The moving line is not like the logo at the door or the chandelier on the ceiling. It can't be displayed intuitively, so this is also the reason that many catering people will ignore, but the experience brought by reasonable moving line design is no less than that brought by good food.
Restaurant moving line refers to the direction and route of customers, waiters, food and utensils flowing in the restaurant. Generally speaking, the dynamic line that restaurants need to consider is divided into two parts: customer dynamic line and service dynamic line.
Among them, the starting point and ending point of the customer's moving line are at the main entrance of the restaurant, and the basic requirement is that the passage from the main door to the seat is unimpeded. Comparatively speaking, the service line increases the distance between meals and customers' seats.
The purpose of moving line design is to make it easier for consumers to grasp and understand the logic of project layout, establish a sense of security that can leave quickly, and let consumers eat with confidence.