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"Old Cui Talks | Issue 6 - Cost-Effective Commercial Space Design"

老崔说事儿|第六期----商业空间设计的性价比

Lao Cui writes this subscription account rather capriciously. If he doesn't have the time or mood, he won't update. To be frank with you, my editor at home is completely patient with me

I've been back from my vacation in the United States for less than two days, and I'm already on a business trip again... Old Cui's pace of life has always been the speed of Shenzhen. Over the years, I seem to have gotten used to it. When I have some free time, I actually feel a bit anxious

In this episode, let's talk about the cost-effectiveness of commercial space design. I have actually been an investor in four or five restaurants. Logically speaking, after dealing with the catering industry for so many years, I feel that it shouldn't end up with no results. But reality tells me a truth: if you want to do business in an industry, you have to devote yourself wholeheartedly. If you just want to plant the seed in the soil and let it grow on its own, and then expect to harvest it directly when it blooms and bears fruit, such things are almost unlikely to happen... I am destined to be the kind of person who works steadfastly for a lifetime. Luck is too fair to me. However, being an investor has not left me completely empty-handed. At least, I have truly experienced how important it is for the investor to control investment costs as the party A.

I believe every client has such a mentality: they want the horse to run but don't want to feed it grass. In other words, they want quality design but don't want the cost to be too high. Ultimately, it's a matter of cost-effectiveness. I think I have truly found the direction I will be dedicated to solving problems. After all, I'm afraid I can only be a technical worker in this lifetime... Fortunately, I happen to be doing a job that I am interested in

Let me give you an example of a recent project I worked on: I have always been creating works in traditional styles, which come in many variations. Recently, I have been particularly fond of the feeling created by large floor-to-ceiling glass. I applied this concept to our project design, eliminating the traditional door head shape. Instead, like a high-end clothing store, the interior design of the space is fully visible. This not only saves on construction costs but also allows the lively atmosphere inside the restaurant to infect passersby, whetting their appetites... The cost-effectiveness of commercial space design has always been a subject of my research... I will continue to pursue it

老崔写这个订阅号写的有些任性，没时间没心情就不更新了，不瞒你们说我家小编完全对我没脾气……

从美国放假回来还没两天就又开始出差了……老崔的生活节奏一直是深圳的速度，这些年好像习惯了，一旦闲下来我还真有点焦虑……

这期我们来扯一扯商业空间设计的性价比。我其实做过四五家餐厅的投资人，按理说我和餐饮打交道这么多年，感觉不应该以没有结果而告终的。但是现实告诉我一个真理，如果要做一个行业的生意你就得全身心的去投入。如果只是想把种子埋在泥土里不管不顾的让它自己生长，然后开花结果，你到时候直接摘着吃的这种，几乎都是小概率事件……我是注定得踏踏实实工作一辈子的那种人，运气在我这太公平。不过做投资人这件事情并不是让我完全没有收获，我至少真正的体验到了作为甲方对投资成本的控制是如何的在意。

相信每个甲方都有这样的一个心理：又想让马儿跑又不想给马儿吃草。也就是说要设计质量但又不想让造价太贵，归根结底就是性价比的问题。我想我是真切的找到了我将要去一直致力于解决问题的方向。毕竟这辈子怕是只能做个技术工咯……所幸的是我恰好做了我感兴趣的工作……

举一个最近做的项目案例：我一直有在做传统风格系列的作品，传统风格有很多的做法，最近比较喜欢这种大落地玻璃的感觉。我把它应用到我们项目设计当中，就没有再把传统的门头造型做在门头了。而是像高大上的服装店一样，让空间内部设计一览无余。这样既节约造价成本，餐厅内部的热闹气氛也将会感染到行人勾起食欲……商业空间设计的性价比一直是我研究的课题……我将会一直追寻下去……