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Vital Modular Buffet by EVİNOKS DESIGN TEAM |
Home > Winners > Design #27582 >Interview |
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FS: What is the main principle, idea and inspiration behind your design?
ED: INSPIRATION: As people on vacation need comfort they should not follow where food is served in the hotel; food should follow them for instant access. On the other hand, people having a coffee break during an organization deserve food hot or cold enough if necessary. Main aim of designing Vital was "proficiency".
FS: What has been your main focus in designing this work? Especially what did you want to achieve?
ED: PERATION / FLOW / INTERACTION: When food service needed, carrying tables are brought and expanded. Buffets which are needed for the session are placed on top of tables with desired accessories. Power cords are connected to table and to electric grid. Now you have the hygienic food service either hot or cold.
FS: What are your future plans for this award winning design?
ED: We would like to participate over and over again.It encourages our designers and engineers to do more for the Hospitality industry.
FS: How long did it take you to design this particular concept?
ED: Earlier concepts and prototypes of buffets were developed in 2011 in Bursa, Turkey. First versions were on sale through 2011 to 2012. With major and minor changes and newly developed folding table, product group was completed in December 2012.
FS: Why did you design this particular concept? Was this design commissioned or did you decide to pursuit an inspiration?
ED: Vital Buffet Series offer a mobile, modular and hygienic solution for food service. Product group consists of carrying tables and buffets. Buffets have both electrical and non-electrical solutions for heating and cooling with 1/1 and 2/1GN sizes. Innovative horizontal folding table can save up to %80 space when not in use and portable buffets can be stored in cabinet. The biggest deal is being able to service anytime and anywhere you want including hallways, rooftop decks, poolsides and gardens.
FS: Is your design being produced or used by another company, or do you plan to sell or lease the production rights or do you intent to produce your work yourself?
ED: We are going to produce it to ourselves but we are also open to offers that might come.
FS: What made you design this particular type of work?
ED: It is just what the Hospitality industry needs. Very chic, Mobile,multi functional ,space saving yet economic.
FS: Who is the target customer for his design?
ED: Hospitality Industry whereever they serve food.Hotels,restaurants,cafeterias.
FS: What sets this design apart from other similar or resembling concepts?
ED: Being mobile, foldable and functional as well as being a hyginenic solution to serve hot or cold food.
FS: How did you come up with the name for this design? What does it mean?
ED: Vital name is being a Vital product for the industry.
FS: What is the most unique aspect of your design?
ED: Very chic, hygenic, foldable to save space ,mobile,multi functional ,space saving yet economic way of serving food.
FS: Who did you collaborate with for this design? Did you work with people with technical / specialized skills?
ED: Yes, it was a team of designers and engineers.
FS: What are some of the challenges you faced during the design/realization of your concept?
ED: Making it foldable was the main challenge.
FS: How did you decide to submit your design to an international design competition?
ED: I heard of it at the media from past years award winners.
FS: What did you learn or how did you improve yourself during the designing of this work?
ED: team work and what the customer need.
FS: Thank you for providing us with this opportunity to interview you.
A' Design Award and Competitions grants rights to press members and bloggers to use parts of this interview. This interview is provided as it is; DesignPRWire and A' Design Award and Competitions cannot be held responsible for the answers given by participating designers.
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