Menu display cabinets

Clean and maintain according to the equipment manual. Keep the ventilation area unobstructed, regularly check door seals and drainage; Maintenance of electrical and refrigeration systems should be handled by professionals.

When selecting a menu cabinet, first define the business objectives, then compare the appearance and specifications of the equipment. For example, when a restaurant adjusts the connection between customers viewing dishes and kitchen preparation, the first thing that needs to be organized is not how many cabinets to purchase, but how the dish display trays, price labels, ingredients, and transfer containers are stored, displayed, and circulated. The form of goods, personnel actions, and equipment functions are interconnected; only by clarifying these conditions clearly can there be a basis for comparison in subsequent plans.

The layout of the dish display cabinets needs to consider both the customer side and the staff side, not just include the equipment in the floor plan as if it’s done. When a restaurant adjusts the connection between customers viewing dishes and kitchen preparation, actions such as viewing, picking up, replenishing, and cleaning often occur around the equipment. The focus of the planning is to ensure these actions can be seamlessly connected in the same space, rather than simply aiming for neat equipment arrangement.