How should the food preparation station be set up in the restaurant?

Some time ago, I wrote an article about restaurant design in the spoon class, talking about how to configure all aspects of the restaurant. Usually, according to the service area, every certain seat must be equipped with a food preparation table, the function of the food preparation table is to place menus, water bottles, knives and forks, spare parts, etc. The setting of the food preparation table should be in line with the planning of the circulation line, so that the service personnel can obtain the required items in the shortest possible time, but do not hinder the active line.

In terms of design, it needs to match the overall atmosphere to avoid looking cluttered because of too many objects. The speed of serving is the key to mastering the table turnover rate, and the setting point and fluency of the preparation table have a great impact.

In addition, some food preparation stations will have both a POS system for ordering, which is connected to the kitchen ejector and the POS system at the checkout. When designing, it is necessary to pay attention to which systems need to be connected, ask the construction team to take care of them in advance, and then ask professional manufacturers to wiring.

Prep station in the restaurant.

It should be installed directly in front of the cooktop.

Two steps away from the cooktop.

It is convenient for chefs to stir-fry and cooks to side dishes.