1. After the establishment of the restaurant operation group, the professional kitchen equipment company will be introduced to get involved in the catering operation management of XX building at an early stage, and the field data will be known (this part is attended by the professional kitchen equipment company). The main data to be known are as follows: 1) the power distribution of the restaurant 2) the exhaust air volume of the restaurant 3) the water supply and drainage ... After the on-site investigation, the professional kitchen equipment company will issue the restaurant plan and kitchen equipment preparation plan of XX building. 2. The layout of the restaurant is set to 1) According to the relevant national health and epidemic prevention standards, the ratio of kitchen to front hall is 1:1.5. Accordingly, we suggest setting up 311 seats to meet the dining needs of XX Building. 2) Set up a VIP independent dining area of 211 square meters. For the sake of cost saving, the restaurant can share a kitchen with the staff restaurant, but the restaurant should be located near the kitchen. 3) The bathroom covers an area of 31 square meters, with 1 squatting positions for men and 1 washbasins for women. 4) The office and other supporting facilities are 1.51 square meters, and there is no retail store. 3. Location and area division of the staff dining room 1) The location is underground floor 1; 2) The area is divided into ordinary staff area and VIP area 4. Dining time and number of people 1) Breakfast from Monday to Friday; Chinese food; Dinner; 2) Chinese food on Saturday and Sunday; Dinner. 3) Dining time in the morning is from 7: 31 to 9: 11; The lunch time is 11:31-13:31; Dinner time in the evening is 17: 31-19: 11. 5. Decoration style 1) The decoration style of the staff dining room is generally practical, concise and hygienic, and it is positioned in the decoration style of fast food restaurants. Green plants, background music and TV can be appropriately considered. 2) Decoration style of VIP restaurant The decoration style of VIP restaurant is located in the western-style refined style of star-rated hotels. 6, catering types 1) According to the price, the catering service of the staff restaurant is divided into advanced meals, intermediate meals and ordinary meals according to the price, so as to meet the needs of different price points. 2) According to the catering methods, the catering methods of employees are divided into set meals and a la carte meals; VIP dining methods are divided into buffet and a la carte meals. 3)VIP special catering customization service is provided in the VIP service area of the restaurant. At the same time, it provides food specially made according to the personal tastes and habits of VIP personnel, which embodies humanization while not losing the dignity of VIP guests. 7. Charging system There are two general restaurant charging systems. One is charge by card, and the other is manual charge. Considering that there are other companies staying in XX Building, it is suggested to adopt the manual charging method. 8. Relevant systems 1) Staff dining management system 2) Restaurant fire prevention system 3) Hygiene management system 4) Gas room safety management system 5) Cutting and matching room work system 6) Cooking room hygiene system 7) Food procurement and transportation hygiene system 8) Food rough processing hygiene system 9) Restaurant financial system 11) Restaurant personnel system