According to the market positioning, the hall area is required to be above 100 square meters, and the dining table is above 10 tables.
Second, the decoration style
It belongs to the middle and low consumption level, and the average per capita consumption is around 30-40 yuan. Most customers who come to eat belong to the middle and low income classes and halls.
The decoration of the hall should not be too luxurious, but should be generous as a whole, so it should be based on the principle of unified decoration style, lively style and medium environmental grade.
Create a warm and simple dining environment as the goal. The ground part adopts non-slip floor tile collage; Ceiling part adopts paper fireproof gypsum board.
, the edge part of the second-class ceiling modeling, hidden temperature reflection light source, the hall uses ceiling and a small number of chandeliers, and the surface is plastered; The dado is partially adopted.
Polyurethane transparent paint surface treatment of common water curved plate. This hall layout is not only cost-saving, but also convenient for cleaning and consumption.
The grade. In order to embellish and reflect the local food culture, it can be hung beautifully and generously, reflecting the landscape and characters of the red people's life interest, in order to increase
Strong cultural atmosphere. The large hall can be equipped with a performance area to make the dining climate active. The specific decoration style is in accordance with the decoration plan of Hongmen Catering Company.
Proceed.
Iii. Dining room furniture and reasonable layout
1, dining table
There are two kinds of dining tables: round table and strip table. The diameter of round table is 120cm or 140cm, which is suitable for dining for about ten people. The bar table is 80cm× 100cm, and it is convenient to use
Dine for 2-4 people. 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 based on the hall
The structure of the hall is properly matched.
2. Step down
The countertop is both a storage cabinet and a workbench. Tableware is stored in the cabinet, and the countertop is used as a countertop when dishes are served. Drinks and other supplies are also placed on the countertop. often
The specifications of the platform are 80cm long, 50cm wide and 70cm high. Generally, the number ratio between the landing table and the dining table is 1:2- 1:4, and the specific number and pendulum.
The placement should be arranged according to the layout of the dining table.
3. Dining chair
Chairs used in restaurants should be in harmony with the overall style of restaurants. Generally, chairs are required to be smart and easy to move, and chairs can be stacked together.
It is better to use wooden chairs in the dining room.
Other configuration settings of the hall can be found in the equipment configuration table of the franchise store.
Fourth, the passage of the restaurant
1, restaurant line arrangement
（！ ), the guest line: the guest line should be based on the unobstructed passage from the door to the seat, 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) The waiter's moving line: The length of the waiter's moving line in the restaurant has a direct impact on the work efficiency. In principle, the shorter the line, the better. Before the waiter moves
In the line arrangement, pay attention to the fact that the moving lines of road operations in one direction should not be too concentrated, remove unnecessary twists and turns as much as possible, and set up landing platforms in the area.
The tableware can be stored, and it is helpful for service personnel to shorten the walking route.
2, the restaurant channel
In the layout of the restaurant, we should not only make full use of the business area, but also consider the convenience for guests to enter and leave, and avoid disturbing other guests.
The size of seating a guest in the dining room is about 50cm, and the minimum size of the passage for walking is 100cm.
Five, gas source (power) arrangement
Should be in the location of the natural gas, gas pipeline maintenance, all should be embedded in the decoration. The gas transmission pipe shall be welded with oxygen, and shall be pressurized and tested after completion.
No leakage. 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.
It is convenient for customers to adjust the temperature.
In addition, adequate fire-fighting equipment should be provided indoors.
Sixth, the kitchen configuration
Whether the kitchen equipment and layout 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, you should take an examination of
Consider the size, safety and easy operation of the kitchen.
1, kitchen area control in 30-60 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.
Protective 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 nearby safety.
Install a circuit breaker.
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 be mentioned
High labor efficiency and reduction of work-related injuries.
4. Fly-proof, dust-proof and rat-proof facilities must be available.
5. There are more cleaning pools and kitchen racks than general 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 is used as the daily office of restaurant operators, and can also be used as a place for meeting guests, signing bills and small meetings, and its decoration style should be consistent with that of the hall.
, equipped with tables and chairs, filing cabinets and various daily office supplies.
Eight, 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 requirement is ventilation and no humidity.
, anti-rat, anti-insect; Shelves, goods classification, keep clean and orderly.
Nine, toilet configuration
Toilets are necessary for restaurants, and their decoration should be adapted to local conditions and rationally laid out. The ground must have a grid to prevent slipping, and it should also be
Equipped with a ventilator to ensure smooth air flow. In addition, hand sanitizer, hand dryer, mirror, wastebasket, toilet paper box, etc. should be available.
X. Warning signs
As a restaurant operator, 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 it.
Unnecessary trouble. The materials for making warning signs depend on the decoration style of the restaurant, and the size is 34cm× 19cm. The warning words mainly include:
1, please take good care of your children, and don't run around and 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, and do not change or return the dishes.
Please take good care of your belongings.
5. Refuse to bring your own drinks into the store for consumption. Thank you for your cooperation.
6. Eat well and don't waste it.
7. Be careful to wrestle on the ground.
Kitchen distribution map and its notes
1, kitchen
Generally located in a room near the hall.
2, the dish table
Width 120cm (60cm outside and 60cm inside the wall)
Height 100cm (inner and upper floors, 50cm each, 50cm wide).
3, oil tray table
Like the food table, the food table and the oil pan are connected together, and the length varies according to the topography of the kitchen, but the food table must be beside the hall.
It is convenient to serve dishes.
4, freezer
More than three, one fish head, single temperature refrigeration, the other two are double temperature. The size of the freezer depends on the size of the venue. How many freezers are there?
It also depends on the size of the venue.
5. White desk
Panel requirements shall be at least 120cm in length, 70cm in width and 75cm in height, and the two floors below shall be 35cm in height, so boards must be made.
6, sink
The size of the sink depends on the remaining place of the stove and the white case, but there must be a sink to make the white case easy to operate.
7. Big stove
The width of the used stove should not be less than 120cm; There is a faucet; The size of the pot, medium or above, medium is100 cm; A gas high-pressure double-tube fierce furnace.
8, wok stove
There are 3-4 stoves, each with a faucet, and the number of stoves depends on the size of the site. The diameter of frying pan should be 45cm, and cooked iron pan is better.
9, should be similar to the pot and convenient to add soup, each furnace mouth has a faucet.
Two stoves, one for hanging soup, the other for burning oil and boiling water, the height should not be higher than the stove 15cm, and the height from the ground to the hearth should not be higher than.
40cm, so the operation is convenient.
10, 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.
1 1, dishwashing sink
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 40cm.
12, pier platform
The platform is required to be 75-80 cm high, with two floors below. The length depends on the size of the kitchen (not less than 120cm).
13, big platform
The length and width depend on the size of the kitchen, but the height is also 70cm.
15, ditch (sewer)
The width is 25cm and the depth is 15cm, which should be around the platform. The diameter of the water outlet is required to be more than 15cm, and the following is welded into small strips with steel bars, which should not be too large.
Thin, easy to clean.
(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, convenient for water use.
(5) There should be three exhaust fans (500cm×500cm) on this side of the furnace.
(6), the furnace wall should be aluminum glass doors and windows, convenient ventilation.
(7), in addition to the stove side, * * * the other three parties should have 2-3 layers 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 (control the staff to go to the lobby).
(10), the small outlets of all kitchen sewers shall not be less than 15cm, and there is a place to put garbage (combined with the experience of various chain stores).
(4), kitchen equipment configuration, requirements.
Take about 40 tables as an example.
1, wok, stove, length 180cm, width 95cm, height 80cm, stove circle diameter 40cm, stove circle spacing of 20cm. Stove plane and grid height
The degree is 22cm, the width of the ditch under the stove plane is 15cm, and the slope of the ditch is 5-10 cm.
2, a large iron pot stove; Length 120cm, width 120cm, height 60cm, circle diameter 100cm, kitchen door length 40cm, width 30cm, bottom 15cm.
Part 15cm, and the stove bore are a plane stove circle, and a chimney is installed next to the stove circle. A smoke exhaust hood is installed on the whole stove.
3, soup pot stove (hanging soup); Length 65cm, width 65cm, height 30cm, height of the hearth plane and grid 20cm, diameter of the pot ring 40cm, above the soup pot.
Water tap (stainless steel) must be installed, and the pot ring is required to be 4? -6 brackets.
4. chopping block; 75cm in width and 75-80cm in height, depending on the size of the kitchen.
5, the big dish table; The length is 220cm, 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 is 35-40 cm.
7. Wash the dishes; 3 squares, with a clear length of 70cm, a clear width of 60cm, a height of 75cm and an inner depth of 20cn.
8. Bowl rack: 258cm long and 40cm high.
9. Surface sewer: The trench is 25cm wide and the trench depth is inclined at10-20cm. A furnace bridge (steel) must be made under the trench.
10, caidun: high 15cn
1 1, water tank: 70cm long, 60cm wide, 75cm high and 20cm deep.
12, white case room: stove length 120cm, width 70cm, height 75cm, two pot rings 40cm, pot ring spacing 20cm, stove plane 5 grid height 22cm.
The sink is 40cm×60cm, the height is 75cm, the depth is 20cm, and the white table is 240cm long, 80cm wide and 70cm high. Note: The white kitchen has a small kitchen area.
In case, it can be used with seasoning stove. 40 tables and 4 stoves.
13, seasoning table; 200cm long, 80cm wide, 70cm high, two iron shelves, 40cm high, shelf for pot (seasoning stand in the kitchen.
Between and big platform * * *).