The functional division of a restaurant refers to the spatial layout of the restaurant, which is closely related to its specific location, business nature and customer resource market. Usually, a restaurant has three functional spaces:

Function 1: Dining space

Dining space refers to the dining area of customers in the restaurant, which is the main component of the restaurant space and the largest proportion of space. Dining space can be divided into hall and private room.

function 2: public * * * space

public * * * space refers to the space in the restaurant that can be used by customers for activities and appreciation, such as facade, lobby, transition space leading to the dining area, rest area, telephone room, cloakroom, bathroom, etc. In addition, it also includes some garden architectural sketches, such as pools and rockeries.

function 3: service space

service space refers to the necessary space for a restaurant to provide services for its guests, such as cashier's desk, business office, sound control room, service aisle, meal preparation room, disinfection room, linen room, etc. Some restaurants combine catering and entertainment, so the service space also includes performance areas, such as the stage and the corresponding dressing room.