Is there anything you need to pay attention to when making a restaurant door?

The design requirements for catering stores include the following:

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 casual 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 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, which makes 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 scattered seats and private room areas: 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.