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Hotel zero point in the design of Chinese restaurants and VIP rooms

Undoubtedly, zero point in the Chinese restaurants and VIP rooms in domestic hotels in many food and beverage projects occupies the most important, the most central position. The level of its operation actually determines the trend of the hotel's entire catering, and the design and decoration of the operation has a great impact, for this reason, special attention should be paid to the following issues:

Accurate positioning

Restaurant decoration should be centered around the operation, customer-centric, therefore, the need to first of all on the capacity of the target market and catering needs of the trend of the analysis; at the same time, it is also necessary to consider the hotel's overall At the same time, it is also necessary to consider the overall style of the hotel, the overall planning of food and beverage, the requirements of the star rating standards, as well as the renovation of the input and output and other related issues.

Determine the appropriate size and proportion

Generally speaking, the zero-point Chinese restaurant should not be too large, and the hotel should increase the number of VIP rooms and improve their quality. It is important to grasp the psychology of consumers, the current guests to the hotel to consume the guests want to have a good dining atmosphere, many people flocked together noisy is what they do not want to see; Secondly, business banquets tend to account for a large proportion, and into the private room can enhance the grade, showing that they attach importance to the customer, and can have a quiet atmosphere of communication; furthermore, the government executives are also an important customer in the hotel catering. They are more inclined to be in the private room, consumption, so as not to cause negative impact, this phenomenon is particularly prominent in small and medium-sized cities. To about 200 rooms in the number of size of the hotel, the number of private rooms in about 30, and zero point in the restaurant is controlled in 80-100 seats is ideal. It should be noted that the hotel should also have a multi-functional banquet hall that can accommodate at least 300-400 people at the same time, so that the wedding banquet and conference dining can be taken into account.

Emphasis on streamline design

Zero point in the restaurant and VIP rooms should be divided into entrances, at the same time, the service line to avoid crossing with the guest channel.

Many hotels will be located in the VIP rooms in the zero-point restaurant, which is very unscientific, on the one hand, the guests in and out of the room will affect the zero-point restaurant guests dining, on the other hand, the guests of the room has no privacy to speak of. So the separation of private rooms and zero point restaurant entrance is very necessary, the design should consider this factor as far as possible.

The separation of the service channel and the guest channel is very important, especially in the private room area. Too much cross will not only reduce the quality of service, but also to the cleaning and hygiene will bring great inconvenience, not conducive to such as carpet and other hardware facilities maintenance, high-level design will be the two passages clearly separated. The design of the channel should meet the needs of smooth, safe and convenient, and should not overly pursue the maximization of the number of seats. Specifically, the convenience and safety of staff operations and the comfort and stretch of the guest activity space should be taken into account.

As little as possible, or do not set up a liquor service counter

Many hotels in the restaurant to set up a very large liquor service counter, which is completely unnecessary, because most guests will not run to the liquor service counter to order drinks or check out. A very large serving counter will only take up a limited amount of space, so a very small checkout counter in a more secluded location should be sufficient.

As far as possible to reduce the zero point restaurant and private room area level changes

In the zero point restaurant or private room through the changes in the ground level to divide the area, has been many years ago, this will only reduce the utilization rate of space, at the same time lead to the occurrence of the guest wrestling accidents, the use of different materials can also distinguish between different spaces.

Pay attention to the protection of guests' privacy

In the zero-point restaurant, it is best not to design a row of table layout, so that a glance can be the whole restaurant at a glance, thus making the restaurant classless, boring space. The current popular way is through all kinds of forms of glass, openwork screen will be a combination of space. This not only increases the decorative surface, but also can be well divided into areas, leaving a relatively private space for guests. The design of the room should try to avoid the following problems:

1. The door of the room should not be relative, should be staggered as far as possible. 2) The table should not be directly opposite the door of the room, otherwise, other guests from the aisle over a glance can be the situation in the room to see clearly. 3) Some high-grade room within the room equipment dining room, the entrance to prepare the dining room is best to be separated from the main entrance to the room, and at the same time, prepare the exit of the room should not be directly opposite the table!

This is the first time I've ever seen a restaurant in the world.

Emphasis on ventilation and smoke exhaust

Zero point restaurant and private rooms need to have good ventilation and smoke exhaust. Part of the restaurant once inside there is a smell of smoke, alcohol, soot, mildew, and a variety of dishes mixed taste, the problem lies in the ventilation. Hotels in the professional design of the equipment to pay special attention to this problem. This problem is caused by a variety of factors, the kitchen negative pressure is not enough is one of the common problems, increase the negative pressure can be avoided to avoid the escape of kitchen fumes and food flavor, but also to avoid the whole hotel ventilation crosstalk.

The restaurant is divided into smoking and non-smoking areas can reduce the impact of smoking on non-smoking guests, of course, as early as in the ventilation design should take into account this issue, the increase in the ventilation of this area can reduce the impact of other areas. Another common problem with ventilation is that the air vents are facing the guests or the table, which can affect the comfort of the guests and the quality of the food.

Emphasis on lighting design

The lighting problem has been mentioned before, too bright or too dark dining environment will make guests feel uncomfortable, the tabletop of the focus of the lighting can be effective in enhancing the appetite, while the other areas should be relatively darker, there are works of art can be used to highlight the place of light, the combination of dark and light can be used to make the whole environment rich level. In addition, should also avoid the use of colored light source, that will make the restaurant looks tacky, will also make guests feel irritated.

Creating a cultural atmosphere

Please designers combined with the local humanities landscape, through artistic processing and refining, to create a dining environment rich in local characteristics, for the guests is also quite attractive. Quite a number of restaurants and private rooms are not coordinated with the decoration style and the name of the room, giving a feeling of inexplicability. Therefore, the design should take into account the theme of the restaurant and private rooms, rather than waiting for the end of the decoration in the name. Elegant cultural atmosphere is also reflected through the artwork and furniture, which is to be carefully designed to achieve, not by the owner of the arbitrary layout.

Other

1. In addition to the dining table, high-grade room should be set up in the meeting area, checkroom, etc., these are best designed to embedded wall, so that the overall effect of the room is easy to create.

2. What is the center of the decoration of the private room is one of the most common problems. Many companies in the design did not take into account the furniture in the room, to the center of the room as the center, the result is equipped with a dining table and sofa, coffee table and other furniture, the location of the dining table problems, and the ceiling lamps and lanterns do not match, and at this time the ceiling of the room has been done, the lamps have been equipped with a good, and then rework has been impossible, and will inevitably affect the overall effect of the room.

3. The design should consider a part of the multi-functionality of the package, through the use of movable partitions, so that the package can be divided and can be combined to meet the needs of multiple tables of guests in a relatively independent place to dine, increase the flexibility of the use of the package, thus increasing the utilization rate of the package. But to use good sound insulation partition, to ensure that the guests to provide a relatively private dining environment.

If conditions permit, as far as possible to diversify the size of the private room, taking into account the needs of 2-6 people in the private dining room, 2-4 people in a diameter of 1.8 meters on the dining table, the feeling that the distance between each other is too far, not only inconvenient to talk to the dish can not be placed.

4. Try to reduce all kinds of noise, such as: restaurants and kitchens set up between the two doors can reduce the noise from the kitchen, the fan room should be set in the location of the least impact on the private room.

5. Restrooms should not be located outside the restaurant, that will bring a certain degree of inconvenience to the dining guests.

6. VIP rooms should not be set up Karaoke 0K facilities, which will destroy the elegant dining atmosphere, lower grade. And will also affect the other rooms of the guests