商业逻辑的进化迭代下，
空间「边界」早已成为一个模糊概念。
从拒绝平庸的突破到反格式化的重塑，
「黑牛の店」因革新而生。
请随我们一起走入这场「平行世界」，
感知人、空间与食物间的焕新体验。
Amid the upgrading of business logic,the "boundary"of space has become a vague concept. From the breakthrough of rejecting mediocrity to the reshaping of anti-formatting, the Black Bull Restaurant is born out of innovation. Please follow us into this "parallel world"to perceive a fresh experience among human, space and food.
如何认知边界？在卷入创新风暴的商业时代下，“边界”并非指代终点。相反，所有的边界都是常规，等待着每一个处于多元消费语境中的我们，去突破、重塑与再造。
How to perceive boundaries? In an innovation- centered commercial era,"boundary" doesn't refer to the destination. On the contrary, as all boundaries are conventional, every one of us in a diversified consumption context needs to transcend and reconstruct.
在日式烤肉店 —— 黑牛の店中，浆果设计所扮演的正是传统边界的打破者。考量体验经济下的场景力价值，其率先以拒绝格式化的先锋主张，演绎了一个破除固有思维的“平行时空”,在革新连锁化商业下千篇一律的日式风格烙印外，又于场所体验的创新中，唤起食客、空间与品牌的情感链接。
In the Black Bull Restaurant,a Japanese Yakiniku one,Jingle Design has acted as a pioneer to break throughthe traditional boundaries.Considering the scene values in the experience economy,it has taken the lead in rejecting to be formatted,thus creating a"parallel space"that breaks fixed spatial thinking.It not only renovates the stereotyped Japanese style under the chain business,but also evokes the emotional connection between diners,space and brand in innovative experience.
