連鎖型與個性型餐飲空間的研究設計－以鴻樣空間設計個案為例

Abstract

從事室內設計這工作中獲得很多的成就感，每當接到一個新的設計案在設計階段中，如何獲得客戶的認同一定要工欲善其事，必先利其器，「設計思考成功三要素：洞見、觀察與同理心」即是要先了解品牌特性及想要給客人的空間美學體驗，每一步都是關鍵，設計市場競爭激烈，而該技術報告的關點即以隈研吾、貝聿銘、羅耕甫、陳瑞憲4個國內著名的個案研究，及援引設計思考的原則即文化是一種生活型態，設計是藝術、文化與科學的整合，設計思考必須回歸人文美學的觀點，從連鎖與個性類型探討餐飲的空間設計創作與發展。接著以鴻樣設計個案作品為實例，深入探討餐飲空間的在創作思考、提案及設計策略和實務操作成果，透過省思該方法研究，使匯出的設計提案能準確地達到客戶需求！ 設計這條路是興趣是專業、創意、持之以恆的事業，在這個快速變遷的時代中也要觀察社會脈動跳脫框架勇於創新也要即時調整策略才能在一波波的進化及變遷中，開創另一個嶄新的階段！在餐飲空間設計多年來彙整出的脈絡，根據其設計觀點，同時應用設計思考的原則逐一展開探討：創意（發想）、策略（構思）、形式（執行）的歷程，及說故事方法來做為餐飲設計模式的研究，不同模式的探討讓設計師及餐飲業者能更精準的下決策是相當重要，本研究彙整餐飲空間設計的實案經驗，達到快速展店的目標。設計師必須有的構思、創新將賦予空間新的靈魂，以人為本的設計感動人心及同理心為出發點，來做一個有溫度的創作者，接下來更艱鉅的任務即是轉型、傳承！秉持著共好的精神，更要堅持誠心、真心、用心、關心、創新提升品牌競爭力，進而提升品牌價值！追求更穩健的未來！

Over the course of my career as an interior designer, a sense of accomplishment has been my greatest gain among all. In order to receive approval from our customers whenever a project is in progress during the design phase, we must sharpen the tools with three key elements: insight, observation, and empathy.First of all, it means fully understanding a brand, as well as understanding how the space can display the brand's aesthetics to the crowd. Every step is imperative and essential in front of the extreme competitive interior design market. These perspectives of the creation and development of catering space design in this technical report are going to be foundamented upon four well-known domestic case studies from Kengo Kuma, IM Pei, Luo Gengfu and Chen Ruixian. As you will read in this report, culture is a form of life, design is the integration of art, culture, and science. Design thinking must returnto the perspective of humanistic aesthetics, and explore ways to create catering from a chain and personality point of view. Furthermore, taking the work from HomeYoung interior design as an instance, the report will pull the discussion deep down to creative thinking, proposal, design strategy and practical operation results of the catering space. Through reflection on this method research, ensure that the exported design proposal can accurately meet and satisfy customers’ demand!The path of interior design is about being professional, creative, and long-term oriented with persistence. Despite these, it is still far from enough. During this time period of rapid change, we must also monitor the pulse of society. We must escape the framework, be brave in innovation, and make adjustments in real time to create the next wave of evolution and change!Using design viewpoints and experience collected throughout the years to discuss each principle of design thinking one by one: creativity (idea), strategy (conception), form (execution), and storytelling. For the study of catering design modes, it is critical to discuss different modes for leading designers and catering operators to make accurate decisions. In short, the aim of this study is to combine the actual experience of catering space design with the goal of rapid store exhibition.Designers must have brilliant ideas, courage of innovation and the ability of granting new souls to the space. More importantly, it is about giving out design that rises from empathy, which simply means being professional with heart rather than being only professional. However, none of these is the hardest. The most difficult part is transformation and inheritance. As we adhere to the spirit of common good, we must adhere to sincerity, sincerity, heart, care, and innovation to enhance brand competitiveness, and then increase the value of the brand to pursue and strive for more stable futures!