One, the catering industry belongs to the consumer industry, the consideration is the profitability of the enterprise, so we do the design of the catering space, but also need to take into account the economic benefits of the customer. Customers for the consumer object, expected per capita consumption, gross profit, unit production are all factors to be considered. We need to do is suitable for the target consumer group design.

Two, catering --- "meal" for eating, "drink" for liquid food or drink, soup, wine, tea, etc., is to supplement the human body skills consumption of the main source of nutrition.

Space ---- Dictionary explains as "a form of material existence, is a manifestation of the breadth and extension of material existence. Space is the unity of the infinite and the finite. As far as the universe is concerned, space is infinite and boundless; as far as each specific individual thing is concerned, space is finite."

Third, in the creation of dining space need to pay attention to the focus:

1, lighting: dining space is a relatively high-density gathering space, heavy foot traffic, concentrated, more service personnel, so the function and flow of the division and design is very important, followed by dining space is the atmosphere of the space is a very high demand for space space for services, that is to say, functionality and the atmosphere of the creation of the two aspects of the design of the lighting is very important! The two aspects, then the design of the lighting is particularly important.

2, the proportion of space: should be dishes, utensils, and even waiter's attire, as well as background music and interior design of the various aspects of the comprehensive consideration, in particular, to focus on the back of the kitchen and the proportion of the business area.

Four, dining space compared to other types of space difference:

1, distinctive theme appeal

2, sophisticated materials and dining atmosphere of the creation

3, humanized layout of the line

4, perfect functional areas

5, the understanding of the restaurant's later operation and operation

6, Reasonable investment cost control.