Application solution examples / 01

Banquet restaurant: Isolated Buffet tables and multi-faceted meal access

During banquet events with a large number of guests taking food, it is necessary to accommodate multiple viewing angles and staff refilling.

Scenario and Requirements

During banquet events with a large number of guests taking food, it is necessary to accommodate multiple viewing angles and staff refilling.

Focusing on the Buffet Table, Ice Table, and Stew Burner, this solution organizes the equipment based on on-site usage. Consideration is given to display effects, user operation, and subsequent management. Specific models and installation conditions need to be confirmed after obtaining project documentation.

Space and Equipment Arrangement

Island-style tables are divided according to the food service direction, with hot and cold food modules clearly marked, ensuring service aisles are not occupied by dining chairs.

During planning, door openings, wall columns, fixing facilities, and product turnover routes should be recorded on the same drawing. Verify the equipment dimensions against the actual available space. Ensure the display surface, operation surface, and maintenance areas are accessible.

Daily Operations and Handover

Replacement containers are first organized at the prep station, and the recycling and refilling processes avoid overlapping at the same corner point.

Before deployment, representative packaging and containers can be used to simulate the entire process. When waiting, detours, or unclear labeling are observed, first record the specific location, then discuss adjusting storage locations, materials, or equipment relationships.

Key Points of the Plan

The placement of plates and the number of waiting customers simulate the on-site situation, checking corners, departure directions, and service-side access.

The information on this page provides scenario configuration ideas and does not include real customer operation data or performance guarantees. For project communication, provide venue dimensions, product categories, planned quantities, and on-site photos, then confirm configuration, service scope, and delivery arrangements in conjunction with official equipment documentation.