连锁餐饮公共设施设计策略与实践

目的 针对当前连锁餐饮公共设施发展的现状及趋势,探讨其特色化的设计策略。方法 对当前连锁餐饮公共设施的发展现状、特色和存在的问题进行了调研和分析。基于一般性公共设施设计的理论和方法,结合连锁餐饮业的实际情况,归纳总结出连锁餐饮公共设施的设计策略,并进行了设计实践。结果 设计了一款麦当劳骑行发电单车餐桌,成功推向市场,并获得了“金芦苇奖”。结论 针对连锁餐饮公共设施设计的问题,提出了以下策略:坚持以人为中心,考虑顾客的心理和生理需求;坚持绿色设计方向,使设施对环境友好;从企业文化和餐厅环境入手,进行整体思考,达到“人–机–环境”的和谐统一;适当使用技术,以保障方案的落地并带来全新的用餐体验。

Design Strategies and Practices of Public Facilities for Chain Catering Industry

In response to the current situation and trend of the development of public facilities in the chain catering industry, the work aims to explore its characteristic design strategies. Through research and analysis of the current development status, characteristics, and existing problems of public facilities in the chain catering industry, based on the theories and methods of general public facility design, and combined with the actual situation of the chain catering industry, the design strategies for public facilities in the chain catering industry were summarized and design practices were conducted. A McDonald''s environmental charging bicycle table was designed, successfully launched into the market, and awarded the "Golden Reed Award". In response to the design problems of public facilities in the chain catering industry, the following strategies are proposed:centering on people and considering customers'' psychological and physiological needs; adhering to the green design direction to make the facilities environmentally friendly; starting with enterprise culture and restaurant environment, achieving the harmonious unity of "people-machine-environment"; and appropriately using technologies to ensure the implementation of plans and bring brand new dining experience.