A restaurant with clever decoration can make its business booming and its customers crowded, while a poor decoration may leave you cold and unattended. For this reason, some bosses in the market have made great efforts in restaurant decoration, often spending huge sums of money, but it is not advisable to engage in decoration in luxury. We emphasize that the decoration is not blindly pursuing luxury and high-grade, but is the best that conforms to the restaurant's business orientation, highlights the restaurant's business characteristics and reflects the unique culture of the restaurant. When decorating, on the basis of maintaining the overall style and effect, it is also necessary to effectively convey the unique culture of the restaurant through some details, which can not only save money, but also fully convey your business philosophy to customers. For example, the ingenious arrangement of tables and chairs, the unique tableware and the clear menu can effectively enhance consumers' desire to buy; Even the reasonable division of dining room space, such as the use of screens and baffles, and the reasonable arrangement of decorations, pendants, posters and message boards can not only reflect the taste of the restaurant, but also achieve the effect of "changing the scene", which increases the fun of dining and makes people stay back and forth. The following points are summarized by Zhengzhou Decoration Company-Hong Kong Emperor Decoration, hoping to help you: The overall layout of the restaurant is a whole created by the perfect organization of transportation space, use space and work space. As a whole, the space design of the restaurant must first meet the basic requirements of receiving customers and making them convenient to eat, and at the same time pursue higher aesthetic and artistic value. In principle, it is impossible to have a universal truth about the overall layout of restaurants, but it does have many rules to follow and can create quite reliable layout effects according to these laws. The interior design of a restaurant is first determined by its area. Because modern cities are densely populated and land is scarce, it is necessary to make effective use of space. From the business point of view, the first thing to consider is the space that every customer can use. It is not good for the venue in the hall to be too crowded or too wide. It is an important factor in the graphic design of the restaurant to determine its area and order according to the number of customers coming to the restaurant. Due to the limited space in the dining room, many building materials and equipment should be combined economically and orderly to show the beauty of form. The so-called formal beauty is the harmony between the whole and the part. Simple plane configuration is full of unified ideas, but it is easy to fail because of monotony; Complex plane configuration is full of interesting changes, but it is easy to loosen. Configuration at that time, add a more, reduce a too little, remove a part of the sense of loss of harmony. Therefore, when designing, we should use appropriate laws to grasp the essence of order, so as to obtain a complete and flexible plane effect. In the design of dining room space, due to the different sizes of space required for preparation and use, its combination and application are also different, so the appropriateness of various spaces and the rationality of each space organization must be considered. The main spaces concerned are as follows: customer space, such as access (telephone, parking place), seats, etc., is a space to serve the public and facilitate their dining; Management space: such as entrance service desk, office, service staff lounge, warehouse, etc. Conditioning space: such as pantry, main kitchen, auxiliary kitchen, cold storage room, etc. Public space: such as reception room, corridor, bathroom, etc. When using, we should pay attention to the particularity of each space area, examine the simplicity of the flow route between customers and staff, and also pay attention to the safety arrangement such as fire protection, so as to obtain a reasonable combination of each space area and buildings and use the space efficiently. Space allocation of dining equipment In-store design not only includes the most economical and effective use of in-store space, but also the reasonable allocation of in-store dining equipment is very important. Such as dining tables, chairs, cupboards, cabinets, shelves, etc., although their sizes or shapes are different, they should have certain proportion standards to achieve balance and proportionality, and at the same time, all kinds of equipment should have considerable relationship space to provide standard services. For Chinese restaurants, the operating profit does not depend on the number of diners, but on the consumption level. In order to improve the profit of the restaurant, the box or private room is a good form. Because, first of all, the private room provides a relatively secret space environment for diners, and others can't interfere with them, and they won't interfere with others; Secondly, in such a small space, the service level and service facilities can be greatly improved; Furthermore, customers can extend the meal time, and the expenditure of meal consumption can be increased accordingly; In addition, because it's a slow tasting meal, and when each dish is served, the service staff can introduce the contents of the dishes to the customers, so the food culture can also be fully reflected here. The size of the dining table will affect the capacity of the restaurant and the arrangement of tableware. Therefore, when deciding the size of the table, we should consider the comfort of the guests and the convenience of the service staff in addition to the size that conforms to the area of the restaurant and can be used most effectively. The desktop should not be too wide, so as not to occupy too much space in the restaurant. In the space configuration of the seat, where there are pillars or corners, you can make a three-person seat against the wall unilaterally, or you can also become a face-to-face or parallel double seat. The configuration of dining tables and chairs should consider the size of the dining room and the needs of the guests' dining nature, and can be adjusted quickly and appropriately at any time. The ultimate goal of restaurant decoration is to make guests feel like enjoying and being warm when eating.