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Days of Visual Merchandising ... after ... Epicentre



Hello everyone, visitors of this blog.

Here are some pictures in a brief overview of the days of Visual Merchandising to H otel 3 Crowns of Vevey, on 24-25 June.

About 300 people attended the for this event 08 degree ... businesses, colleagues, individuals and professionals, friends and families all have the Visual Merchandising meeting time of 2 days!

Degrees , meetings, contacts, companies , emotional, visual, video, technologies, concepts , work, trade ... words that have punctuated these two busy days ...




Thank firms have responded, thank you to visitors to be come and thank you to the hotel of the 3 crowns we have received during these days 08 degrees.

Companies that have marked this event:

Motion Graphics : Nicolas Wintsch, video designer, screen, visual animation
Atracsys Maurice Hälg, table and screen Be Merlin
Umdasch : shop concept, price Umdasch
Space 3D solution
Sensodome Patrick Auderset, link to see the arrival of the ball to the 3 sensodome Crowns
Tissot : price competition card, Tissot T-Touch
TouchMind Martin Demierre, "sms to lead"


I particularly want to thank my mentor, Yves Imoberdorf, Marketing coordinator Nespresso


Briefly, the Visual Merchandising by the Director of the School of Applied Arts in Vevey ...

"Visual Merchandising
Michael Berney - June 2008
CEPV Director-College of Applied Arts

The dual responsibility of the pioneer is to trace a path that explores uncharted territory and mark it with incontestable marks. On the map of higher vocational training, Visual Merchandising, unique training in Switzerland, runs for five years a multifaceted space that connects the worlds as diverse as luxury goods, the political and cultural institutions, retail and services, being around other discoverers of advanced technologies or explorers of human behavior.

Therefore to the one who engages in this type of training some original qualities of visionary and explorer, coupled with a certain taste for risk and a critical mind sharp.

The route which we invite students to Visual Merchandising highlights the essential qualities they have developed during their training. Their work engages directly with companies or institutions that are mandated by summarize enhanced by the addition of a requirement essential to the necessary aesthetic seduction behind all these projects.

With them, we can comfortably explore a part of the vast territory trade and cultural ferment that is our post-industrial society ".

Card For Close Friend

diploma work in Visual Merchandising


The finding

Today, eating is not responding only to a BCS essité biological, it is a cultural act, reflecting the social and economic wealth of a country.
We do not eat food just for us: the nature and quantity quantity of our consumption; preparation, the tastes and cooking his tp artie a daily ritual and a social membership.
We are looking for the taste and delicacy of flavor , without trying to hide the taste of food but rather to sublimate them.

The consumer today is constantly changing, both in its habits in consumer loyalty.
For active and eventful life he leads, the consumer needs to escape, to feel emotions. He likes to indulge to discover things they nouv .
For this, the escape, those emotions must be accessible his cilement and at any time of day.



become an inevitable result of today notammen t with the influx of Asian cuisine, the spices make us travel.
We are increasingly looking for the produ it refined and spec ial , it is unthinkable not to have spice in the kitchen!


The concept Epicentre



Epicenter is a place where the spice is enhanced as u n rare and precious product, like a jewel . familiarize the novice or warned consumers with the roots and origins of our food, through a premium positioning . The objective of u place is to make use of the spice can be seen as a rediscovery of a past lifestyle, a key component in every kitchen, the way to a new quest for taste.

Highlighting this quest by giving the taste a touch ed'élégance both in the choice of presentation, positioning on the market or market still materials used. Telling a story to the consumer while remaining in the truth of he origins and uses of each spice, offering more choice and more diverse, health or just for fun.
pleasure to discover, learn about and use spice as in the past.
Epicentre offers a sensory journey and initiation into the world of spices, to taste color, everything is there to bring the consumer in trip.

Space Epicentre:

Epicentre is divided into 3 main areas after passing spaces "spice route" and "market" of space and inviting transitional journey of the spice.



Space "know everything", a place infor mation dedicated ed to the spice and its characteristics.


interactive tables
space "bar flavors," a moment of culinary and therapeutic not to be missed.

The lounge
space "the spice cabinet," a new way to consume and packaged spice.

Packaging

The graphics

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For each project, the observation that a complete analysis current conditions and consumer demand.
Once you analyze the behavior and desires of consumers, the project can begin, but meets a real need with an innovative and forward looking.

Today, eating does not just a biological necessity, it is a cultural act, reflecting the social and economic wealth of a country. We do not eat food just for us: the nature and quantity of our consumption, preparation, taste and cooking are part of a daily ritual and a social membership. We 're looking for the taste and delicacy of flavor, without trying to hide the taste of food but rather to sublimate them. The consumer today is constantly changing, both in its habits in consumer loyalty. For active and eventful life he leads, the consumer needs to escape, to feel emotions. He likes to indulge in discovering new things. For this, the escape, those emotions must be easily accessible and at any time of day. become an inevitable result of today, including with the influx of Asian cuisine, the spices make us travel. We are increasingly looking for the refined product and special, it is unthinkable not to have spice in the kitchen! Concept Epicentre Epicentre is a place where the spice is valued as a scarce and precious like a jewel. familiarize the novice or warned consumers with the roots and origins of our food, through a premium positioning (Nespresso, Swarovski, Colette ...) The goal is to place the consumption of the spice can be seen as a rediscovery of a past lifestyle, a key component in every kitchen, like a new quest taste. Highlighting this quest by giving the taste a touch of elegance both in the choice of presentation, market positioning or materials used. Telling a story to the consumer while remaining true to the origins and uses of each spice, offering more choice and more diverse. Epicentre offers a sensory journey and initiation into the world of spices, to taste the color, everything is there to take the consumer travel