First, the style positioning should be accurate

Different positioning determines different design styles. Restaurant decoration should be carried out around the needs of business. First of all, we should take customers as the center, analyze the capacity of the target market and the trend of catering demand, find the breakthrough point, decide the positioning and overall planning of the restaurant, and then decide the storefront decoration style of the restaurant, as well as the input and output of catering storefront decoration and other related issues.

Second, the scale ratio should be appropriate

Generally speaking, the lobby space of more advanced restaurants should not be too large, and the number and quality of VIP rooms should be increased. It is very important to master the psychology of consumers. Many guests who go to high-end restaurants want to have a good dining atmosphere, and they don't like to have many people get together, which will disturb the dining atmosphere.

Third, pay attention to the design of streamline

If conditions permit, it is best to set up separate entrances for the end of a banquet and the private room, and this factor should be considered as much as possible in the design. At the same time, the service streamline avoids crossing with the guest channel. This is also very important, especially in the private room area. Too much crossover will not only reduce the quality of service, but also bring great inconvenience to the cleaning and sanitation work, which is not conducive to the maintenance of hardware facilities. High-level restaurant decoration design will obviously separate the two channels to meet the needs of smoothness, safety and convenience, and should not excessively pursue the maximization of the number of seats. Specifically, it is to consider the convenience and safety of employees' operation and the comfort and extensibility of guests' activity space.

Fourth, there is no wine service desk

Because most guests will not order wine or check out at the wine service desk, a large service desk will only take up limited space, so it is enough to set up a small check-out desk in a relatively hidden position. In addition, the ground level change in the area where the banquet is over and the private room is as low as possible, because it will not only reduce the utilization rate of space, but also lead to wrestling accidents, and different materials can be used to distinguish different ones.

5. Pay attention to the protection of privacy

It is best not to design a table-lined layout in a farewell dinner, which may give you a panoramic view of the whole restaurant at a glance, making the restaurant endless and boring. At present, the decoration design of restaurants is to combine the spaces through various forms of glass and carved screens. This may not only increase the decorative surface, but also divide the area well, leaving guests with relatively private space.