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吴为:上海宴西安W店-策略餐饮系列
再下一城,IN.X屋里门外设计师吴为将潮流、活跃、先锋揉进了西安壮阔厚实的背景中——就这样,上海宴和西安恰逢其时的在一个大底色里结合,搅动出鲜活的生命力。
2022-09-30 -
吴为:四季民福上海外滩店-策略餐饮系列
IN.X屋里门外吴为再一次为四季民福打造记忆点鲜明的就餐空间——有力易读的品牌基因,叠加恢弘隆重的京城底色。直指核心,是设计师这一次的空间笔法。
2022-06-27 -
吴为:粤食佳北京三里屯店-策略餐饮系列
2022年2月,粤食佳北京三里屯店新装,创始人携手IN.X屋里门外设计师吴为——打造京城品类粤味典范之外,他们也走完了一次推演品牌基因的旅程,找到了融合演绎后,只属于粤食佳的“店味”。
2022-04-13 -
2021金腾奖丨吴为:四季民福马连道店
2020年,作为四季民福新址交到吴为手中时,城市及设计师对存量建筑的更新改造正在城市中活跃发生。
2022-01-18 -
金腾奖丨吴为:四季民福马连道店
四季民福作为成熟的京城餐饮品牌已经走过了14年,面对年轻化程度越来越高的客群和不断多元化的餐饮需求,走出曾经的“安全地带”势在必行,IN.X屋里门外策略餐饮设计以不断升级的品牌形象重新建立食客的认知与粘性
2022-01-17 -
IN.X屋里门外 吴为:泓0871上海吴淞路店 - 策略餐饮·主厨系列
一个是陈晓卿口中“把握云南菜命脉的烹饪艺术家”另一个是餐饮人口中“懂商业的空间设计师”二者叠加,魔法奏效上海泓0871臻选云南菜吴淞路店揭幕,由IN.X屋里门外吴为操刀完成了颇具颠覆性的内部空间设计,而这也标志着曾经高举
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吴为:四季民福马连道店-IN.X屋里门外 · 策略餐饮系列
四季民福作为成熟的京城餐饮品牌已经走过了14年,面对年轻化程度越来越高的客群和不断多元化的餐饮需求,走出曾经的“安全地带”势在必行,IN.X屋里门外策略餐饮设计以不断升级的品牌形象重新建立食客的认知与粘性
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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;
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IN.X屋里门外斩获意大利A DESIGN 金奖:大鸭梨成都万科店
A'DESIGN AWARD&COMPETITION金奖大鸭梨成都万科店意大利 A'DESIGN AWARD&COMPETITION日前公布2020-2021年度各类设计项目的获奖名单——大鸭梨成都万科店荣获室内设计部分金奖本次颁奖典礼将于2021年11月15日于意大利举行。作为目前世界上最大的全球性设计比赛,意大利A'Design Award大赛旨在评选出全球最佳设计作品、设计理念及设计服务。大赛被国际平面设计协会联合会ICOGRADA、欧洲设计协会 BEDA所认可的国际赛事,代表着设计方面的至高成就。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.