Ar­chi­tect Se­ung Hun Ham AA Stu­dio Con­sult­ing

MGS Architecture - - Coffee Shop -

When de­sign­ing a restau­rant there are a few key points to be kept in mind:

● Cre­ate an in­te­rior con­cept that matches the food: If you can tell at a glance what food the restau­rant is sell­ing then you can say the in­te­rior de­sign is good. A Chi­nese restau­rant is char­ac­ter­ized by its red color, and it stands out from a dis­tance. Nat­u­ral wood, bam­boo, etc. sym­bol­ize a Ja­panese house. The front de­sign of the restau­rant is the first im­pres­sion that cus­tomers get. Care­fully se­lect an in­te­rior de­signer and con­trac­tor as in­te­rior de­sign of a restau­rant can be done prop­erly only with pro­fes­sional ex­per­tise.

● Op­ti­mum econ­omy of in­vest­ment: You do not have to spend a lot of money on ap­pear­ance. If the cost of in­te­rior con­struc­tion is clas­si­fied as high, mid­dle, and low, do not ex­ceed the mid­dle level. It is much bet­ter to save money on the in­te­rior and in­vest in a va­ri­ety of kitchen ap­pli­ances and good dishes.

● Iden­tify the walk­ing line and space divi­sion: The dis­ad­van­tage of the in­te­rior that thinks first about de­sign is that it does not work with a good line of work and space, which is easy to work with. Prob­lems oc­cur when em­ploy­ees and cus­tomers move in­con­ve­niently. The restau­rant de­sign must sim­u­late the move­ment of em­ploy­ees and cus­tomers and iden­tify the main lines and di­vide the space. This is the first and the most im­por­tant thing. ● Check the floor plan: Once you have iden­ti­fied the cir­cu­la­tion of the restau­rant and de­ter­mined the space divi­sion, you should first check the floor plan. Mod­i­fi­ca­tions must be re­peated un­til you reach fi­nal de­sign stage. There is an ad­van­tage to re­duce the trial and er­ror by start­ing con­struc­tion af­ter com­plet­ing the cus­tom­ized de­sign draw­ing, such as plan, el­e­va­tion, sec­tion, fa­cil­ity draw­ing and 3d views etc. ● Pay at­ten­tion to the in­vis­i­ble area con­struc­tion such as the util­ity fa­cil­ity: Ven­ti­la­tion (sup­ply and ex­haust) fa­cil­i­ties, wa­ter and sewage, wa­ter­proof­ing, gas pip­ing, elec­tric­ity and com­mu­ni­ca­tion wiring, air con­di­tion­ing and fire safety fa­cil­i­ties play an im­por­tant role as ar­ter­ies sup­ply­ing blood to our bod­ies. It is com­mon to not know the im­por­tance only be­cause it is not vis­i­ble.

Solid wooden chairs, cane sin­gle seaters, and a fixed seat­ing with a dis­play wall unit com­prise the in­door cafe

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