大鴨梨烤鴨店，成都

2020年12月5日，第二十三屆中國室內(nèi)設(shè)計大獎賽在珠海落下帷幕，經(jīng)過對612件參賽作品的評定審核——

大鴨梨成都萬科店 榮獲 餐飲類金獎；

北京屋里門外設(shè)計有限公司 榮獲 最佳設(shè)計企業(yè)；

創(chuàng)建于1998年的「中國室內(nèi)設(shè)計大獎賽」以學術(shù)、公平、公正著稱。作為中國室內(nèi)設(shè)計行業(yè)風向標，大獎賽是國內(nèi)最受推崇、最具公信力的設(shè)計獎項之壹，也已成為設(shè)計師及設(shè)計事務(wù)所向國際展示其作品的重要平臺。

大鴨梨烤鴨店，成都

集皇家御膳與京城市井味于壹體的大鴨梨烤鴨店在經(jīng)歷了餐飲市場二十多年的洗禮與考驗之后，首次以弘揚京味文化、打造品牌升級的野心入駐成都。

大鴨梨成都萬科店以永葆老品牌無限生機為設(shè)計策略方向，升級老品牌的同時也融入在地文化，以震撼的視覺輸出將品牌形象和聲譽推向國際舞臺。

除全場大獎和19個類別的金銀銅獎外，頒獎現(xiàn)場評委會為屋里門外等12個設(shè)計機構(gòu)頒發(fā)了最佳設(shè)計企業(yè)獎。

策略為先，設(shè)計為後

Strategy First, Design Follows

制定恰當?shù)纳虡I(yè)策略，是企業(yè)在自己所處行業(yè)中獲得可持續(xù)競爭優(yōu)勢的重要戰(zhàn)略，而明確策略並以策略為先進行空間設(shè)計，是品牌打贏每壹階段市場和品牌戰(zhàn)役的有效方法。在商業(yè)策略管理中，我們將品牌劃分為三個不同階段：創(chuàng)業(yè)期、成長期、成熟期。針對三個不同階段也有相對應(yīng)的策略。

Formulating an appropriate business strategy is an important strategy for an enterprise to obtain a sustainable competitive advantage in its own industry, and a clear strategy and strategy-first space design is an effective way for a brand to win every stage of the market and brand battle. In business strategy management, we divide the brand into three different stages: the entrepreneurial period, the growth period, and the mature period. There are corresponding strategies for the three different stages.

商業(yè)策略好比品牌發(fā)展的整體戰(zhàn)，而每壹階段的品牌成長皆可看作是看做壹場戰(zhàn)役，每壹個空間的呈現(xiàn)則都是壹場戰(zhàn)爭。只有在整體戰(zhàn)略正確的前提下，每壹場戰(zhàn)役才會有更細化、更明確的作戰(zhàn)方針，而這套策略和方針幫助品牌在每壹場戰(zhàn)爭中明晰目標，即在每壹次空間設(shè)計中依照商業(yè)策略擁有明確的設(shè)計準則，這樣才能打贏每壹場戰(zhàn)爭，取得市場競爭中每壹階段的戰(zhàn)役勝利，最終幫助品牌獲得持久生命力，在激烈的市場競爭中屹立不倒。

Business strategy is like the overall battle of brand development, and each stage of brand growth can be seen as a battle, and the presentation of every space is a battle. Only on the premise that the overall strategy is correct, each battle will have a more detailed and clear operational policy, and this set of strategies and policies will help the brand to clarify the goal in every war, that is, in every space design China has clear design guidelines in accordance with its business strategy, so as to win every war and win every stage of market competition, and ultimately help the brand gain lasting vitality and stand firm in the fierce market competition.

設(shè)計師

BIOGRAPHY

吳為，國內(nèi)餐飲空間設(shè)計的集大成者，IN.X屋裏門外的主持人暨創(chuàng)意總監(jiān)，四季民福烤鴨店、胡大飯店，大鴨梨烤鴨店等知名餐飲品牌的“禦用”設(shè)計師，秉持“策略為先，設(shè)計為後" 的設(shè)計理念，與中國多個領(lǐng)先餐飲品牌達成了密切的戰(zhàn)略合作夥伴關(guān)系。

As the founder and creative director of IN.X based in Beijing, the interior architect Wu Wei is a master in Chinese catering space design. He is the designated designer for some popular restaurant in China, such as Siji Minfu Roast Duck Restaurant, Hu Da Restaurant, etc. With the design philosophy of “Strategy First, Design Follows”, he has maintained close strategic partnerships with many leading Chinese catering brands.

他主張以設(shè)計為品牌賦能，結(jié)合經(jīng)營思維，關(guān)註品牌的歷史與新生，註入時代生命力，提供全考量、前瞻性的解決方案。同時他也成為中國新壹代餐飲品牌裂變與更的見證人。With deep attainments in esthetics and global perspective in business, he provides accurate business and design strategy for brand, thus, creating sustainable vitality for brand development. Wu Wei has witnessed and nourished the development of Chinese new generation catering brands.

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