The cafeteria is different from other restaurants, so the decoration design of the cafeteria is also quite different. The purpose of investing in restaurants is to make profits, so the decoration design of cafeteria must focus on the core purpose of profitability of restaurant operation. Let's talk about the functional division of Nanchang cafeteria decoration in the following decoration.

1. Dining space

It is not an exaggeration to evaluate the dining space as the life of the cafeteria. After all, the number of dining spaces directly affects the restaurant's income, while the net profit depends on the number of tables. The booths are divided into two seats, four seats, six seats and multi-person seats (more than eight people). The most cost-effective one is four seats, and other booths can be distributed in a small amount in proportion. If a large number of two seats and six seats are added, the result will be innocent, but when it comes to business, many seats will be available (after all, customers who come to eat are mostly 2-4, and if a pile of six seats is called 2-4, the remaining seats are used.

2. Clear stalls and dining tables

Although with the growth and change of customers' cognition and the popularity of cafeterias, "help the wall in, help the wall out" is gone forever. But the rich variety, beautiful display and delicious dishes are still the foundation of the cafeteria's survival. Therefore, when designing the dining table, we must first consider the needs of the dishes. After all, the dining table is to set off the green leaves of the dishes. Then, at the same time, do a good job in the dining table's food taking trend (customer guidance) and the equipment layout of the dining room, and put it in line with the kitchen as far as possible to facilitate coal, water, electricity and exhaust.

Third, the kitchen

If you don't have more than ten years of catering experience, you'd better not touch the kitchen layout, because the installation cost of coal, water, electricity and exhaust air is very high, and the labor cost, work efficiency, food storage and the speed of meal supplement will be greatly affected after the layout is not good. In addition, the choice of kitchen utensils and equipment is a big problem. The same horizontal double-door freezer has different brands and different prices, and the same brand has different sizes and functions.

IV. Other necessary functional areas

In addition to the dining area, buffet table area and kitchen area, the cafeteria needs the following functional areas:

1. Cold storage: The cafeteria needs the cooperation of cold storage when the ingredients are cheap and then take them out when the prices are high.

2. Warehouse: store condiments, dry goods and non-staple food used in the kitchen.

3. Utility room: the storage place of daily necessities in the front hall

4. Toilet: This affects the user experience very much, so we should take it seriously.

5. locker room: the place for employees to change their tooling and rest

6. office: the place for monitoring, finance and manager

7. cashier: the place for welcoming guests, explaining and charging fees.