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.