The kitchen equipment manufacturer gives you a brief introduction to the kitchen operation planning, which mainly includes the following parts:
1. Economic management planning
The planning of kitchen first depends on the decision-making related to operation, such as operation mode, specification grade, operation scale, main cuisine department, service items, etc.
2. Kitchen Location Planning
According to the structure area and infrastructure, the location of the kitchen is selected.
Kitchen Equipment Manufacturer Briefly Describes Kitchen Operation Planning
3. Proportional Planning of Kitchen and Restaurant
According to the operation scale and specifications, the restaurant planning is determined, the location relationship between kitchen and restaurant is defined, and the guarantee ability of kitchen is determined.
4. Kitchen Workflow Planning
Generally speaking, first of all, the kitchen work flow should be analyzed. Planning and designing the entry, exit, direction and route of various workflow.
5, region division
The effective area of the kitchen is divided into various functional areas to determine the location, size and shape of various workshops in the kitchen.
6. Determine kitchen design requirements
In reality, some business planning W is not clear and clear, and the list of equipment proposed by most operators only contains the main equipment. After the above clarification, the kitchen design requirements will have a basis, which can summarize the more clear kitchen design requirements.
The decision-making planning of business planning, specifications and grades, Lai food, restaurant meal size, service items and so on belongs to the scope of business, and is mainly decided by the operator according to the market demand of the catering industry. Here, the selection of kitchen location, the relationship between kitchen and dining room, the work flow, kitchen area and channel setting, and the technical requirements of kitchen design are explained.
Kitchen operation planning is a general plan, which is mainly decided by the operator. The designer should know the planning content in detail, make clear the intention and put forward reasonable suggestions. Detailed and accurate design is completed in the kitchen design stage.
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