BRIEF
Summary
New product design contest on Desall.com: Enofrigo and Desall invite you to design a new functional furnishing system for the food service, dedicated to the display and distribution of food products for the HORECA sector.
Company description
Enofrigo, design and functionality for the food service sector
Forty years of passion and unrivalled, innovative and elegant solutions designed to improve the lives of professionals and service quality to customers and users.
What we are looking for
The brief is available in the following languages:
–Italian
–English
Download theMaterial files
Start creating your inspiration wall using theInspirationtab and get inspired by the hints of other creatives!
Enofrigo is looking for a newfunctional furnishing system, for thedisplay and distribution of food products, dedicated to various contexts of the HORECA (Hotel-Restaurant-Café/Catering) sector, that may distinguish itself from the current Enofrigo catalogue, by bringinginnovationboth in terms of aesthetics and additional functionalities.
Guidelines
For the correct realisation of your proposals, keep into consideration the following guidelines:
Product typology: you are invited to design afunctional furnishing systemfor thefood service, consisting of amain furniture item(subject of the contest), dedicated to the display/distribution of food products and of a possible series of accessory furniture items (nice to have/optional). The food products might be ready-to-eat or not, packed or fresh, portioned or to be portioned. They might be kept at ambient temperature (in case of neutral base) or maintained at a desired temperature (hot or cold, depending on the chosen option). The same system may host different preserving options (hot/cold/neutral). For more information on the product typology, please refer to theFood servicesection of the catalogue attached in theMaterial files.
Product characteristics: the furniture item you design shall provide for:
– agood visibility of the food products on display;
– apractical usabilityfor the final users (self-service) or by the designated personnel (if the context requires the presence of staff for the food distribution);
– amodular approach, that is be designed in view of being associated with other elements of a wider furnishing system;
– aneasy to movesolution, that is be designed to be easily moved from one room to another or be transported to another location when need be;
– theintegration of innovative elements/accessories, to support the basic functionalities of the product (for ex. a compartment to store clean dishes, a bottle holder accessory, etc.).
Elements of the main furniture item:
–Upperstructure: this element might be equipped in different ways depending on the context of use and on various requirements, for example with a heating or cooling module or with a neutral base to store food products at ambient temperature. It might be customised in terms of materials and style, but it shall always include:
• acanopy(fixed or movable)with integrated lighting system, that has the function of illuminating and storing the food; if need be, it might be lowered to the base level;
• afunctional base: the canopy is fixed on this element, which also contains the various accessories to store the food products; the depth of this base ranges from 0 cm (a cooling/heating base on which you can place food) to 10 cm (a recess where food containers can be inserted). The size of the functional base will be about 70×140 cm.
–Central body: this element is the main body of the system. The upperstructure will be fixed on top of it, while the technical components needed for heating or cooling the food will be hosted inside. On two sides (ex. on the front and on the back) you are supposed to designate an area forvents/air intakes– which can also be a charactering element of the product – needed to ensure the correct cooling of the internal components.
–Wheels: the system you design shall includepivoting wheelsat the base, to make sure it can be easily moved from one room to another. For aesthetic purposes, solutions that succeed in covering the wheels with a base or other element will be greatly welcomed, as long as they do not prevent the user from having easy access to them and from easily blocking/unblocking them.
–Other innovative accessory elements: you are free to include drawers, compartments and other accessory elements, that complete the design of your system with a view to making it more functional and to improving its aesthetics.
For an example of the elements that currently constitute this furniture item, please refer to theMaterial filesattached.
Accessory elements (optional): in addition to the food service furniture item you design, you are free to suggest other furnishing items or elements that may complete the product range, for example a cash desk, a corner base to attach various systems or other elements, etc.
Configurations (optional): in order to better demonstrate the potential of your system, you are invited to represent the main furnishing item in more than one configuration or size option, as an island – free standing version, wall mounted version or in combination with more system units.
Style: your system shall have a versatile style, suitable for various contexts of use, modern, with a minimal design, very attentive to details and aesthetics. The style shall distinguish itself from the current aesthetics as represented in the Enofrigo catalogue.
Size: the furniture item you suggest shall comply with the standard size for this product typology. Keep as a reference the following dimensions: about80 cm of depth, about150 cm of heightand150 cm of length.
Materials: the furniture item you design shall employ different materials depending on the element. In particular, the canopy shall be realised in glass or plexiglass, the frame or other elements that may possibly come in contact with food should be in stainless steel, the top shall be in quartz, laminate or other materials. The central body may be covered with wood, laminate or other materials. You are free to suggest the use of other materials or surface finishes, as long as they are compatible with their target use. Keep into consideration that the furniture item shall be realised with industrial production technologies.
How to use and target user: depending on the context and on the requirements, the system you suggest may either requirethe presence of personnel designated to the preparation or distribution of food, or elsethe direct use by the final users(accordingly potentially a wide and varied audience) that may serve themselves autonomously.
Where to use: the system you design shall be employed in various contexts and environments, including restaurants (also self-service restaurants), catering services, hotels and other HORECA-related contexts. For some examples, see theInstallationssection in the catalogue attached in theMaterial files.
Logo: you are invited to include the Enofrigo logo on your system in a discreet way. You can find the logo in vector format attached in theMaterial files.
Values to convey: the system you design shall be perceived as a reliable product, well suited for the most diverse contexts, distinguishing itself for its refined style and its attention to design.
Deliverables: upload all the images that best present your projects (rendering, descriptions, CAD files, etc.) preferably attaching the 3D CAD files for a better evaluation of your proposals. You may attach these 3D files and other materials aimed at providing further details about your projects inside a.ZIP to be submitted through the contest upload page.
Evaluation criteria: in the evaluation of your submissions Enofrigo will take into account the following criteria:
Technical feasibility (5/5)
Versatility (4/5)
Functional innovation (4/5)
Aesthetic innovation (3/5)
Economic sustainability (3/5)
Contest timeline
Add the contest to your calendar
Upload phase: 13th December 2019 – 31st March 2020 (1.59 PM UTC)
Client Vote: from 31st March 2020
Winner announcement: approximately before the end of June 2020
Optional deadlines
Concept revision: 13th January 2020 (1.59 PM UTC)
Concept revision: deadline for requiring an optional revision of your project by the Desall team. In order to request a revision, upload your project, include the description project and save it as draft (SAVE DRAFT) from the upload page and send your request to the Desall Team via e-mail or through the contact form.The revision is NOT mandatory: it serves only as a further opportunity for the participants but does not constitute a condition for participation, nor does it constitute any advantage in the final evaluation.
Eligibility and submission
Participation is free of charge and open to designers and creative talents of any nationality aged 18 years or older. Participants can present one or more projects, but only the projects published on the www.desall.com web site, via the upload page related to “Food Service Design” will be accepted.
Award
1°: €5000
The selection of the winner by Enofrigo will be the result of an unquestionable evaluation and it will take into account originality, feasibility and consistency with the brief presented.
Option right
For the duration of the option right, the Sponsor offers an extra chance to all participants setting a fee of Euro 2,500.00= (two-thousand-five-hundred/00) for the purchase of the license for the economical exploitation of the projects not-acknowledged as the winning proposals.
