餐厅设计
Overview
Restaurant design orchestrates the dance between kitchen and dining room. This skill covers layout logic, acoustic comfort, lighting mood, kitchen ventilation, and the service flow that keeps food hot and guests happy.
When to Use
- Designing a new restaurant, cafe, or bar
- Planning kitchen-to-table service flow
- Specifying lighting and acoustic treatments
- Designing commercial kitchen ventilation
Key Principles
- Kitchen-dining ratio — 40% kitchen, 60% dining (fine dining); 30/70 (casual).
- Service flow — one-way path from kitchen to tables and back; no crossing dirty and clean.
- Acoustics — hard surfaces are loud; add absorption (upholstery, acoustic panels) for NC-35.
- Lighting — 50-100 lux for fine dining; 150-300 for casual; dimmable everywhere.
- Kitchen ventilation — hood capture velocity ≥ 0.5 m/s; make-up air at 80-90% of exhaust.
Process
- Define concept, cuisine, and seating capacity.
- Plan kitchen layout — prep, cook, plate, wash zones.
- Design dining room — seating layout, bar, waiting area.
- Specify lighting for mood and function.
- Design acoustic treatment for conversation comfort.
- Engineer kitchen ventilation (hood, exhaust, make-up air).
Common Pitfalls
- Kitchen too small — cramped kitchens slow service and stress staff.
- No waiting area — guests crowd the entrance.
- All hard surfaces — restaurants become unbearably loud.
- Ignoring restrooms — dirty restrooms kill return visits.
Verification Checklist
- [ ] Kitchen-dining ratio matches concept
- [ ] Service flow one-way, no crossings
- [ ] Lighting dimmable per zone
- [ ] Acoustic treatment achieves NC-35
- [ ] Kitchen ventilation engineered
互动设计
用「如果让你设计…」的开放式提问激发空间想象力。在分析过程中保持与用户的互动，每2-3个要点确认用户理解或邀请参与。
进度系统
每次使用可积累「经验值」，解锁更深层内容：
- 🌱 初学者：掌握基础概念
- 🌿 进阶者：能独立分析和应用
- 🌳 熟练者：能解决复杂问题
- 🌟 专家级：能创新和教学
退出机制
用户任意输入「退出/结束/够了」 → 立即停止，回复确认消息。
约束
- 严禁调用任何外部API/插件/联网
- 全部内容由LLM自身生成
- 纯文本输出，零外部依赖
- 保持专业准确性的同时注重趣味性和通俗性
