a whole created. As a whole, the space design of the restaurant must first meet the basic requirements of receiving customers and making them eat conveniently, and at the same time pursue higher aesthetic and artistic value. In principle, it is impossible for the overall layout of restaurants to have a universal truth, but it does have many laws to follow, and according to these laws, it can create a reliable layout effect. The interior design of a restaurant is first determined by its area. Because modern cities are densely populated, it is necessary to make effective use of space intercropping. From the business point of view, the first thing to consider is the space that every customer can use. It is not good for the venue in the hall to be too crowded or too wide. The area should be determined by the number of customers coming to the restaurant. Order is an important factor in the graphic design of the restaurant. At the same time, due to the limited space in the dining room, many building materials and equipment should be economically and orderly combined to show the beauty of form. The so-called formal beauty is the harmony between the whole and the part. Simple plane configuration is rich in the concept of unity, but it is easy to fail because of monotony; The complex plane configuration is full of interesting changes, but it is easy to loosen. Configuration at that time, add a more, reduce a too little, remove a part of the sense of loss of harmony. Therefore, when designing, we should use appropriate laws to grasp the essence of order, so as to obtain a complete and flexible plane effect. In the design of dining room space, due to the different sizes of space required by each part, its combination and application are also different, so it is necessary to consider the appropriateness of various spaces and the rationality of each space organization. The main spaces involved are as follows:

1) Customer spaces, such as access roads (telephones, parking places) and seats, are spaces that serve the public and facilitate their meals.

2) management space, such as entrance service desk, office, waiter lounge, warehouse, etc.

3) conditioning space: such as pantry, main kitchen, auxiliary kitchen, cold storage room, etc.

4) public space, such as reception room, corridor, toilet, etc. In the application, we should pay attention to the particularity of each space area, examine the simplicity of the flow route between customers and staff, and also pay attention to the safety arrangement such as fire protection, so as to obtain a reasonable combination of each space area and buildings and use the space efficiently.