What aspects should be considered in the design of the restaurant?
The color design of the restaurant, this is very important, orange and yellow lines are generally used in color, soft color can not only highlight the warm dining atmosphere, improve customer's mood and appetite, avoid too exciting color.8, the restaurant lighting design is more soft, more subtle and better, soft and subtle lights can bring people into the warm and romantic situation.
1, is the main dining table, dining room furniture, its shape and color can reflect the style of the restaurant.2, restaurant wall: waist position to consider some wear-resistant materials.3, restaurant top: should be with simple, but elegant, clean material decoration, can give a person a warm feeling.4, ground: choose smooth surface, easy hero material.5, decoration: calligraphy and painting, hanging, special decorative items,.6, music: in the corner can put a speaker, repast, timely play songs, gently beautiful background music, promote human digestive enzyme secretion, promote gastric peristalsis, is conducive to food digestion.
Food and beverage is an industry with faster transfer speed, which is caused by a large number of competitors and a lack of competitiveness. If you want to have a meal, you have to start with yourself, not only to improve the quality of food, but also to create a good dining environment for diners, which is what we call restaurant design. A Rudge design says we can start with the following aspects:1, accurate positioning: different positioning determines a different design style.2, pay attention to streamline design: if the conditions permit, scattered seats and private rooms are best separated into the entrance, the design should consider this factor as much as possible. At the same time, streamline the service to avoid crossing the guest channel.3, determine the size and proportion of the right: it is important to grasp the consumer psychology, to many senior restaurant guests want to have a good atmosphere, there are many people who do not love together, making the dining atmosphere disturbed.4, pay attention to ventilation and smoke evacuation, scattered seats and private rooms all need good ventilation and smoke exhaust facilities. Special attention should be paid to the design of hotel equipment. Kitchen negative pressure is one of the common problems. Another problem with ventilation is that the air outlet is facing the guest or the table, affecting the comfort of the guest and the quality of the dishes.
