Collecting Wood: An Eco-friendly Retail Design by Ling Zhou

Revolutionizing Retail Space with Natural Materials and Environmental Consciousness

The design is unique in its use of two curved lines as the guiding principle of the overall space design. These lines first introduce the quality and classification of beef to the customer, then discuss the proportion of conditioning, and finally guide the customer into the restaurant to witness the chef's cooking process. This design approach is deeply rooted in people's minds, considering more problems than typical design.

The choice of materials is a crucial aspect of this design. Beef is considered the most environmentally friendly meat, and this environmental consciousness extends to the design materials as well. Natural logs and peels are the preferred materials, reflecting the designer's commitment to sustainability.

The technical specifications of the design are also noteworthy. The original floor of the hall was removed to achieve a space height of 5.5 meters, while the dining area maintains a height of 2.4 meters. The original layer was preserved at the grassroots level for decorative treatment, showcasing a thoughtful blend of old and new.

The design project, which started in Chongqing in January 2018 and was completed in July 2018, faced several challenges. The construction of the exhibition hall's curved wood was particularly difficult due to the technical requirements of the material and the high connection point of the layer. However, these challenges were successfully overcome, resulting in a unique and innovative design.

Collecting Wood is not just about tasting steaks; it's about understanding the historical evolution of beef and its environmental impact. The design is a spatial form that caters to different commodities and functional classifications. It is a testament to Ling Zhou's innovative approach to retail design, combining environmental consciousness with aesthetic appeal.