As the saying goes, food is the first thing that people need to solve to survive. Fall into and with the development of social diversification, the content of the diet is also richer. People's choice of dining content also includes the choice of dining environment, which is a kind of enjoyment, an experience, so these must be reflected in the dining environment. Mr. Ni Ze, chief designer of dining space design, said that the focus on creating a dining environment that meets the requirements of people's changing perceptions is the pulse of interior design and the foundation of successful restaurant marketing.

For several years restaurants, shopping malls, etc. have assumed the social acquisition of the area in urban facilities, and can solicit customers all year round without seasonal differences to achieve stability in operation. In addition to the provision of food and beverage, a variety of recreational facilities can be added according to the needs of customers. It forms an entertainment environment that responds to the characteristics of the times and reflects the commercial outlook of the city.

1. Principle of functional partition of catering space: in the overall layout, the entrance, the front room as the first space sequence, the hall, the private rooms as the second space sequence, the bathroom, kitchen, and storage as the last set of space sequence. Make its flow line clear, in the function of the division is clear, in order to reduce the interference between each other; catering space separation as well as tables and chairs should try to diversify the combination of forms, in order to meet the needs of different customers. At the same time the separation of space should also be conducive to maintaining privacy between different dining areas, dining without interference; restaurant space should be connected to the kitchen, and should block the line of sight, the kitchen as well as dining room sound and lighting can not be leaked to the guest's seat.

2. Principles of dining space line design: restaurant access design should be smooth, convenient, safe. Try to be able to facilitate the guests. Try to avoid conflict between the customer line and service line, when the conflict is, should follow the principle of first meet the guests; channel always keep smooth, simple and easy to understand. Service line should not be too long, try to avoid crossing to other dining space; suitable for straight line. Avoid circuitous detours, so as not to be a person entangled in the feeling of crowd confusion, affecting or interfering with the customer's eating mood; staff moving line should be efficient. In principle, the moving line should be the shorter the better, and the same direction channel moving line can not be too centralized, to remove unnecessary obstacles and twists and turns.