Basic principles of restaurant layout

The canteen is a place to eat, and the specific layout should be decided according to the actual situation. What are the basic principles of restaurant layout? PChouse, let's take a look.

1. Restaurant design principle: in line with the principles of economy, safety and efficiency; Meet functional requirements;

2. The design and layout of the restaurant storefront: the arrangement of restaurant passages and moving lines; Dining room space design and layout, seating design and layout. Avoid crowding at doors and passages.

3, toilet equipment should be complete; Use contrasting colors or materials. Ensure that the passage is wide enough for the service personnel to provide food and drinks.

4. floors, walls and furniture should be made of materials that are easy to clean.

Walls, potted plants and decorative boards can be used to divide a large space into smaller and more hidden spaces. Arrange the pick-up point of food and beverage reasonably and disturb customers as little as possible.

Restaurant design is a comprehensive and complex system engineering. We must grasp the restaurant as a whole, fully embody the characteristics and theme of the restaurant on the premise of meeting the basic design principles.