If you rent a place that already had a restaurant, then the work will be easier – most likely, it has already been brought up to date with the basic requirements. But double-check everything, of course, is necessary. If you are preparing a room for a catering establishment from scratch, then you need to take into account the many requirements that are put forward for them. We’ll list just a few of the main ones:

• The kitchen should be somewhat more spacious than the hall for visitors. These are the requirements of the sanitary and epidemiological station. If the hall for visitors turned out to be very small, think about how you can increase it at the expense of other areas – for example, to reduce the number of utility rooms or reduce the storage of products.
• The kitchen should definitely have several hoods. But sometimes they fail, so the smell of cooking food is still present. It is considered a very bad thing if there is the smell of food being cooked in the kitchen in the hall where visitors are seated. Therefore, do away with curtains separating the hall and kitchen (they are sometimes hung to make it easier for waiters to walk from one room to the other) in favor of tightly closing doors.
• The room should have a service entrance. Provide a working plumbing, ventilation, and sewer system. Fire alarms should also be present.
• The restaurant should have a separate bathroom for visitors and staff.

The room should be a cold and hot shop, as well as an area referred to as a handout. The area where the dishes will be washed should be somewhat separated from other areas, but still have free access to them. The workshops are usually not placed in close proximity to each other, and are also somewhat detached.

Kitchen appliances for cooking food (deep fryers, microwaves, grills) are not recommended to be stored next to the cold rooms. Plan the entire kitchen space so that garbage and food waste are nowhere in contact with cooked food, fresh products. You need a separate room for storing preparations, fresh food should be delivered to the kitchen through one entrance, and garbage should be taken out through the other.