1. Kitchen design should take into account the intuitive promotional functions, and leave room for development

Modern catering franchise operation has broken the traditional business model of the former kind of menu ordering mode, diversified business model endless, there are open file display, on-site cooking, etc., intuitively the production of dishes in front of the guests, so that guests are in the presence of the guests, to promote their consumption Desire, so the modern kitchen design should be based on the catering franchise business model to constantly adjust the design ideas, the formation of their own characteristics. In addition, some food and beverage franchise for various reasons, such as insufficient funds, insufficient estimation of the source of customers and other reasons, often in the design of the kitchen site arrangements are too small, equipment is too tight, once the business is booming, and often the kitchen production is in short supply, so the hotel in the kitchen should be designed with an eye to the long-term development planning, leaving the appropriate space so that in the future when the business is booming, you can add equipment at any time to meet the hotel's operational needs.

2. Kitchen should pay attention to the design of the working environment

Although the modern catering franchise kitchen is equipped with a large number of advanced equipment, but in the specific production project, still mainly manual operation, so the kitchen staff work very hard, the kitchen production environment and the production conditions of the advantages and disadvantages of the kitchen production environment and production conditions directly affects the staff's enthusiasm for work, affecting the The quality of the dishes. Now there are still a considerable part of the hotel, especially some smaller private hotels, the pursuit of low investment, high returns, often in the kitchen design process lack of humane, so that a considerable part of the chef is still in the "hot" environment, seriously affecting the physical and mental health of the chef, but also threaten the health of consumers. Therefore, pay attention to the design of the kitchen working environment should cause the industry to pay great attention. Kitchen design should be from the temperature, humidity, ventilation, lighting, noise, floor strength, color, non-slip and work space, rest space and other aspects of the comprehensive consideration, the design of a comfortable working environment, can greatly improve the efficiency of the kitchen.

3. Kitchen equipment, facilities as practical as possible

Some larger restaurants, often with multiple floors, several kitchens. Due to the different structure of catering consumption, production time has a sequence, such as cold dishes, barbecue, snacks, etc., the number of consumption is generally less than the hot dishes, and the time of the dishes and respectively, first, after the hot dishes. Therefore, the kitchen equipment can be arranged according to the actual situation of the hotel, as far as possible, the snacks, barbecue, cold dishes and other same function of the kitchen, concentrated on the same floor, the production of two into one, using a set of equipment to centralize the production of the point of deployment of the use of not only save the kitchen site, investment in equipment, but also can greatly reduce labor costs.

4. Kitchen design to meet the requirements of health and safety

Restaurant franchise kitchen products are directly for consumers to eat, kitchen health is related to consumer health, related to the reputation of the enterprise, so the kitchen's top priority is the work of health. Catering franchise kitchen design and decoration, equipment purchases, should be centered around the convenience of cleanliness and hygiene to start.