美而美牛排自助餐廳位于商場的核心餐飲層，業(yè)主和設(shè)計(jì)方希望共同呈現(xiàn)一個具有視覺識別與互動體驗(yàn)的用餐環(huán)境，結(jié)合品牌形象定位及特征，需要突破傳統(tǒng)牛排餐飲的刻板印象，打造一個便于識別的牛排自助餐廳，提升品牌價值與顧客品牌忠誠度。

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.

不同于戶外環(huán)境的喧囂，餐廳室內(nèi)空間為客人們帶來了綠洲般的寧靜空間。設(shè)計(jì)師將擅長的視覺錘體系植入，在顏色的選擇上采用了大自然的色彩，如牧原般的綠色、蜂蜜般的黃色，將綠色作為空間的主角，以白色與灰色為輔。演化出不同場景的體驗(yàn)，將小劑量的明黃置入空間賦予趣味性，營造一個輕松的用餐環(huán)境。短暫的用餐時間，讓身心感受些許明亮與愉悅，緩解現(xiàn)代快節(jié)奏的生活帶來的疲憊。

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. 

自助餐廳裝修設(shè)計(jì)手法上利用“點(diǎn)” “線” “面” 構(gòu)成空間的三大元素進(jìn)行反復(fù)疊加提煉，結(jié)合不同的材質(zhì)與使用功能的相互碰撞，創(chuàng)造出滿足不同的場景需求的視覺表現(xiàn)。

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.