The uncontrollable flow of people in the cafeteria, the layout of the restaurant is directly related to the fluency of the moving line and the dining atmosphere. How can the cafeteria be laid out in a decent, upscale and reliable manner? The relationship between decoration and business is surely No need to emphasize it again, the following Xiaobian will introduce some of the main points of the cafeteria arrangement for you, so that your restaurant business is booming.
Cafeteria design points
1 The coherence of the cafeteria design: first we must determine the range of the dining area. The average family does not have a large space. Usually, it adopts an open pattern. On the one hand, it makes the dining area seem spacious, and secondly it can enrich the indoor landscape. In order to better shape the sense of gathering in the restaurant, we can use the method of defining the changes of the ceiling and the floor, that is, using the virtual space design method to express the integrity of the visual space. The cleverly-designed ceiling also has a good sense of coverage, and with the arrangement of lights, it adds more space to the polymerization. In general, the design of the cohesiveness has implications in people's mind.
2 Buffet Restaurant Design Light Spotting Dining Atmosphere: Lights occupy a very important part in the design of the restaurant. In the shape of the fishing style chandeliers, supplemented by spotlights or downlights, etc., to create a distinctly structured Glorious space. Fluorescent lamps are adequate in lighting, but the color of white and gray, can not help but make people face disorders can also cause a sense of burnout of the cold-tune environment, so the fluorescent lamp is not suitable for restaurant lighting.
3 Color matching of cafeteria design: The general color matching of the restaurant should be coordinated with the living room and other spaces, because at present, most of the building space in China, the restaurant and the living room are connected, so the visual continuity It is necessary to pay attention to the unity of color in these spaces. Of course, it is also possible to use warm colors such as orange on the walls of one or both of the restaurants, which further emphasizes the function of the restaurant. If the restaurant is a separate enclosed space, it can boldly adopt yellow, red and other colors. In general, red gives a feeling of being helpful to increase appetite.
4 The design of the cafeteria enhances the fun and spirituality: one or a set of decorative paintings can be arranged on the wall. The elegant paintings give people a feeling of stability, peace, and quietness. They can also enhance people's appetite when they are eating. On the other hand, the over-stimulating, throbbing or rhythmic paintings are not suitable for hanging on the wall of the restaurant. .
Cafeteria layout
First, the restaurant dining atmosphere echoes the space
Apart from the dishes provided by the cafeteria, it can be said that the buffet table is the most important part of the design of the cafeteria. How can the design be able to show the customers more and more delicious dishes of their own, and how to put them in order to allow them to come to dinner? The customer feels relaxed and free dining atmosphere in the restaurant, and it complements the space layout of the entire cafeteria, without sacrificing the original space design or affecting the movement routes of customers and waiters. It seems simple and simple. Complex, though complex, there are still some rules in it.
Second, the design of the island station should
When we go to the buffet restaurant, we often see an “O†type dining table in the center of the restaurant. This is the island table we commonly call. The island is the most central part of a cafeteria, and the location is naturally the most important. It is necessary to be conspicuous, but also to be able to fully consider taking care of customers sitting in the corner, so it will be placed in the restaurant's most central position.
However, it does not mean that all the styles of the island are suitable. The greatest role of the island is to display a variety of delicious dishes. The overly complex and complex style may not be suitable for the island although it may have a good eye-catching effect. The practicality is greater than the appearance of furniture, just do simple and stylish, after all, the main role is to let customers clear what food on the island at a glance, and can be selected according to their own preferences, can not be overwhelmed, replace The status of food.
Third, space layout planning reasonable line of action
The cafeteria is one of the few modes of dining that allows customers to take the initiative to walk down from their seats and select their favorite foods. However, during the restaurant's business hours, there are plenty of people moving around in the restaurant almost all the time. Or the customer goes to get food, or has finished the food ready to return to his seat, or the waiter cleans up the table, etc., so when doing the preliminary space layout design, the designer must take these conditions into consideration and arrange A reasonable line of action allows all personnel, including customers and restaurant service personnel, to have enough space to move around. This is the same for all restaurants in the form of catering, but it is only because of the form of the cafeteria that it needs more attention.
Whether or not the line design is reasonable depends to a large extent on whether or not the buffet station can be arranged in an orderly and hierarchical manner. Usually, the food in the cafeteria is roughly divided into staple foods, clams, and hot and cold foods. , salads, desserts, beverages, and indispensable on-site productions, etc., so that customers, especially those who come for the first time, can quickly and accurately find the food they like, they must have many types of food. The dishes are categorized and placed on different dining tables by category. In addition, the order between the dining table and the dining table, as well as the distance between the dining table, need to be properly designed by the designer when designing. In the order, the food should be put in cold food in accordance with the entrance of the line, and then in accordance with the order and habits of the meal. Place a table of hot food and staple food, and the distance between the dining tables is better understood. Different foods have their own unique smells. Keeping the dining table at proper distance can well avoid these odors. Together, it affects the appetite of customers. This situation needs to be avoided as much as possible.
Four, commonly used modeling table shallow introduction
In addition to the most important “O†type dining table, there are many types of buffet tables commonly used in cafeterias. Among them, there are two types that are used most, “I†type and “L†type, the former being simple in shape. Most of the time, it is placed on the wall. When it is in the peak hours, it can be easily dragged to the desired position and placed in a convenient place. It is convenient for customers in any direction to obtain dishes, while the latter is more often placed in the corner of the cafeteria. Moves are generally made up of two long benches. There are usually pillars in the restaurant. These pillars are not only used as pure furnishings. We can also use them. The most common practice is to surround the columns with tables so that we can have an extra 360-degree area Of course, you can choose not to place dishes, but as a spice or tableware for customers to use at any time.
Fifth, restaurant lighting directly affects the appetite of customers
As another major factor that can affect the appetite of customers is lighting, we have mentioned some of this before, as restaurants need to provide customers with adequate lighting sources, how to use light to show the most attractive side of the food to The customers are equally important. Lights with a high degree of color reproduction are the best choices. In addition, the light source is not suitable as a light source for cafeterias, especially colored lights. Such lights are suitable for use in bars and other places, but Absolutely not suitable for use in cafeterias, such light sources will not only make food more attractive, it will change the color of food, seriously affecting the appetite of customers.
Sixth, restaurant security details need to be considered
Since the flow of customers and waiters in cafeterias is very large, and not only people but also food flows along with people, it will inevitably happen that food and beverages will fall to the ground, and not only The customer and the waiter will also have a certain chance of this happening when adding supplementary foods to the dining table. Therefore, the design of the safety protection of the cafeteria is very important, and the floor should be kept clean and clean to avoid customers or service personnel. Unnecessary damage caused by slippery floors. In addition, because there are a large number of table dining tables in cafeterias, the attention of customers usually focuses on foods, and ignores the hidden dangers caused by the hard corners of these dining tables. When our designers are designing All the details should be taken into account and corresponding security protection measures should be taken.
Xiaobian conclusion: Well, the above is the introduction of the cafeteria layout and design points and other related knowledge. If you find it valuable, you can share it with friends and let more friends know about it. For more information, please continue to follow this site.
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