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IN.X屋里门外吴为荣获2020中国室内设计大奖赛:最佳设计企业奖、餐饮类金奖
大鸭梨烤鸭店,成都2020年12月5日,第二十三届中国室内设计大奖赛在珠海落下帷幕,经过对612件参赛作品的评定审核——大鸭梨成都万科店 荣获 餐饮类金奖;北京屋里门外设计有限公司 荣获 最佳设计企业;创建于1998年的「中国室内设计大奖赛」以学术、公平、公正著称。作为中国室内设计行业风向标,大奖赛是国内最受推崇、最具公信力的设计奖项之壹,也已成为设计师及设计事务所向国际展示其作品的重要平台。大鸭梨烤鸭店,成都集皇家御膳与京城市井味于壹体的大鸭梨烤鸭店在经历了餐饮市场二十多年的洗礼与考验之后,首次以弘扬京味文化、打造品牌升级的野心入驻成都。大鸭梨成都万科店以永葆老品牌无限生机为设计策略方向,升级老品牌的同时也融入在地文化,以震撼的视觉输出将品牌形象和声誉推向国际舞台。除全场大奖和19个类别的金银铜奖外,颁奖现场评委会为屋里门外等12个设计机构颁发了最佳设计企业奖。策略為先,設計為後Strategy First, Design Follows制定恰當的商業策略,是企業在自己所處行業中獲得可持續競爭優勢的重要戰略,而明確策略並以策略為先進行空間設計,是品牌打贏每壹階段市場和品牌戰役的有效方法。在商業策略管理中,我們將品牌劃分為三個不同階段:創業期、成長期、成熟期。針對三個不同階段也有相對應的策略。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.商業策略好比品牌發展的整體戰,而每壹階段的品牌成長皆可看作是看做壹場戰役,每壹個空間的呈現則都是壹場戰爭。只有在整體戰略正確的前提下,每壹場戰役才會有更細化、更明確的作戰方針,而這套策略和方針幫助品牌在每壹場戰爭中明晰目標,即在每壹次空間設計中依照商業策略擁有明確的設計準則,這樣才能打贏每壹場戰爭,取得市場競爭中每壹階段的戰役勝利,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.設計師BIOGRAPHY吳為,國內餐飲空間設計的集大成者,IN.X屋裏門外的主持人暨創意總監,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”設計師,秉持“策略為先,設計為後 的設計理念,與中國多個領先餐飲品牌達成了密切的戰略合作夥伴關系。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.他主張以設計為品牌賦能,結合經營思維,關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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吴为携手大鸭梨获IAI全球设计奖(IAI Design Award)
IAI国际设计节&艺术厦门暨第十三届全球设计奖颁奖盛典日前在厦门举办,IAI亚太地区众多设计师、设计公司,独角兽企业等参与了本次盛会。大鸭梨成都万科店荣获IAI全球设计奖(室内奖) - IAI餐饮空间银奖。IAI设计奖是亚太地区乃至国际最具国际影响力和美誉度设计大奖之一。该奖项始自2006年举办的亚太室内设计双年大奖赛,其间经历三次奖项名称更迭,并于2014年升华为全设计领域的设计奖——“IAI设计奖”。集皇家御膳与京城市井味于壹体的大鸭梨烤鸭店在经历了餐饮市场二十多年的洗礼与考验之后,首次以弘扬京味文化、打造品牌升级的野心入驻成都。大鸭梨成都万科店以永葆老品牌无限生机为设计策略方向,升级老品牌的同时也融入在地文化,以震撼的视觉输出将品牌形象和声誉推向国际舞台。策略為先,設計為後Strategy First, Design Follows制定恰當的商業策略,是企業在自己所處行業中獲得可持續競爭優勢的重要戰略,而明確策略並以策略為先進行空間設計,是品牌打贏每壹階段市場和品牌戰役的有效方法。在商業策略管理中,我們將品牌劃分為三個不同階段:創業期、成長期、成熟期。針對三個不同階段也有相對應的策略。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.商業策略好比品牌發展的整體戰,而每壹階段的品牌成長皆可看作是看做壹場戰役,每壹個空間的呈現則都是壹場戰爭。只有在整體戰略正確的前提下,每壹場戰役才會有更細化、更明確的作戰方針,而這套策略和方針幫助品牌在每壹場戰爭中明晰目標,即在每壹次空間設計中依照商業策略擁有明確的設計準則,這樣才能打贏每壹場戰爭,取得市場競爭中每壹階段的戰役勝利,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.設計師BIOGRAPHY吳為,國內餐飲空間設計的集大成者,IN.X屋裏門外的主持人暨創意總監,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”設計師,秉持“策略為先,設計為後 的設計理念,與中國多個領先餐飲品牌達成了密切的戰略合作夥伴關系。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.他主張以設計為品牌賦能,結合經營思維,關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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IN.X屋里门外吴为设计大鸭梨成都万科店获2020年IDA大奖BRONZE
2020年,大鸭梨荣获第十四届美国IDA国际设计大奖BRONZE!美国国际设计大奖(International Design Awards,简称IDA)于2007年设立,是美国最具权威的国际设计大奖之一,奖项设置覆盖建筑设计、室内设计、产品设计、时尚设计、平面设计等五个门类。IDA致力于引起人们对全球设计的反传统、概念化和创造力出色的作品的关注,旨在奖励和推广国际设计领域取得了卓越成就的创造者,并在全球范围内发掘建筑,室内,产品,平面和时尚设计方面的新兴人才。集皇家御膳与京城市井味于壹体的大鸭梨烤鸭店在经历了餐饮市场二十多年的洗礼与考验之后,首次以弘扬京味文化、打造品牌升级的野心入驻成都。大鸭梨成都万科店以永葆老品牌无限生机为设计策略方向,升级老品牌的同时也融入在地文化,以震撼的视觉输出将品牌形象和声誉推向国际舞台。策略為先,設計為後Strategy First, Design Follows制定恰當的商業策略,是企業在自己所處行業中獲得可持續競爭優勢的重要戰略,而明確策略並以策略為先進行空間設計,是品牌打贏每壹階段市場和品牌戰役的有效方法。在商業策略管理中,我們將品牌劃分為三個不同階段:創業期、成長期、成熟期。針對三個不同階段也有相對應的策略。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.商業策略好比品牌發展的整體戰,而每壹階段的品牌成長皆可看作是看做壹場戰役,每壹個空間的呈現則都是壹場戰爭。只有在整體戰略正確的前提下,每壹場戰役才會有更細化、更明確的作戰方針,而這套策略和方針幫助品牌在每壹場戰爭中明晰目標,即在每壹次空間設計中依照商業策略擁有明確的設計準則,這樣才能打贏每壹場戰爭,取得市場競爭中每壹階段的戰役勝利,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.設計師BIOGRAPHY吳為,國內餐飲空間設計的集大成者,IN.X屋裏門外的主持人暨創意總監,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”設計師,秉持“策略為先,設計為後 的設計理念,與中國多個領先餐飲品牌達成了密切的戰略合作夥伴關系。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.他主張以設計為品牌賦能,結合經營思維,關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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IN.X屋里门外吴为入选2021年“ID星级设计榜”餐饮类
2021年3月30日,美国《室内设计》中文版与HOTELEX上海国际酒店及餐饮业博览会携手举办的“餐饮设计高峰论坛”隆重举行,论坛当日揭晓了2021年度“ID星级设计榜(餐饮类)”榜单——吴为先生荣幸入选
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从簋街“长出来”的京城名餐厅——吴为·策略餐饮三部曲×胡大
重新开门营业时,人山人海的排队场面让设计师吴为松了一口气,但他也说这其实是预料之中的,胡大这把牌交出来,他是熟悉打法的。- 初始方案被两次质疑最终未修改一处“大家做好准备,有可能会全部重来。”
2021-05-10 -
吴为:IN.X屋里门外×0776食堂:揭开烟火气谜底
吴为带领IN.X屋里门外团队重新定义了0776食堂空间,新空间像一阵风,吹进年长人心里,能掀起一段古老记忆;吹进年轻人心里,就成了时髦的复古风潮。
2021-02-26 -
红木家居定制的下半场,谁能胜出市场角逐成为热门品牌?
答案将在12月揭晓。
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2020哪些新中式红木家具品牌将被淘汰?
谁会继续站在风口,谁又会被市场淘汰?让我们一起关注。
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第十一届红木品牌峰会将举行,往届红木家具品牌十大排名是谁?
2020,红木家具“红品奖”的奖杯会否大量“换手”?
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线下新品发布+线上直播带货,曲美家居广州建博会爆卖1.6亿
而在云端启动的直播中,与曲美家居密切合作多年的老铁们也纷纷通过VCR送上祝福,国内知名设计师袁媛、赖亚楠、刘利年、吴为和央美家具产品设计系主任高扬等大咖的站台助力,为曲美家居的直播间吸引了不少流量。
2020-07-10