MODERN SEARCH FOR A FIGURATIVE SOLUTION FOR THE INTERIORS OF PUBLIC CATERING FACILITIES

Abstract

Visiting public catering facilities acts as a social phenomenon, which is primarily due to cultural relationships. This turns ordinary food consumption into a process that brings taste, aesthetics and visual pleasure. The article notes that when developing the main idea, it is necessary to determine the audience that will be targeted by the public catering facilities. It is important to understand the characteristics of customers, such as solvency, taste preferences, average age, preferences. It is noted that the number of visits to the public catering facilities and a successful marketing strategy is influenced by customer focus; compliance with the requirements for comfort and hygiene; level of service and its constant maintenance. Modern tendencies in development of interiors public catering facilities are analyzed in the article. It is noted that the socio-economic transformations in society directly affect typology of the public catering facilities, influence their specificity and organization of interiors. The conception key role is ascertained, the basic thematic directions such as: geographical directions, aqueous motives, sport subjects, hunting themes, historical facts or personalities, cinematographic themes or heroes, ethnographic direction etc. are noted. When creating a general conceptual idea, the set-out of essential accents is substantial that can improve attendance. Emphasis can be placed on: a friendly atmosphere that promotes communication, gaining new experiences, an atmosphere of energy and inspiration, food choices, comfort, the opportunity to relax, entertainment while visiting, prestige, status. The development of the restaurant business requires a differentiated approach to the formation of the interiors of restaurants; based on modern requirements and trends. These requirements are designed to meet the social, aesthetic, physiological and spiritual needs of visitors. In general, it allows you to develop an original, expressive interior, the figurative solution of which is memorable. Method of evidential analysis and the empiric method are involved in the article. The presented recommendations can be used for creation of the interior design-conception of the public catering facilities.