Kitchen design of western restaurant

Nowadays, people are more and more picky about food. Simple Chinese food can no longer satisfy customers' tastes. Western food has gradually entered people's lives, and western-style pattern diet has attracted customers' favor and promoted the development of western restaurants. So what is the focus of kitchen design in western restaurants? Let's have a look.

Kitchen design of western restaurant

1, determine the location and area of the kitchen.

The format of western restaurants is generally that the kitchen is arranged from the center to the last part of the building, and the kitchen area accounts for 30% to 40% of the total area. If a restaurant is not limited to western food, it is necessary to pay attention to the work of moving in raw materials and food when it is open, and whether the entrances and exits where these foods are moved in are adjacent to or directly connected with the kitchen. So far, the method of plane planning generally tends to assume that the location and area of the kitchen are certain, so we should fully consider this problem.

At this stage, we should first assume the location and area of the kitchen, and then give priority to the content of the seating plan after the location and area of the kitchen are determined. But it is really common for designers to temporarily squeeze the kitchen into the design process. The ideal method of plane planning is to determine the location and area of the kitchen first, and check the contents of the kitchen and the collocation of recipes in advance. But generally speaking, designers don't understand the function and equipment of the kitchen in many cases, so it is very important for operators and kitchen operators or consultants to study it first and finally determine its content.

2. Decide the location of the entrance and cashier.

In western restaurants, the cashier's position is often arranged between the entrance and the counter in the kitchen tableware area, but it is also arranged opposite or on the side of the entrance, facing away from the kitchen.

The reason is that it can make a series of actions such as welcoming guests, attracting guests to seats, accepting orders and providing dishes more smooth and efficient.

3. Decide on the location and area of ancillary equipment.

Generally speaking, in the case of large canteens and cafes, toilets, telephone rooms and cigarette vending machines are more concentrated after the big entrance and kitchen are configured. However, considering the customer's motivation and action characteristics in reality, it is better to put the bathroom behind the guest's seat than near the entrance. For example, when you are at the entrance, you need to enter the bathroom through the cashier. If customers are concentrated during the day, customers who come in, customers who go out and customers who go to the toilet may crowd the whole entrance. So it's best to leave the cashier and entrance to the bathroom and telephone room.

And the size of the bathroom, guest 100.

A store with about 120 seats, two urinals and one toilet for men's toilets, and two toilets and a dressing room for women's toilets will do. A general restaurant with 50 seats, one or two toilets and two urinals is almost enough. Moreover, in the design of the current restaurant, there is also a special entrance and bathroom for the disabled, so that the available facilities are more comprehensive. If this equipment is considered, the space in the bathroom should be fully guaranteed.

4. Layout of tourist seats

Generally speaking, the layout method of guest table planning is to arrange the guest table in front of the window or against the wall. In the case of large canteens and cafes, the number of seats for four people is 1200mm 180mm.

2 100 mm, 500 mm for two people.

650 mm 1800 mm

2100 mm. First of all, pay attention to how to check the combination of visitors before configuring the guest room. Generally speaking, in the case of a large canteen, the number of visitors is 2.

There are many situations in groups of three, and the composition of the guest table depends on the situation of the visitors.

Design requirements of western restaurant kitchen

1, western food kitchen production should be programmed, and the production line should be as short as possible to ensure the continuous and smooth processing, production and production process of western food kitchen.

2. Western-style kitchens should be arranged on the same floor plane as far as possible, and be as close to or adjacent to western-style business premises as possible, and arranged radially. Of course, everything should be based on the actual situation.

3. The functional areas and operating points of the kitchen should be arranged compactly, and the staple food production line, the non-staple food production line and the tableware cleaning line should be parallel, and they should not cross or overlap, so as to meet the requirements of efficient production lines and time-saving and labor-saving in western restaurants. The equipment should be applied and used as much as possible, and the heat source equipment should be optimized and combined.

4, the kitchen equipment configuration and installation must be reasonable, easy to clean, repair and maintenance. Its layout must conform to the overall hygiene, fire control and safety standards of western restaurants. And is convenient to monitor. The inlet of catering raw materials, the outlet of garbage and dirt, the outlet of finished catering products and the inlet of after-dinner utensils should be set separately.

5. Design of kitchen working environment. Must reflect

people-oriented

A good working environment can fully mobilize the enthusiasm of employees and form a friendly and efficient communication channel. Design and layout of the kitchen. There must be room for development.