In the past, catering was underdeveloped and catering channels were easily monopolized. That would be: you can eat whatever I sell.

In a world where restaurants are saturated, there are shopping malls and takeout apps everywhere. This will be: you sell what I eat.

Whether it’s pure takeout or takeout + dine-in. Natural selection, survival of the fittest.

Why do restaurants that only do takeout now have to lose money?

1. The advantage of pure takeout is lost - exclusive cost is high

From the perspective of a store: takeout can be cheaper than dine-in. Because, for the same store, a pure takeout store can reduce its rent costs and personnel costs. The money saved in this way can be made cheaper.

In fact, this is not the case. Currently, catering takeout relies too much on takeout platforms, and the commission + promotion fee for each order is already quite high. Here is Zhang Jinwanwan’s cost table:

From the perspective of customer acquisition costs (how much you need to pay to get customers), the cost of food delivery reaches 27% (platform commission + promotion fee). The cost of food is only 16% (rent).

2. It is difficult to create a pure takeout brand effect

A pure takeout brand is easy to build, but if there are too few display channels, the corresponding brand effect will be small.

Except for being seen on Ele.me and Meituan Takeout, it is difficult to have its own performance on other channels. This limits the development of the brand.

What should a restaurant that has good business and makes money do?

1. The waiting area should be indoors as much as possible without interfering with the checkout area

The first focus of restaurant design must be to pay attention to the seating table and checkout area. The seating table in small restaurants can Simplicity.

The waiting area is adjacent to the seating table. If the restaurant space permits, try to plan the waiting area indoors. For a small restaurant, it can also be set up outdoors. Try not to let the waiting area be too close to the seats to avoid Affect dining guests.

Drinking water should be provided in the waiting area of ??a high-end restaurant, especially in winter.

In addition to the entrance seating, the checkout may also be designed here. Generally, the setting of the checkout area needs to take into account the restaurant's operation method. High-end restaurants may check out at the table, while general restaurants usually check out near the entrance and exit. Some space must be reserved to avoid overcrowding the aisle during checkout. Functionally, attention must be paid to the space for placing bags and credit card signatures.

2. Seats are divided by shape to avoid having only a single shape of seats

The configuration of guest seats should be determined according to the operator's plan. Depending on the type of business, there will be different number of tables and Number of people needed.

Basically, 2-4 people are usually the most concentrated number of visitors, so tables for two and four are usually placed in the front area. On the one hand, people passing by can feel that the entire store is full. On the other hand, it is also convenient and efficient to seat people. It is recommended that seats with a small number of people be near the window, which is easier to attract customers.

In places with poor lighting or deep circulation lines, more effort must be spent on designing and creating an atmosphere. For example, it is designed as a private room area or a sofa area to attract group customers. It should be noted that the volume of group customers is relatively loud, so it is best to keep a certain distance from the front area.

The seating configuration of general restaurants is generally divided according to the type of meal: for example, Western-style meals are suitable for long tables or shared tables; for Chinese-style meals, round tables are more convenient.

Round and square tables

A square table can accommodate up to four people and can be shared together, while a round table depends on the size. Generally, the tabletop in a coffee shop is based on 60 centimeters, and the table for two in a cafe that serves meals should be 70-75 centimeters.

Long tables

Recently, many restaurants have become popular in using super long tables. Although some people don’t like to share tables with others, for those who serve or have a quick meal, More convenient.

High table

The main function of high table is to provide more convenient seats for people who want to eat quickly and is suitable for drinking, while the bar can provide better service and interaction , so most of the bar counters are high tables, and they can also be paired with chandeliers to achieve a unique feature.

Single long table

Single long table is usually suitable for coffee shops, especially suitable for facing the outdoors. It can be used by guests who are alone. The view and space quality are different and will not block the view in the store. You can sit next to each other if necessary.

Sofa and box area

The innermost seating area in the store is usually close to the toilet, kitchen, and warehouse area, and cannot provide a better physical environment than the front row. Therefore, the texture of the seating area usually needs to be upgraded. It is usually more suitable for groups with many people. It can also be designed as a private room area, which just provides more confidential services. In addition, the multi-person dining area can be divided into partitions due to the large number of people and the amount of food.

3. Smooth movement = increased table turnover rate

Usually, according to the service area, every certain seat must be equipped with a food preparation table. The function of the food preparation table is to place menus, Water bottles, cutlery, supplies, etc.

The setting of the food preparation station should be coordinated with the planning of the circulation line, so that the service staff can obtain the required items in the shortest possible time, but without hindering the active line. The design needs to match the overall atmosphere. Avoid looking cluttered with too many items. The speed of serving food is the key to controlling the table turnover rate, and the setting point and smoothness of the food preparation table have a great impact.

In addition, sometimes the food preparation station is equipped with a POS system for ordering food. There will be a stand-alone machine in the kitchen, and there will also be a POS system at the checkout. The POS system is usually planned by a professional manufacturer and is designed. It is necessary to pay attention to which systems need to be connected, ask the construction team to take charge of them in advance, and then ask professional manufacturers to do the wiring.

4. Lighting design

Generally speaking, high-end restaurants and restaurants that focus on privacy should focus on key lighting, while coffee shops or all-day restaurants should be brighter. , indirect lighting can be used with accent lighting.

These designs should be visible in appearance. The light during the day and at night must also be taken into consideration in the design. The cafe should try to introduce daylight during the day. The color of daylight has a great impact on the food and products. Help, but also need to pay attention to sun shading, sun visors or roller blinds should be considered together in the design.

While planning the space, you also set the required illumination or situation for each work area and work area. In the same dining area, the scene presented in restaurants of different types may be completely different, depending on the setting direction, adjustment of basic illumination, accent light and selection of lamps.

Key points of lighting design:

Dining area

No matter what kind of restaurant or cafe it is, the lighting in the restaurant gives priority to food, and the tabletop must be bright. Light, projection lamps are the best light source for dining. It should be noted that the contrast between light and dark on the same table should not be too large.

To avoid looking up and seeing dazzling projection lights while dining, you can use chandeliers with lampshades to bring atmosphere and a better appearance. However, the use of LEDs can reduce heat and electricity consumption. If there is a special holiday, there can also be candles on the table to create an atmosphere.

Entrance

Whether it is a general restaurant or a restaurant that focuses on privacy, the entrance must be bright. The reception desk and cashier area are usually the focus of the design. The back wall usually has mood lighting or special decorations. Designed lighting.

Aisle

The lighting of the aisle should be guiding. There should be lighting from the entrance to the guest seat, or from the guest seat to the restroom, and each endpoint should be focused on lighting.

Bar counter

The lighting of the bar counter is usually an important highlight of the restaurant and often requires multi-level design. The manual operating area of ??the bar counter should be illuminated. The display or use space of the back cabinet is usually the focus of the restaurant design. If the bar counter has a hanger, it should be lit under the hanger to prevent the countertop from being too dark to operate.

Bathroom

The lighting in the restroom can have many changes, but it should be noted that the function of the restroom is for toileting and grooming, and functionality must be paid attention to. For example, the makeup light in the women's restroom is best viewed from the front. Lighting makes it easier for ladies to tidy up during intermission.

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