The design and decoration of fast food store is generally divided into the following cases:
1, a class of fast food varieties, either operating rice, either operating noodles, or operating pasta; the other is to operate a certain type of fast food varieties as the main part of the operation of some of the other two types of varieties as a supplement.
All the varieties add up to a maximum of about 20 is enough. If a meal or pasta, it is best to operate several soup dishes at the same time and provide some free small dishes.2, fast food restaurant decoration design positioning and site selection fast food has always been convenient, fast, good value for money as the main features, to the public as the main service object, so any Chinese fast food restaurant decoration design positioning must be popular, low-grade. In addition to the popularization of varieties, the price of Chinese fast food restaurant decoration design is also mostly set at about 5 yuan.
Fast food restaurant decoration design before the site selection should be chosen in factories, office buildings, commercial and busy areas, schools and other nearby working class or students concentrated places, as well as the station, wharf, traffic and other mobile population, so as to ensure that the fast food restaurant decoration design after a sufficient source of customers.
3, fast food restaurant decoration design scale and fast food restaurant decoration design store, including fast food restaurant decoration design kitchen area of about 30 square meters to business. Fast food restaurant decoration should be simple tone, bright colors, to give customers a sense of ease and pleasure; fast food restaurant decoration design store tables and chairs can be used in Western-style fast food restaurant decoration card tables and chairs, so that both a sense of the times, but also maximize the use of fast food restaurant decoration design in the store's limited space; the kitchen should also try to use stainless steel and other materials made of kitchen utensils and facilities,
to give customers a clean and hygienic impression of the kitchen, the kitchen can also be used to make the kitchen more convenient.
impression of cleanliness and hygiene.
4, fast food restaurant decoration design after the management should choose a good variety of fast food, choose a good location of fast food stores, good fast food restaurant decoration.
Design and installation of fast food restaurant decoration design facilities, fast food restaurant decoration design after the opening of the chef, waiter, the action must be skilled and fast to meet the customers to eat, eat and leave the demand. Fast food restaurant renovation design of all personnel should be clear division of labor, but also to cooperate with each other, so as to achieve the overall effect of fast. Fast food restaurant decoration design after the store, tables and chairs, tableware, kitchen utensils, etc. should be diligently cleaned, the staff should also pay attention to personal hygiene, in short, at any time to maintain a clean and comfortable image of fast food store.
These are the aspects and matters that need attention in the fast food restaurant decoration design.
The layout of the catering production site arrangements, that is, to determine the production of various sectors of the product with *** place, the production of the equipment needed, the most reasonable combination of appliances into the operation of the processing of the point, line and distribution in the production site. This is a complex and affected by a variety of factors, therefore, in the layout arrangements, should be layout designers, managers, producers, equipment experts **** with the discussion, research decisions.
The overall layout refers to the entire design planning of the food and beverage production system. Usually small and medium-sized fast food restaurant production place is a comprehensive large kitchen with a variety of functions, while the chain fast food restaurant production place is composed of a number of different functions of the sub-points of the kitchen.
The kitchen of each point of the chain of fast food stores is an organically connected whole, the location of the kitchen, the area, the distribution of production functions, the flow of products, should reflect the coordination of the overall operation.
First, the determination of the kitchen area.
Instant restaurant kitchen renovation design
There should be an appropriate proportion in the area of the restaurant. Kitchen area is crucial to production, which affects the efficiency and quality of work. If the area is too small, it will make the kitchen crowded and stuffy, which not only affects the working speed, but also affects the working mood of the staff; if the area is too large, the walking distance of the staff when working will increase, which wastes time and energy, and also increases the cost of cleaning, lighting, maintenance and so on.
Secondly, the regional arrangement of the catering production place refers to the characteristics of the catering production, reasonable arrangement of the production sequence and the spatial distribution of production. Generally speaking, a comprehensive fast food restaurant, according to its products and workflow, its production space can be roughly divided into three areas. 1, raw materials receiving, storage and processing area; 2, cooking operation area; 3, meal preparation and cleaning area.
Usually, instant food store decoration in space planning, pay attention to the following points.
1, the design should be integrated and comprehensive.The design and layout of the interior of the fast food store should be decided according to the size of the fast food store. As the space occupied by each department inside the fast food store needs to be different, it is required that the whole space design and layout planning should be integrated and rationally arranged. Both the safety and convenience of the guests should be taken into account, but also to consider the function of the various aspects of business, practical effect and many other factors.
2. When designing, it is necessary to take into account the beauty and style.
The design and layout of the interior of the fast food store should not only consider the harmony, evenness and symmetry between the whole area and the parts, but also make the design show a strong style and mood, so that the guests can feel the beauty of the form and the beauty of the art and get a kind of enjoyment as soon as they enter the fast food store visually and sensationally.
3, the design can be based on the plan of the store to distinguish between functional areas.
According to the store's floor plan to rationally arrange the area of each part, in order to ensure the normal operation of various functions under the premise of the business area to get the maximum utilization. Usually, in terms of space allocation, fast food stores are divided into the following parts.
(1) business area. Including the dining counter, channel and so on. Among them, the location of the dining platform to facilitate the observation of the entire fast food store, while taking into account the safety precautions; channel layout to facilitate the evacuation of personnel in the event of an emergency, the width of the channel to ensure that customers and service personnel to pass through the convenience of the distance between the table according to the fast food store grades sparse and dense properly, fast food store grades of high to the corresponding wide, low grade can be a little more compact, in order to facilitate the activities of the guests and service personnel to operate as a standard. The operation of the standard, do not blindly increase the number of seats and make the guests feel uncomfortable; according to determine the consumption of the target customers to set a reasonable number of rooms, in order to avoid the situation of low business rate of the rooms. In addition, it is also necessary to set up a suitable location to take over the table.
(2) operation area. Including the kitchen, pastry room. Operating area should have enough space to ensure that employees do not interfere with each other at work and easy to clean up health, do not increase the business area and compression of the operating area; to be in accordance with the provisions of the Department of Health and Epidemiological Protection of the layout and configuration of the relevant equipment.
(3) auxiliary area. Including offices, warehouses, restrooms and so on. Among them, the warehouse is best not to be connected with the business area; the warehouse can also be set in the office, but to be separate, closed; office, warehouse should be added anti-theft doors and windows; bathroom is more set up in the corner away from the kitchen.
According to some basic guidelines for the decoration of fast food stores, the kitchen decoration design, dining area decoration design, will be a reasonable division of the entire fast food store areas, so that each area to play the maximum functionality and practicality.
Too small an area will make the kitchen crowded and stuffy, which not only affects the speed of work, but also affects the working mood of the staff; too large an area, the walking distance of the staff work will increase, wasting time and energy, but also increase the cost of cleaning, lighting, maintenance and so on.
Secondly, the regional arrangement of the catering production place refers to the characteristics of the catering production, reasonable arrangement of the production sequence and the spatial distribution of production. Generally speaking, a comprehensive fast food restaurant, according to its products and workflow, its production space can be roughly divided into three areas. 1, raw materials receiving, storage and processing area; 2, cooking operation area; 3, meal preparation and cleaning area.
Usually, instant food store decoration in space planning, pay attention to the following points.
1, the design should be integrated and comprehensive.The design and layout of the interior of the fast food store should be decided according to the size of the fast food store. As the space occupied by each department inside the fast food store needs to be different, it is required that the whole space design and layout planning should be integrated and rationally arranged. Both the safety and convenience of the guests should be taken into account, but also to consider the function of the various aspects of business, practical effect and many other factors.
2. When designing, it is necessary to take into account the beauty and style.
The design and layout of the interior of the fast food store should not only consider the harmony, evenness and symmetry between the whole area and the parts, but also make the design show a strong style and mood, so that the guests can feel the beauty of the form and the beauty of the art and get a kind of enjoyment as soon as they enter the fast food store visually and sensationally.
3, the design can be based on the plan of the store to distinguish between functional areas.
According to the store's floor plan to reasonably arrange the area of each part, in order to ensure the normal operation of various functions under the premise of the business area to get the maximum utilization. Usually, in terms of space allocation, fast food stores are divided into the following parts.
(1) business area. Including the dining counter, channel and so on. Among them, the location of the dining platform to facilitate the observation of the entire fast food store, while taking into account the safety precautions; channel layout to facilitate the evacuation of personnel in the event of an emergency, the width of the channel to ensure that customers and service personnel to pass through the convenience of the distance between the platform according to the fast food store grades sparsely appropriate, fast food store grades should be correspondingly wide, grades can be a little more compact low, in order to facilitate the activities of the guests and service personnel to operate as a standard. The operation of the standard, do not blindly increase the number of seats and make the guests feel uncomfortable; according to determine the consumption of the target customers to set a reasonable number of rooms, in order to avoid the situation of low business rate of the rooms. In addition, it is also necessary to set up a suitable location to take over the table.
(2) operation area. Including the kitchen, pastry room. Operating area should have enough space to ensure that employees do not interfere with each other at work and easy to clean up health, do not increase the business area and compression of the operating area; to be in accordance with the provisions of the Department of Health and Epidemiological Protection for the layout and configuration of the relevant equipment.
(3) auxiliary area. Including offices, warehouses, restrooms and so on. Among them, the warehouse is best not to be connected with the business area; the warehouse can also be set in the office, but to be separate, closed; office, warehouse should be added anti-theft doors and windows; bathroom is mostly set in the corner away from the kitchen.
According to some of the basic guidelines of the fast food store decoration, the kitchen decoration design, dining area decoration design, will be a reasonable division of the entire fast food store areas, so that each area is to maximize the functionality and practicality.