What are the requirements for fire fighting when a Chinese restaurant is converted into a hot pot restaurant?

I. Hall area

According to the market positioning of Yudeju Hotpot, it is required that the hall area should be above 100 square meters and the dining table should be above 10 table.

Second, the decoration style

Yudeju hot pot belongs to the middle and low consumption level, and the per capita consumption is about 30-40 yuan. Most of the customers who come to eat belong to low-and middle-income groups and clubs.

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 is made of non-slip floor tiles; The ceiling part is made of paper fireproof gypsum board.

, the edge of the secondary ceiling modeling, hidden temperature reflection light source, the hall uses ceiling and a small number of chandeliers, and the surface is plastered; The dado part is adopted.

Surface treatment of common water bending plate with polyurethane transparent coating. This hall layout not only saves costs, but also facilitates cleaning without losing hot pot consumption.

Scores. In order to embellish and reflect the local food culture, you can hang beautiful and generous landscapes and figures that reflect the life interest of the red people, so as to increase

Strong cultural atmosphere. The hall can be equipped with a performance area to enliven the dining atmosphere. The specific decoration style is in accordance with the decoration plan of Hongmen Catering Company.

Go on.

Three. Dining room furniture and reasonable layout

1, dining table

The dining table is divided into round table and long table. The diameter of the round table is 120cm or 140cm, which is suitable for about ten people to dine. The bar is 80cm× 100cm, which is convenient to use.

For 2-4 people. The round table is suitable to be placed in the center, and the long table is suitable to be close to the wall and window, which can make full use of the area. The number of round tables and long tables should be based on the hall.

The structure of the hall is properly matched.

Step 2 resign

The countertop is both a storage cabinet and a workbench. Tableware is put in the cupboard, and the countertop is used as the countertop when serving. Supplies such as drinks are also placed on the table. often

The specifications of this platform are 80 cm long, 50 cm wide and 70 cm high. The digital ratio between the landing table and the dining table is generally 1:2- 1:4, and the specific numbers and pendulum.

Placement should be arranged according to the layout of the dining table.

3. Dining chair

The chairs used in Yudeju Hotpot Restaurant should be in harmony with the overall style of the restaurant. Chairs are generally required to be dexterous and easy to move, and chairs can be stacked together.

The dining room had better use wooden chairs.

Other configuration settings of the lobby can be found in the equipment configuration table of the franchise store.

Fourth, the passage of the restaurant.

1, restaurant route arrangement

(! ), passenger line: the passenger 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 shorten the walking route.

(2) The waiter moves the line: The length of the waiter's moving line directly affects the work efficiency. In principle, the shorter the line, the better. Before the waiter leaves

In terms of route arrangement, pay attention to the fact that the moving lines of roads 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.

Tableware can be stored, which helps service personnel to shorten the walking route.

2. Restaurant channel

In the layout of the restaurant, we should not only make full use of the business area, but also consider the convenience of guests to avoid disturbing other guests.

The seating size of the dining room is about 50cm, and the minimum size of the walkway is 100cm.

Five, gas source (power supply) layout

Should be in the position of natural gas and gas pipeline maintenance, should be embedded in the decoration. The gas transmission pipe shall be welded with oxygen, and pressure test shall be conducted after completion.

There is no leakage. If it is a liquefied gas bottle, put it under the table and pay attention to the direction of the gas stove switch, which is convenient for the waiter to adjust the temperature and convenient.

Convenient for customers to adjust the temperature.

In addition, the room should be equipped with adequate fire fighting equipment.

6. Configuration of Yudeju Hot Pot Kitchen

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 consider

Consider the size, safety and operability of the kitchen.

1, the kitchen area is controlled at about 30-60 square meters.

2. Kitchen power supply equipment. The kitchen is a place where electricity is concentrated, so it should have its own separate control device and overload.

Protective device. The wires passing through the kitchen should be moisture-proof, corrosion-proof, heat-proof and mechanical wear-proof. Each equipment has reliable grounding wire and nearby safety.

Install the 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 that

High labor efficiency, reduce work-related injuries.

4. There must be fly-proof, dust-proof and rat-proof facilities.

5. There are more cleaning pools and kitchen racks than ordinary Chinese food.

Specific equipment configuration should be in accordance with the "Food Hygiene Law" and "Franchise Equipment Configuration Table" requirements.

Seven. Office configuration

As the daily office of restaurant operators, the office can also be used as a place for meeting people, 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

Warehouse is the storage place of auxiliary raw materials and dry goods, which can generally be determined according to the volume of the restaurant. The general requirement is ventilation and no humidity.

, anti-rat, anti-insect; Shelves and commodities shall be classified and placed in a neat and orderly manner.

Nine, toilet configuration

Toilets are necessary for restaurants, and their decoration should be tailored to local conditions and rationally laid out. The ground must be checkered and anti-slip, and it should be.

Equipped with a ventilator to ensure smooth air circulation. In addition, hand sanitizer, hand dryer, mirror, waste paper basket, toilet paper box, etc. I think so.

X. warning sign

As a restaurant operator, we should consider customers from all aspects and set up warning signs, which can not only improve the freshness and strength of the restaurant, but also avoid it.

Unnecessary trouble. The material for making warning signs depends on the decoration style of the restaurant, and the size is 34cm× 19cm. Warning words mainly include:

1, please take care of your children and don't run around and play in the restaurant.

Don't put the lighter on the table to avoid danger.

3. In order to ensure the quality of dishes, please order according to the quantity, and don't change dishes or return them.

Please take 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

A room usually located near the hall.

2. Food table

Width120cm (60cm outside the wall and 60cm inside the wall)

Height 100cm (two layers, 50cm each and 50cm wide).

3. Oil pan table

Like the vegetable table, the vegetable table and the oil pan are connected together, and the length varies according to the terrain of the kitchen, but the vegetable table must be beside the hall.

Serving is very convenient.

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 site. How many freezers are there?

It also depends on the size of the venue.

5. White desk

The panel should be at least 120cm long, 70cm wide and 75cm high, and the lower two floors should be 35cm high, so boards must be made.

6, sink

The size of the sink depends on the remaining position of the stove and the white box, but there must be a sink to make the white box easy to operate.

7. Big stove

The width of the range used should not be less than120cm; There is a faucet; The size of the pot, medium or above, medium is100 cm; ; A gas-fired high-pressure dual-tube intense 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 the wok should be 45cm, and the 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 and the other for burning oil and water, should not be higher than the stove 15cm, and the height from the ground to the stove should not be higher than.

40cm, so the operation is convenient.

10, operating room

A chopping block (45cm) can be put down in the operation room, and the sink must have a faucet. The side of the sink is away from the wall.

1 1, dishwashing sink

Five sinks are needed, and the upper wall should have three layers of bowl racks, 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, not too much.

Thin and easy to clean.

Yudeju hotpot

(3) Matters needing attention in kitchen layout;

(1), floor tiles should be non-slip and wear-resistant.

(2), the kitchen gas pipe should be centralized gas.

(3), should all adopt high pressure furnace, and hanging soup and big boiler should adopt double-tube high pressure furnace.

(4), each furnace mouth should have a faucet, convenient water.

(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) Except for the hearth side, * * * other three parties should have 2-3 layers of Berberies, which is convenient for putting things, except for the food outlet.

(8) Poor planning of kitchen facilities will cause inconvenience. Please refer to the distribution map and precautions for implementation.

(9) It is best to have staff toilets and dressing rooms in the kitchen (control staff to go to the lobby).

(10), all small outlets of the kitchen sewer are not 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, cooktop, length 180cm, width 95cm, height 80cm, cooktop ring diameter 40cm, and spacing between three cooktop rings 20cm. Stove plane and grid height

The degree is 22cm, the groove width under the kitchen surface is 15cm, and the groove inclination angle is 5- 10 cm.

2, a large iron pot stove; Length 120cm, width 120cm, height 60cm, diameter 100cm, length 40cm, width 30cm and bottom 15cm.

Part 15cm, which is a plane furnace ring with the furnace cavity, and a chimney is installed next to the furnace ring. A smoke exhaust hood is installed on the whole furnace.

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.

The faucet (stainless steel) must be installed, and 4-6 brackets are needed on the basin ring.

4. Chopping board; The width is 75cm and the height is 75-80cm, depending on the size of the kitchen.

5. Large dish table; The length is 220cm, the height is 75cm, and the height of the grid under the plane is about 35cm.

6. Vegetable rack wall rack: 3-4 grids, each with a height of 35-40 cm.

7. Wash dishes; Three 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: 258 cm long and 40 cm high.

9. Surface sewer: the trench is 25cm wide and the trench depth gradient is 10-20cm, and the furnace bridge (steel) must be made under the trench.

10, financial shield: 15cn high

1 1. Water tank: 70cm long, 60cm wide, 75cm high and 20cm deep.

12. White case room: the cooktop is 120cm long, 70cm wide and 75cm high, with two pots of 40cm, the spacing between pots of 20cm, and the height of five squares on the cooktop plane of 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 furnace. 40 tables and 4 stoves.

13, seasoning table; 200cm long, 80cm wide, 70cm high, two iron shelves, 40cm high, pot shelf (seasoning shelf in the kitchen.

And the big platform * * *).

Good motivation to join.

The head office and franchisees are "the same fate". The head office provides a complete operation combination, and franchisees should also have the necessary investment, implement it step by step, maintain mutual trust and cooperation, and have a sense of teamwork.

Smooth fund scheduling

Make a good capital budget before investing to ensure the reasonable and smooth scheduling of working capital; If there is a loan part in the investment, we should pay attention to the interest and repayment period. In normal operation, once the funds go wrong, it will not only affect their enthusiasm and mood for management, but also affect the enthusiasm of employees, leading to the decline of service and product quality.

Detailed investigation before joining

Before investing, we should not only know more about the headquarters, communicate with each other, and establish a trust and harmonious cooperative relationship, but also have a certain understanding of the hot pot and Chinese food industries, be familiar with the laws and regulations of joining, and follow the ethics of joining chains. Don't think that after the business reaches the expected level, it is all your own credit, ignoring the experience and support of the headquarters and refusing to accept the plan and guidance of the headquarters. Because of overconfidence, it often leads to business mistakes and undermines a good cooperation mechanism.

Don't change the operating rules at will.

When you are familiar with the operating essentials, it is not easy to judge that the operating regulations of the headquarters are unreasonable. Please submit * * * for consultation, and it is not allowed to change the operating procedures without authorization. Because the regulations of the headquarters have formed characteristics, the establishment of the overall brand is strong and distinctive. Unauthorized changes will often lose personality, leading to unstable quality of products and services, resulting in strangeness of customers and loss of market.

Pay attention to store leasing

Don't blindly rent business premises before the headquarters has inspected and evaluated it. Undesirable shops not only affect future business performance, but also have corresponding restrictions on business premises. In addition to business investigation, you must also know the following information about the target store:

1. Does the store have a legal title certificate? Whether the title certificate and land use certificate are defined as commercial premises;

2. The lease term of the store shall not be less than 5 years;

3. Whether the store has disputes over creditor's rights and debts, and whether it is mortgaged or sealed up;

4. Agree on the store rent, whether the rent will increase with time, how to pay the rent and deposit, whether there are other expenses such as management, and how to share the rent tax.

5. Whether the infrastructure such as water supply, power supply and gas in the store is complete, and what is the limit and load;

6. Whether the store has passed the fire inspection;

7. Whether the sewage and flue are reserved, whether the air conditioner is installed outdoors and whether there is a back door;

8. The rent-free period for renovation is preferably not less than 2 months.

Self-factors of starting a business

Franchisees need to have good desire for success and good interpersonal communication skills, not only to have harmonious and unified partners, but also to get the support of their families. Entrepreneurs should also have the ability to resist pressure, certain management ability and foresight.

Hot pot (300 square meters, 28 tables)

First of all, the kitchen

1, personnel: 1 chef; 3 piers; Dishwasher 1-2.

2. Household appliances: 1 pressure cooker; 3 mulberry knives (stainless steel);

1 machete; 3 discs (wood);

Vegetable basket {(large) (small) (white is preferred)};

Preservation box {(large) (small) (white is preferred)};

Stripe {(8 inches large) 150 (6 inches small) 100}

Disc {( 12 inch) 50 (small 8 inch) 100}

50 shaped discs (8 inches)

Vegetable basket (optional)

Stainless steel barrel (60 cm1) (40 cm 2);