To open a dining room it is most important to design it correctly.
Approach the selection of technological equipment should be as carefully and scrupulously as possible. If you have enough knowledge, you can do it yourself.
If the knowledge is not enough - ask for help from the company's technology planners, from whom you will purchase equipment.
Decide on the choice of premises. For the dining room, it should consist of a fairly large hall, a kitchen that presupposes zoning for a cold, hot, confectionery shop, as well as all the necessary additional areas. It is also important to take into account a sufficient number of ancillary facilities and an office. As for the location, when opening a dining room you need to look for a room in a zone with high traffic, and also the availability of institutions (universities, business centers, etc.) that are ready to supply anchor customers.
Find out if there is enough in the future dining roomPower. If the room is located in the city center, there is a high risk of electricity restriction. For a food business this is one of the most important issues, solve it at the earliest stage of designing a dining room. When problems arise with electricity, it is necessary to provide for the operation of heat equipment on gas, for which you will have to compile and register the so-called "gas project". This is not cheap and, moreover, takes a lot of time, but in the process of operating thermal equipment will be very profitable.
Calculate the number of refrigerationCameras. Remember that they must be multi-temperature: freezers, refrigerators with a minus zone for fresh fish and meat, refrigerators for ready meals with zero and plus zones. If your canteen provides for its confectionery production, this should also be taken into account when drafting a refrigeration equipment specification.
Make a list of the necessary electrical,Electromechanical and mechanical equipment. This can include all sorts of mixers, blenders, combines, graters, shredders, etc. If you open Canteen Without a chef, but plan to involve him inFurther, analyze the menu of institutions of similar format. Having an idea of the dishes you want to see in your future menu, it will be easier to guess which equipment you need.
Choose a distribution line, as well as tables and chairsFor the hall. If the first should be chosen according to the functionality, then the furniture - depending on the overall design of the dining room. In any case, rectangular tables are preferable to round tables, and hard chairs in the end will be more suitable than soft ones. The reason is simple: you as the owner are more interested in the frequent turnover of seats, and not in long sit-downs for a teapot of tea.