the decoration design of hot pot restaurants should be based on the actual situation of different hot pot restaurants, and measured by architectural style, hot pot grade, geographical location and other factors to attract customers. Generally speaking, the decoration styles are different, but the following problems should be avoided:

First, the structure of hot pot restaurant is monotonous;

second, the air in the store is cloudy and humid;

thirdly, the distance between tables in the store is too small;

fourth, the environmental space is depressed;

Fifth, lack of original decorative features;

six should achieve the effect of relaxing body and mind in urban life.

based on the above points, members of this group made this design scheme.

"Zhengzhou huangjihuang hotpot restaurant" is a hotpot restaurant. What is the biggest feature of hotpot restaurant? -boiling. People who eat hot pot choose hot pot because they like this boiling and warm scene. The "round" shape fits this boiling idea well, and the meaning of rising boiling can be vividly expressed through the combination of circles. At the same time, the infinite inclusiveness of "circle" is very similar to the slow and comfortable attitude of Chongqing people. It can be seen that it is more appropriate to regard "circle" as the totem of "Zhengzhou Huangjihuang Hotpot Restaurant".

1. design orientation

1. crowd orientation

as a hot pot restaurant, children and young people seldom come by themselves because of the operability of the hot pot itself. So that the consumers are mainly young and middle-aged consumers between the ages of 25 and 51.

2. Style Orientation

Because of the fast working pace, high pressure and high tension of the working class in the city, it is very important to create a relaxed and comfortable environment. Secondly, considering the expanding consumer population, we have added fashion and personality.

3. Design theme

This scheme adopts the design method of combining Chinese and western: eight traditional China elements are considered to blend naturally through the application of lighting, color and materials, and customers are emphasized to experience the effect easily, comfortably, elegantly and naturally when entering the space. And some elements in nature (trees/flowers/water/sky, etc.) are blended into it by concrete means, forming a sense of forest in modern cities!

II. Investigation and data collection

As a hot pot restaurant, its basic features have something in common with other catering enterprises, that is, production, sales, service and consumption are integrated. Designers who want to do a good job in the interior design of hot pot stores must do a good job in market research, so that they can know what kind of hot pot people need, master the flavor, characteristics, methods, places, people and other information of hot pot, and design a distinctive hot pot restaurant that caters to the public taste in a specific market area, so as to obtain a stable and reliable design effect. Therefore, doing a good job in the early stage of market research is a necessary prerequisite before the design of hot pot restaurant.

(1) Influencing factors on the interior design of hot pot restaurant:

1. The economic situation of the city where hot pot restaurant exists:

Zhengzhou, as a rising modern city in central China, has superior economic development level, so it is designed to be close to the modern high-level economic situation in terms of economic situation and level.

2. Historical and cultural connotation of "Huang Jihuang Hotpot Restaurant"

The advantage of the products of "Huang Jihuang Hotpot Restaurant" is that the selection of raw materials and the collocation of raw materials have been scientifically studied and calculated, which fully achieves the perfect effect of balanced nutrition, fresh fragrance and tenderness, and is equipped with four series of sauces, seafood juice, tomato juice and spicy juice with dozens of flavors. Balanced nutrition, environmental protection and sanitation, and unified delivery and price adjustment throughout the country.

Sized three-sauce braised pot originated from fish with spicy sauce, a famous imperial dish in Qing Dynasty. During the Tongzhi period, Huang Yujiu, the head of the imperial kitchen, accompanied him on a southern tour, and the Tongzhi emperor tasted delicacies all over the country, especially spicy fish, praising it as "fresh, fragrant and tender, with a long aftertaste". Huang Yujiu got a secret recipe from the people, and after returning to the palace, he cooked soup according to this secret recipe, and selected excellent live fish to stew in casserole, which was fragrant and meaningful, and became a famous dish of the emperor's banquet at that time.

The influence of traditional historical and cultural factors on hot pot includes its historicity, extensiveness, culture and uniqueness.

3. The influence of the surrounding environment on hot pot, including the policy environment, such as the public security situation in the starting place and the efficiency of functional departments; Infrastructure, such as road traffic, parking location, water and electricity supply, communication network, procurement channels, consumer groups, finance, health, labor and other supporting facilities closely related to business.

(2) Investigation and analysis of clients:

1. Professional characteristics of consumers: ordinary students, migrant workers and ordinary wage earners have different consumption habits and grades from senior white-collar workers and public servants; Therefore, the design style should be diversified.

2. The age characteristics of consumers: for example, the elderly prefer a light and leisurely environment, while the young prefer excitement, etc. Therefore, we particularly highlight the independence of different desktops in design.

3. regional and ethnic characteristics of consumers: people from different regions and ethnic groups have different requirements for hot pot products, so they should absorb decorative materials of different ethnic styles for integration and adoption.

3. Space setting and structural modeling:

(1) Design space division requirements:

1. The specific requirements for space setting in areas such as counter area, beverage service area, dining area, safe passage area, corridor walking area and staff rest area are carefully divided, and the proportion is appropriate, accurate and appropriate, so as to achieve the maximum optimal use of space.

2. It is operable. In view of the retention of safe areas in interior design, the setting of private areas meets the requirements of design standards.

(2) Classification:

1. Geographical location: The regionality of hot pot restaurants has great influence on their operation, so we should fully understand the geographical factors of hot pot restaurants. In the same area, different shops and pots serve different consumer groups; And the same store and pot products will change in different regions.

2. Population classification: Affected by people's living, culture, religion, nationality and other factors, there are differences in the consumption of hot pot, and there are differences in varieties, grades and purposes. Different levels of consumer groups have different requirements for grades and varieties.

3. Customer differentiation: In addition to considering customers, occupations, incomes, etc., we should also analyze their motives, whether they are traditional frugal,

economical, trendy and impulsive, or luxurious and ostentatious, so as to achieve practical results.

4. Behavior analysis: customers are divided into regular customers, ordinary customers, mobile individual customers, new customers, etc., which is related to the hot pot quality, service level and customer trust of hot pot restaurants.