To open a dining room, the most important thing is to design it correctly. The choice of technological equipment should be approached as carefully and scrupulously as possible. If you have enough knowledge, you can do it yourself. If you don't have enough knowledge, contact the design engineers of the company from which you will purchase the equipment for help.
Instructions
Step 1
Decide on the choice of premises. For the dining room, it should consist of a fairly large hall, a kitchen, suggesting zoning for cold, hot, pastry shops, as well as all the necessary additional areas. It is also important to consider a sufficient number of utility rooms and an office. As for the location, when opening a canteen, you need to look for premises in an area with high traffic, as well as the presence of institutions (universities, business centers, etc.) that are ready to supply anchor clients.
Step 2
Find out if the future dining room has enough capacity. If the premises are located in the city center, there is a high risk of electricity restrictions. For a catering business, this is one of the most important issues; solve it at the earliest stage of designing a dining room. When difficulties arise with electricity, it is worth considering the operation of heating equipment on gas, for which you will have to draw up and register a so-called "gas project". It is not cheap and, moreover, takes a lot of time, but in the process of operating the heating equipment it will be very profitable.
Step 3
Calculate the required number of cold stores. Remember that they must be multi-temperature: chest freezers, refrigerators with a minus zone for fresh fish and meat, refrigerators for ready meals with a zero and plus zones. If your canteen provides for its own confectionery production, this should also be taken into account when drawing up a refrigeration specification.
Step 4
List the required electrical, electromechanical and mechanical equipment. This may include all kinds of mixers, blenders, harvesters, graters, shredders, etc. If you open a dining room without a chef, but plan to involve him in the future, analyze the menu of establishments of a similar format. Having an idea of the dishes that you want to see in your future menu, it will be easier to guess what kind of equipment you need.
Step 5
Choose a distribution line, as well as tables and chairs for the hall. If the first should be chosen according to the functionality, then the furniture - depending on the general idea of / u200b / u200bdesigning the dining room. In any case, rectangular tables are preferable to round ones, and hard chairs will turn out to be more appropriate than soft ones in the end. The reason is simple: you, as the owner, are more interested in the frequent turnover of the seats, and not in long gatherings with one teapot of tea.
