For the speciality pieces in my re-branding project, I designed a website that featured the restaurant’s menu, specials, contact information, and a link to place your order online. I also designed an coffee mug, as a nod to the logo I created.
Below is a poster I designed for Earth Day 2014 in my Intermediate Graphic Design class. In the assignment brief we were provided with some facts impacting our planet. One that stuck out to me was, “40% of our waterways are undrinkable.” I immediately thought of a picture I took last year. The photo I took featured a fire hydrant being routinely drained to relieve pressure.
I found it interesting people in developing countries, who don’t have access to clean water, would probably be very confused by this practice. Citizens of these countries might be drinking water not anywhere near as clean, while this water may be perceived as being essentially wasted.
Below are some working drafts for the collateral mailer for my re-branding client. Included is an invitation to a menu tasting, a loyalty card, and a promotional flyer that includes menu highlights as well as a complimentary drink coupon to be used at the menu tasting.
The next re-branding project to tackle in my Intermediate Graphic Design class is Stationery. The assignment called for me to design the following:
2. Business Card
For mine, I decided to accentuate the occurrence of the number three throughout researching and designing for this my client. Most notibly in the three colors of the Ethiopian flag that I kept trying to incorporate in my initial logo sketches, as well as the three tittles in the text of my client’s name.
For the final product, I punched holes where you see the dots in the physical copies of the stationary.
I also plan on incorporating this design motif in the next project, a direct mailer for my client.
“In this project, students were supposed to create a typographic composition which defined terms of type anatomy in a visual progression across three 8×8 panels.
The objectives were to present the structural relationships between letters in a typeface through a progressive composition and to design an accurate labeling system, secondary to the composition. Students also were responsible to skillfully apply basic 2d design principles to organize content.”
An Initial Brand Exploration
Re-Branding Creative Brief
Kimi’s Bistro is located in a prime location in the eclectic neighborhood of Little Five Points. It opened its’ doors July 4, 2012 in the heart of Little Five Points, Atlanta. It is among some of the city’s cool casual dining spots. Kimi’s Bistro offers an array of drink options; from classic American to Ethiopian Cuisines, to salty Breakfast to sweet Crepes. Kimi’s takes pride in creating food that suits your pallet; for a quick bite and good company in a casual atmosphere.
This location has historically been occupied by Sweet Lime and OMG Taco. People know to come to this location for good food with a unique twist. Kimi’s Ethiopian and Crepe specialties offer unique cuisines that other neighboring restaurants are not able to provide. Depending on how you look at it, the attached convenient store is either a blessing or a curse. The sister store provides more foot traffic, but further confusion as to what Kimi’s Bistro actually is.
The current brand identity for Kimi’s Bistro does not convey the unique food offerings or the compassion of the staff. With such well known restaurants that preciously operated out of the the same location, Kimi’s Bistro could benefit from a re-branding that allowed the Little Five Points passersby a better awareness of what the restaurant represents.
Kimi’s Bistro serves breakfast all day, and American, and Ethiopian food.
“Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w’et or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes. Utensils are rarely used with Ethiopian cuisine.”*
“A gursha (var. gorsha, goorsha) is an act of friendship and love. When eating injera, a person uses his or her right hand to strip off a piece, wraps it around some wat or kitfo, and then puts it into his or her mouth. During a meal with friends or family, it is a common custom to feed others in the group with one’s hand by putting the rolled injera or a spoon full of other dishes into another’s mouth. This is called a gursha, and the larger the gursha, the stronger the friendship or bond (only surpassed by the brewing of Tej together). This tradition was popularized and celebrated in a Simpsons episode featuring Ethiopian cuisine.”*
crepes, breakfast, Ethiopian, American, restaurant, bar, espresso, casual, Euclid, Colquitt, L5P, food, drinks, hands, burger, fries, eggs
About Kimi’s Bistro
American, Breakfast, Ethiopian
Mon – Sun: 10:00 am – 11:45 pm
Breakfast, Lunch, Dinner, Coffee, Drinks
Takes Reservations, Walk-Ins Welcome, Good For Groups, Good For Kids, Take Out, Delivery, Catering, Waiter Service, Parking , Street, Parking Lot
Inman Park Marta Station