The beefsteak buffet is located in the core catering layer of the mall. The owner and designer hope to jointly present a dining environment with visual recognition and interactive experience. In combination with the brand image positioning and characteristics, it is necessary to break through the stereotype of traditional beefsteak catering, build a beefsteak buffet that is easy to identify, and improve the brand value and customer brand loyalty.
Different from the noise of the outdoor environment, the interior space of the restaurant brings the guests oasis like quiet space. The designer implanted the visual hammer system that he was good at, and adopted the color of nature in the choice of color, such as the green like the prairie and the yellow like the honey, taking the green as the main role of the space, supplemented by the white and gray. The experience of different scenes is evolved. The small dose of bright yellow is put into the space to give fun and create a relaxed dining environment. Short meal time, let the body and mind feel a little bright and pleasant, alleviate the fatigue of modern fast-paced life.
自助餐厅装修设计手法上利用“点” “线” “面” 构成空间的三大元素进行反复叠加提炼，结合不同的材质与使用功能的相互碰撞，创造出满足不同的场景需求的视觉表现。
In the decoration design of the cafeteria, the three elements of "point", "line" and "surface" are used to repeatedly overlay and refine, combining with the collision of different materials and use functions, to create a visual performance to meet the needs of different scenes.