What are the combinations of food and beverage space design?

In the design of catering space, the more common forms of space combination are centralized, grouped and linear, or their comprehensive variants. Centralized space composition is a stable centripetal form of food and beverage space composition, which consists of a certain number of secondary spaces around a large dominant space. This center is generally in the form of a regular form, such as a circle, a square, a triangle, a regular polygon, etc.

The surrounding secondary spaces are generally made into different forms and sizes to diversify the space. Its functions can also be different, and designers can flexibly organize around the central space according to the shape of the site, the needs of the environment and the respective functional characteristics of the secondary space. Grouped spatial combination is a form of spatial combination in which several spaces are closely connected to each other, or several spaces are closely connected by a certain spatial axis.

In the design of catering space, group combination is also a more commonly used form of space combination, and it is more common to see several catering spaces closely connected to each other into group combination. It is also possible to combine several dining spaces along a passage through the group, which can be linear, polygonal, circular, etc. Alternatively, several small dining spaces can be arranged around a larger dining space.

This is similar to a centralized space, but the combination of planes is more free and flexible. In the design of catering space, the more common forms of space combination are centralized, grouped and linear, or their comprehensive variants. Centralized space composition is a stable centripetal form of food and beverage space composition, which consists of a certain number of secondary spaces around a large dominant space.

This center is generally in the form of a regular form, such as a circle, a square, a triangle, a regular polygon, etc. The surrounding secondary spaces are generally made into different forms and sizes to diversify the space.

There are various forms of vertical entities used to define space, such as walls, columns, partitions, frames, curtains, furniture, lamps, greenery, etc. Vertical Linear Entity: The relationship between the space and the surrounding space defined by the vertical linear entity is circulating, the vision is continuous, and human behavior is not blocked.

The simplest linear entity—an independent column Multiple linear entities enclose the space Vertical surface entity: Depending on the number of vertical partitions or the height of the vertical plane entity, the vertical plane entity will have a different sense of enclosure to the space. In the interior design of the catering building, a single vertical plane can be used to enclose the space and divide the space, or a vertical plane can be used as the entrance interface, which can be focused on from the shape and guide the guests into the restaurant or restaurant.

Single Vertical Partition: Two vertical surface entities arranged in an L-shape. U-shaped arrangement:

Two perpendicular entities arranged in parallel, with the vertical plane reaching eye level and the vertical plane waist-high.

Summary. Dear, I'm glad to answer for you: what are the forms of dining space:

There are three forms:1Freestanding single-storey dining space:

It is generally used in small restaurants, tea rooms, etc. 2.Freestanding multi-storey dining space:

It is generally the type used by medium-sized restaurants, and it is also the spatial form used by large restaurants or food courts. 3.Catering spaces attached to multi-storey or high-rise buildings:

Most office restaurants or canteens fall into this category.

Dear, I'm glad to answer for you: What are the forms of dining space: there are three forms:

1.Single-storey dining space: Generally used in small restaurants, tea rooms, etc., oak-like type.

2.Free-standing multi-storey dining space: generally a type used by medium-sized restaurants, but also a spatial form used by large restaurants or food courts.

3.Catering spaces attached to multi-storey or high-rise buildings: Most beam-stripped office dining rooms or canteens fall into this category.

Royal Judgment. Catering space design mainly refers to the design of interior space. The Zheng Drink Space is mainly composed of a dining area, a kitchen area, a sanitary facility, a cloakroom, a foyer or a vestibule, and these functional areas and facilities constitute a complete catering functional space. The various parts of the dining space are organically grouped together according to a specific relationship.

Whether the space is single-story or double-storey, the scale can be used to illustrate the relationships between the parts using a functional analysis diagram. On the basis of following the design principles of catering space, the catering space should have a certain limitation, and the form of the entity enclosing the space can be ever-changing, and there are many styles, but in fact they can be summarized into two categories, namely horizontal entities (such as the ground, ceiling) and vertical entities (such as columns, partitions, furniture, etc.).

The main points of catering store planning are as follows:

1. Accurate positioning: different positioning determines different planning styles.

2. Pay attention to streamline planning: If the conditions are agreed, it is best to set up the entrance between the casual seats and the private room, and this element should be considered as much as possible in the planning. Together, the service flow prevents cross-cutting with the guest passage.

3. Determine the appropriate plan and share: It is important to grasp the minds of consumers, and many guests who spend money in high-end restaurants expect to have an outstanding dining atmosphere, and do not like to have many people gathered together, so that the dining atmosphere is disturbed.

4. Pay attention to maintaining the privacy of guests: the current method is to combine the space through various forms of glass and openwork screens. In this way, it is not only possible to add decoration surface, but also to distinguish the area very well, leaving a relatively private space for guests.

5. Questions that should be avoided in the planning of private rooms: first, the doors of Shoukai's private rooms should not be opposite; Second, the table should not be facing the door of the private room, otherwise, other guests can see the situation in the private room at a glance from the aisle.

6. Try to reduce the changes in the uneven and convex stoves on the ground in the scattered seats and private room areas: because it will not only reduce the utilization rate of space, but also lead to the occurrence of wrestling incidents.

7. Think about setting up less or no wine service desk: Since most guests will not go to the wine service desk to order wine or settle the bill, a large service desk will only occupy a limited space, so a small checkout desk can be set up in a shaded direction.

8. Pay attention to ventilation and smoke exhaust: Loose seats and private rooms need to have excellent ventilation and smoke exhaust equipment. Pay special attention to this question when planning the hotel's equipment. Another ventilation concern is that if the air outlet is facing the guest or the table, it will affect the comfort of the guest and the quality of the dish.

The decoration of the restaurant originally contained a lot of information, including the main direction of the restaurant, the level of the restaurant, the cleanliness of the restaurant, and so on. Whether it can attract Yeqin to dress up as a guest and whether it can affect the willingness of guests to spend depends on the decoration of the restaurant.

We all know that the space of many family restaurants is actually quite small, especially the round dining table, and there is basically no other position! Then, we can make a built-in wine cabinet, that is, make the wine cabinet inside the wall, so that it will not occupy the space of the restaurant. Wine cabinet and bar are integrated.

This wine cabinet shape is designed to be very suitable for young people, and it is also very warm for two people to eat here. The integrated design of the wine cabinet and bar counter shines with a sense of quality under the illumination of the light, and with the small bar, a luxurious small wine tasting area is completed.

The main body of the restaurant adopts an off-white style, with a light blue wall, the whole restaurant gives people a very relaxed and comfortable feeling, the wine cabinet is placed at the door, and the installation method is in-wall, and the glass sliding door adopts an integrated design, which is very neat and generous. With the changes of the times, screen partitions and door panel partitions are no longer popular, and now the popular ones are wine cabinet partitions! Wine cabinet partition, so that the quality of the partition in your home not only improves the quality of the grade, but also beautifies the space.

If the overall space is relatively large, you can install a layered wine cabinet and use shelves to divide it, which may be easier to clean.

The design of the wine cabinet is very critical, if you want to make the effect, some necessary decorative parts must be done, otherwise the wine cabinet is like an ordinary storage cabinet, and it will be meaningless. Some people like open lattices, some like glass doors, and some people like closed minimalist doors. There are many patterns.

This is a professional matter, and it is generally necessary to hire a designer to plan the layout.

The sideboard built against a wall belongs to the most common category, which is relatively functional, and the small cabinet with doors and the small cabinet without the cabinet door, as well as the wine grid and wine glass holder can be organically combined. However, it is necessary to keep a certain distance from the dining table and chairs, and reserve space for the opening and closing of the cabinet door. The design of the wine cabinet, from the selection of materials, style, and color matching, should not exceed the home decoration style, and only if the overall home maintains the same style, its decorative effect can be highlighted.

Summary. The catering space design process is the specific content of catering design, catering design is not simply a rendering, the whole process of catering design can be seen from the catering space design steps. So, what are the design processes for catering spaces?

The food and beverage space design process includes the following aspects.

1.Spatial interface design.

In the design process of catering space, it is necessary to pay attention to the design of the wall in the design of the space interface, and the wall design should be designed according to the distance from the customer.

2.Suspended ceiling design.

The design process of catering space needs to be designed in the form of ceiling design in combination with the existing indoor space, the position of lamps, the position of air outlets and the arrangement of seats, etc., and also needs to be combined with the layout of lamps and lanterns.

3.Ground design.

The catering space design process should be designed with different materials according to different restaurants in the ground design, if it is a public ordinary restaurant, it is mainly based on wear-resistant materials, and if it is a restaurant with high environmental requirements, then it is necessary to find a softer and more comfortable wooden floor or carpet.

4.Color and light environment design.

The design process of catering space should also be designed according to different types in the design of lighting colors, which is generally suitable for Chinese restaurants.

What are the similarities and differences between the design process of a dining space and a home space?

The catering space design process is the specific content of catering design, catering design is not simply a rendering, the whole process of catering design can be seen from the catering space design steps. So, what are the design processes for catering spaces? The food and beverage space design process includes the following aspects: 1

Space interface design The design process of catering space needs to pay attention to the design of the wall in the design of the space interface, and the wall design should be designed according to the distance from the customer. 2.Ceiling design The design process of catering space needs to be designed in the form of ceiling design in combination with the existing indoor space, the position of lamps and lanterns, the position of air outlets and the arrangement of seats, etc., and also needs to be combined with the arrangement of lamps and lanterns 3

Ground design The design process of catering space should be designed according to different restaurants in the ground design, if it is a public ordinary restaurant, it is mainly a wear-resistant material, if it is a restaurant with higher environmental requirements, then it is necessary to find a softer, more comfortable wooden floor or carpet. 4.Color and light environment design The design process of catering space should also be designed according to different types of lighting color design, which is generally suitable for Chinese restaurants.

What about the design process of the home space.

Focus: To enable us to master the workflow of home space design and cultivate our design philosophy. Fourth, the design principles:

1.Grasp the principles of economy, applicability and beauty. 2.

Pay attention to the principles of function, form, and technique. 3.Environmentally conscious, holistic design.