In the above store, the cookware is placed opposite the feeding area, 

I was able to serve the food right after cooking

The cooking space is designed with a gas stove, a gas fryer, and a table refrigerator

The above canteen has a separate multi-purpose room to secure storage space.

It is designed to make the work efficient by arranging workbench.

It is designed to be cleaned immediately by installing a cleaning table 

between the distribution space and the cooking space.

It's a kitchen design drawing of a Japanese restaurant

To secure space in the auxiliary kitchen, a rice warmer, a water purifier, an induction, a rice cooker, etc 

Place the necessary equipment, and many cooking equipment allow for a small space

We secured more work space by replacing the workbench with a table-type refrigerator in the center

This is a kitchen design drawing of a pig shop.

The store above is a small space, but it has an upper shelf 

Table-type refrigerators make the space as efficient as possible 

I designed the layout

The above canteen is designed to store food by placing a table refrigerator in the center.

A gas griller was provided so that the meat could taste charcoal.

Work lines and cooking lines can be attached and installed efficiently.

The above canteen has optimized the movement by dividing the feeding space and the dining space.

It is designed to efficiently cook by gathering cooking utensils in one place.

Multi-stage shelves, wall shelves, and upper shelves were placed to secure storage space.

The store has secured storage space by arranging a large refrigerator and a large freezer.

A cleaning line was placed next to the eviction line to facilitate eviction.

A washing table was placed between the workbench so that it could be cleaned simply while working.

This is a kitchen design drawing of a beef head meat and rice soup shop

The kitchen above is a 'ㄹ'-shaped kitchen with a small number of people

I've placed them so that they can handle their work

It can be activated even with a small number of people

Labor costs can be reduced by 20%.

This is the kitchen design drawing of Wagyu specialty store

The kitchen above is close to the cooking area and the food distribution area 

We've arranged it so that the food can go out quickly

The main kitchen and auxiliary kitchen were separated so that there was no interference between workers

The above store divides the service station on the hall side 

We arranged it so that customers can bring their own side dishes

It is designed to be more hygienic by placing a sink and wall shelf in the center