Restaurant space design

Author: Zhang Shiqi
Publisher:
Publishing Date: 2002-04-01
Features: Today, the catering industry no longer sells products solely for the purpose of satisfying hunger, but rather brings customers a wonderful experience from both a physiological and psychological perspective throughout the entire dining process, creating a memorable and unforgettable journey. Therefore, a significant portion of catering business owners, in addition to focusing on the quality and appeal of the food itself, have also turned their attention to the creation of the restaurant's ambiance. As a result, this book explores the design of modern restaurant retail environments by examining four key aspects: functionality, decoration, service, and sales.