The open kitchen can be used to make the restaurant look spacious. If the restaurant is spacious enough, green plants and accessories can be appropriately added to increase the aesthetic feeling and cohesion of the restaurant. At the same time, it can make full use of the design effect of the ceiling and floor of the restaurant, and cooperate with different lighting to increase the aesthetic feeling of the restaurant. Next, Mr. Liu Bin, the design director of Shenyang Pinzhu, a professional restaurant design company, chatted with his parents about how to improve the consumption experience in the dining area design of the restaurant.
No matter what kind of dining area design of the restaurant is limited by the limited internal space, the most economical and orderly combination of building materials and furniture should be achieved, so that the overall decoration design style of the restaurant is complete and harmonious with all small areas.
In the design of restaurants, scattered seats are generally arranged in the middle of the dining area to meet the dining needs of most ordinary individual guests. When arranging a break-up, we should fully consider the scale comparison of dining units, and divide the activity space and moving lines of different users through the different placement forms and spacing of tables and chairs. The forms of break-up in different types of catering design are also different.
For example, the design of Chinese restaurants is mainly round tables; The design of the banquet hall should set up a stage for holding various celebrations and etiquette activities in scattered seats; In the dining space such as dessert shop design and coffee shop design, two or four small dining units are the main ones; The design of western restaurant emphasizes the privacy of space, so each dining unit should be independent of each other and have certain connections; Every dining unit of Korean barbecue restaurant should be equipped with flue to discharge oil fume in time; The design of Japanese teppanyaki restaurant is based on the teppanyaki cooking table, with scattered seats around it.
The dining space in the dining area design of the restaurant is composed of the above three different forms, which has the following two characteristics: on the one hand, it enhances the layering and spirituality of the space, enriches the types of space and better meets the needs of customers; On the other hand, through this dense and varied dining space design form, the limited space is used as much as possible.
From the relationship between the dining area and other functions, the dining area should be closely connected with other functional areas, such as the dining area and the cooking operation area should be closely connected in space, and the path is short and the connection is smooth on the moving line, so as to promote the information transmission between them and shorten the distance and time of serving. For another example, the setting of dining area and service operation area should adopt the layout mode of setting item link insertion. The checkout counter of the restaurant is adjacent to the dining area and set within the line of sight of the dining area, while the service operation area should be inserted in the dining area, which is convenient for service personnel to take into account the needs of all customers and effectively improve service efficiency. For another example, although the dining area and the public area do not need to be completely adjacent, they should also be clearly marked and easy to reach, so as to meet customers' other use needs except catering and comprehensively enhance the consumption experience.