1. hot pot Restaurant moving line arrangement

Customer moving line: Customer move line should be from the door to the seat between the channel unimpeded as the basic requirements. Generally speaking, it is better to use straight line, avoid any twists and turns. The setting of the platform in the area can store tableware and help service personnel shorten the walking route.

Waiter moving line: the length of waiter moving line in the restaurant has a direct impact on the work efficiency. In principle, the shorter the better. In the arrangement of waiter moving line, pay attention to the road working line in one direction should not be too concentrated to avoid collision.

In the layout of the restaurant, we should consider making full use of the business area, and consider convenient guests to enter and leave, and avoid disturbing other guests.

The size of the table for a guest to sit is about 50cm, and the minimum size of the passage for walking is 80cm.

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