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Kinglomo - Fresh Snack Store

Some Thoughts

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Some Thoughts、SFAP
Some Thoughts、SFAP
Some Thoughts、SFAP
Some Thoughts、SFAP

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Innovation
Functionality
Creativity
Eco-Social Impact
Total
JURY VOTES
Single-Brand Store
6.90
7.20
7.25
6.50
6.96
Tugba Okcuoglu
Tugba Okcuoglu Creative Concept and Customer Experience Developer at Ingka Centers
I think the tables work the same if...
4.42
6.49
1.9
6.42
4.81
Maja Bernvill
Maja Bernvill Creative Director at Specific Generic
3
5
3
5
4
Sanchit Arora
Sanchit Arora Principal Architect at Renesa Studio
3
4
3
4
3.5
Jan Clostermann
Jan Clostermann Founder and Director at CLOU Architects
3
5
3
5
4
Jorge Mendez Caceres
Jorge Mendez Caceres Creative Director at BDG Architecture & Design
2.08
5.87
2.68
2.95
3.4
Adi Utama
Adi Utama Global Office Development at JetBrains
5
5
5
5
5
Jason Chan
Jason Chan Founder at Jason Design Group
4.22
3.5
4.22
5.26
4.3
Constance Guisset
Constance Guisset Founder at Constance Guisset Studio
4
5.4
3.09
5.21
4.43
Marie-Andree Busque
Marie-Andree Busque Director Interior Architecture at Sid Lee Architecture
4
4
3
3
3.5
Bin Ju
Bin Ju Founder and Chief Design Director at Horizontal Design
3.73
5
3.57
5
4.33
Islam El Mashtooly
Islam El Mashtooly Creative Director at OBMI
4
5
5
5
4.75
Marie Hesseldahl
Marie Hesseldahl Partner and Head of Interior and Product Design at 3xn
5
3
5
4
4.25
Justine Fox
Justine Fox Founder and Colour Specialist at Studio Justine Fox
I like the flexibility of the space...
3.99
5
5
5
4.75
Liyun Hao
Liyun Hao Founder and Design Director at EVD
3
3
3
3
3
Stéphane Bernier
Stéphane Bernier Partner and Director of Retail Strategy and Innovation at Ædifica
3
4
3
3
3.25

Fresh food, as an economic term, refers to recently produced items with a short shelf life that maintain their original qualities. This concept emphasizes the freshness and authenticity of food, relating to its preservation state and processing methods. For Kinglomo, prioritizing high freshness translates to more unique flavors and safer product quality.

Kinglomo believes that efficiency drives freshness. This requires optimizing product selection, distribution, and pricing mechanisms, while also pushing upstream manufacturers to improve their supply chains. Ultimately, Kinglomo aims to anchor its brand in fresh snacks, offering consumer-centric value and service, which defines its product and brand strength in the snack market.

Efficiency is objectively essential for maintaining freshness. Designers use plastic conveyor belts as a conceptual anchor, both narrating and translating this idea. These belts, typically used to enhance efficiency in production, are redefined here, blurring stereotypes while suggesting that the “brand” is becoming the conveyor between quality manufacturers and consumers.

The uniqueness of this concept is evaluated through four dimensions:
1) Relevance, narrative, and translation of the brand core;
2) Modularity and scalability of the structure;
3) Cost, strength, and durability of materials;
4) Universal appeal, originality, and exclusivity of aesthetics.
Only when all these layers of requirements are met can we assert the concept’s uniqueness.

The spatial decoration and flow are designed around commercial objectives. The ceiling’s interplay of galvanized sheets and trusses establishes spatial order, organizing display modules into standardized units for clear presentation logic and shopping convenience. Warm-colored paint and wood applications express friendliness. We aim to convey affordability and approachability to all, using truss structures and materials that resonate with public perception to increase foot traffic.

SomeThoughts achieved the order between local elements by reinterpreting industrial materials and altering their factory settings. By leveraging relationships between local parts to deduce overall order, they built more systematic and complete prop modules. As functions expand, this orderliness evolves into symbolism, helping establish the brand’s unique identity.