1, hire two chefs with high salary.

The chef is the core of the private kitchen; the boss has another idea, if the chef can't do it, it still won't help.

2, to determine the main dishes.

The main difference between a private kitchen and a Cantonese restaurant is that most of the dishes done by the former are not available in the latter.

3, site selection, rent store, decoration. Mr. Lin will choose Nonglin Lower Road as the location to open a private kitchen, because this place is not only a bustling business with a large flow of people, but also has a long history of food culture. In Hong Kong and Shanghai, many small private kitchens opened in the attic of three or four floors are also known far and wide.

4, purchase kitchenware, add raw materials.

5, reserve funds. Even if everything is ready, it is difficult to grasp the whole situation after the opening.