彭蒙惠英语:20110219 MP3在线课程 Super-Style Me!

时间 : 2013-12-17 08:23来源 : VOA官网 收听下载次数 :
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"We don't design in a vacuum here. If an idea doesn't come alive in the restaurant, it doesn't work," Weil says.

Weil's scientific design method has led to some subtle but important changes in redesigned stores. He has restored some live entertainment value by positioning McCafe barista stands next to the registers and has redesigned menus with larger-than-life photos of the food─a 21st-century stab at telegraphing quality. Weil has [also] added an overhead screen that flashes order numbers for pickup to alleviate a clogged register area.

The European model

"It's a very contemporary and inviting restaurant," says Paul Hendel, an owner-operator with 19 franchises in New York, of the European model. With its open glass-front entry, multicolored chairs and oasis-like second floor, his jointsaw an immediate sales rush. That prompted him to invest in a new "wow" gadget: a handheld order taker that will allow roving wait staff to funnel orders from the back of the lines into the kitchen.

The more things change, the more they stay the same

What happens when the novelty factor wears off?Tom Williams, the lead Australian designer, says that by reshuffling, reupholstering and switching out graphics, his first store design in Melbourne, built in 2000, has lasted a decade. "A lot of the planning principles we use have longevity to them," he says. "Yes, let's make them relevant,"
Williams says, "but let's also make them last."

After finishing his lunch in Oak Brook, Weil heads over to a garbage can to demonstrate his latest innovation. Rather than the usual swinging gate in front of the trash bin, this one is open-faced with a slimmer, oval-shaped slot. He leans over and slides his trash off the tray and into the receptacle. "It always took two hands to operate. I wanted it to be quick and easy, to leave the customer with a good impression as they leave." 

「我们不是在真空中进行设计。一项构想如果无法在餐厅里发挥效果,就没有用,」威尔说。

威尔的科学设计方法,在经过重新设计的店面带来了细微但重要的改变。他把麦克咖啡的咖啡冲调师安排站在收银台旁边,从而重拾了若干现场娱乐的价值;此外,他也重新设计了菜单,放上外观非常吸引人的餐点照片──这是二十一世纪传达品质印象的做法。威尔还加装了高架萤幕,显示点餐号码通知顾客取餐,藉此纾解柜台处的拥挤状况。

欧洲模式

「那是一家非常现代化也非常吸引人的餐厅,」在纽约拥有并经营十九家加盟店的保罗.亨德尔针对欧洲模式这么说道。他的餐厅采用开放的玻璃正面入口、色彩多样的座椅,并且将二楼布置得像绿洲之后,餐厅业绩随即大幅上扬。这样的成果促使他投资另一项令人惊艳的新式仪器:手持点餐器,可让到处游走的服务人员从排队人龙的后方把点菜内容传送给厨房。

世事愈变,愈见其不变

一开始的新奇感一旦消退之后,会怎么样呢?澳洲主导设计师汤姆.威廉斯表示,藉着重组、重新装潢以及撤除图案,他在二000年于墨尔本设计的第一家店面已经沿用了十年之久。「我们采用的许多规划原则都带有持久的特性,」他说。「没错,应该要合乎潮流,」威廉斯说:「但也应该要可长可久。」

威尔在奥克布鲁克用完午餐之后,接着走向一个垃圾桶,展示他最新的创新之举。不同于一般垃圾桶前面的摆动门片,这个垃圾桶前面有个比较狭长的椭圆形开口。他俯身向前,把垃圾从托盘上滑入垃圾容器里。「以前丢垃圾总是要用上双手。我想要让丢垃圾变得又快又简单,让顾客离开的时候也能留下好印象。」

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