Key points of restaurant store design

The key points of restaurant decoration are: to be creative, personal, eye-catching, and attract the attention of passers-by. 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 carving, relief, contrast, and coordination are what make it unique. Accurate positioning

Different positioning determines different design styles. ♂?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. Appropriate scale and proportion

It is important to grasp consumer psychology. Many guests who go to high-end restaurants want a good dining atmosphere and do not like many people gathering together to disturb the dining atmosphere. . Protect guest privacy

By combining spaces with various forms of glass and carved screens, it is not only possible to increase the decorative surface, but also to divide areas well, leaving a relatively private space for guests. . Avoid the doors of private rooms facing each other

Do not have the doors of private rooms facing each other, and the table should not face the door of the private room. Otherwise, other guests can see clearly what is going on in the private room at a glance from the aisle. Reduce the changes in floor height

Minimize the changes in floor height in the scattered seats and private room areas as much as possible, because it will not only reduce the utilization of space, but also cause falling accidents among guests. Different materials can also be used to distinguish them. Different spaces. Set up less or no wine service counter

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 set one in a relatively hidden location. A very small checkout counter will suffice. Pay attention to ventilation and smoke exhaust

Both tables 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.