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.