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Anonymous users2024-01-24Depending on whether you mix the base material or make it yourself, at least 3 four-door refrigerators, 3 fresh-keeping tables, 2 frying stoves, meat planers, large pots or low stock stoves, pools, shelves and other hot pot restaurants are not much, and three chefs and four kitchen workers are about the same
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Anonymous users2024-01-23The kitchen needs about 100 square meters, the kitchen equipment is about 100,000, there are 4 to 5 cooks, about 7 cooks, and about 15 waiters! The whole project may cost about 800,000 yuan, where is it going to be opened?
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Anonymous users2024-01-22Summary. Experience, 800 square meters of hot pot restaurant, a total of 50 seats in the hall and private rooms, it is recommended that the kitchen equipment and personnel are as follows: 1
Kitchen equipment: - Fire boilers: 2-3 - Stoves:
2-3 pcs. - Oven: 1-2 pcs. - Oven: 1 pc. - Wok:
2-3 pcs - Steamer: 1 pc - Vegetable cutter: 1 pc - Dishwasher:
1 x 2Kitchen Staff:- Head Chef:
1 person - Hot pot master: 2-3 people - Stir-fry master: 2-3 people - Barbecue master:
1-2 people - Steaming master: 1 person - Vegetable cutter: 1 person - Dishwasher:
More than 1-2 people is an approximate ratio, and it should be adjusted according to the actual situation. At the same time, you need to take into account the layout of the kitchen and the placement of equipment, as well as the workflow and collaboration of the personnel.
Opened a hot pot restaurant, 800 square meters, a total of 50 seats in the hall and private rooms, what should be the ratio of kitchen equipment and personnel?
It's a skewer shop.
Experience, 800 square meters of hot pot restaurant, a total of 50 seats in the hall and private rooms, it is recommended that the kitchen equipment and personnel are as follows: 1Kitchen equipment:
Fire boilers: 2-3 - stoves: 2-3 - ovens:
1-2 Dress-up - Oven: 1 - Wok: 2-3 - Steamer:
1 pc - Vegetable cutter: 1 pc - Dishwasher: 1 pc 2
Kitchen staff: - Head Chef: 1 person - Hot pot master:
2-3 people - Stir-fry master: 2-3 people - Barbecue master: 1-2 people - Steamed curd and bent vegetable master:
1 person - vegetable cutter: 1 person - dishwasher: 1-2 people or more is an approximate ratio, and the specific situation should be adjusted.
At the same time, you need to take into account the layout of the kitchen and the placement of equipment, as well as the workflow and collaboration of the personnel.
Is it the same ratio to open a skewer shop?
Can be referred to.
The components of the kitchen of a hot pot restaurant are generally divided into raw material storage area, raw material processing area, soup production area, dish production area, ingredient area, washing area, tableware area and kitchen management area.
Find a large company with fierce competition, do the work as your own business, as long as you can stick to it for a few years, you have the ability to start a company.
Yes, because your smoke maker is a professional kitchen item, no more than a household one. And the sound insulation of the current buildings is very poor. When the smoke machine is working, the angle steel and the smoke machine will produce a public shock, and the elderly are less sleepy, so they feel more obvious when they listen to it. >>>More
There is no unified standard, and the rent and investment in coastal counties and counties close to big cities are more expensive, and those in remote areas are much more flat.
You can go to the community to do publicity, and do leaflet publicity, and do more activities to expand your influence.