Design of Zero Chinese Restaurant and VIP Room

Undoubtedly, Zero Chinese Restaurant and VIP Room occupy the most important and core position in many catering projects in domestic hotels. The level of its operation actually determines the trend of the whole restaurant, and the design and decoration have a great influence on the operation. Therefore, we should pay special attention to the following issues:

Accurate positioning

The decoration of the restaurant should focus on the operation and take the customer as the center. Therefore, it is necessary to analyze the capacity of the target market and the trend of catering demand first; At the same time, we need to consider the overall style of the hotel, the overall planning of catering, the requirements of star rating standards, and the input and output of decoration and other related issues.

determine the appropriate scale and proportion

generally speaking, the zero-point Chinese restaurant should not be too large, and the hotel should increase the number of VIP rooms and improve their quality. It is very important to master the psychology of consumers. At present, guests who go to hotels want to have a good dining atmosphere, and many people are noisy together, which they don't want to see. Secondly, business banquets often account for a large proportion, and entering the private room can upgrade the grade, show their attention to customers, and have a quiet communication atmosphere; Furthermore, government administrators are also important customers in hotel catering, and they prefer to spend in private rooms to avoid negative effects, which is particularly prominent in small and medium-sized cities. For a hotel with about 211 rooms, the number of private rooms is about 31, while the zero-point Chinese restaurant is ideal for 81-111 seats. It should be noted that the hotel should also have a multifunctional banquet hall that can accommodate at least 311-411 people at the same time, so that wedding banquets and conference meals can be taken into account.

Pay attention to streamline design

At zero, the Chinese restaurant and VIP room should have separate entrances, and at the same time, the service streamline should avoid crossing with the guest passage.

many hotels set VIP rooms in the zero-point restaurant, which is unscientific. On the one hand, the guests entering and leaving the rooms will affect the dining of the guests in the zero-point restaurant, on the other hand, there is no privacy for the guests in the rooms. Therefore, it is very necessary to separate the entrance of private rooms and a la carte restaurant, and this factor should be considered as much as possible in the design.

it is very important to separate the service channel from the guest channel, especially in the private room area. Excessive crossover will not only reduce the quality of service, but also bring great inconvenience to cleaning and hygiene, which is not conducive to the maintenance of hardware facilities such as carpets. High-level design will obviously separate the two channels. The design of the passage should meet the needs of smoothness, safety and convenience, and should not excessively pursue the maximization of the number of seats. Specifically, we should consider the convenience and safety of employees' operation and the comfort and extensibility of guests' activity space.

Set up as few or no wine service desks as possible

Many hotels set up a large wine service desk in the restaurant, which is totally unnecessary, because most guests will not go to the wine service desk to order drinks or check out. A large service desk will only take up limited space, so a small checkout desk should be set up in a relatively hidden position.

Minimize the change of the ground level in the zero-point restaurant and private room area

It has been many years ago to divide the area by the change of the ground level in the zero-point restaurant or private room, which will only reduce the utilization rate of the space and lead to the occurrence of guests' wrestling accidents. Different materials can also be used to distinguish different spaces.

Pay attention to protecting guests' privacy

In a zero-point restaurant, it's best not to design a table-lined layout, so that you can have a panoramic view of the whole restaurant at a glance, thus making the restaurant classless and boring. At present, the popular way is to combine spaces through 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. The design of private rooms should try to avoid the following problems:

1. The doors of private rooms should not be opposite and should be staggered as much as possible. 2) The table should not face the door of the private room, otherwise, other guests can see clearly the situation in the private room at a glance from the aisle. 3) In some high-end private rooms, the entrance of the pantry should be separated from the main entrance of the private room, and the exit of the pantry should not face the dining table.

Pay attention to ventilation and smoke exhaust

Good ventilation and smoke exhaust are required in zero-point restaurants and private rooms. Some restaurants smell like smoke, wine, oil smoke, mildew and the mixed taste of various dishes as soon as they enter. The problem lies in ventilation. Hotels should pay special attention to this problem in the professional design of equipment. This problem is caused by many factors, and insufficient negative pressure in the kitchen is one of the common problems. Increasing negative pressure can avoid the escape of kitchen fumes and vegetable flavor, and also avoid the odor of the whole hotel ventilation.

dividing restaurants into smoking areas and non-smoking areas can reduce the impact of smoking on non-smoking guests. Of course, this problem should be considered as early as the ventilation design, and the increase of ventilation in this area can reduce the impact on other areas. Another common problem in ventilation is that the air outlet is facing the guests or the dining table, which will affect the comfort of the guests and the quality of the dishes.

Pay attention to lighting design

The lighting problem has been mentioned before. The dining environment that is too bright or too dark will make guests feel uncomfortable. The accent lighting on the table can effectively stimulate their appetite, while other areas should be relatively dark. Where there are artworks, lights can be used to highlight, and the combination of light and shade can make the whole environment rich. In addition, the use of color light sources should be avoided, which will make the restaurant look tacky and make the guests feel annoyed.

create a cultural atmosphere

it is also very attractive for guests to ask designers to create a dining environment full of local characteristics through the processing and refining of art in combination with the local cultural landscape. The decoration styles of quite a few restaurants and private rooms are not in harmony with the names of private rooms, giving people a puzzling feeling. Therefore, the design should take into account the theme of the restaurant and private rooms, rather than waiting for the name after the renovation. Elegant cultural atmosphere is also reflected by works of art and furniture, which can only be achieved by careful design, and must not be arbitrarily arranged by the owner.

others

1. In addition to the dining table, the high-grade private room should also be provided with a reception area, cloakroom, etc. These are best designed as embedded walls, so that the overall effect of the private room is easy to create.

2. What is the center of private room decoration is one of the most common problems. Many companies do not take the furniture in the private room into consideration when designing, and take the center of the private room as the center. As a result, after providing the dining table, sofa, coffee table and other furniture, the position of the dining table is out of line with the ceiling lamps. At this time, the ceiling of the private room has been made and the lamps have been equipped, so it is impossible to rework it, which will inevitably affect the overall effect of the private room.

3. The design should consider the versatility of some private rooms. By using movable partitions, private rooms can be separated and combined, which can meet the needs of multi-table guests dining in a relatively independent place and increase the flexibility of private rooms, thus improving the utilization rate of private rooms. However, it is necessary to use sound-proof partitions to ensure a relatively private dining environment for guests.

If conditions permit, the size of the private room should be diversified as much as possible, taking into account the dining needs of 2-6 people in the private room. 2-4 people eat at a table with a diameter of 1.8 meters, and feel that they are too far away from each other, which not only makes it inconvenient to talk, but also makes it impossible to place dishes.

4. Try to reduce all kinds of noise. For example, setting two doors in the dining room and the kitchen can reduce the noise from the kitchen, and the fan room should be set in the position with the least impact on the private room.

5. It is best not to set the bathroom outside the zero-point restaurant, which will bring some inconvenience to the guests.

6. Kara 1K facilities should not be installed in VIP rooms, which will destroy the elegant dining atmosphere and lower the grade. But also affect the guests in other private rooms.