Most catering companies only have a plan before starting, and the planning content is not clear, so the following problems will occur. 1, that there is a lot of catering enterprises plan, no detailed plan. 2 , hotel location selection or kitchen location is not properly selected. 3 , kitchen planning is later than design and construction. 4, kitchen design proposed technical requirements of incorrect or incomplete. 5 , the kitchen and business scale grades do not match. For example, a luxurious restaurant with a sleek kitchen; a larger restaurant with a smaller The kitchen; too many business items, inadequate kitchen equipment; small kitchen, lack of practical functions . 6 , the kitchen system to ensure that the ability is not perfect, take care of this. For example, only see the effect of the restaurant's economic benefits, and ignore the overall guarantee ability of the kitchen; only pay attention to the larger key equipment, ignoring the auxiliary equipment; the number of stoves meets the requirements of cutting, rough processing can not meet the supply. These are the manifestations of the unsound capacity of the kitchen system. 7, planning the operation off target. Planning and designing a practical, efficient and cost-effective kitchen is the ultimate goal of kitchen planning, and the main goal should be practical and efficient. However, in actual operation, most operators always aim to save money. A practical and efficient kitchen can reduce operating costs and increase efficiency, which means saving money. Saving money includes one-time investment costs and operating expenses. One-time investment costs can be directly seen. It is much harder to calculate operating expenses and some hidden expenses. The actual operating costs are far greater than the one-time investment costs. Ignoring running costs and blindly pursuing a one-time investment savings can't really save money. Creating benefits and reducing costs is the goal pursued by a company. Practicality and efficiency are the driving force for creating benefits. Saving money is the guarantee of maximizing profits. Some small and medium-sized restaurants rely too much on free design, and free design is often aimed at project competition and marketing of kitchenware. Conversely, the paid design is aimed at customer satisfaction. It is not consistent with the sales of kitchen equipment and the goal of the principal. Whether in one-time investment or operating expenses, it will save investment. 8, planning entirely dependent on experience. Kitchen practice experience is the source of kitchen design technology, but kitchen design is a more comprehensive and more comprehensive expertise than actual experience. Due to the large number of professional technologies involved, there are some invisible equipment technologies and soft sciences, which cannot fully track the development of new ideas and technologies. If you only rely on the understanding of kitchen design and the experience accumulated in previous work to design the kitchen, it will often be influenced by habitual thinking and industry habits. The importance of kitchen planning and design and the actual operation will be compromised, ultimately affecting the kitchen planning. design. In the rapid development of the catering industry, in the fierce competition, operators will soon find that the lack of design of the kitchen has become an obstacle to reduce costs and improve operational efficiency, and thus forced to stop business transformation. The reason for this result is the lack of forward-looking vision and the lack of real-life and long-term impact of the kitchen's optimized design on the hotel. Catering operators should see that kitchen planning and design is a soft science that can reduce construction investment and operating costs without requiring additional investment or less design costs. sample is available for Dog Collar and leashes, leather Collar And Leash,nylon collar and leash and etc.
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Commercial kitchen planning common problems and analysis