what should I pay attention to when decorating the restaurant? Here is a brief introduction for everyone! ! 1. Banquet Hall Kitchen The banquet hall kitchen is a necessary functional space for high-end star-rated hotels. However, because the dining characteristics of this kitchen are different from those of the zero-point kitchen, it requires less personnel and equipment, and the food specifications are fixed, so there is plenty of preparation time. The workshop and equipment of this kitchen can meet the requirements of the banquet. 2. Dining room kitchen The dining room kitchen has a large area, complete equipment and a fine division of labor. Because the dining time is relatively concentrated and there are many people, it is necessary to configure large-scale equipment such as steaming rice cabinets, cauldrons and steamed buns machines. 3. Hotel Kitchen Hotel kitchen is called zero-point kitchen. Because the kitchen needs to meet the needs of guests to order food at any time, it must have a wide range of technical reserves and material reserves, and it needs a lot of space for storage and work, so as to improve work efficiency and ensure smooth workflow. 4, fast food restaurant kitchen fast food restaurant is characterized by diversification and specialization, so the size of the kitchen needs to match the feeding capacity of the equipment, and the equipment is generally not needed, but it is necessary to buy equipment and machinery according to the variety of food. 5. Open kitchen The open kitchen is a brand-new business model, which requires simple equipment and spacious, bright and beautiful planning and design. The open kitchen combines the back kitchen with the front shop, which reduces the link of dish delivery and shortens the distance. In addition, the kitchen shows the food and the final meal delivery process in front of customers, and the chef directly cooks, which increases the interaction between the staff and the diners and allows the guests to enjoy the food with confidence. 6, food stall kitchen The key to the design of food stall kitchen lies in the clever use of space and limited equipment. It borrows space to set up a dining table, the kitchen area is very small, and the equipment is very simple. Because this form of kitchen has high transparency and clear raw materials and operation, it is widely introduced in supermarkets, restaurants and other places. 7. Distribution Center Kitchen The distribution center kitchen is an operation mode in a big city where the catering industry is concentrated. It specializes in rough processing of all kinds of ingredients, processing and production of semi-finished products and finished products. The distribution center kitchen is generally large in scale, with advanced equipment and large storage and processing space. It can be purchased, processed, boxed and distributed in batches according to the market's reservation. 8, fast food distribution center kitchen This kitchen does not have a restaurant, generally large-scale, well-equipped and advanced, according to ordering, mass production, assembly line, boxing and distribution. Mainly for enterprises, schools take-out delivery, or provide finished or semi-finished products for a number of fast food restaurants. You can learn more from the decoration professional knowledge manual or comment on this issue.