An open exhibition area that can directly face the guests, where employees can operate and produce products, and the finished products are directly placed on the booth for guests to choose.
Dang Ming actually represents an attempt to reform the catering industry. In the past, the kitchens in hotels were all set in the background, so guests could not see the kitchen (or operation room) when they went to the store for dinner. However, there are essential differences in cooking methods and performance between open and Japanese teppanyaki.
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(1) can reflect the grade and strength of a hotel in terms of layout, design, scale and artistic appeal.
(2) The freshness, color, material selection, collocation, knife work, modeling, utensils, art, location, price, brightness and hygiene of dishes can all reflect the height, crazy pursuit and strict attitude of the kitchen to dishes.
(3) Dang Ming is the battlefield of marketing and the base of food nutrition collocation, which can reflect the noble attitude of enterprises, advocate healthy eating, guide customers' consumption, and discover the laws and changes of marketing. The comprehensive level of Dang Ming affects the turnover.