The uncontrollable personnel flow in the cafeteria, and the layout design of the cafeteria is directly related to the smoothness of the line and the dining atmosphere. How can the cafeteria be arranged appropriately, upscale and reliable? I don't need to emphasize the relationship between decoration and business. The following small series will introduce some key points of cafeteria layout to make your restaurant prosperous.

key points of cafeteria design

① the cohesion of cafeteria design: firstly, the range of dining area should be determined. Generally, families don't have too much space and usually adopt an open pattern, which can make the dining area look spacious on the one hand and enrich the indoor landscape on the other. In order to better shape the sense of gathering in restaurants, we can use the changes of ceiling and floor to define them, that is, use the design method of virtual space to express the integrity of visual space. The ingeniously designed ceiling also has a good sense of covering, and with the arrangement of lighting, it adds to the aggregation of space. Generally speaking, the design of agglomeration has implied symbolic meaning in people's psychology.

② The cafeteria is designed with lighting to dye the dining atmosphere: lighting plays an extremely important role in the design of the cafeteria, and fishing chandeliers are the main shape, supplemented by spotlights or downlights, to create a distinct "glorious" space. Although fluorescent lamp is sufficient in lighting, its pale blue-gray color can not help but make people face abnormal and cause a sense of fatigue in cold-adjusted environment, so fluorescent lamp is not suitable for restaurants.

③ Color matching of cafeteria design: The general color matching of restaurants should be in harmony with the living room and other spaces, because at present, most architectural spaces in China, restaurants and living rooms are interlinked, so in terms of visual coherence, we should pay attention to the color uniformity of these spaces. Of course, you can also use warm colors such as orange on one or both sides of the restaurant wall to further emphasize the function of the restaurant. If the dining room is a separate closed space, it can be bold to use yellow, red and other colors. Generally speaking, red gives people the feeling that it is beneficial to increase appetite.

④ The cafeteria is designed to enhance interest and spirituality: the wall can be decorated with one or a set of decorative paintings. Elegant paintings make people feel stable, peaceful and quiet, and can also enhance people's appetite when eating. On the contrary, paintings that are too exciting, dynamic or rhythmic are not suitable for hanging on the dining room wall.

cafeteria layout

First, the dining atmosphere and space of the cafeteria echo

Aside from the dishes provided by the cafeteria, it can be said that the buffet table is the most important part of the cafeteria design. How to design and display more delicious dishes of your own to customers, and how to arrange it so that customers who come to eat can fully feel the relaxed and free dining atmosphere in the cafeteria and complement the spatial layout of the whole cafeteria. It doesn't destroy the original space design, or affect the movement route of customers and waiters. It seems simple but complicated. Although complicated, there are still some rules in it.

2. Don't rob the owner of the island platform design

When we go to the cafeteria for dinner, we often see an "O"-shaped dining platform in the center of the cafeteria, which is commonly known as the island platform. The island platform is the core of a cafeteria, and its position is naturally the most important. It should not only be conspicuous, but also fully consider the customers sitting in the corners, so it will be placed in the center of the cafeteria.

However, it doesn't mean that all styles of island terrace are applicable. The biggest function of island terrace is to display all kinds of delicious dishes. Although overly complicated and complicated styles may have a good eye-catching effect, they are not suitable for furniture like island terrace, which is more practical than appearance. Just be simple and fashionable. After all, the most important function is to let customers know what food is on the island terrace at a glance and choose according to their own preferences. They can't usurp the role of food.

Third, the space layout planning is reasonable.

In all dining forms, the cafeteria is one of the few modes that allows customers to take the initiative to step down from their seats and choose their favorite foods. However, during the restaurant's business hours, there are a large number of people walking around almost all the time, or customers go to get food, or they have finished eating and are ready to return to their seats, or waiters clean up the table, etc., so when making the preliminary space layout design, Designers must take these situations into consideration, and arrange a reasonable route, so that all staff, including customers and restaurant service personnel, have enough space to walk back and forth, which is the same for all restaurants with catering forms, but it is more necessary to pay attention because of the form of cafeteria.

Whether the design of the moving line is reasonable or not depends to a great extent on whether the buffet table can be placed orderly and hierarchically. Usually, the food in the cafeteria can be roughly divided into staple food, grilled food, cold and hot food, salad food, dessert food, beverage and indispensable on-site production, etc. So that customers, especially those who come to spend for the first time, can find their favorite food quickly and accurately, they must classify a large number of dishes. In addition, the order and distance between dining tables should be properly arranged by the designer when designing. In order, cold food should be put at the entrance of the moving line, and then hot food and staple food should be placed in turn according to the order and habit of eating. As for the distance between dining tables, it is easier to understand. Different foods have their own unique smells, so keeping a proper distance between dining tables can avoid these smells from mixing together, which will affect the appetite of customers. This situation is that

IV. Brief introduction of commonly used shaped dining tables

In addition to the core "O" type dining tables, there are many types of dining tables commonly used in cafeterias, among which, there are two types that are most commonly used, the "I" type and the "L" type. Because of its simple shape, the former is placed by the wall in most cases, and it is convenient to drag it to the required position for independent placement during the peak meal. There are usually some columns in restaurants. These columns can not only be used as pure decoration, but also be used. The most common way is to surround the columns with a dining table, so that there can be an area where you can take meals freely at 361 degrees. Of course, you can choose not to put dishes, but to put condiments or tableware for customers to take at any time.

5. The lighting in the dining room directly affects the appetite of customers

As another major factor that can affect the appetite of customers, we have also mentioned this point before. As restaurants need to provide customers with sufficient lighting sources, it is equally important to show the most attractive side of food to customers by using lighting. Lighting with high color reproduction is the best choice, and other light sources are not suitable for self-service restaurants, especially colored lighting. This kind of light is suitable for bars and other places, but it is definitely not suitable for cafeterias. This kind of light source will not only make food look more attractive, but also change the color of food, seriously affecting customers' appetite.

VI. Safety protection details of the restaurant need to be considered

Because the customers and waiters in the cafeteria are very mobile, and not only people flow, but also food flows with people. During this period, it is inevitable that food and drinks will fall to the ground, and not only customers, but also waiters will have a certain chance when adding supplementary food to the dining table. Therefore, the safety protection design of the cafeteria is very important to keep the ground to the greatest extent. In addition, because there are a large number of tables and tables in the cafeteria, and customers' attention is usually focused on food, ignoring the hidden dangers caused by the hard corners of these tables and tables, etc., our designers should consider all the details when designing and take corresponding safety protection measures.

xiaobian conclusion: ok,