1. Design and layout of dining hall

The design and layout of dining hall should be smooth, convenient and safe, and should not be messy. It is required to visually give people a unified

idea, which should not only be complete, so that each waiter can work smoothly, and the customers can walk safely and freely, but also be flexibly arranged. According to the shape of the restaurant, the efficient passage should be designed, so that its plane change can achieve the layout effect of combining integrity and flexibility.

2. Design and layout of dining room interior space and seating position

The design and layout of dining room interior should be determined according to the size of dining room space. Because all departments in the restaurant have different requirements for the space

to be occupied, when designing the overall space layout, we should not only consider the safety and convenience of customers, but also pay attention to the harmony and uniformity between the whole and the parts, reflecting the unique style, so that customers can strongly feel the beauty and atmosphere as soon as they enter the restaurant. The space design of the dining room includes the following aspects:

circulation space, such as passages, corridors, seats, etc.

manage space, such as service desk, office, lounge, etc.

conditioning space, such as pantry, main kitchen, cold storage room, etc.

public spaces, such as toilets.

the design and layout of the dining room seats have a great influence on the operation of the whole restaurant. Although the size and shape of dining table, chair and shelf are different, there is still a certain proportion and standard. Generally, according to the size of dining room area, it should be properly arranged according to the needs of seating, so that the limited dining room area can maximize its application value.

At present, the seating arrangements in restaurants generally include: single seat, double seat, four seat, six seat, train compartment, round table

type, sofa type, rectangle type, lover seat, family type, etc. to meet the different needs of various customers.

3. Light and color of the dining room

Most restaurants are located near the roadside, with windows instead of walls; Some of them are located in high-rise buildings. This kind of restaurant fully adopts the natural light < P > line, so that customers can enjoy the comfort of natural sunshine on the one hand, and create a bright and spacious feeling < P > on the other hand, which makes customers feel relaxed and increase their appetite.

There is another kind of dining room set up in the center of the building. This kind of dining room must be decorated with all kinds of antiques or flowers by lighting, and the lighting is also in harmony with the

color. Only in this way can we attract customers' attention and satisfy their vision. Restaurant lighting includes the following types:

fluorescence. Fluorescent lamp is a daily fluorescent lamp, which has the characteristics of high brightness and economy, but it is blunt and lacks aesthetic feeling, which makes people and food look pale.

incandescent light. Incandescent light is a commonly used incandescent lamp, which is easy to control and natural, and easy to show the true colors of food, but < P > it has a short life, high power consumption and high cost.

colored light. Colored light is mostly used in special areas, such as illuminating aquariums with moonlight green light and blue light, which can have a clear and clean effect, and illuminating bars or furniture with

red light is more gentle, but it is generally not suitable for large-scale use, and the cost is high.

candlelight. Candlelight is a kind of light with great mood and atmosphere. Under its irradiation, people and food are more beautiful, and it is generally used in restaurants with specific themes.

according to the different illumination methods, restaurant light can be divided into overall light and regional light. Overall light refers to the light that illuminates all areas in the lobby

, while regional light refers to the light that illuminates individual areas, such as bar, operation room, dining table, etc. Colored light and

candlelight are commonly used light sources for regional light.

No matter what kind of light source or illumination mode is used, the intensity of light is the most fundamental factor, and at the same time, the intensity of light also has an impact on the dining time of customers

. According to psychological tests, dim light will prolong customers' dining time, while bright light will accelerate customers' dining speed.

Tone is an important visible factor in style and atmosphere, which is used to create various moods. Different tones have different effects on people's psychology and behavior. Tone consists of color and intensity. Colors are all kinds of colors, and different colors have different effects on people's

mood. White makes people calm, yellow makes people excited, green represents peace, blue makes people relaxed, red makes people excited and so on.

in practical application, the color of the restaurant should be determined according to the business purpose. If you want customers to extend their meal time, you should choose quiet, leisurely and soft colors. If you want to improve the customer turnover rate, you should use exciting, active and contrasting colors.

in addition, the main color of the restaurant should generally be determined. After the main color is determined, other colors can be used as a match, and when it is the same as

, it should be prevented from usurping the host's role. The tone composition in the lobby mainly depends on the wall, floor, ceiling, curtains, furniture, tablecloth and

lighting, etc. Besides expressing special purposes, it should be fresh and elegant, not too deep.

4. Layout of air conditioning system

When customers come to the restaurant, they hope to eat in a comfortable environment like spring all the year round, so the indoor temperature has a great influence on the operation of the restaurant

.

The air conditioning of restaurants is restricted by geographical location, season and space size. For example, restaurants located in Guangdong and Hainan do not have a cool and pleasant environment, so it is impossible for customers to fill their doors. Although air conditioning equipment is expensive, as long as it is properly arranged, the total < P > is that the income exceeds the expenditure.

customers have different requirements for the temperature of the restaurant due to different occupations, genders and ages. Generally, women prefer a slightly higher temperature than men. Children choose a lower temperature than adults. In addition, the season also affects the temperature of the restaurant. In summer, the temperature of the restaurant

should be cool; It should be warm in winter. Generally speaking, the optimum temperature of restaurants should be kept at 21℃ to 24℃.

temperature can also affect the mobility of customers. Many restaurants use lower temperatures to increase customer turnover. Similarly, luxury < P > restaurants should use appropriate temperature to increase comfort and slow down the flow of customers.

5. Configuration of audio

According to the business needs, the layout of audio equipment should be considered before the opening of the restaurant.

Music is an indispensable enjoyment for modern people to eat. With music, good audio equipment is necessary. Audio equipment package

includes musical instruments and bands. In elegant restaurants, some people play the piano when they are open. Some restaurants play relaxing

fast music when they are open; There are also such restaurants, where bands play, singers perform and customers entertain themselves and sing. Sometimes, the restaurant venue should be

equipped with audio equipment that provides more than seven kinds of simultaneous interpretation for the meeting. As the manager of the food and beverage department, he can also add necessary audio equipment to the business according to the theme of the restaurant and the needs of customers' enjoyment, so as to improve economic benefits.

Modern research has confirmed that music does have a certain influence on people's activities. Bright concerts make customers eat

faster. On the contrary, slow and soft concerts give customers a relaxed and comfortable feeling, thus prolonging their eating time

. Therefore, different kinds of restaurants should have different music designs.

6. Configuration of tables and chairs

Tables and chairs are one of the necessary equipment for restaurant operation. The scale, grade and management mode of restaurants determine the form, quantity and grade of tables and chairs.

there are three forms of dining table: round table, long table and square table.

the configuration of dining tables should be based on the size and shape of the business area of the restaurant, the grade and business form of the restaurant, the form of dining tables should be reasonably selected, the distance between dining tables should be arranged, the position, direction and width of the passage should be determined, and finally the form, specification and quantity of dining tables should be determined.

the most important factor in choosing the table size is the maximum statistical frequency of the number of customers per table, that is, the number with the largest combination of dining customers

. One of the most important principles of restaurant management is not to lose customers and to maximize the efficiency of seats. The selection of dining table specifications

should be configured according to this principle.

the specifications of the dining table can also be properly matched to suit different customer groups.

there are many ways to set the dining table. Generally speaking, middle and low-end restaurants choose long tables and large round tables, which are easy to be placed compactly < P >, while small square tables are used to supplement the corners; Most high-end restaurants choose Chinese tables and small and medium-sized round tables, which can be placed spacious, make customers feel comfortable and make the restaurant more emotional.

the grade, material, color and style of the seat should match the dining table. The number of seats is divided into two parts-basic number and

supplementary number. The basic quantity is determined according to the basic seats of the dining table, and the supplementary quantity can be determined by subtracting the standard quantity from the maximum quantity

that can be placed on each dining table, or by preparing 1 to 2 pieces for each dining table. The sum of the two parts is the number of seats that should be

configured.

7. Arrangement of restaurant moving line

Restaurant moving line refers to the direction and route of customers, waiters, food and utensils flowing in the restaurant.

the basic requirement for customers to move the line is that the passage from the gate to the seat is unobstructed. Generally speaking, it is better to use a straight line for customers' moving < P > lines in restaurants, so as to avoid detours. Any unnecessary twists and turns will make people feel a sense of confusion, which will affect or interfere with customers' eating mood and appetite. The customer's circulation channel in the restaurant should be as spacious as possible, and the moving line should be based on a

base point.

The line length of service staff in restaurants has a direct impact on work efficiency. In principle, the shorter the line, the better. In the

arrangement of service personnel's moving lines, pay attention to the fact that the moving lines of road operations in one direction should not be too concentrated, and try to remove unnecessary twists and turns. Consider setting up a

regional service desk, which can not only store tableware, but also help service personnel to shorten the walking route.

8. Bathroom settings

The bathroom settings should be reasonable, convenient for customers to use, and the colors should be neat, quiet and comfortable; The light should be soft.

the evaluation of a restaurant should start with the best decorated bathroom, because anyone can judge whether the food handling in this restaurant is hygienic by the cleanliness of the bathroom, so special attention should be paid to it. Attention should be paid to the setting of the washroom:

The washroom should be located on the same floor as the dining room, so as to avoid inconvenience for guests.

the sign in the bathroom should be clear and eye-catching (in both Chinese and English).

the bathroom should not be connected with the kitchen, so as not to affect the appetite of the guests.

the toilet can accommodate more than 3 people.