The design requirements of catering stores mainly include the following points:

1. Accurate positioning: different positioning determines different design styles.

2. Pay attention to streamline design: If conditions permit, it is best to set separate entrances for the 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.

3. Determine the appropriate scale and proportion: It is very important to master the consumer psychology. 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.

6. Pay attention to protecting guests' privacy: At present, the space is combined through various forms of glass and carved screens. This may not only increase the decorative surface, but also divide the area well, leaving a relatively private space for the guests.

7. Problems to be avoided in the design of private rooms. 1. Don't face the doors of private rooms, as far as possible. 3. Don't face the doors of private rooms directly, otherwise, other guests can see clearly the situation in private rooms at a glance from the aisle.

5. Try to reduce the variation of ground level in the area of scattered seats and private rooms as much as possible: because it will not only reduce the utilization rate of space, but also lead to the occurrence of wrestling accidents, and different materials can also be used to distinguish different spaces.

4. Consider setting up fewer or no wine service desks: 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 a small check-out desk can be set up in a relatively hidden position.

9. Pay attention to ventilation and smoke exhaust. Good ventilation and smoke exhaust facilities are needed for the end of a banquet and private rooms. Pay special attention to this problem when designing hotel equipment. Insufficient negative pressure in the kitchen is one of the common problems. Another ventilation problem is that the air outlet is facing the guests or the dining table, which affects the comfort of the guests and the quality of the dishes.