Teppanyaki grill table restaurant business pain points and solutions

Teppanyaki restaurant management pain points

1. Inaccurate market analysis and unclear catering mode?

2. Without a designer, the restaurant does not know how to decorate?

3. Difficult chef recruitment, affecting the normal operation of the restaurant?

What Cookeryaki can do for you?

1. Precise model positioning, maximize profit for you

Have a professional solution department and catering team, according to your store opening concept, give accurate and accurate market analysis, and strive for maximum profit for your investment.

2. Comprehensive restaurant design, so you don’t have to worry about opening a store

Professional design team, based on years of experience, according to your positioning, mode of space, graphic design, give your restaurant your creative ideas to let your guests enjoy the meal pleasure

3. Professional recommendation

If customers have needs, we can recommend chefs to customers and help them recruit professionals.

Pain points encountered when purchasing Teppanyaki grill table equipment

1. The operation is complicated and difficult to get started?

2. The fumes are so large that the indoor hygiene of the restaurant cannot be guaranteed?

3. The equipment structure is complex, and it is difficult to disassemble and wash?

4. The cooking process has a strong smell of oil smoke, and the air does not circulate?

Cookeryaki hibachi grill table equipment four major guarantees

1. Intelligent control panel-to ensure humanized operation

The intelligent control system makes the operation simpler, saves time and convenience, and makes the barbecue more energy-saving, emission-reducing and low-consumption; it has more user-friendly settings in temperature processing, which effectively protects the safety of chefs and customers while allowing delicious fires Under control.

2. Super strong oil fume adsorption-guarantee the indoor hygiene of the restaurant

Cookeryaki uses "positive and negative pressure smoke control technology" and uses the principle of air Qiluo diaphragm to form a wind screen below the face to control the lifting of the oil smoke, reducing the effective distance of oil smoke adsorption to within 1 cm, so that the oil smoke is completely free of overflow opportunity.

3. Removable and washable internal structure-to ensure sanitary and beautiful equipment

Cookeryaki, as an expert of Japanese Restaurant Hibachi Grill Table, pays more attention to its practicality and durability while ensuring the fashionable appearance of the equipment. All products use high-end removable and washable sealing technology, so that the equipment does not enter a ash, but it can be disassembled and washed, perfecting the equipment for a long time. .

4. Air circulation system-to ensure healthy air in the restaurant

Cookeryaki's electric teppanyaki grill is not only environmentally friendly and emission-reducing, but also has a professional air circulation system. Depending on the size, shape and structure of the restaurant, different air circulation systems can be customized, so that no smoke can be smelled in the room, only the food can be smelled. Delicious.