Questions about the size of the kitchen

I think 50 square meters is enough.

It mainly depends on how you design the placement of the machine.

Steaming cabinet, chopping board, stir-fry stove, vegetable washing sink It really doesn't need to be big, you look at Wal-Mart's cooked food department, so many people are spinning around, and the operation keys are less than 50 square meters in total.

It's not about the size of the kitchen, it's about how many portions you can make in the time you give! In fact, it's not that big, one or two hundred square meters!!

Measure the size of the equipment, and then think of a smooth "assembly line" placement method. Efficiency is money!

If you count 3 taels of food per person, how many meters do 800 people need? How many meals can you cook at one time? How big are the cooking tools?

If you count 5 taels per person, how many dishes do 800 people need? How many dishes can you fry in one pot? How many pots? Where to wash vegetables? How many people chop vegetables?

Cooking, washing, chopping, and stir-frying, the area is calculated separately and multiplied by the proportion according to the degree of crowding. Recommendation 1 point 5

If it's all automated, 50 square meters is enough! Stir-fry automation included! You're talking too generally. KFC streamlined operation, less than 50 square meters, when do you say there is a shortage of food?