Seafood buffet, as the name suggests, focuses on seafood, supplemented by other hot dishes, cold dishes, porridge, sushi, pastries, and fruit salad.

1. Seafood stalls require a sink (washing hands, brushing knives, cleaning, etc.), an ice machine with a shaved ice machine (for seafood sashimi trays), a workbench, and a refrigerator (to store seafood, etc.)

PS: Open stall areas are now popular. This shows the entire operation process to customers, which is equivalent to giving customers reassurance. From raw materials to processing and final shaping. Customers feel that things are safe and hygienic.

2. Divide the kitchen area (dishwashing room, primary processing room, hot dish room, cold dish room, bakery, etc.)

1) Dishwashing room: sink, dishwasher, cupboard, disinfection cabinet, work rack, etc.

2) Primary processing room: sink, work rack, four-layer shelves, refrigerator, etc.

3) Hot dish room: stir-fries, clay pots, seafood steaming cabinets, tables, refrigerators, shelves, pools, etc.

4) Cold dish room: an independent room that requires advance entry. Refrigerator, table, sink, etc.

5) Pastry: oven, dough counter, egg beater, dough mixer, refrigerator, sink, shelves, etc.

I can type every word , hope to adopt.