proportion of restaurant kitchen area

The ratio of western restaurant area to kitchen area is 7:3

The ratio of Chinese restaurant area to kitchen area is 3:1

Determination of kitchen area

The kitchen area should have a proper proportion in the area of food and beverage outlets. Kitchen area is very important for production, which affects work efficiency and quality. If the area is too small, it will make the kitchen crowded and stuffy, which will not only affect the working speed, but also affect the working mood of employees; If the area is too large, the walking distance of employees will increase, which will not only waste time and energy, but also increase the cost of cleaning, lighting and maintenance.

There are great differences in kitchen area at home and abroad, and the main factors that affect the kitchen area are as follows.

(1) The processing degree of raw materials is different. Developed countries have socialized the processing of raw materials for products, such as pigs and beef, which are finely, accurately and standardly divided according to different parts and uses, and the prices are recognized according to quality and demand; However, the domestic raw material processing is still simply divided, with inaccurate specifications and false weight; Or sold in whole pieces or pieces, which requires repeated and over-detailed processing in fast food restaurants.

(2) the difference of the products supplied. Under the market environment of more and more product varieties and shorter product life cycle, the production pressure of the production department is increasing; Customers require shorter production time, more punctuality, lower price and better quality. In the final analysis, the competition of manufacturing industry is the competition of production efficiency, cost control and management ability. Excellent and effective production management ability.

(3) Advanced degree of equipment and utilization rate of space. Dining room equipment is innovative and changing rapidly, with advanced equipment, which not only improves work efficiency, but also saves a lot of space with comprehensive equipment. For example, the refrigerator is cut with the workbench, which can save a lot of kitchen area by integrating the refrigerator and the workbench. The space utilization rate of the kitchen is also closely related to the size of the kitchen area. The kitchen is high enough, and it is convenient to install hanging cabinets and other equipment. It can be equipped with high-rise equipment or operation desks, which can save a lot of land on the plane. Rooms are flat and regular, and there are no barriers such as partitions and columns, which provides convenience for the reasonable and comprehensive design and equipment layout of the kitchen, and also provides possible conditions for saving the kitchen area of the restaurant.

(4) Social development process and social concept. Modern western civilization has generally recognized that spacious and comfortable working conditions can produce high-quality products in batches, so the kitchen design of fast food restaurants in western countries matches that of fast food restaurants in terms of area, temperature and lighting. The kitchen area plus other backstage facilities generally accounts for about 51% of the entire dining area; However, domestic fast food restaurants often leave the space with the smallest area, the second floor and the worst conditions to the kitchen when arranging the catering layout.

There are generally two ways to determine the kitchen area.

First, it is determined by the number of people eating in fast food restaurants. Using this method, the larger the dining scale, the smaller the kitchen area per person, mainly because the area occupied by auxiliary rooms and aisles in small kitchens can not be reduced too small in proportion.

The second is to determine the area ratio between fast food restaurants and restaurants according to their area. Usually, the kitchen accounts for about 21% of the total dining area except the auxiliary room.