Undoubtedly, VIP rooms occupy the most important and core position in many catering projects in domestic hotels. The level of its operation actually determines the trend of the whole restaurant, and the design and decoration have a great influence on the operation. Therefore, we should pay special attention to the following issues:

Grasp the accurate positioning

The decoration of the restaurant should focus on the operation and take the customer as the center. Therefore, it is necessary to analyze the capacity of the target market and the trend of catering demand first; At the same time, we need to consider the overall style of the hotel, the overall planning of catering, the requirements of star rating standards, and the input and output of decoration and other related issues.

Pay attention to streamline design

It is very important to separate the service passage from the guest passage, especially in the private room area. Excessive crossover will not only reduce the quality of service, but also bring great inconvenience to cleaning and hygiene, which is not conducive to the maintenance of hardware facilities such as carpets. High-level design will obviously separate the two channels. The design of the passage should meet the needs of smoothness, safety and convenience, and should not excessively pursue the maximization of the number of seats. Specifically, we should consider the convenience and safety of employees' operation and the comfort and extensibility of guests' activity space.

Reduce the change of terrain

It has been many years ago to divide the area by the change of ground level in the zero-point restaurant or private room, which will only reduce the utilization rate of space and lead to the occurrence of guests' wrestling accidents. Different materials can also be used to distinguish different spaces.