In view of the technical characteristics of kitchen planning and design is different from the general architecture, there are different guiding principles for planning and design. 1. Introduce advanced management ideas and business concepts The domestic catering industry has introduced some advanced management ideas and business ideas in recent years, and has achieved good economic benefits and demonstration effects. The kitchens under planning should carefully study and learn, absorb applicable advanced experience and appropriate business models. 2. Carry out planning according to laws and regulations, and establish the idea of ​​food safety first The state and local governments have issued laws and regulations on building design, sanitation and epidemic prevention, fire protection and environmental protection for the catering industry. They are used to regulate the planning, design, construction and operation of the catering industry. They have detailed and clear requirements for the kitchen, and new construction, expansion and reconstruction projects. Cheng must comply with laws and regulations to carry out planning and design work. Food safety is an important core of various laws and regulations, and the idea of ​​food safety first must be established. 3. Guarantee efficiency and effectiveness The catering industry has moved towards a stage of regularization, large-scale, high-grade, and efficient operation, and it faces fierce market competition and puts higher demands on the kitchen. Catering industry operators want to achieve high efficiency and high efficiency for the planning, construction or renovation of the kitchen. In fact, only the high efficiency of the kitchen can guarantee the high efficiency of the operation. Efficiency refers to the ratio of input to output. To obtain more output under the premise of constant input is to improve efficiency; reducing input while improving output also improves efficiency. For the kitchen, improving efficiency is to reduce operating costs, reduce labor, and get more output. Operators need to adopt more advanced management methods and comprehensively use human resources and equipment resources to create greater economic benefits. 4, to ensure a smooth workflow The operation of the kitchen is a process in which employees work closely together and employees and equipment coordinate and operate. Only by ensuring that employees can work closely together, employees can use tools and equipment, and work processes are smooth, to ensure the high efficiency and high efficiency of kitchen work. The efficiency of the kitchen depends first on whether the equipment selection and layout are scientific and reasonable, and whether the workflow can be smooth. To achieve smooth workflow indicators, you must fully understand and analyze the content, operational rules, equipment and environment, and the coordination between employees and equipment operations, and explore ways to reduce links, shorten distances, and streamline processes to make the process smooth. Efficient. Smooth workflow, not only saves time and labor, but also reduces operating costs, improves the quality of meals, and improves economic efficiency. 5, the equipment function is scientific and reasonable The choice of equipment should take into account the size, function and process of the kitchen, and other supporting facilities should be matched with the scale of operation to ensure the needs of food and business. The kitchen planning and design should ensure a relatively complete function, especially the main functional areas, functional parts, functional equipment. The use of more advanced hardware and equipment facilities and scientific and rational technical design can improve the quality and quantity of products and reduce operating costs. 6. Planning and design principles of system engineering The kitchen and supporting system must be planned and designed as a whole to increase the design depth. In the construction, overall coordination should also be carried out to arrange the construction procedures. Handle complex system problems in the kitchen with unscientific and efficient system engineering ideas and methods. Whether it is the planning or design of the kitchen or the management of the kitchen, the kitchen technical requirements, planning and design, equipment selection, auxiliary system design, construction, engineering coordination, operation and operation of the catering industry planning should be considered as a whole system. . Stainless Steel Strainer Bucket Stainless Steel Strainer Bucket,Stainless Steel Bucket Strainer,Oblique Style Drained Bucket,Strainer With Handle Jiangmen Junerte Stainless Steel Kitchenware Co.,Ltd , https://www.jetkitchenware.com