Panóptico de Actualidad Gráfica y Visual
“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...
How do you find designing for a restaurant different to other identity projects? “Our approach is similar to that for other visual-identity projects. However, unlike corporate branding where each piece must be a thoughtful declination of a strong platform, in the case of a restaurant branding we leave more room for the playfulness and unique details of each piece. We...
“Food and beverage enterprises constitute a major percentage of our clientele. Each one poses a separate challenge! As is well known, applications in F&B are abundant. We consider each client’s needs and ideas, which we incorporate into our concept, in order to create a ‘toolkit’ used to build the entire identity. For us, this procedure is a journey, where the...
How do you find designing for a restaurant different to other identity projects? “It is slightly different from other identity projects, mainly because we can have a bit more fun with it. Sometimes the target market is quite specific which we have to take into consideration with the design outcome, but most of the time it is more general and...
Protect yourself, protect your family, and protect the world — please wear masks....
Consumptions have increased dramatically during the lockdown due to the sanitary demand for protection materials, food packaging, the massive increase online shopping — together with a widespreade lack of recycling awareness. The idea of “Plastic Stuck in the Landscape” isn’t new. The illustrations by Marta Menacho is intended as an installation where plastic wastes will be shredded in all sizes...
The dynamic and highly competitive nature of the catering business makes it a perfect environment for bold and creative designs. Moreover, restaurants need their identities to be easily adaptable to new media while at the same time preserving the corporate style. However, a design solution should support TM positioning. This is a common feature of all corporate branding projects....
All the children in the world are eager to see their mom, with hope that they can be picked-up earlier to head home — so does the Pangolin. The piece is composed two artboards — one shows Mom’s shells are peeling; she is bleeding and the other one is even more painful because they will be separated forever. “Heal the...
“When we are working for a new HoReCa project, we can try out more emotional visual language. The feature of the Friendly project and its difference from other design projects is the simplicity and flexibility of the visual language. We’ve created unique patterns with napkins and table-cloths. These allowed us to transfer the individuality and character of the café, at...
