Trading premises of restaurant. A waiting room

you are: Trading premises of restaurant

The restaurant hall is a basic premise where visitors are served. One of the basic requirements to a lay-out of placing of a hall is an accurate organisation of communication of a hall with industrial premises - kitchen, serviznoj, washing tableware, bars (buffets).

Distributing where holiday of ready culinary dishes is made, it can be informed with a trading hall two arches-passes: through one of them waiters leave in a hall with the received dishes, through another pass on distribution, not stirring each other. Can be and other variants planirovochnyh decisions, but taking into account convenient communication of trading premises with manufacture.

The Premise before distribution should be spacious enough to create good conditions for work of waiters. Besides, distributing should be located near to serviznoj, cash desks, a bread slicer and to have with them convenient communication.

The restaurant Hall is the centre architecturally-planirovochnogo decisions. Decorative and architectural elements of a hall should have visitors to rest in cosy conditions.

The Harmonious combination of colouring of walls, furniture forms, hall illumination, acoustics, the ventilation, beautifully served table, natural flowers on tables, quiet music - all it creates celebratory mood at visitors of restaurant and causes desire to visit it once again.

At restaurant there should be an atmosphere of privacy, comfort, ease that is reached by conditional division of a hall of restaurant into zones, boksy by means of low stationary partitions or sliding decorative soft walls.

The Lay-out of halls makes impression of harmony in that case when the parity of their length and is defined width by rules ' gold section '.

So, at the rectangular form of a hall the relation of its length to width is in limits from 2:3 to 1:3.

Planirovochnymi decisions provide possibility of halls at two levels: on the restaurant ground floor - a hall and a dance floor, on mezzanines - a hall.

The Big role in creation of an interior of modern restaurant is played by art designing, or design. Considering each projected subject - whether it be furniture, the fixture etc. - as a part of a complex of the subjects surrounding the person at restaurant, the artist-designer (designer) creates various convenient and aesthetically high-grade complexes.

For each element of an interior precisely found place defining its character and style is necessary.

At a choice of an interior of restaurant designers consider its thematic orientation (for example: restaurant ' Moscow ', ' Prague ', ' Beijing ', ' Ocean ' etc.).

The restaurant Name is often connected with a place of its arrangement, historical past, that predetermines not only an interior, but also assortment of dishes (a dish of ethnic cuisine or only fish dishes).

So, restaurants with such names as ' the Old mill ' or every possible ' post stations ', ' the Caucasian auls ', ' log huts of the forester ' etc., prompt also exotic character of interiors, feature of kitchen, ware, laying of tables, suits of waiters and headwaiters.