Match dining tables and chairs according to the decoration grade of restaurants

When choosing tables and chairs decorated by restaurants, the style, quantity, quality and grade of tables and chairs should be considered, which should be coordinated with the scale, grade and operation mode of restaurants; Similarly, the configuration of dining tables should be based on the size and shape of the restaurant's business area, the grade and operation form of the restaurant, reasonably select the style of dining tables and arrange the interval between dining tables, and determine the position, direction and width of the passage. Then, based on this, determine the style, quantity and specifications of dining tables, whether to choose a round table, a square table, a rectangular table or a single style or a combination. In addition, the grade, quality, color and style of the dining chair should be coordinated with the dining table.

Buy dining tables and chairs according to the customer capacity decorated by restaurants

Improving the efficiency of dining tables and chairs is one of the principles considered in the operation of restaurants. When selecting the number of dining tables and chairs in restaurants, the number of dining tables and chairs should be based on the larger statistical frequency of the number of guests per table, that is, the number of dining guests should be combined with more values. Considering the customer flow of restaurants at different times, we should choose tables and chairs that can flexibly organize the number of seats in restaurants, such as tables and chairs that can be moved, stored and combined freely.

Choose dining tables and chairs according to the decoration area of restaurants

When choosing dining tables and chairs, restaurants should also pay attention to the fact that there are generally partitioned areas, and some attached compartments or private rooms can be closed at ordinary times and only used when there are many guests; Restaurants are decorated with screens or partitions. If there are few guests, the separated part of the restaurant can be hidden, leaving a space with convenient service for normal opening, while other unused spaces such as balcony, back room or private room can be used when there are many guests, so that the restaurant will not give people the feeling of business being deserted when there are few guests.