decoration elements, methods and schemes of yudeju hotpot restaurant

1. hall area

according to the market positioning of yudeju hotpot restaurant, the hall area is required to be more than 111 square meters and the dining table is more than 11 tables.

Second, the decoration style

Yudeju Hot Pot belongs to the middle and low consumption level, and the average per capita consumption is about 31-41 yuan. Most customers who come to eat belong to the middle and low income class. The hall

should not be too luxurious, but should be overall generous. Therefore, the goal should be to create a warm and simple dining environment based on the principle of uniform decoration style, lively style and medium environmental grade. The ground part adopts non-slip floor tile collage; The ceiling part is made of paper fireproof gypsum board < P >, and the edge part is made of secondary ceiling with hidden temperature reflection light source. The hall is made of ceiling and a small number of chandeliers, and the surface is treated with plaster scraping. The dado part is treated with

ordinary curved polyurethane transparent paint. This hall layout is cost-saving, and it is convenient for cleaning without losing the grade of hot pot consumption < P >. In order to embellish and reflect the local food culture, it is necessary to hang exquisite and generous landscapes and figures that reflect the life interests of Hongmen people, so as to enhance the cultural atmosphere. A large hall can be equipped with a performance area to enliven the dining climate. The specific decoration style is carried out according to the decoration plan of Hongmen Catering Company < P >.

3. Dining room furniture and reasonable layout

1. Dining table

Dining table is divided into two kinds: round table and strip table. The diameter of round table is 121cm or 141cm, which is suitable for dining for about 11 people. The bar table is 81cm×111cm, so it is < P > convenient for 2-4 people to eat. The round table is suitable to be placed in the center, and the strip table is suitable to be near the wall and window, which can make full use of the area. The number of round tables and strip tables should be appropriately matched according to the structure of hall

.

2. Decking table

Decking table is both a storage cabinet and a workbench. Tableware is stored in the cabinet, and the counter surface is used as a platform when dishes are served, and drinks and other articles are also placed on the counter surface.

the specifications of the table are 81cm in length, 51cm in width and 71cm in height. Generally, the number ratio between the landing stage and the dining table is 1:2-1:4, and the specific number and placement position should be arranged according to the layout of the dining table.

3. Dining chairs

The chairs used in Yudeju Hot Pot Restaurant should be in harmony with the overall style of the restaurant. Generally, the chairs should be dexterous and easy to move, and the chairs can be stacked together.

wooden chairs are better for dining rooms.

for other configuration settings of the hall, please see the equipment configuration table of the franchise store.

Fourth, the passage of the restaurant

1. The arrangement of the restaurant's moving line

(! ), the guest moves the line: the basic requirement for the guest to move the line is that the passage from the door to the seat is unobstructed. Generally speaking, it is better to use a straight line

because of any twists and turns. Setting a platform in the area can not only store tableware, but also help service personnel to shorten the walking route.

(2) waiter's moving line: the length of waiter's moving line in a restaurant has a direct impact on work efficiency. In principle, the shorter the line, the better. In the arrangement of the

line for the service personnel, pay attention to the fact that the road operation line in one direction should not be too concentrated, remove unnecessary twists and turns as much as possible, and set up a platform in the area

, so that the tableware can be stored and the service personnel can shorten the walking route.

2. The corridor of the restaurant

In the layout of the restaurant, we should not only make full use of the business area, but also consider facilitating the guests to enter and leave, and avoid disturbing other guests.

the size for a guest to sit in the dining room is about 51cm, and the minimum size for walking is 111cm.

V. Gas source (power supply) arrangement

It should be in the location where natural gas and gas pipelines are left for maintenance, and all of them should be embedded during decoration. The gas transmission pipe shall be welded with oxygen, and pressure test shall be conducted after completion, and leakage shall be strictly prohibited. If it is a liquefied gas bottle, it should be placed under the table, and the direction of the gas stove switch should be paid attention to, which is not only convenient for the waiter to adjust the temperature, but also convenient for the customer to adjust the temperature.

in addition, sufficient fire-fighting equipment should be provided indoors.

VI. Kitchen configuration of Yudeju hot pot

Whether the equipment and layout of the kitchen conform to the production characteristics of hot pot is an important link in hot pot production. When designing the equipment and layout of the kitchen, we should consider the area, safety and easy operation of the kitchen.

1. The kitchen area should be controlled at about 31-61 square meters.

2. Power supply equipment for the kitchen. The kitchen is a place where electricity is concentrated, so it should have its own separate control device and overload protection device. Wires passing through the kitchen should be moisture-proof, corrosion-proof, heat-proof and mechanical wear-proof. Each equipment has a reliable grounding line and a circuit breaker nearby.

3. Lighting and ventilation equipment in the kitchen. Good lighting and ventilation ensure that the seasoning master can accurately season and judge the color of food; In addition, it can improve labor efficiency and reduce work-related injuries.

4. fly-proof, dust-proof and rat-proof facilities must be provided.

5. There are more cleaning pools and kitchen racks than ordinary Chinese food operations.

the specific equipment configuration should be in accordance with the requirements of the food hygiene law and the equipment configuration table of the franchise stores.

VII. Office configuration

The office can be used for the daily office of restaurant operators, as well as for meeting guests, signing bills and small-scale meetings. Its decoration style should be consistent with that of the lobby

, and it is equipped with tables, chairs, filing cabinets and various daily office supplies.

VIII. Warehouse configuration

The warehouse is the storage place of auxiliary raw materials and dry goods, which can generally be determined according to the amount of goods in the restaurant. The general requirements are ventilation, no humidity < P >, rat prevention and pest prevention; Shelves, goods classification, keep clean and orderly.

IX. Toilet configuration

Toilet is a must for restaurants, and its decoration should be adapted to local conditions and rationally laid out. The ground must be provided with a grid to prevent slipping, and

equipped with a ventilator to ensure smooth air. In addition, hand sanitizer, hand dryer, mirror, wastebasket, toilet paper box, etc. should be available.

X. Warning signs

As an operator of a restaurant, we should consider customers in all aspects and set up warning signs, which can not only improve the novelty and strength of the restaurant, but also avoid

unnecessary troubles. The materials for making warning signs depend on the decoration style of the restaurant, and the size is 34cm×19cm. The warning signs mainly include:

1. Please take care of your children and don't run and jump or play in the restaurant.

2. Do not put the lighter on the table to avoid danger.

3. In order to ensure the quality of the dishes, please order according to the quantity, without changing the dishes or returning them.

4. Please take care of your belongings.

5. We refuse to bring our own drinks into the store for consumption. Thank you for your cooperation.

6. Eat well and don't waste it.

7. Be careful when wrestling on the ground.

kitchen layout and its notes

1. The kitchen

is generally located in a room near the hall

2. The dish table

has a width of 121cm (61cm outside, 61cm inside the wall)

and a height of 111cm (two floors inside and below, each with a width of 51cm) < p

4. There are more than 3 freezers

, one for fish heads, and the other two are double-temperature. The size of the freezer depends on the size of the venue, and the number of freezers < P > also depends on the size of the venue.

5. The panel of the white desk

should be at least 121cm long, 71cm wide and 75cm high, and the two floors below should be 35cm high, so boards must be made.

6, sink

The size of the sink depends on the place where the stove and the white case are left, but there must be a sink, and the white case is easy to operate.

7. The hearth

The width of the hearth used should not be less than 121cm; There is a faucet; The size of the pot, medium or above, medium is 111cm；; A gas high-pressure double-tube fierce furnace.

8. wok hearth

There are 3-4 stoves, each with a faucet, and the number of stoves depends on the size of the venue. The diameter of frying pan should be 45cm, and cooked iron pan is better.

9. It should be close to the pot and convenient to add soup. There are faucets at each furnace mouth.

two stoves, one for hanging soup, the other for burning oil and boiling water, are required to be no higher than 1.5 cm from the stove and no higher than

41cm from the ground to the hearth, which is convenient for operation.

11. Operation room

A chopping block (45cm) can be put down in the operation room, and the sink must have a faucet. The sides of the sink are away from the wall.

11, dishwashing trough

Five sinks are required, and there should be three layers of bowl racks on the upper wall, with a width of 55cm and a height of about 41cm.

12. The pier platform

requires a height of 75-81 cm, with two floors below. The length depends on the size of the kitchen (not less than 121cm).

13. The length and width of the large platform

depend on the size of the kitchen, but the height is the same as 71cm

15, and the gutter (sewer) is 25cm

wide and 15cm deep, which should be around the large platform. The diameter of the water outlet is required to be more than 1.5 cm, and the bottom is welded into small strips with steel bars, not too thin, which is convenient for cleaning.

Yudeju Hotpot

(3) Matters needing attention in the kitchen layout;

(1), floor tiles should be non-slip and wear-resistant.

(2), the kitchen gas pipe should be centralized gas.

(3), should be all high-pressure fierce furnace, and hanging soup and big boiler should be double-tube fierce fire high-pressure furnace.

(4), each stove mouth should have a faucet to facilitate water use.

(5) There should be three exhaust fans (511cm×511cm) on this side of the furnace.

(6), the furnace wall should be aluminum glass doors and windows, which is convenient for ventilation.

(7) Except for the stove side, the other three parties should have 2-3 floors of Berberies, which is convenient for putting things, except for the food outlet.

(8) The kitchen facilities are not well planned, which will cause inconvenience. Please refer to the distribution map and notes for implementation.

(9) It is best to have a staff toilet and a dressing room in the kitchen (to control staff going to the lobby).

(11), all small outlets of kitchen sewers shall not be less than 1.5 cm, and there is a place to put garbage (combined with the experience of various chain stores).

(4), kitchen equipment configuration, requirements.

Take about 41 tables as an example

1. The wok and stove are 1.81cm long, 95cm wide and 81cm high, with a diameter of 41cm and a spacing of 21cm. The height

between the cooktop plane and the grid is 22cm, the width of the ditch under the cooktop plane is 1.5 cm, and the slope of the ditch is 5-11 cm

2. Large iron pot cooktop; The length is 121cm, the width is 121cm, the height is 61cm, the diameter of the cooker circle is 111cm, the length of the cooker door is 41cm, the width is 31cm, the bottom is 15cm, and the bottom is 15cm. The cooker chamber is a flat cooker circle, and a chimney is installed next to the cooker circle. A smoke exhaust hood is installed on the whole stove.

3, soup pot stove (hanging soup); Length 65cm, width 65cm, height 31cm, height of hearth plane and grid 21cm, diameter of pot ring 41cm, water tap (stainless steel) must be installed on the soup pot

, and the pot ring should be 4? -6 brackets.

4. chopping block; 75cm in width and 75-81cm in height, depending on the size of the kitchen.

5. Big food table; The length is 221cm, the height is 75cm, and the grid height under the plane is about 35cm.

6. Vegetable rack wall rack: 3-4 grids, and the height of each grid: 35-41 cm

7. Dishwasher; 3 grids, with a clear length of 71cm, a clear width of 61cm, a height of 75cm, an internal depth of 21cn

8, a bowl rack with a length of 258cm and a height of 41cm

9, a surface sewer with a ditch width of 25cm and a ditch depth inclination of 11-21cm, and a furnace bridge (steel) must be made under the ditch.

11, caidun: height 15cn

11, sink: length 71cm, width 61cm, height 75cm, depth 21cm

12, white case room: cooktop: length 121cm, width 71cm, height 75cm, two pots 41cm, pot spacing 21cm, cooktop plane. Note: the white cooking stove can be used with seasoning cooking stove when the kitchen area is small

. 41 tables and 4 stoves.

13, seasoning table; 211cm in length, 81cm in width and 71cm in height, with two iron shelves with a height of 41cm. The shelves are used for putting pots (seasoning stands are used in the kitchen

and large platforms * * *).

Good motivation for joining

The head office and the franchisees are "the same fate". The head office provides a complete set of operating combinations, and the franchisees should also have the necessary investment, implement it step by step, maintain mutual trust and cooperation, and have a sense of teamwork. Smooth capital scheduling

Before investing, make a good capital budget to ensure the reasonable and smooth scheduling of working capital; If there is a loan part in the investment, we should pay attention to the interest and the time limit for repaying the loan. In normal business, once the funds are out of order, it will not only affect their own enthusiasm and mood for management, but also affect the enthusiasm of employees, leading to the reduction of service and product quality. Detailed investigation before joining

Before investing, we should not only know more about the headquarters, communicate with each other, and establish a trust and harmonious cooperative relationship, but also have a certain understanding of the hot pot and Chinese food industries, be familiar with the joining laws and regulations, and follow the ethics of joining chains. Don't think that it is all your own credit after the business reaches the expectation, but ignore the experience and support of the headquarters and refuse to accept the plan and guidance of the headquarters. Because of overconfidence, it often leads to business mistakes and destroys the good cooperation mechanism. Don't change the operation regulations

When you are familiar with the operation essentials, you can't easily judge that the operation regulations of the headquarters are unreasonable. You should kindly submit them to * * * for consultation, and you can't change the operation regulations without authorization. Because the regulations of the headquarters have formed characteristics, the establishment of the overall brand is strong and distinctive, and unauthorized changes will often lose personality, resulting in unstable quality of products and services, causing customers' strangeness and losing the market. Precautions for store leasing

Don't blindly rent the business premises without inspection and evaluation at the headquarters. Undesirable shops not only affect the future business performance, but also have corresponding restrictions on the business place. In addition to the business inspection, we must also know the following about the intended store:

1. Does the store have legal property right certificate: property right certificate, land use certificate, and whether it is defined as a commercial house?

2. The lease period of the store should not be less than 5 years;

3. whether the store has disputes over creditor's rights and debts, and whether it is mortgaged or sealed;

4. discuss the store rent; whether the rent will increase with time; the delivery method for rent and deposit; whether there are other expenses such as management; and how to allocate the rent tax.

5. whether the infrastructure such as water supply, power supply and gas in the store is complete, and what is the limit and load;

6. whether the store has passed the fire inspection;

7. Whether the blowdown and flue are reserved, whether the outdoor air conditioner is installed, and whether there is a back door;

8. The rent-free period for decoration should be no less than 2 months. Self-factors of starting a business

Franchisees need to have a good desire for success and good interpersonal communication skills, not only to have harmonious and unified partners, but also to get family support. entrepreneur