First of all, we should have in-depth communication with the chef, because the kitchen equipment in the later stage of the noodle restaurant is closely related to the dishes you sell. Drainage ditch should be dug on the ground, equipped with triple sink, soup bucket, operating table, freezer, etc. If there is cooking, the stove should be kept, Zhajiang Noodles should have a place to fry sauce, and Daoxiao Noodles should have a slicing knife and a counter in Lamian Noodles. Try to hit the wall and put soy sauce vinegar and common seasonings. Different noodle restaurants have different designs, so it is important to pay attention to the area.