, tea sets, trash cans and waste paper baskets.
2, lighting equipment, and fire safety equipment, sewage pipes, vegetable ponds, etc.
3. Others: cashier, computer, wireless wife. And clean and tidy dining tables and chairs, tableware, tea sets, trash cans and waste paper baskets.
Extended data:
1, the location of the store is very important. The choice of storefront should be determined according to the management orientation of noodle restaurant, and the most suitable address should be selected according to the crowd you are targeting, so as to occupy a larger market as much as possible. For example, if you plan to open a small-scale noodle restaurant with simple operation, you can choose to be in residential areas, commercial streets, schools and other places.
2. Pay attention to the details of noodle restaurant operation. Details determine success or failure. For example, how to let customers come first, serve first at the peak of eating, don't leave because of impatience, don't let customers complain, and so on. These seemingly insignificant details can often determine the success or failure of an enterprise, so you must conduct regular and strict business and literacy training for chefs and waiters to make them cooperate tacitly.