Hello, can I say something? I work in the hotel industry for about 10 years. I think I know a little. I don't think what you said is detailed enough, because you didn't tell us whether there are private rooms in your restaurant and the number of private rooms, because this is directly related to your staffing, and you didn't tell us what you cooked. Because of this, we can't say what tools we need, but I can tell you the approximate number of employees, one restaurant manager (1 supervisor or foreman) and then five waiters in the hall, including ushers, food delivery staff and cashiers (normal working hours are not counted as breaks). Generally two people can book three rooms. As for the kitchen, let's say, don't listen to my brother's cooking stove. What age is it now? Use a kerosene stove. Be sure to use natural gas or gas, so as to be clean. Pay attention to the quality when buying a refrigerator, because it is very important for your food hygiene (poor refrigeration in the refrigerator will lead to food deterioration, cost waste and food safety hazards). This is how I arranged 2-3 woks, 2 case boards and 3 case boards, including selecting vegetables and opening cold dishes. One worker brought a younger brother, cakes and one worker brought a younger brother.