萬蔚成都世茂店丨中国成都丨IN.X 屋里门外

萬蔚成都世茂店项目（点击查看项目）

继 2021 年 9 月 29 日于内外之间首发至今，陆续受到众多国内外媒体关注与报道。

餐饮策略是 IN.X 屋里门外针对餐饮品牌提出的一套设计方法，帮助品牌有针对性地通过空间升级完成品牌打造和升级，进而实现为品牌持续赋能的价值。萬蔚凭借其空间策略创造出如同“黑洞”一般拥有吸聚力量的场所，将自在悠闲又怀揣十足好奇心的成都食客迎进店里。

▶E-architect（英国）

链接直达：▶Architizer（美国）

链接直达：▶ Archinect（美国）

链接直达：

▶Retail Design Blog（匈牙利）

链接直达：https://retaildesignblog.net/2021/11/18/wan-wea-restaurant-in-shimao-plaza-chengdu/▶Archilovers（意大利）

链接直达：▶ Ello（美国）

链接直达：▶ 腾讯网

链接直达：▶ 搜狐网

链接直达：▶Hi 设计

链接直达：

▶

链接直达：▶专筑网

链接直达：▶ 建筑中国 ARCHINA

链接直达：▶

链接直达：▶ 设计本

链接直达：▶餐饮视觉研究室

链接直达：▶ 建筑联盟

链接直达：▶A+设计联盟

链接直达：

此外，

等

感谢媒体朋友对 IN.X 屋里门外的关注与支持，随策略餐饮的日趋成熟，屋里门外也将不断推出更多优质项目，为国内餐饮空间注入新的活力。

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 restaurants 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.

他主张以设计为品牌赋能，结合经营思维，关注品牌的历史与新生，注入时代生命力，提供全考量、前瞻性的解决方案。同时他也成为中国新一代餐饮品牌裂变与更迭的见证人。

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.