The layout of the revolving small hot pot restaurant can be roughly divided into two parts: the front hall is the dining area for customers, and the back kitchen is related to the efficiency of dining. A reasonable layout of the store can improve operational efficiency and enhance the dining experience of customers.
When the store is renovated, the back kitchen should be reserved first, and the area of the back kitchen should not be too small, and the kitchen space should not be squeezed in order to make a few more seats in the front hall, which will slow down the efficiency of serving. When designing the specific layout of the kitchen, it is necessary to take into account the processing process of the ingredients and the mobile line of the staff's operation, and at the same time, the personnel training is in place to ensure that all aspects of the kitchen work are carried out smoothly and closely coordinated, so as to avoid food loss and cross-contamination, so as to control the cost and achieve the due efficiency of the meal.
The layout of the vestibule revolves around the placement and orientation of the slewing equipment. After communicating with the manufacturer to confirm the specific drawings of the rotary equipment, the layout of the lights, small feeding tables, beverage machines, cash registers, etc. is determined. The periphery of the rotary equipment should reserve enough space for customers to move around freely, dissipate heat and daily cleaning and maintenance of the equipment, and the specific position of the small feeding table and beverage machine should conform to the basic circulation principle of the restaurant, so as to save customers from the distance from the table.
Finally, the construction of relevant pipelines for oil drainage, ventilation and exhaust should comply with the regulations of the relevant local regulatory authorities, and the layout of the kitchen should especially take into account safety factors such as fire prevention. The layout of a revolving hot pot restaurant should ensure operational efficiency, take care of the customer's dining experience, and take into account safety, which is the basis for the success of the revolving hot pot restaurant.