The kitchen design should be based on the principle of reasonable process, convenience and practicality, saving labor and improving the chef's working environment, and there is no need to pursue excessive facilities and equipment. There are many kitchen equipments, but they are of little use, which not only wastes investment, but also takes up kitchen space, making kitchen production and operation inconvenient and increasing insecurity, so there is no need to blindly pursue high-end style and fancy shape.

Generally, the kitchen accounts for 21% of the dining area, and the minimum is not less than 11%;

2. The ventilation of the kitchen should make the kitchen, especially the side dishes and cooking areas, form negative pressure.

3. Use water and open ditches in the kitchen, and use single-tank or double-tank pools in appropriate positions as far as possible to ensure the cleanliness and hygiene of the food production environment.

4. The design and material selection of the kitchen floor must be carefully considered. Before choosing a novel and practical non-slip floor tile, do a good job in using red steel bricks.

The dishwashing room should be close to the dining room and kitchen, and try to be on the same plane as the dining room. There should be reliable disinfection measures in the dishwashing room to ensure the cleanliness and hygiene of tableware.

6. The lighting in the kitchen is practical. It is used to effectively prevent knife injuries, pursue fine knife work and effectively reduce weeds from mixing and flowing into restaurants.

7. The kitchen is designed with ventilation and air conditioning, which can not make the chef feel hot, and can also prevent the smell of the kitchen from entering the restaurant.