Detail handling skills of restaurant renovation and renovation, how the restaurant should be decorat

1. When designing, it is necessary to take into account the overall plan and consider it comprehensively.

The design and layout of the interior of a fast food restaurant depends on the size of the fast food restaurant. Due to the different needs of the space occupied by various departments in the fast food restaurant, it is required to take into account the overall planning and reasonable arrangement when designing and planning the entire space. It is necessary to consider not only the safety and convenience of customers, but also the function and practical effect of each aspect of the business.

2 When designing, it is necessary to take into account both aesthetics and style.

The interior design and layout of the fast food restaurant should not only consider the harmony, uniformity and symmetry between the overall situation and the parts, but also make the design show a strong style and mood, so that the guests can strongly feel the formal beauty and artistic beauty in the visual and sensory aspects of the fast food restaurant, and get a kind of enjoyment.

3 When designing, you can distinguish the functional area according to the floor plan of the storefront.

According to the floor plan of the store, the area of each part is reasonably arranged, and the business area is maximized under the premise of ensuring the normal operation of various functions. Usually in terms of space allocation, fast food restaurants should be divided into the following parts.

1) Business area. Including food tables, passages, etc. Among them, the location of the dining table should be convenient for observing the situation of the entire fast food restaurant, and at the same time, safety precautions should be taken into account; The layout of the passage should be convenient for personnel evacuation in the event of an emergency, and the width of the passage should ensure the convenience of customers and service personnel; The distance between the dining tables should be sparse and appropriate according to the grade of the fast food restaurant, and the high grade of the fast food restaurant should be correspondingly wide, and the low grade can be compact, so as to facilitate the operation of guest activities and service personnel as the standard, and avoid blindly increasing the number of seats and making guests feel uncomfortable; The number of private rooms is set appropriately according to the consumption situation of the identified target customers to avoid the situation of low business rate of private rooms.

In addition, it is necessary to set up a pick-up desk in a suitable location.

2) Operating area. Including kitchen, pastry room, etc. The operating area should have sufficient space to ensure that employees do not interfere with each other and facilitate cleaning and sanitation during work, and do not compress the operating area in order to increase the business area; It is necessary to lay out and configure relevant equipment in accordance with the regulations of the health and epidemic prevention department.