10 issues in interior planning for Catering Industry

1. Considering market profitability combined with living experience in commercial settings

2. Considering functionality with aestheticism in limited space in concept of design

3. Positioning with theme properly and clearly

4. Going straight to satisfy consumers' daily needs, i.e. food, then it comes to overall dinning atmosphere

5. Communicating clearly brand's value and belief to clients

6. Including company management,operation, fiance, accounting, marketing in whole design planning

7. Integrating local dinning culture and venue theme

8. Designing food with reference to restaurant theme

9. Considering social trend and then improving restaurant theme, such as green living style or classical industrial style

10. Repeating restaurant's basic core values: caring consumers' emotion-happiness from dinning, food quality, brilliant service and excellent space planning.


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