Study On The Optimization Of Restaurant Facilities Layout Based On SLP

China’scatering practitioners in the restaurant space layout and design are often depend the main reference experience, feeling or architectural design specification, high-level restaurants will pay attention to aesthetic, psychological, cultural, lighting and other factors, but the lack of a targeted issue for its internal logistics planning and analysis support, resulting in the actual operation of logistics inefficiencies, reduced benefits restaurants. According to the related statistics, the restaurant service has become China to expand domestic demand, when you want a newjob in another important industries, it is one of the services sector which cann’t be ignored. Although China’s catering industry has developed rapidly, but the restaurant’s business model is still no change, which is still according to the experience of managers. With the development of Western economy,especially the development of Western-style fast food, the original business model is facing a huge threat.In this paper, a systematic arrangement SLP method to solve the following problem with conventional restaurant facilities layout exists:(1)The position of wash area is unreasonable, wash area from the rough location and courtyard area is relatively long, laborious handling.(2)Between the restaurant staff and customers, there is a round-trip cross phenomenon, making a long distance move. Workshop materials placed chaotic, poor working environment workshop, resulting in worker productivity is not high, poor quality of products, the company’s interests had a directly impact.(3) The amount of logistics between the restaurant and the cooking area is large, but the distance was far away, increasing the labor intensity of the waiter. So the low-level production plant layout directly affects the efficient operation of the entire production system.Most enterprises facility layout, there exsit some problems, which is more worse to the development of enterprises. A reasonable layout of the restaurant can not only improve the efficiency of the service personnel, but also can reduce the intensity of service personnel, so a reasonable layout of the restaurant processing plant facilities is vital, not only to reduce personnel walking routes cross, to avoid collision improve efficiency, maintain a clean working environment, but also improve customer satisfaction, reduce labor intensity of staff, shorten the production cycle, saving material handling costs, and can speed up the production process and its liquidity.