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Design of Chinese Restaurant and VIP Room in Lingdian Hotel

Undoubtedly, Zero Chinese Restaurant and VIP Room occupy the most important and core position in many catering projects in domestic hotels. Its management level actually determines the direction of the whole restaurant, and the design and decoration have a great influence on the management. Therefore, special attention should be paid to the following issues:

precise

Restaurant decoration should focus on operation and take customers as the center. Therefore, we must first analyze the capacity of the target market and the trend of catering demand; At the same time, we need to consider the overall style of the hotel, the overall planning of catering, the requirements of star standards, and the input and output of decoration and other related issues.

Determine the appropriate scale and proportion

Generally speaking, the scale of Zero Chinese Restaurant should not be too large, and the hotel should increase the number of VIP rooms and improve the quality. It is very important to master the psychology of consumers. At present, the guests who go to the hotel hope to have a good dining atmosphere, and many people are noisy together, which they don't want to see. Secondly, business banquets often account for a large proportion, and entering the private room can upgrade the grade, show their attention to customers, and have a quiet communication atmosphere; Furthermore, government administrators are also important customers of hotel catering, and they prefer to spend in private rooms to avoid negative effects, which is particularly prominent in small and medium-sized cities. For a hotel with about 200 rooms, the number of private rooms is about 30, and the ideal number of seats in the zero-point Chinese restaurant is 80- 100. It should be noted that the hotel should also have a multi-functional banquet hall that can accommodate at least 300-400 people at the same time, so that both wedding and conference meals can be taken into account.

Attach importance to streamline design

The zero point Chinese restaurant and VIP room should have separate entrances, and the service streamline should avoid crossing with the guest passage.

Many hotels set up VIP rooms in the zero-point restaurant, which is unscientific. On the one hand, guests entering and leaving the room will affect their meals in the zero-point restaurant, on the other hand, the guests in the room have no privacy. Therefore, it is very necessary to separate the entrance of private room from that of a la carte restaurant, and this factor should be considered as much as possible in the design.

It is very important to separate the service channel from the guest channel, especially in the private room area. Excessive crossover will not only reduce the service quality, but also bring great inconvenience to cleaning and sanitation, which is not conducive to the maintenance of hardware facilities such as carpets. High-level design will obviously separate the two channels. The design of the passage should meet the requirements of smoothness, safety and convenience, and the maximum number of seats should not be pursued excessively. Specifically, we should consider the convenience and safety of employees' operation, as well as the comfort and extensibility of guests' activity space.

The less the better, or there is no wine service desk.

Many hotels will set up a large wine service desk in the restaurant, which is completely unnecessary, because most guests will not go to the wine service desk to order drinks or check out. The large service desk will only occupy limited space, so the small cashier should be set in a relatively hidden position.

Minimize the floor height change in the zero-point restaurant and private room area.

Zero-point restaurants or private rooms are divided into areas by the change of ground level, which existed many years ago, which will only reduce the utilization rate of space and lead to the occurrence of guests' wrestling accidents. Choosing different materials can also distinguish different spaces.

Pay attention to protecting the privacy of guests.

In a zero-point restaurant, it is best not to design a table-row layout, which will give you a panoramic view of the whole restaurant, thus making the restaurant tasteless and boring. At present, the popular way is to combine space through various forms of glass and carved screens. This can not only increase the decorative surface, but also divide the area well, leaving a relatively private space for the guests. The design of private rooms should try to avoid the following problems:

1. The doors of private rooms should be staggered as far as possible. 2) Don't point the table at the door of the private room, or other guests can see the situation in the private room at a glance from the aisle. 3) In some high-end private rooms, the entrance of the pantry should be separated from the main entrance of the private room, and the exit of the pantry should not face the dining table.

Pay attention to ventilation and smoke exhaust.

Dining rooms and private rooms should have good ventilation and smoke exhaust. Some restaurants smell like smoke, wine, oil smoke, mildew and a mixture of various dishes as soon as they enter. The problem is ventilation. Hotels should pay special attention to this problem in the professional design of equipment. This problem is caused by many factors, and insufficient negative pressure in the kitchen is one of the common problems. Increasing negative pressure can avoid the escape of kitchen fume and vegetable smell, and also avoid the odor of ventilation in the whole hotel.

Dividing restaurants into smoking areas and non-smoking areas can reduce the impact of smoking on non-smoking guests. Of course, this problem should be considered as early as the ventilation design, and increasing the ventilation volume in this area can reduce the impact on other areas. Another common problem of ventilation is that the air outlet is facing the guests or the dining table, which will affect the comfort of the guests and the quality of the dishes.

Attach importance to lighting design

The problem of lighting has been mentioned before. Too bright or too dark dining environment will make guests feel uncomfortable. Accent lighting on the desktop can effectively stimulate their appetite, while other areas should be relatively dark. Where there are works of art, it can be highlighted by lights, and the combination of light and shade can enrich the whole environment. In addition, color light sources should be avoided, which will make the restaurant look tacky and annoy the guests.

Create a cultural atmosphere

It is also very attractive for guests to ask designers to combine the local cultural landscape and create a dining environment with local characteristics through artistic processing and refining. The decoration styles of quite a few restaurants and private rooms are not in harmony with the names of private rooms, giving people a puzzling feeling. Therefore, the design should take into account the theme of restaurants and private rooms, rather than waiting for the decoration before taking the name. Elegant cultural atmosphere is also reflected in works of art and furniture, which can only be achieved through careful design, and can never be arranged by the owner at will.

other

1. In addition to the dining table, a reception area, cloakroom, etc. should also be set up for high-end private rooms. These are best designed as embedded walls, so it is easy to create the overall effect of the private room.

2. What is the center of private room decoration is one of the most common problems. Many companies do not take the furniture in the private room into account when designing, and take the center of the private room as the center. The result is that after providing furniture such as dining table, sofa and coffee table, the position of dining table is not in line with the ceiling lamp. At this time, the ceiling of the private room has been completed and the lamps have been equipped, so it is impossible to rework, which will inevitably affect the overall effect of the private room.

3. The versatility of some private rooms should be considered in the design. By using movable partitions, private rooms can be separated and combined to meet the needs of multi-table guests dining in relatively independent places, increase the flexibility of private rooms, and thus improve the utilization rate of private rooms. However, sound insulation should be used to ensure that guests have a relatively private dining environment.

If possible, the size of the private room should be diversified as much as possible, taking into account the dining needs of 2-6 people in the private room. 2-4 people eating at a table with a diameter of1.8m feel too far away, which is not only inconvenient to talk, but also impossible to place dishes.

4. Try to reduce all kinds of noise. For example, setting two doors in the dining room and kitchen room can reduce the noise from the kitchen, and the fan room should be set in the position with the least impact on the private room.

It's best not to set the bathroom outside the zero-point restaurant, which will bring some inconvenience to the guests who eat.

6. Kara 0K facilities should not be installed in VIP rooms, which will destroy the elegant dining atmosphere and lower the grade. It will also affect guests in other private rooms.