In the design of dining space, we should first consider the form and style of operating restaurants.
"Tea with rice, oil, salt, sauce and vinegar", which used to be called "living at home for seven years", is now often "pushed" out of the door-the chances of modern people eating out are getting higher and higher, which is not only related to living in industrial and commercial cities, but also to professional women, single people and people. Many business people often use restaurants and restaurants for negotiation, entertainment or friendship; It is not uncommon for ordinary migrant workers to eat at food stalls. It can be seen that according to the different dining objects and purposes, the dining space chosen by customers is different. For the catering industry, how to create a beautiful dining space with heart is a big problem that cannot be ignored.
At present, a considerable number of large hotels and chain restaurants pay attention to listening to the advice of professional consultants and absorbing the knowledge of space design in order to create their own eye-catching external image and make it easy for consumers to identify. Generally, the owners of small and medium-sized restaurants often neglect the thorough planning in advance, and are stingy with the payment of large expenditures. Just relying on the experience of composing the "March of pots and pans" accumulated by themselves, they hastily teach the space designers to do their homework, and even "click on the spot" and make random changes in the middle, resulting in many space configurations that "the saddle does not match the horse."
the design of catering space, like the design of other commercial spaces, should be thoroughly investigated and planned beforehand.
Generally speaking, the best time for all kinds of business entertainment is lunch and dinner. Some people specially choose the time for holding the meeting during breakfast; Some people like to use the so-called "brunch" or "afternoon tea" time when talking about business; Some people "do sth unconventional or unorthodox" use the midnight snack time for singing and leisure. It can be said that people are dining and spending at any time 24 hours a day.
in order to meet the diverse consumption motives and demands, "department stores have hundreds of customers", and numerous catering services have emerged. Take Guangzhou as an example. There are at least 51,111 restaurants, restaurants and restaurants all over the streets and lanes, including local flavors, provincial cuisines, western-style cuisines, Japanese cuisines and even Southeast Asian cuisines, making it one of the most developed cities in the world.
in the design of dining space, we should first consider the form and style of operating restaurants. A kind of western-style fast food restaurant in KFC, with its simple and uniform overall design, makes people feel brand-new. Even the wallpaper, hanging pictures, dining table and even the waiter's dress color are unified into a plain beige theme, which is extremely harmonious and coordinated. The restaurant that manages palace cuisine is suitable for China style, red wall palace lanterns and waterside corridors. Western food shops run by Chinese people are mostly visited by white-collar workers, so it's just as well to have some petty bourgeoisie sentiment, which is elegant and pleasant. As for seafood restaurants, a fishing port or a mountain villa should naturally win with wildness, or fishing nets and fires flicker in the meantime, or bamboo hats and brown bream hanging on the wall, with thick wooden tables and green bamboo chairs blowing against the countryside. What's wrong? A teahouse in Taichung City, Taiwan Province, is humorously called "tea cheating". An earthen stove is built at the door of the shop. In a large iron pot on the stove, a pile of "unlimited supply" shop cards (seeing off passengers) like train tickets are placed; A railroad track paved with sleepers and stones winds through every corner of the store; The ladies' room is designed as a toilet embedded in a large scale (meaning that people can live within their means), while the men's room uses a petrol tank to fill the urinal (reminding users to "refuel" for themselves at any time) ... People who have visited this store will nod their heads and have a good impression.
one of the key points in the design of dining space should be the moving line part. Because it not only involves the whole process of catering operation, but also the connection between different functional areas, and it also has a considerable impact on the quality of service and the feeling of customers. Cantonese cuisine is characterized by vigorous seafood. Therefore, Cantonese restaurants generally set up a series of glass aquariums in the lobby, which is "preconceived" and shows how the main raw materials of their dishes are fresh; The kitchen is set on the side, but also separated by a glass curtain wall, which increases the transparency of the chef's unique operation and satisfies the diners' curiosity and "desire to steal art" Beipai Hotel likes to set the kitchen in the back and the restaurant in the front, thinking that it is clean and neat.
There used to be a saying that "the color is delicious", and this "color" can also be understood as the background color of culture. Today's customers, with high cultural quality, are by no means satisfied. In the shop, there are those who play famous piano songs (such as Guangzhou White Swan Hotel); There are those who play guzheng ancient tunes (such as Hu Paoquan Tea Room in Hangzhou); There are some people who play Chaozhou music (such as Chaozhou snack street), and they are good at winning the strings. Some restaurants in Hong Kong show the dignity of the Manchu-Han banquet, and they even sing gongs to cheer when serving!
The dining space is a small stage for interpersonal relationships. Generally speaking, people who go to restaurants to have a rare tooth sacrifice are either a family of three or three or five relatives and friends. Therefore, the tables and chairs used should be small and occupy less space. Moreover, the slightly cramped crowd space is also beneficial for customers not to stay unnecessarily for a long time. I have been to some restaurants in Hong Kong, and they have set up several telephones in the restaurants to facilitate guests to contact the outside world. The layout of the bathroom is quite reasonable, and the "way out" is prepared before the "import". This is a humanized design, which can avoid the embarrassment of guests in a hurry.
in addition, the consideration of public safety is also a key point in the design of catering industry and even all public places. There are frequent fires in public places all over the country, which often cause casualties and losses. The causes are numerous, but the congenital defects in architectural design are hard to escape. In the dining space, gas and fire abound, especially in the shops that operate Sichuan hot pot, Korean hot pot, Japanese teppanyaki and self-service barbecue. With a little carelessness, "a single spark can start a prairie fire" will become "live broadcast". Therefore, the design of dining space must put the word "safety" in the top priority. No matter the choice of fire-proof building materials, the distance between dining tables, fire-proof facilities, and the moving line and marking of escape exits, there must be no negligence. Of course, this design is not monotonous. There is a tea shop in Taoyuan, Taiwan Province, which hangs the escape rope from the mezzanine on the second floor to the ground, creating interesting and varied space. This shop once held a rope climbing competition, and those who can climb to the second floor will be given a free extra-large black tea. This shop not only promotes the concept of life saving, but also provides a place for urbanites to vent their energy.
In a word, diet has always been a great demand in human life, especially the delicious Chinese food is world-famous. If we can study the dining environment, decoration, hygiene and various services in addition to the quality of dishes, so as to obtain a more scientific, artistic and humanized dining space, a win-win situation of serving the society and expanding the catering industry itself can be formed. Isn't it a beautiful scene, and both the host and the guest are happy?