Panóptico de Actualidad Gráfica y Visual
If everyone uses one additional piece of paper every day, there are fewer trees in the world. Over exploitation of resources and the damage of vegetation greatly reduce the forest area and threaten the survival of animals. The tear-marks of the three pieces of paper form the outline of trees and mountains, which directly shows the process of erosion of...
How do you find designing for a restaurant different to other identity projects? “For us, it is different. The pleasure and passion that people have when enjoying a great restaurant with good food inspires us to create these projects. We like to pretend that we are right there conjuring up what the client would like to see. This way, creativity...
A’Design Award & Competition, one of the World’s largest and most diffused international design awards announced results of the 2019/2020 design competition: 2094 Winners from 107 countries in 104 different design disciplines. Entries were carefully evaluated by an internationally influential jury panel composed of established scholars, prominent press members, creative design professionals and experienced entrepreneurs who devoted great care and...
Children with autism are referred to as “children of the stars”, they live in the world but are lack of understading and love. People communicate with them has been compared to talking to an alien. But don’t be afriad, stars will try their best to find their children with the light of love. It can drive away all darkness. Catch...
“We are a studio of foodies, so designing restaurants is extremely satisfying. Creating a physical space that you can actually visit and show family and friends. It’s also a great calling card; we get lots of referrals for other work in the hospitality sector from people who like a restaurant we’ve designed. Researching the casual dining scene and eating out...
“One of the lessons we have learned when working with restaurants is to make any guidelines and templates as robust as possible. Design tools should be able to be used by any member of staff with little to no amount of training. Keeping things simple enables and empowers them to create assets themselves, and if this is easy to do...
It claims that its “designs are defiantly different, driven by strong narratives and inviting at all touch points. From brand identity to art direction, digital and print design, signage and packaging; the goal is to make each brand stand out from the rest.”...
A large number of broken animal biscuits are scattered on the poster, which are mixed with a small number of complete animal biscuits, forming the pattern of SOS. Animals are asking for help. The poster calls for less killing and animal protection!...
“To design for a restaurant, we have to understand what’s beneath the brand. The core and soul of the project come first. Our process is quite profound. First, we need to know the chef’s intention, and then we begin a rough benchmark to map out the details, similarities and differentiators of concepts that might be doing something similar. After understanding...
How do you find designing for a restaurant different to other identity projects? “Not much differs in terms of our design process, but one notable difference about a restaurant identity system is having the opportunity to create so many customer brand impressions within a very short window of time. But, just because they’re there doesn’t mean you always should. It’s...
How do you find designing for a restaurant different to other identity projects? “There are many restraints that you do not find in all visual-identity projects. You must be aware of the place, the atmosphere, the people who frequent it… your choices must be coherent and established from the beginning. When we have the chance to work with scenographers and...
“We enjoy creating designs for restaurants and bars because the branding appears on various materials. It is always a close relationship with the owner and the interior designer. Our favourite projects are when we imagine the atmosphere, the story and all the details together with them. We have to think about the type of gastronomy, the target group and the...
