1. Seat design

A seemingly simple storefront layout actually contains a 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, and the turnover rate is determined by the design of the store location. Some storefronts look large, but due to design reasons-some seats are inconvenient for guests to enter, three tables can be placed, but only two can be placed because of improper design, etc.-the actual turnover rate of storefronts is very low. This is also a typical phenomenon in catering business: every day the seats are full, but the profit situation is still not ideal at the time of monthly settlement.

The following picture shows the layout of the lobby of Chongqing Xiaomian xx franchise store:

II. Kitchen layout

I believe the importance of kitchen layout is clear to everyone. First of all, the appropriateness of water and electricity layout can determine the operation efficiency of the workflow. The layout principle of the kitchen is based on the principle of process sequence. When designing the layout, it must be carefully analyzed and carefully planned, so as to reduce the cumbersome links and improve the meal time for the kitchen staff in the subsequent kitchen work.

Kitchen layout is a means to achieve kitchen optimization without additional investment, which can help reduce the capital investment of the franchisees.

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

Third, the layout of water and electricity

Compared with the previous two items, the layout of water and electricity is more complicated and important. Because the water and electricity layout of the noodle restaurant kitchen is different from that of the household, 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 the 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 safety.

General hydropower projects can't see the problems on the surface after the noodle restaurant decoration project is finished, but it will be too late when the later problems break out. And in the later period, it is more destructive when maintaining water and electricity, which will have a greater impact on the profitability of the store. The franchise store in a city in Shandong Province 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 and it was very troublesome to change it. It can be said that it was a big loss.

The following picture shows the water and electricity layout of Zhudage Chongqing Xiaomian xx franchise store:

It is based on the above three considerations that Zhudage Chongqing Xiaomian will pay special attention to the store decoration layout. The company has professional designers for related projects. After the company's site selection specialist helps franchisees to finalize the store location, the designers will design relevant layout plans according to the area and layout of the store to ensure the smooth opening of the franchise store.