The kitchen at Steak Aka-oni is like a production line, a specialist in charge of cooking, another in charge of placing food on plates, and so forth. The result is fast service with few errors, as well as a high customer turnover rate.
赤鬼的廚房宛如生產線，專人埋首煎烤、專人負責夾肉與擺盤出菜，出菜速度快，不容易出錯，翻桌率高。打響「章魚小丸子」和「赤鬼牛排」後，張世仁還想推出拉麵。