What is Marketing F B Design? How is it better than the average restaurant design?

I don't know what kind of restaurant you are, if it belongs to the nine categories of restaurants, such as Chinese restaurants, Western restaurants, coffee shops, hot pot restaurants, fast food restaurants, tea restaurants, barbecue restaurants, theme restaurants and hotel restaurants, marketing catering design is still more effective.

460 square meters should not be a small noodle restaurant, dumpling restaurant or the like, if it is this kind of small restaurant, there is no need to do marketing catering design, overkill, and can not see the effect. The larger the restaurant, the more suitable it is for marketing catering design, and the more obvious the effect.

The focus of marketing catering design is on sales, such as the location design of food and beverages according to the customer's eating habits, the size and shape of tables and chairs to serve more people, and the overall decoration style is consistent with the business philosophy.

Pingming ruined face design, first of all, including functional partitions, can be roughly divided into dining area, waiting area (some restaurants will arrange guests to wait outside) and kitchen, this is preliminary, but very important, the general Chinese restaurant kitchen area and dining area is nearly 1:1, Western restaurant kitchen is a little smaller. Then there is the separate design of the three areas, the kitchen should have a water table, a vegetable table, a side dish area, a dining area, and a blind room, how many large tables, and how many couples should be arranged, all of which need to be determined by your restaurant positioning and target customers.

Whether you cook Chinese food or fast food, different types of styles have different needs. It is best to find some professional teams to do it, there are Chen Lin, Hua Wanli, Shen Lei, and Yamian in the catering circle, hoping to find a company that suits you

1. According to the owner's preferences and living habits: the choice of dining table when decorating the villa is the key to the design of the restaurant.

1) Consider the owner's living habits, preferences, etc.

2) It should echo the overall design of the villa.

3) Choose a furniture color that is consistent with the overall style.

2. Pay attention to the overall color matching

1) Considering that the colors of each functional space should not have too much contrast, and the matching between colors should not be ignored to highlight the personality.

2) Choose colors to avoid too many colors, you can use more neutral colors, such as gray, brown, sand, stone, light yellow, etc.

4. Create an exclusive villa style: The design style of the villa restaurant is selected according to the overall style, whether you choose European, American or French, etc., you have to choose the overall design of the villa space, so as to make the space more harmonious and unified.

1. Neat, clean, easy to clean and clean, in line with the general catering industry hygiene audit standards;

2. Meet the size and relative position of the space used for dining, and the conditions allow to increase the space and passage, not that they feel depressed;

3. If there is a theme restaurant requirement, the theme decoration should be highlighted to support marketing;

4. Ventilation, safety alarm, safety passage and other facilities should be set up in the enclosed space.

Others are designed according to your needs!

1: To zoning planning and design, customers use restaurants, kitchens, warehouses, cashiers, etc., the planning and design is reasonable, coordinated, and looks comfortable.

2: Store signs, eye-catching door design, font color, surrounding color matching.

3: The atmosphere design of the dining room makes customers feel at home when they go in.

4: The theme design of the catering space should confirm the theme and have a clear image.

5: The other thing is fire safety.

6: Of course, there is ventilation, ambitious design This is just a brief explanation, and there are many details that need to be answered in detail.

The first is functional cutting, such as kitchens, vestibules, warehouses, etc.

The second is the circulation line, considering that the circulation lines of service, serving, and guest passages should not be crossed.

The third is the overall visual structure, try to make the whole unified, pay attention to the problem of concealed engineering, the third is the main visual area and the secondary visual area, the main visual area is about meters, the fourth is to consider the functional characteristics, such as cleaning, the frequency of use and other factors.

How F&B design is conceived. Catering space mainly includes catering service space, canteen land slide and restaurant, usually, the service space is the entrance and place of customers, therefore, the design of catering space must first establish the functional requirements of service space, which is the basic requirement of catering space. If it cannot meet the needs of customers, the catering space will lose its own use function.

In the design of catering space, the concept of service should first be reflected in the design of the service area and the front desk, such as the service area should be an important place for customer activities, and the furnishings of the front desk should be concise and clear. The form of the front desk should be simple and clear, the front desk lighting should be soft, bright and generous, and the lighting should be bright and have sufficient light. There should be wall lighting in the service area, if the wall is too bright, it will affect the normal diet of customers.