How to decorate a 400 square meter restaurant in Shenzhen?

The decoration of the small restaurant is very important. Our small and medium-sized restaurants usually face the working class in society. From this point of view, small and medium-sized restaurants should pay more attention to practical applications and emphasize function, but at the same time, they should also pay attention to color to meet the aesthetic views of the public.

Many people want to decorate small and medium-sized restaurants in a magnificent and exotic way. But in the end, it is effective, not only does it not improve the aesthetics, but it loses its original function. The concept of catering decoration of Shanghai Youhong Decoration & Design Co., Ltd. is: according to the actual situation of the restaurant, the customer groups faced and the geographical location. It does not overemphasize the decoration grade of small and medium-sized restaurants, does not emphasize luxury, but pursues the simplicity of functions. Practicality We can often see small and medium-sized restaurants near some communities. Some small and medium-sized restaurants do not consider the decoration cost, the surrounding environment and the actual area of the restaurant. They decorated the restaurant magnificently, and all valuable decoration materials can be used. Dining tables and chairs are in classical European style, with cool wallpaper on the wall. This kind of investment is great, but often such restaurants will make the general public feel suspicious. Is this the place to eat? If so, it should be quite expensive. When people see such a restaurant, they will feel that they have no identity and lost their status as distinguished guests. In the end, there are few customers in the magnificent restaurant.

In fact, small and medium-sized restaurants should not only pay attention to the geographical location of the restaurant, but also pay attention to some details in the decoration if they want to prosper. It is essential to make the catering decoration simple and convenient to meet the public's taste, and then focus more on how to increase the number of dishes and improve the speed of serving.