FOR IMMEDIATE RELEASE

Bensu Restaurant Design: A Modern Take on Sauerkraut Fish

Chao Feng, along with the design team, has unveiled the Bensu restaurant project, a 260-square-meter space in Taicang, China. The design aims to set Bensu apart in the sauerkraut fish industry by creating a visually striking and modern space that integrates artistic elements with commercial functionality.

The project's inspiration stems from the desire to position Bensu as a distinctive and memorable brand within the sauerkraut fish market. By highlighting the unique taste characteristics of sauerkraut fish, the design team aims to evoke a clear memory and taste stimulation for consumers when they encounter the brand image.

What sets the Bensu restaurant design apart is the emphasis on the intangible cultural heritage of sauerkraut, boasting rich probiotics, 280 days of handmade pickling without preservatives, and other consumer-focused advantages. The main poster image effectively conveys these brand advantages, providing evidence of the product's unique selling points.

The restaurant's design integrates art and commercial functionality, featuring a sauerkraut display area at the entrance to showcase the brand's key features before patrons enter the space. This systematic brand upgrade seeks to differentiate Bensu and maintain its vitality in a competitive market.

Chao Feng's team overcame the challenge of combining historical elements with modern design language, successfully infusing regional cultural characteristics into the brand image. The resulting visual system and products are harmonious and unified, creating a vivid food world that resonates with consumers.

Chao Feng's Bensu restaurant design has been recognized with the Bronze A' Design Award in 2021, celebrating its outstanding and creatively ingenious approach to restaurant design. The project exemplifies the team's technical and creative skills, contributing to quality of life improvements and making a mark in the sauerkraut fish industry.

-END-