레스토랑 인테리어 계획: 창업자를 위한 필수 체크리스트

### 레스토랑 인테리어 기획을 위한 필수 체크리스트
* 🍽 레스토랑 인테리어를 계획할 때는 프로젝트에 큰 영향을 미칠 수 있는 **10가지 필수 체크리스트 항목**을 고려하는 것이 중요합니다.
* 💰 레스토랑 인테리어 비용은 부지 조건, 자재 등의 요인에 따라 크게 달라질 수 있으며, **10평 미만의 공간의 경우 최소 1,500만 원**부터 시작됩니다.
* 📏 대형 공간의 경우 **10~20평의 경우 평당 150만~200만 원**, **30평 이상은 평당 100만~120만 원** 정도이며, 이후 물가 상승으로 인해 비용이 상승할 가능성이 있습니다.
* 👨 주방 설비를 적절히 배치하여 직원 생산성을 높이고 나중에 비용이 많이 드는 재설치를 방지하려면 **공사를 시작하기 전에 메뉴를 확정**하는 것이 중요합니다.
* 💧 특히 주방은 누수를 방지하기 위해 방수가 필수적이며, **작은 균열도 큰 피해**로 이어질 수 있으므로 마감 작업 전에 적절한 방수 조치를 취해야 합니다.
* 🔥 연기 환기를 위해서는 후드 및 덕트 시스템을 설치해야 하며, 효과적인 작동을 위해 **특정 높이와 폭**이 요구되므로 점주는 최적의 성능을 위해 **주방 용량에 대한 피드백**을 제공해야 합니다.
* 🚶 레이아웃은 직원과 고객 모두 쉽게 이동할 수 있어야 하며, 편안함을 높이고 좌석 수용 인원을 늘리기 위해 **테이블 크기와 거리를 구체적으로 명시**해야 합니다.
* 마지막으로, 주방 바닥은 엎질러지거나 많이 사용해도 복원력이 있어야 하므로 내구성이 좋은 바닥재를 선택하는 것이 중요합니다. **타일과 비닐이 인기** 있는 반면, **나무 바닥은 고급스럽지만 시간이 지나면 유지 관리에 문제가 생길 수** 있습니다.

레스토랑 인테리어 계획은 신중한 비용 추산과 효율적인 운영을 위한 주방 디자인의 우선순위를 정해야 합니다.

Hello, this is Qplace, a commercial space interior comparison estimation service. In this video, we will discuss ten essential checklist items you need to know when planning a restaurant interior. If you are preparing to start a restaurant, please watch the video until the end. 

First, for those who are doing restaurant interiors for the first time, you might be curious about the approximate costs involved. The costs can vary significantly depending on factors such as the usual condition of the site, the materials used, and the reputation of the interior design company. In this video, we will inform you about the minimum costs required to proceed with the interior work. 

For restaurant interior costs, if the space is less than 10 pyeong, it will be around 15 million won. For spaces between 10 and 20 pyeong, the cost is approximately 1.5 to 2 million won per pyeong. For spaces between 20 and 30 pyeong, it is about 1.3 to 1.5 million won per pyeong. For spaces over 30 pyeong, you should expect a cost of about 1 million to 1.2 million won per pyeong to proceed with the interior work. As the area increases, the cost per pyeong can decrease further. If you are considering costs below these amounts, then...

It is practically difficult to entrust the construction to an interior company, so consumers must either carry out self-construction or direct construction themselves. Additionally, the amount mentioned excludes separate construction costs such as moving signage, heating and cooling systems, furniture, and kitchen fixtures, so you need to set aside a separate budget for those additional works. This amount is based on the year 2022, and due to annual inflation, labor costs and material prices are expected to rise over time, which means that the estimates for restaurant interiors may increase beyond this amount. 

Before starting the interior work, please decide on the menu you will be selling. By determining the menu first, you can identify the appropriate items and locations for kitchen fixtures suitable for menu preparation, and later, installations such as plumbing and gas hood ducts can be placed in suitable locations. An optimized kitchen for menu preparation provides employees with an efficient work environment, thereby increasing productivity. If you decide on the menu after the kitchen construction is completed...

If changes are made, it may be necessary to reinstall kitchen fixtures and equipment, or the movement of staff may overlap, and in the worst-case scenario, it could lead to a need for a service interruption. The kitchen should be the first consideration in the design process. Beginner entrepreneurs or interior design companies without experience in restaurant interiors often focus more on the dining area or exterior design. While the dining area and exterior are important for creating a first impression on customers and providing a stylish space, poor kitchen design can hinder the smooth provision of menu items and services, which could significantly impact restaurant operations. Lastly, once the kitchen fixtures that use water are determined, drainage and water supply work must be done accordingly. If water-using kitchen fixtures are added later, it may lead to service interruptions or require inconvenient usage. Therefore, it is safer to install one or two extra drainage pipes during the initial construction.

Using pipes with a large diameter is important for ensuring that water drains well; using pipes that are 75mm or larger generally facilitates smooth drainage. In places like meat restaurants, where a lot of grease or food scraps are generated, there is a risk of the grease solidifying as it cools and clogging the pipes. Therefore, it is necessary to install a grease trap to filter out these substances initially. 

Fifth, for restaurants that use a lot of water, waterproofing work is extremely important. This is especially true if there are other businesses operating on the lower floor; waterproofing must be done to prevent any leaks. Even a small crack in the kitchen can lead to water seeping down, which could result in the need to compensate for all damages incurred. If the kitchen walls are constructed with materials like drywall, continuous splashing can cause water to seep in and lead to deformation. In such cases, waterproofing should be done before painting or tiling to prevent these issues. Waterproofing work typically involves applying waterproofing material, installing trench cement, and finishing with tile.

Before cement burial, please ensure that the store owner comes to the site to take photos for reference in case waterproofing issues arise later. The sixth restaurant is a space that uses fire, so the installation of a hood and duct is essential. The hood is the part that draws in smoke, while the duct refers to the pipe that transports the smoke drawn in by the hood. Please install the hood at a height of approximately 1700 mm from cooking appliances such as fryers. It is advisable for the width to be at least 100 mm longer than the cooking appliance. This is because the hood may sometimes be installed slightly sideways compared to the design, and heat from the cooking appliance may escape outside the hood. The duct's suction power varies depending on the fan capacity; if a smaller capacity is installed, there may be issues with proper ventilation in the kitchen. Usually, interior or duct companies recommend duct capacity considering the usual operation of the store, but it is important to assess how many menu items can be prepared simultaneously.

When calculating capacity, considering the cooking process is essential, so store owners should actively provide feedback on the kitchen situation. Additionally, in densely populated commercial areas, there may be cases where ducts need to extend to the roof of the building. In such cases, the higher the number of floors, the more expensive the installation costs may become. High-power consuming devices should have dedicated electrical wiring, and it is advisable to install as many outlets as possible in the working area to enhance usability. Once the carpentry work is completed, it will be difficult to change the electrical wiring routes and outlet locations, so be sure to discuss the outlet placements generously with the interior design company during the planning phase. The layout of the eighth hall should consider the movement paths of both customers and staff. Staff should be able to move quickly in the hall, while customers should not feel cramped when seated. Reducing surplus space to increase seating capacity is a way to boost sales, but for two-person tables...

The size of the table should be 600mm in width and 600mm in length for a four-person table. For a six-person table, it should be at least 500mm in width and 1240mm in length. Additionally, the distance between tables must be at least 1450mm, and if it is more than 1600mm, guests will feel comfortable when sitting in their chairs. The ninth kitchen should consider durability, and the hall should choose ceiling materials based on design. Since the kitchen ceiling is always exposed to high temperatures and humidity, using drywall or textiles for the ceiling can be vulnerable in such a hot and humid environment. It is advisable to choose ceiling materials that match the store concept for a pole ceiling. An exposed ceiling can create a feeling of spaciousness due to the height, and since the plumbing and wiring are visible, it suits a vintage design. In contrast, a recessed ceiling can create a cozy atmosphere due to its lower height while hiding the plumbing and wiring, resulting in a minimal modern look.

It fits the design. Lastly, we need to choose the flooring material. For kitchen floors, tiles are most commonly used in both wet and dry kitchens. Since water and food frequently fall on the kitchen floor, tiles are durable against water damage, stains, and breakage, making them easy to clean and maintain. Vinyl flooring is also similar; it is durable and easy to keep clean, and many tiles are used for this purpose. However, it is also acceptable to choose other materials that fit the store design. Epoxy is easy to maintain, but it can become slippery when water spills, leading to accidents. While decorative tiles are inexpensive, they can experience lifting and separation, and if dust or grease settles on the surface, they may not clean easily. Wooden flooring gives a luxurious feel and texture, but over time, it can warp, and in areas where trolleys are pulled, it may produce a rattling sound.

There is a lot available. If you visit the Q Place website now, you will find over 3,500 commercial space interior portfolios. If you find a portfolio you like and request a consultation, we will provide you with a detailed estimate. We will see you again with better content next time.

식당 인테리어 10가지 필수 체크리스트 | 식당창업 by 큐플레이스

큐플레이스

레스토랑 인테리어 기획을 위한 필수 체크리스트

레스토랑 인테리어를 계획할 때는 10평 미만의 경우 1,500만 원부터 30평 이상의 경우 100만~120만 원까지 공간 규모에 따라 비용이 달라진다는 점을 이해해야 합니다.

간판, 난방, 가구 등 추가 공사 비용에 대한 예산을 별도로 책정하는 것이 중요합니다.

인테리어 공사를 시작하기 전에 메뉴를 결정하는 것은 주방 설비와 설비를 최적화하여 궁극적으로 직원 생산성을 높이기 위해 필수적입니다.

레스토랑에서 주방 디자인의 중요성

주방은 레이아웃이 잘못되면 운영과 서비스에 지장을 줄 수 있으므로 레스토랑 설계 과정에서 가장 중점을 두어야 합니다.

효율적인 배수를 위해서는 배수관을 추가로 설치하고 대구경 파이프를 사용하는 것이 중요하며, 기름기가 많은 환경에서는 막힘을 방지하기 위해 그리스 트랩이 필요합니다.

특히 다중 비즈니스 건물에서는 누수 및 침수 피해를 방지하기 위해 방수 처리가 필수적이며, 페인트칠이나 타일링 전에 방수 처리를 해야 합니다.

레스토랑 설정 시 주요 고려 사항

점주는 방수 문제에 대해 나중에 참조할 수 있도록 시멘트 매립 전에 사진을 찍어 두어야 합니다.

불을 사용하는 레스토랑의 경우 후드와 덕트 설치가 매우 중요하며, 후드는 조리 기기보다 1700mm 위에 위치해야 하고 폭은 100mm 넓게 설치해야 합니다.

적절한 덕트 용량과 전기 배선은 환기 및 사용성을 위해 필수적이며, 직원과 고객 모두의 원활한 동선을 고려한 레이아웃이 필요합니다.

테이블 및 주방 디자인 가이드라인

4인용 테이블의 크기는 600mm x 600mm여야 하며, 6인용 테이블은 가로 500mm, 세로 1240mm 이상이어야 합니다.

테이블 사이의 거리는 편안함을 위해 최소 1450mm 이상이어야 하며, 1600mm 이상이면 이상적입니다.

주방의 천장 재료는 내구성이 뛰어나고 매장 콘셉트와 어울려야 하며, 노출형 천장이나 매립형 천장 등 다양한 분위기를 연출할 수 있는 옵션을 선택해야 합니다.

주방 바닥재는 내구성과 유지 관리 용이성을 최우선으로 고려해야 하며 타일과 비닐이 일반적으로 선택되며, 목재 바닥재는 고급스러운 느낌을 주지만 시간이 지나면 휘어질 수 있습니다.

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