从来没有哪个时代的餐饮像今天这样风起云涌、明生暗长，激烈竞争……

There is no era of food like today, so surging, bright future, fierce competition ... ...

▲餐厅入口 entrance

         自2012年到今天，随着移动互联网及设备的普及，八零、九零逐步成为社会主流人群；各种围绕着新科技接踵而来的论坛、媒介、辅助类工具的兴起，使原本在传统商业领域并不起眼，曾几何沦落为“配套项目”的餐饮行业得到了前所未有的关注，接着便是其它行业精英人士们纷纷踏入，随之而来的是大量资金的涌入，在2013年彻底把这个传统行业推到了前所未有的高度；从行业大数据上看，餐饮行业销售总额：由2012年的约2.3万亿在2016年增长至约3.5万亿（数据来源于百度），甚至有人开玩笑地说，餐饮业是即房地产、股票后的第三“高效”产业；

From 2012 to today, with the popularity of mobile Internet and equipment, 80,90 gradually become the mainstream of the community; all around the new technology to follow the forum, media, auxiliary tools, the rise of the original in the traditional Business areas and inconspicuous, had been reduced to "supporting projects" of the catering industry has been an unprecedented concern, followed by other industry elite who have entered, followed by a large influx of funds in 2013 The total sales of the food and beverage industry: from about 2.3 trillion in 2012 in 2016 to about 3.5 trillion (data from Baidu), and even some people jokingly, from the industry, To say that the restaurant industry is the real estate, the stock after the third "efficient" industry;

▲厨房和供餐区 kitchen and meal service area

        这些是在社会发展、消费升级大趋势下餐饮行业带来的机会和红利；但在餐饮业蓬勃发展的数据下是高竞争、高淘汰率，据网络数据，北上广深等热门城市，每天新增店铺和倒闭店铺数量几乎持平；从消费者的角度：虽然年轻人群更易接受和尝试新的事物，但他们对品质、服务、性价比有着自己的理解和感知；从辅助媒介的角度：现代的移动设备和网络虽然较以往传统媒介更加快捷和高效，但各品牌几乎标配，也毫无优势可言；外来资金方面：虽然海量资金的涌入给行业带来了空前的发展机会，但在甄选项目上有时过于随意，提高了同行业经营成本，实属双刃剑；再加之部分创业人员盲目跟风，导致部分本不错的项目早早进入“近身白刃战”的程度（如：椰子鸡、蒸汽海鲜、烤鱼、原切牛排等），在这股餐饮浪潮中，作为一个初创的餐饮人，我们应该如何避开那些“坑”？

Which is in the social development, consumption escalation trend of the catering industry brought about by the opportunities and dividends; but in the restaurant industry is booming data is high competition, high elimination rate, according to network data, north of Guangzhou and other popular cities, every day new The number of shops and shops is almost flat; from the consumer's point of view: Although young people are more receptive to and try new things, they have their own understanding and perception of quality, service and cost performance. From the perspective of auxiliary media: Equipment and the network although the traditional media more efficient and efficient than the past, but the brand is almost standard, there is no advantage at all; foreign funds: Although the influx of massive capital to the industry has brought unprecedented opportunities for development, but in the selection The project is sometimes too casual to improve the operating costs of the same industry, it is a double-edged sword; coupled with some entrepreneur blindly follow the trend, resulting in some of the good project early into the "melee war" level (such as: coconut chicken, steam seafood , Grilled fish, cut steak, etc.), in this wave of food and beverage, as a start of the food, we How to avoid those "pit"?

▲就餐区 dining area

        定位！在“杰克·特劳特”定位一书中被描述为第三次生产力革命！从中看出一个公司、一个品牌定位的重要性；目前来看80、90成为社会的主流人群是不争的事实，对这类群体来说他们会更加注重自己的身体、注重健康，凸显个性，对于食物品质、健康与否、环境服务等方面，有着他们独特的要求，从另一个维度讲也是他们对高品质生活追求的一种外在体现。

positioning! In the "Jack Trahu" positioning book is described as the third productive force revolution! From which to see a company, the importance of a brand positioning; the current 80,90 to become the mainstream of the community is an indisputable fact that these groups will pay more attention to their own body, pay attention to health, highlight the personality, for Food quality, health or not, environmental services, etc., with their unique requirements, from another dimension is their pursuit of high quality of life is an external manifestation.

▲就餐区 dining area

       在这方面元吉の鳗初始人David是这样说的：“在建立元吉の鳗鱼饭时，我们将主力人群定位在80后、中坚力量锁定在90后、未来人群是00后”元吉始终围绕着“高品质”理念来运营，如：高品质的就餐环境，高品质的食材/出品，高品质的服务”等！ 对于“元吉の鳗”David将其定位为——品质轻餐！他更靠近于高端商务餐，属于简餐的范畴，从食物品质、优雅环境、热情服务区别于纯粹饱腹的快餐类别；但又区别了传统餐饮繁琐的制作流程，更加适合当代都市快节奏人群的需求。

In this regard Yuan Ji の eel star David said: "In the establishment of Yuanji の eel rice, we will be the main crowd positioning in 80, the backbone of the lock in 90, the future crowd is 00" Yuan Ji always around the "high Quality "concept to operate, such as: high quality dining environment, high quality ingredients / products, high quality service" and so on! For "Yuan Ji の eel" David will be positioned as - quality light meal! He is closer to the high end Business meals, belong to the category of simple meals, from the food quality, elegant environment, warm service is different from the pure abdomen fast food category; but the difference between the traditional cooking cumbersome production process, more suitable for contemporary urban fast-paced crowd needs.

▲就餐区 dining area

       店铺环境是品牌与客人间传递信息和理念最直接的呈现方式，体现了餐饮品牌的理念和对未来的期许。

Shop environment is the brand and the guests to convey information and ideas between the most direct way to reflect the concept of catering brands and expectations for the future.

▲就餐区 dining area

       元吉の鳗鱼饭通过与知名设计公司合作，设计师围绕着一个时尚品质的生活化场景展开，同时从LOGO、容器等方面保留了日式文化元素；元吉更想做一类人群的生活方式，让热爱美食、志同道合的人欢聚在这里，聊着天享受着满满的一碗美味鳗鱼饭！

Yuanji の eel rice through cooperation with well-known design company, designers around a fashion quality of life scenes, while from the LOGO, containers and other aspects of the Japanese cultural elements to retain; Yuanji want to do a class of people's way of life, so that Love the food, like-minded people gathered here, chatting to enjoy a bowl full of delicious eel rice!

▲平面布局图 floor plan

▲立面图 elevation

项目名称：元吉の鳗鱼饭喜荟城店

地址：深圳市罗湖喜荟元吉鳗鱼饭店

总面积：74㎡

就餐区面积：55㎡

后厨面积：19㎡

项目完工时间：2017年7月

拍摄：陈兵摄影工作室

项目照明：石客照明

项目设计：深圳市华空间设计顾问有限公司

Project Name: Yuanji の eel rice hi Hui City store

Address: Shenzhen Luohu Xi Hui Yuan Ji eel hotel

Total area: 74㎡

Dining area: 55 square meters

After kitchen area: 19 square meters

Project Completion Time: July 2017

Shooting: Chen Bing Photography Studio

Project lighting: stone off lighting

Project Design: Shenzhen City, China Space Design Consultants Limited

Edit by Designwire