About Fast Food Restaurant Kitchen Design 10

1. The entrance and foyer of the business store should be parallel or perpendicular to the traffic arteries outside the building. When the store is in the building, it should consider a reasonable connection with the main passage, elevators, and stairs.

2. Two or more main and auxiliary passages should be considered in the restaurant to prevent the rapid evacuation and evacuation of consumers in the event of an accident.

3. The sales room and counter should be located directly opposite or on the side of the customer's entrance, so that consumers can buy fast food when they enter the store.

4. Cold and hot beverage equipment can be considered to be set up in the sales room. Convenient sales sets, automatic machines, or free tea makers can be set up in the restaurant next to the sales room.

5. The kitchen and sales room of a small business store can be relatively separated by equipment (or buildings). Due to the large amount of heating and cooking equipment, the kitchen emits more waste fumes, steam and exhaust gases, so the buildings should be relatively isolated to ensure that the waste smoke and gas from the kitchen are not emitted to the restaurant.

6. Tableware and residual vegetable residue containing equipment shall not be arranged next to the tables and chairs where consumers eat and in the halls (rooms, tables) where food is sold, so as to prevent consumers from contaminating clean food by affecting their appetite.

7. The cold storage and table for storing food raw materials should be configured according to the variety category, such as all kinds of raw and cooked food.

8. The layout of the tables and chairs in the restaurant should consider the size, direction and safety of the main and auxiliary passages for consumers to take things and walk, and to sit and dine.

Space design for fast food restaurants.

The size and shape of the store space is reflected by a certain length, width, and height. In fast-food restaurants, the space of the store hall is formed through architectural structures and materials, and the space is displayed by lighting and lighting, and decorative items such as paintings and green plants make the space environment colorful.

The principle of reasonable layout of the kitchen: 1. Easy to operate to improve work efficiency. 2. It is necessary to make reasonable use of space and improve the utilization rate of kitchen area. 3. It is conducive to kitchen hygiene.

One is 6 meters wide and 8 meters long. Open a door 6 meters wide and go out.

The decoration design of a fast food restaurant needs to take into account the following aspects:

1.Brand image and positioning: Determine the style of decoration design according to your brand image and positioning, such as fast, fashionable, warm, etc. The decoration design should be in line with the brand image to attract the target customer group.

2.Space planning and layout: According to the actual area and business needs of the store, the space layout is reasonably planned. The layout of functional areas such as the front office, dining area, work area and service area ensures smooth flow and a comfortable dining experience for customers.

3.Color and material selection: Choose the color matching scheme suitable for the fast food restaurant, and determine the theme color and auxiliary color according to the brand image and business philosophy. When it comes to material selection, durability, ease of cleaning and food safety are taken into account.

4.Lighting design: Proper lighting design can enhance the visual effect and customer experience. Designers can use different types of lighting fixtures, such as soft lighting, spotlights, or decorative lamps, to create a cozy dining atmosphere.

5.Decorations and furnishings: Decorations and knick-knacks can add personality and character to a fast food restaurant. Choose suitable decorative elements according to the brand image and decoration style, such as plants, artworks, wall decorations, etc., to create a unique environment with early gravitational attraction of the bridge.

6.Logo and signage design: design appropriate logos and signage, including store name logo, menu, brand, etc., to highlight the brand image and characteristics, so that customers can easily understand and choose.

7.Air Circulation and Noise Control: Make sure the store has good air circulation and keeps the room fresh. At the same time, measures are taken to reduce the disturbance of noise to the dining environment and provide a better dining experience.

8.Visual focus and display area: Set up a visual focus through design, such as feature walls, display cases, etc., to highlight brand features and selling points. At the same time, the display area is designed to display the dishes and attract the attention of customers.

9.Consider the amount and dining experience: According to the estimated amount, arrange the seating and aisles reasonably to ensure that customers have enough dining space and at the same time facilitate the work of employees.

10.Personalized customization: The decoration design of fast food restaurants can be customized according to their own characteristics and creativity, so that the store is unique and competitive.

It's best to entrust consulting and planning with a professional renovation designer or team who can provide professional advice based on your specific needs, budget and market conditions to ensure that the renovation design achieves the desired results.

For a fast food restaurant, the façade is very important, not only to present the sign, but also to clearly express the type of cuisine it is operating, so that people can understand at a glance what kind of restaurant it is. At the same time, the color of the store can be selected with a strong contrast with the background color.

The layout of the interior should be reasonable and easy to walk, so as to avoid the appearance of crowded people colliding with each other, and to a certain extent, it can also increase turnover. And the overall spring should be clean and tidy, and the most important thing in catering is to give people a feeling of hygiene and cleanliness.

We can put the cooking area in the store or directly in front of everyone according to our own needs, so we must pay attention to the hygiene and cleanliness of the storefront, and at the same time take into account the size of the store to plan the area reasonably.

Another important point is the lighting and color, in fact, no matter how many people in your store are, you should light up the store, you can imagine a celebration in a dim space will you have an appetite? For example, we can choose bright colors such as red and orange, which have the effect of promoting appetite.

The design of the kitchen should be based on the principle of reasonable process, convenience and practicality, labor saving, and improvement of the working environment of the chef, and there is no need to pursue the more equipment, the better. There are many kitchen equipment and useless, which not only causes an increase in investment, but also occupies the space of the site, so that the kitchen production operation can not be dismantled, and the safety of the trip is increased, and there is no need to blindly pursue the beautiful style and fancy shape.

The design of the kitchen and dining room should pay attention to five aspects: 1. The drainage should be smooth. 2. The ventilation facilities of the range hood should be good.

3. The design should have a special kitchen garbage cleaning room and a special passage to ensure the hygiene of the whole kitchen. 4. The materials must be environmentally friendly, because the kitchen is an important place in which state of catering.