Decoration design tips for restaurant chain stores

Decoration and design skills for restaurant chain stores

Decoration and design skills for restaurant chain stores are developing rapidly in modern society. House design pays more and more attention to the sense of design, especially catering, which requires a good environment. Eating makes people feel comfortable, so the decoration design of a restaurant chain must have characteristics. Consumers come here for the characteristic design. Here are the decoration design tips of restaurant chain stores. Decoration design skills for restaurant chain stores 1

Decoration design skills for restaurant chain stores 1

Everyone pays attention to the use of decorative colors when decorating stores. From a psychological point of view, warm-toned restaurants It can stimulate people's appetite, so it is recommended that you try to use warm colors such as orange and red to decorate the store, so as to create a warm dining atmosphere.

Restaurant chain decoration design skills 2

Before decorating, everyone must first determine the general decoration style, and then choose the corresponding tableware, dining tables and chairs according to the store style. Generally speaking, their style correspondence is as follows:

1. Glass dining table. Corresponds to modern style and simple style.

2. Dark wood dining table. Corresponds to Chinese style and simple style.

3. Light-colored wooden dining table. Corresponds to natural style and Nordic style.

4. Metal carved dining table. Corresponds to the traditional European (Western European) style.

5. Simple metal dining table. Corresponds to modern style, minimalist style, and metal style.

Three tips for restaurant chain decoration design

Restaurants need to use a large number of dining tables. When choosing dining tables, everyone should pay attention to coordinate with the size of the store. For example, it is inappropriate for a small restaurant to have a large dining table. Due to the practical problems of purchasing, it is difficult for buyers to take things to the site for comparison. Therefore, after measuring the size of the dining table they like, it will be more appropriate to take it to the site for a full-scale comparison and avoid oversize. Small.

Four restaurant chain decoration design tips

Many shop owners will put exquisite tablecloths on the dining table when decorating the restaurant. This is mainly based on two considerations. On the one hand, it is to make the restaurant more elegant, and on the other hand, it is easier to clean. Table cloths should be mainly made of fabric, and there are many choices on the market. If plastic tablecloths are used, necessary thick mats should be placed when placing hot objects, especially glass tables, which may cause unnecessary heat cracking.

Five tips for restaurant chain decoration design

In order to provide customers with a better experience, everyone should consider ergonomics when purchasing dining tables and chairs. It is best to sit on them and experience them in person. For example, the height difference between the chair surface and the tabletop should be about 30cm. If it is too high or too low, it will affect the normal posture; the backrest of the chair should feel comfortable. Restaurant chain decoration design skills 2

What are the skills in restaurant store decoration design?

Catering store design The key points of restaurant store decoration are: be creative, have personality, be eye-catching, and let passers-by Pay attention, draw in. The benefits of design can directly affect the performance of your business. You can use a straightforward approach to tell people what you sell, or you can use an ambiguous approach so that people don't understand and will come in instead. Use color, lighting, and shape to reflect your creative design. Plane composition, round sculpture, relief, contrast, and coordination are what make it unique.

The master of catering store design and planning reminds us that we need to pay more attention to the functional areas of the catering space

Because complete functional areas can bring consumers a new consumption experience and spiritual feelings. . The catering space mainly consists of dining area, kitchen area, sanitary facilities, cloakroom, foyer or rest hall; these functional areas and facilities constitute a complete catering function.

The various parts of the dining space are organically combined according to a specific relationship. Regardless of the size of the space, whether it is single-story or multi-story, functional analysis diagrams can be used in advance to express the relationship between the various parts during design. .

The main requirements for restaurant store design are as follows:

1. Accurate positioning: Different positioning determines different design styles.

2. Pay attention to streamline design: If conditions permit, it is best to have separate entrances for individual seats and private rooms. This factor should be considered as much as possible in the design. At the same time, service flow lines avoid crossing with guest passages.

3. Determine the appropriate scale and proportion: It is very important to grasp consumer psychology. Many guests who go to high-end restaurants want to have a good dining atmosphere and do not like many people gathering together, making dining difficult. The atmosphere is disturbed.

6. Pay attention to protecting the privacy of guests: The current method is to combine spaces through various forms of glass and carved screens. This not only increases the decorative surface, but also divides the area well, leaving a relatively private space for guests.

7. Problems that should be avoided in private room design: 1. The doors of the private room should not face each other. 3. The table should not face the door of the private room. Otherwise, other guests can see the situation in the private room at a glance from the aisle. Clearly.

5. Minimize the changes in floor height in the areas of scattered seats and private rooms: This will not only reduce the utilization of space, but also cause falling accidents among guests. Choosing different materials can also distinguish different ones. space.

4. Consider setting up less or no wine service counter: Because most guests will not go to the wine service counter to order wine or pay, a large service counter will only occupy a limited space, so in Just set up a small checkout counter in a relatively hidden location.

9. Pay attention to ventilation and smoke exhaust. Both scattered seats and private rooms need to have good ventilation and smoke exhaust facilities. Pay special attention to this issue when designing hotel equipment. Insufficient negative pressure in the kitchen is one of the common problems. Another ventilation problem is that the air outlet is facing the guests or the dining table, which affects the comfort of the guests and the quality of the dishes.