Questions about restaurant kitchens

If the basement is used as a kitchen, there are several problems that need to be solved. First of all, there is the problem of water and electricity; secondly, there is the problem of ventilation and smoke extraction; Generally, there is no sewer system in the basement, and although some basements have windows, if the smoke exhaust is not solved well, there will be a lot of smoke on the upper floor.

The basement is not well ventilated! It is generally not recommended to go to the basement!

It depends on what you're cooking, and if you're just cooking a few fixed dishes, it's a bit doable, but it's too monotonous to attract customers.

Also, if your kitchen is too far away, the guests may not eat any dishes, do you want to use the phone to contact the kitchen to make dishes?

A good bunk doesn't have to be a catering.

However, the kitchen you said is in another place, this is feasible, the industry and commerce should be able to pass, mainly the property, if the kitchen is not in the bunk, the property will not agree, but I think this operation is too troublesome.

Oh, tell you, your idea is feasible, but you'd better not involve the business scope on your license, or don't involve the manufacturing content with open flames, understand, then the industry and commerce will not look for trouble, and this aspect is environmental protection and fire management, and the industry and commerce are just a side ball, the impact is not great.

Your idea is feasible, it is better to put the business scope above the license does not involve manufacturing! It's as simple as opening a convenience store, selling the manufacturer's goods! As long as it's not manufactured, it's the same nature!

Just do it! Hope your business is booming! Money!