2021年3月30日，美國《室內(nèi)設(shè)計》中文版與HOTELEX上海國際酒店及餐飲業(yè)博覽會攜手舉辦的“餐飲設(shè)計高峰論壇”隆重舉行，論壇當(dāng)日揭曉了2021年度“ID星級設(shè)計榜（餐飲類）”榜單——

吳為先生榮幸入選2021年“ID星級設(shè)計榜”餐飲類，并獲得“2021年度杰出餐飲設(shè)計師獎”。

再次感謝主辦方與評委會的認(rèn)可，同時感謝所有客戶與餐飲人一直以來的信任。

頒獎現(xiàn)場

“ID星級設(shè)計榜”作為業(yè)內(nèi)頗具含金量的專業(yè)獎項始終從室內(nèi)設(shè)計師的職業(yè)精神、專業(yè)水準(zhǔn)、行業(yè)信譽等多元維度考量，使《最佳室內(nèi)設(shè)計師指南》一直以來保有高水準(zhǔn)與專業(yè)參考意義。

策略為先，設(shè)計為後

Strategy First, Design Follows

制定恰當(dāng)?shù)纳虡I(yè)策略，是企業(yè)在自己所處行業(yè)中獲得可持續(xù)競爭優(yōu)勢的重要戰(zhàn)略，而明確策略並以策略為先進行空間設(shè)計，是品牌打贏每壹階段市場和品牌戰(zhàn)役的有效方法。在商業(yè)策略管理中，我們將品牌劃分為三個不同階段：創(chuàng)業(yè)期、成長期、成熟期。針對三個不同階段也有相對應(yīng)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(yè)策略好比品牌發(fā)展的整體戰(zhàn)，而每壹階段的品牌成長皆可看作是看做壹場戰(zhàn)役，每壹個空間的呈現(xiàn)則都是壹場戰(zhàn)爭。只有在整體戰(zhàn)略正確的前提下，每壹場戰(zhàn)役才會有更細(xì)化、更明確的作戰(zhàn)方針，而這套策略和方針幫助品牌在每壹場戰(zhàn)爭中明晰目標(biāo)，即在每壹次空間設(shè)計中依照商業(yè)策略擁有明確的設(shè)計準(zhǔn)則，這樣才能打贏每壹場戰(zhàn)爭，取得市場競爭中每壹階段的戰(zhàn)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(shè)計師

BIOGRAPHY

吳為，國內(nèi)餐飲空間設(shè)計的集大成者，IN.X屋裏門外的主持人暨創(chuàng)意總監(jiān)，四季民?？绝喌?、胡大飯店，大鴨梨烤鴨店等知名餐飲品牌的“禦用”設(shè)計師，秉持“策略為先，設(shè)計為後" 的設(shè)計理念，與中國多個領(lǐng)先餐飲品牌達成了密切的戰(zhàn)略合作夥伴關(guān)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(shè)計為品牌賦能，結(jié)合經(jīng)營思維，關(guān)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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