The cafeteria is different from other restaurants, so the decoration design of the cafeteria is also very different. The purpose of investing in restaurants is to make profits, so the decoration design of restaurants must focus on the core purpose of profitability of restaurant operations. Let's talk about the functional division of Nanchang canteen decoration in the following decoration.

First of all, the table

It is no exaggeration to judge that the dining space is the life of the canteen. After all, the amount of dining space directly affects the restaurant's income, while the net profit depends on the number of table turnover. Booths are divided into two seats, four seats, six seats and more than eight seats. The most cost-effective is four seats, and other booths can be allocated in proportion. If a large number of two or six seats are added, the result will be innocent, but when it comes to business, many seats will be vacant (after all, there are 2-4 customers who come to eat, if a pile of six seats is called 2-4, the rest will be used.

Second, clean up the documents and the dining table.

Although with the growth and change of customers' cognition and the popularity of cafeterias, "helping the wall in, helping the wall out" is gone forever. But the rich variety, beautiful display and delicious dishes are still the foundation of the canteen's survival. Therefore, when designing the dining table, we should first consider the needs of the dishes. After all, the dining table is to set off the green leaves of the dishes. Then, at the same time, do a good job in the trend of taking food from the dining table (customer guidance) and the equipment layout of the restaurant, and try to connect with the kitchen to facilitate coal, water, electricity and exhaust.

Third, the kitchen.

If you don't have more than ten years of catering experience, it's best not to touch the design layout of the kitchen, because the installation cost of coal, water, electricity and exhaust air is very high, and the labor cost, work efficiency, food storage and meal replenishment speed will be greatly affected after the layout is not good. In addition, the choice of kitchen equipment is a big problem. The same horizontal double-door refrigerator has different brands, different prices, different sizes and different functions of the same brand.

Four, other necessary functional areas

In addition to the dining area, buffet counter area and kitchen area, the cafeteria needs the following functional areas:

1. cold storage: the canteen can store the goods when the ingredients are cheap and take them out when the prices are high, so it needs the cooperation of cold storage.

2. Warehouse: store condiments, dry goods and non-staple food used in the kitchen.

3. Utility room: the daily necessities storage room in the front hall.

4. Toilet: This greatly affects the user experience and should be taken seriously.

5. locker room: a place for employees to change tools and rest.

6. Office: the place where the monitoring, finance and manager work.

7. Cashier: the place where guests are received, explained and charged.