Are you thinking of opening your ramen or udon shop? If yes, you might have already made a decision to do it, or may still be only contemplating such possibility, analyzing feasibility of your business plan, and gathering various information related to it.

You may already know that any noodle business is better with >fresh craft noodles<, and are either looking to buy a noodle machine to make them in-house, or searching for a reliable supplier you can buy them from. 

But then, there is a problem of how to organize the work-flow, and what equipment and implements your noodle shop would need to operate with efficiency and high-customer satisfaction.

Like any field of human endeavor, noodle shop business has its ways of doing things — not in a sense of rules one is obliged to follow but rather as a set of advice based on experience various noodle businesses in Japan and around the world have accumulated throughout their history — which those who are still new to the field would be wise to familiarize with.

For the majority of people who have only visited noodle shops as customers, what happens behind the counter and in the kitchen may not be obvious, including what sort of equipment and other utensils the staff uses to produce and serve the product.