Nanxiang Bailian
The restaurant has more than 200 seats and a large scale with an area of less than 700 square meters. On the premise of ensuring the food-to-kitchen ratio, the designer allocates more than 1.3 square meters of spacious space for each seat by making full use of space. After understanding the table average efficiency and turnover rate in detail, the designer finally determined the respective proportions of the box and the deck, and planned the deck area as a square table and the box area as a round table, achieving the best balance of space and efficiency.
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