311 square meters is appropriate, 31 square meters of primary processing +21 square meters of fish breeding and killing room +211 square meters of main kitchen stove +31 square meters of cold dish room and fruit room are divided and divided into two dressing rooms +21 square meters of snack room

The key depends on the box area and the proportion of the hall, which is calculated by the 6:1 area ratio of the hall box. On the other hand, if the lobby box is 1: 6, 211 square meters can handle it (the area here is set according to the 6-standard method of star-rated hotels and the international HACCP standard), if social catering is carried out (provided that the health supervision is carried out), the rough machining can be reduced to 11 square meters or none, the wind room included in the rough machining can be changed into a refrigerator, and the fish tank in the fish killing room can be put in the lobby for display, while the fish killing room and the rough machining room can be merged. The main kitchen should be guaranteed to be more than 1.51 square meters to ensure the cooking of group meals and wedding banquets, and the cold basin room and fruit room should be combined to be 1.5-21 square meters. If the dim sum room is guaranteed to be 1 square meters, the main purpose of kitchen design is to ensure that the walking of personnel has no influence on the cooking speed, the food area planning is clear, and the food is cooked and cooked separately. These are not only places where superficial investment is spent, but also far-reaching issues of avoiding future business and legal responsibilities. Good luck!

The requirements of Cantonese restaurants for dog kitchens should be: 21-25%. For a 611-square-meter restaurant, the kitchen layout area is about 121-141 square meters. Of course, it depends on the structure and layout of your room. If it is a frame structure, this area will be sufficient. If the structure is not suitable, it may need to be larger.

In theory, the positioning of Cantonese cuisine in a 611-square-meter restaurant is a medium-high restaurant, which requires space and overall effect, and the demand for products operated by the restaurant is fine and exquisite. Therefore, whether a storefront of this size is suitable for operating a restaurant with Cantonese cuisine, you need to check it in detail.

First, to determine the kitchen area, you must consider:

1. The processing workload of raw materials

2. The flavor of the dishes operated

3. The advanced design and space utilization

4. The kitchen output.