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Anonymous users2024-01-24Hello, I'll ask you this question, I have experience as a manager in Fuhua Fat Cow Hot Pot City in Beijing. The back kitchen should have a large refrigerated cabinet, a meat slicer, a pastry room, a cold dish room (which can be placed at the junction with the front hall and made into glass, so that guests can see the transparent production process, and the cold dish room is easier to manage) There should be a larger water heater, a disinfection pool, and a small space for water delivery, washing and plating. Then there should be a table, which is used by the foreman in the back kitchen.
Basic staffing: 1 head chef, 1 kitchen foreman, cold chef, pastry chef, meat cutter, water man, food delivery staff (can also be divided into the front office management), there should be a warehouse keeper.
I don't know where you're going to open a store, how big a store is, that's all I can say.
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Anonymous users2024-01-23Cook, cook, waiter, see how big you drive
The kitchen equipment of the hot pot restaurant includes: freezer, refrigerator, refrigerated workbench, vegetable rack, mutton slicer, meat grinder, fryer, work blind table, stainless steel barrel, pot, dishwasher, kitchen knife, etc., the basic equipment is all that. Biling.
There are a lot of kitchen equipment in a hot pot restaurant, so you have to choose according to the size of your restaurant.
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Of course I want it, the hot pot restaurant uses the most oil, if you don't need to explain the recycling, you will go to the pot again, haha.