A carregar...
Publicação
O design de interiores como uma estratégia de marketing para os espaços de restauração: projeto do Restaurante Pizzaria La Fontana
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 172 KB | JPEG | |||
| 29.35 MB | Adobe PDF | |||
| 6.17 MB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
Catering spaces have been constantly evolving over the centuries, it started with the purpose of feeding those who spent periods away from their homes, until the concept we know today where it aims not only to satisfy the physiological needs but also those inherent to the recognition and status before others. The pandemic accelerated in 10 years the consumer trends and its adoption with digital, in the restaurant area this progress has changed the way of interaction between customerrestaurant, increasing dramatically the ordering of food through take away and delivery, as well as the customer's desire for a differentiating experience when he physically goes to the place. Given the paradigm shift, the interior designer has a very important role in the conceptual development of the space and the consumer experience, thus becoming a stakeholder during the planning of the marketing strategy of the restaurant space. Therefore, it is paramount for him to understand the definition and characterization of marketing, as well as the understanding of the consumer. The interior designer has not only the role of "beautifying" the environment but also influencing the time and consumption spent in that space by the customer. This happens through the conjugation of all the visual and sensorial elements present that allied to the concept and experience provided allows the consumer's loyalty to the restaurant. Through the requalification of a restaurant with a traditionalist aesthetic and that serves both Portuguese and Italian gastronomy it is possible to observe in practical terms the concepts analyzed before.
Descrição
Palavras-chave
Design Design de Interiores Marketing Restauração Gastronomia italiana Gastronomia portuguesa