Question 1

Why is 3-zone workflow separation required on restaurant floor plans?

Accepted Answer

Korea's Food Hygiene Act Enforcement Rules (Annex 14) mandate physical separation of prep, cooking, and wash/sanitize zones. Non-compliance results in permit denial. Hiramise detects violations automatically.

Question 2

How do you calculate hood airflow?

Accepted Answer

Minimum airflow = total cooking equipment kW × 100 m³/h. A 4-burner gas range (≈18 kW) requires at least 1,800 m³/h. BBQ specialty applies a ×200 rule.

Question 3

Where must the gas shutoff valve be installed?

Accepted Answer

At a clearly marked location near the kitchen entrance. The floor plan must show the gas supply entry point, pressure regulator, and shutoff valve to enable fire department pre-consultation.

Question 4

What are the refrigeration and freezer standards?

Accepted Answer

Refrigerated storage must be ≤5°C, frozen ≤-18°C. Leave at least 50mm clearance around refrigerator units for heat dissipation.

Question 5

How much does it cost to open a 20-pyeong Korean restaurant?

Accepted Answer

Initial investment for a 20-pyeong (66 m²) restaurant is typically ₩35–60M. Kitchen equipment ₩15–25M, interior ₩20–35M are the major items.

Question 6

Is the floor plan design different for a delivery-only restaurant?

Accepted Answer

Delivery-only restaurants eliminate the dining area and add a mandatory packaging/handoff zone. This allows the cooking area to occupy 60–70% of total floor space, improving workflow efficiency.

Question 7

When is the fire safety certificate required?

Accepted Answer

Before filing for an operating permit. Including fire extinguisher positions, emergency exits, and sprinklers (some businesses) in your floor plan at the design stage makes the inspection much smoother.

Korea Restaurant Startup Floor Plan Guide

Layouts by Area

Core Equipment List

Regulatory Checklist

Average Initial Investment

Related Floor Plan Templates

Frequently Asked Questions