The main points of restaurant storefront design and decoration are: creativity, individuality, eye-catching and attracting the attention of passers-by. The benefits of design can directly affect the operation of enterprises. You can tell people directly what you are selling, or you can make people not understand in an ambiguous way, but you will come in. Use color, lighting and modeling to reflect your creative design. Plane composition, sculpture, relief, contrast and coordination are all different.

The master of restaurant design and planning reminds us that the functional area of dining space needs more attention, because a complete functional area can bring consumers a brand-new consumption experience and spiritual feeling. Dining space is mainly composed of dining area, kitchen area, sanitary facilities, cloakroom, lobby or rest lobby; These functional areas and facilities constitute a complete catering function. All parts of the dining space are organically combined according to a certain relationship. No matter whether the space is single-layer or multi-layer, functional analysis diagram can be used to express the scale in advance when designing.

The design requirements of restaurants mainly include the following points:

1, accurate positioning: different positioning determines different design styles.

2. Pay attention to streamline design: If conditions permit, it is best to set separate entrances for banquets and private rooms, and try to consider this factor in the design. At the same time, the service streamline avoids crossing with the guest channel.

3. Determine the appropriate scale and proportion: It is very important to master consumer psychology. Many guests who go to high-end restaurants hope to have a good dining atmosphere, and they don't like that many people get together, which will disturb the dining atmosphere.

6. Pay attention to protecting guests' privacy: At present, the space is made up of various forms of glass and carved screens. This can not only increase the decorative surface, but also divide the area well, leaving a relatively private space for the guests.

7. 1 Problems to be avoided in private room design. Don't face the door of the private room. Don't face the door of the private room. Otherwise, other guests can see the situation in the private room at a glance from the aisle.

5. Try to reduce the change of ground elevation in the area of scattered seats and private rooms: this will not only reduce the utilization rate of space, but also lead to wrestling accidents, and different materials can be used to distinguish different spaces.

4. Consider setting up less or no wine service desk: Because most guests will not order drinks or check out at the wine service desk, a large service desk will only occupy limited space, so a small checkout desk can be set up in a relatively hidden position.

9. Pay attention to ventilation and smoke exhaust. Good ventilation and smoke exhaust facilities are needed for the end of a banquet and private rooms. Pay special attention to this problem when designing hotel equipment. Insufficient negative pressure in kitchen is one of the common problems. Another ventilation problem is that the air outlet is facing the guests or the dining table, which affects the comfort of the guests and the quality of the dishes.