本設計論文「G.TABLE:綠色饗宴」為針對健康意識的抬頭,打造專屬的蔬食料理餐廳。希望於現有建築物樑柱系統內,以室內設計之觀點,將品牌形塑與體驗帶入空間中,並以空間氛圍的營造,使人感受蔬食淨化身心的美好。於都市的基地內,設計一蔬食餐廳,建構出一種有別於現有餐飲空間的形式。設計前透過文獻了解品牌的意涵及蔬食文化,再進行基地周邊調查與競爭對手的分析,之後藉由案例分析所歸納出品牌於空間中的設計策略與手法,進而建立一個新品牌以及一系列的設計規劃。在空間中,利用材質、色彩、圖形等符號傳遞該品牌蔬食意象。並透過空間中五感間的交互刺激,使顧客擁有多元感官的消費體驗,將品牌意象傳遞刻化於內心。希望能利用此行銷的策略與設計手法,讓人在用餐享受佳餚之時,得到一種新的品牌與空間體驗。
This thesis is about a vegetarian cuisine restaurant designed to raise health awareness. The author hopes to use the building’s existing beam structures, combined with the perspective of interior design, to relay the brand image and experience throughout the space. In addition, this restaurant aims to promote the beauty of physical and mental purification through the ambience of the vegetarian dining experience. This city-based vegetarian restaurant brings to life a dining experience unlike that of existing venues. To gain a better understanding of vegetarian culture and the brand’s meaning, a literature review was conducted prior to design. Subsequently, the author performed competitor analysis and an environmental site assessment. Then, using case study analysis, the brand design strategy and approach toward the space were summarized, from which a new brand and series of design planning ensued. Textures, colors, graphics, and symbols were used throughout the interior to convey the brand image. As a result of this marketing strategy and design approach, customers can have a new, multi-sensory brand and spatial dining experience that touches their hearts.