first of all, I don't know what kind of hot pot you run, whether there is a warehouse or a material preparation room, that is, slaughtering, cleaning, cleaning vegetables, washing dishes and chopsticks, etc. Kitchen design generally needs to consider the location of equipment. According to your hot pot restaurant, which is 211 square meters, except the cashier's table, you can arrange about 21 tables for small tables. The kitchen should have two freezers, raw and cooked. A two-eyed stove; Electric steaming (steaming vegetables, cooking, and several rice cookers can be used instead); A seasoning and workbench, under which all kinds of dishes are placed; Three connecte sinks (first flush, second washing and third cleaning); A disinfection cabinet, a fly-killing lamp, a row of food racks and so on. There are three points worthy of attention in the kitchen layout (taking seafood chafing dish as an example): 1. The location and equipment for boiling soup pot, and serving soup in one pot is the key to the success or failure of chafing dish. Leave a place where stainless steel barrels with a diameter of 51-61 cm can be placed at the side of two stoves, and use angle steel welding racks with a height that can be put into a honeycomb coal stove (although it is not allowed to be used in cities, it can greatly reduce oil consumption and electricity consumption, so use it quietly) to ensure the top. 2 slaughter position and manpower, and the speed of production are closely related to this point, which requires slaughter to be adjacent to and echo the position of the pier; 3. Wash dishes away from the product. With these, it is easy to decorate the kitchen. In addition, this layout can satisfy you to make a cold dish in the hall and make a series of stewed dishes before the meal. Hot pot and cold dishes are the best partners. Wish you success! Other aspects, if necessary, we can discuss them together.