Above are all the manuals required for starting a restaurant specializing in braised ribs. The layout of the store's kitchen furniture includes storage space behind the cooking line and behind the work line.

Designed to prevent workers' movement lines from getting tangled.

Storage space was secured by placing an upper shelf on the two-tier workbench.

It was designed to enable more convenient cleaning by installing an ultrasonic dishwasher.

The interior hall design of the store places a salad bar so that customers can use it more conveniently, thereby reducing labor costs. 

It is designed to increase customer satisfaction and focuses on reducing labor costs by placing keyhosks.

Above are all the manuals necessary for starting a steamed seafood restaurant. The store's kitchen furniture is arranged with storage space behind the cooking line and behind the work line.

Designed for the convenience of single kitchen workers

Storage space was secured by placing an upper shelf on the two-tier workbench.

It was designed to make cleaning more convenient by placing a dishwasher.

The interior hall design of the store places a salad bar so that customers can use it more conveniently, thereby reducing labor costs. 

It is designed to increase customer satisfaction and focuses on reducing labor costs by placing keyhosks.

The arrangement of kitchen furniture in the above store allows storage space behind the cooking line and behind the working line

It is designed so that the workers' movements do not get twisted

Then, place the upper shelf on the two-stage work table to secure storage space

It is designed to be cleaned by placing a washing table.

The design of the hall inside the store reduces labor costs by arranging salad bars for customers to use more conveniently

It is designed to increase customer satisfaction, and it focuses on reducing labor costs by deploying keyhorses

The above canteen is designed to work efficiently by arranging cabinet worktops,

and six gas ranges are divided to help with cooking,

and materials can be trimmed in the pre-processing space.

The above canteen is designed to help cook meat

by placing a meat season, and a dishwasher

and dish dryer are arranged to allow dish processing and drying for hygienic use.

The above canteen is designed to help cook sundaeguk

because it has a soup range, and a gas stove and a gas

fryer are arranged to efficiently work,

and a space for storing multi-stage shelves is designed.

The above canteen is designed to efficiently work

by placing a wall shelf on a two-stage work table

and to help with cooking using a topping table refrigerator.

The above canteen is designed to operate efficiently by arranging a gas

low range and a gas two range, and a dish dryer

and a dishwasher are divided to provide convenience in handling dishes.

The above canteen is designed to cook efficiently by arranging a four-hole gas stove

and a gas griller, and a knife cutting board sterilizer is arranged

so that knives and cutting boards can be used hygienically.

The above store is designed to help with pizza cooking

by arranging dough conditioners and dough bakers,

and is designed to efficiently cook by dividing the 1st gas fryer and 3rd gas stove.