Evinoks Design Team-Vital Modular Buffet

At Design Interviews

(Excerpt) Interview with EVINOKS Design Team : Frank Scott: What is the main principle, idea and inspiration behind your design?. EVINOKS Design Team : 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". .Frank Scott: What has been your main focus in designing this work? Especially what did you want to achieve?. EVINOKS Design Team : 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. .Frank Scott: What are your future plans for this award winning design?. EVINOKS Design Team : We would like to participate over and over again.It encourages our designers and engineers to do more for the Hospitality industry. .Frank Scott: How long did it take you to design this particular concept?. EVINOKS Design Team : 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. .Frank Scott: Why did you design this particular concept? Was this design commissioned or did you decide to pursuit an inspiration?. EVINOKS Design Team : 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. .Frank Scott: 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?. EVINOKS Design Team : We are going to produce it to ourselves but we are also open to offers that might come. .Frank Scott: What made you design this particular type of work?. EVINOKS Design Team : It is just what the Hospitality industry needs. Very chic, Mobile,multi functional ,space saving yet economic. .Frank Scott: Who is the target customer for his design?. EVINOKS Design Team : Hospitality Industry whereever they serve food.Hotels,restaurants,cafeterias. .Frank Scott: What sets this design apart from other similar or resembling concepts?. EVINOKS Design Team : Being mobile, foldable and functional as well as being a hyginenic solution to serve hot or cold food. .Frank Scott: How did you come up with the name for this design? What does it mean?. EVINOKS Design Team : Vital name is being a Vital product for the industry. .Frank Scott: What is the most unique aspect of your design?. EVINOKS Design Team : Very chic, hygenic, foldable to save space ,mobile,multi functional ,space saving yet economic way of serving food. .Frank Scott: Who did you collaborate with for this design? Did you work with people with technical / specialized skills?. EVINOKS Design Team : Yes, it was a team of designers and engineers. .Frank Scott: What are some of the challenges you faced during the design/realization of your concept?. EVINOKS Design Team : Making it foldable was the main challenge. .Frank Scott: How d.[ End of Excerpt: Read complete interview with EVINOKS Design Team on Vital Modular Buffet at design-interviews.com ]

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