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繁盛している飲食店の厨房レイアウトの共通点とは?
チェーン展開している飲食店は、まず厨房設計から検討して 客席数を逆算して採算取れる物件であれば出店を決めるとさえ 言われる程、厨房は飲食店の重要ポイントです。
一度造り込んでしまうと変更するのに時間とお金がかかる上に、
売上まで影響が出る厨房。
繁盛店が重視するレイアウトの秘訣を動線を中心に検証したいと思います。
*厨房相談所へのお問合せ・ご相談 https://canyon-ex.jp/fx18954/t160322

ちなみに厨房の中は、自由に動き回る場所ではありません。 レシピやオペレーションに従って調理する際に、一番距離が短く なるように設計するのが理想です。 また、複数の人が調理、配膳、下膳の際に交錯して通らなければならない レイアウトも、効率が悪いと言わざるを得ません。 これらの計画的な厨房機器と人が移動する一連の流れの総称が、 「動線」と呼ばれるものです。 その動線の基本3つを整理しますと以下の通り 動線❶ストック→下処理→加熱処理→配膳→提供
動線❷下膳→洗浄→片付け
動線❸飲料提供→下膳→飲料提供→下膳(繰り返し) 飲食店舗ははじめの造り込みが非常が重要です。 居抜き物件で譲り受けた厨房設備やレイアウトでも メニューやオペレーションに沿って動線を確認するのが 繁盛店につながるひとつのポイントになるかと思います。
*厨房相談所へのお問合せ・ご相談 https://canyon-ex.jp/fx18954/t160322