Restaurant original decoration due to damage, aging, defacement has been extremely unsuitable for catering business positioning, and make the target customer groups to produce a potential aversion; around the same quality of the restaurant's decorative environment on the store has constituted a threat or a potential threat; business positioning transformation, the need for transformation of decorative style to match; the restaurant environment leads to identify The environment of the restaurant causes fatigue of the customer group, and the restaurant faces the loss of regular customers; the economic conditions allow for another renovation and remodeling investment.
When the reasons for renovation are realized, the main purpose of renovation, that is, the purpose to be achieved, becomes the main content of the rational thinking of the restaurant operator. For the operator's feeling and decoration or for the target customer group and decoration, it becomes a judgment decoration decision-making rational or not the yardstick. In practice, many food and beverage operators after years of struggle, wings are gradually rich, strength, feel that there should be a more upscale store to prove their own boss value, or to inflate the feeling of dependence, or to feel the market as the basis for blindly renovate the grade, so that the renovation is completed to reopen, but instead of the city road is cold, the old customers have gone, the new customers do not come, toil and injury, Figure Fei money. The reason for this is that the operators violate the basic laws of catering business.
As mentioned above, since the design and decoration is the realization of the restaurant style quality, it must be oriented around the business, its timing, degree, grade, can not be based on the operator's feelings. A restaurant from the opening to the maturity of the process is the target customer base of the restaurant to accept the process of cognition. Relevant surveys show that, in addition to the gold neighborhood restaurants, restaurants in general, the fixed customer base accounted for about 60% of the customer volume, that is, the fixed customer base is the main target of the restaurant, the fixed customer base of the degree of loyalty, determining the basic direction of the catering business, which is the catering business emphasis on doing familiar customers reasoning. Based on this, if the secondary renovation deviates from the fixed customer base has accepted the environment (including grade, service, food, etc.) cognition, raw customer → restaurant cognition → acceptance → familiar customer marketing chain is bound to start from scratch, which is a common phenomenon in the catering business, i.e., luxury renovation, the business is not as good as the simple hall room when the reason for the red-hot.
It is true that many restaurant design companies design and renovation, popularity is more prosperous, business is hotter, that your decoration and market positioning is consistent; in line with the target customer dining psychology, in line with the customer requirements. Mature restaurant operators are generally to know the market grasp, to complete this metamorphosis.
Renovation is also an opportunity to reposition the catering business market, many restaurant operators know this well. Into the new century, catering business competition is more intense, catering market maturity greatly increased, hotel renovation cycle is gradually shortened, this is because of the multiplication of homogeneous hotels, the average profit decreased. To obtain higher profits, the personality of the catering business is important, and decoration is an important means of realizing the personality,. Therefore, when the poor business or maintain the status of the operators of their own market positioning after rethinking, it should review the situation, in order to change to survive, at this time, the decoration carries the personality of the appeal, the call of the target customer's heavy responsibility.
Basic requirements. Restaurant design layout is basically reasonable, convenient for guests in the restaurant's normal activities; there are adapted to the location of the climate of the heating, cooling equipment, all areas of good ventilation; facilities and equipment maintenance is good, to achieve a clean, hygienic and effective results: a variety of instructions and service text at least with standardized Chinese and English at the same time; to be able to provide services in English.