Archive for November, 2012


Posted: November 25, 2012 in GRAP, Uncategorized
Tags: , ,

I will let this one sit for a while and let it cook. 🙂 Off to make some sketches for my menu. Some things planned don’t really go the way they should be!







GRAP – Menu – research

Posted: November 21, 2012 in GRAP
Tags: ,

For my practical exam., I have chosen a restaurant as my first (experimental) client. The first design I will be doing is their menu list which would be difficult since I will be beginning from scratch as they don’t have an existing one. They do have board menu list so that categorized things for me a bit. To be able to begin, I would be showing my client different styles of menu and also show them what the competitors have.

The images below show their major competitor’s menu/brochure with the company name and tel#s erased for privacy purposes.


Here are the types of menus: ( from

  1. Static Menu

    • Customers might get bored with a static menu.

      Is the most common type of menu. Disadvantage of this type would be as being static, customers tend to find it boring. These are usually laminated which can be easily cleaned and reuse but difficult to update when a dish is to be added or removed. With that, this type of menu changes and or updated not so often. Often used by fast-food restaurants, chains and diners and delis.

    À la carte Menu

    • More of a pricing system than a menu style, an à la carte menu is not defined by how long it remains the same but by how the customer orders. Main dishes are not grouped with side items under one price; rather, a guest orders a meat, a starch and a vegetable separately and pays for them separately. This is a way restaurants earn higher profits on inexpensive side items, such as potatoes. Truly versatile, an à la carte pricing scheme can be similar to a static menu if its items rarely change and can be found in many restaurants, from fast food to fine dining.

    Prix-Fixe Menu

    • A prix-fixe menu offers several courses (usually with choices) for one fixed price. These menus sometimes include amuse bouche, appetizer, salad, soup, intermezzo, seafood, meat and dessert courses. A prix-fixe menu can be expensive, but it also offers a lot of food. Found mostly at chef-driven, fine-dining restaurants, a prix-fixe menu changes frequently and usually focuses on seasonal ingredients. Sometimes listed as the “chef’s tasting menu” or the “degustation menu,” this type of menu is described as “showcasing the chef’s flair for combining flavors and textures” by John R. Walker in his book “The Restaurant: From Conception to Operation.”

    Du Jour Menu

    • “Du jour” translates to “of the day,” as in “soup du jour.” These menus change daily and are focused on seasonal ingredients, preparing the freshest food possible. While some restaurants offer only daily specials, every item on a du jour menu is a special. Often called chalkboard menus (because they’re sometimes written on one), du jour menus highlight fresh fish and seasonal vegetables and center on preparations in sync with the time of year. One of the drawbacks to chalkboard menus is that there is a limited supply window for certain ingredients and guests can’t come back for the same dish all year.

    Cycle Menu

    • A cycle menu is a set of dishes or menu items that is different for each day during a cycle and repeats. These menus are found in school cafeterias, hospitals and other institutional facilities. The goal is to avoid boredom while keeping the dishes easy to prepare. Cycles can run from one week to one month and beyond.

      With that…I am closing this article. Tomorrow would be a busy day as I need to drop by my client’s restaurant to get their menu list from the overhead menu board (take pictures I guess) and hopefully, I will get their logo file tomorrow so I can begin making my sketches.

GRAP – progress

Posted: November 21, 2012 in GRAP, Uncategorized, week9

28th Oct. 2012

I just got home from meeting a potential client for my practical project exam. I chose a restaurant nearby where I sometimes order my dinner. The restaurant is owned by two brothers originally Moroccan and one of which is not in Norway right now.  So I will be hearing from them this coming week but the one I talked with said that he can’t seem to find any reason why they wouldn’t allow me to use them as my project. It may somehow help them to get more people to dine there as they took over the place in 2008 and is trying a new concept. As of now, they lack a menu, brochures and maybe business cards. Their logo is established already which is good so I can just affix it to their future menu.

18th Nov. 2012

I got in contact with my client yesterday and asked for another meeting so we can talk about their preferences on the products we will be designing. I believe the designing should involve them and their staff so there will be unity in the outcome and will accurately describe their restaurant/cafe. Unfortunately, Sundays are busy days so they offer to meet on the coming week. I suggested that I will drop by and just give them some questionnaires so they will have time to talk about it and will be prepared by the time we meet. So now I will prepare my questionnaire and will post it here.

Brian Hoff. (2009). 20 Questions To Ask Clients Prior To Designing A Logo. Available: Last accessed 18. nov. 2012.

21st Nov. 2012

Second meeting with my clients and we’ve discussed their answers to the questionnaire I have given them last Sunday. I have been in contact with one of the printing press in Kongsvinger yesterday and found out that it would take around two days to print my work if it’s been prepared for printing/preflighted already.  I have asked about the available materials they have but unfortunately, the receptionist wasn’t aware of this part of printing so they will get in touch with me within this week. Back to my client, the logo is an absolute NO for changing. As they are more interested in acquiring more customers now than a change of branding, they would rather spend money on brochures and menu list.

Discussing the questionnaires proved to be helpful as it helped narrow down the issues. Some of these are:  Their highest priority is having a menu list, brochure as they don’t actually have a major form of advertisement. The business card isn’t really a need but I would be making this and probably print it on a match or magnet and make them a calendar for the year 2013.

Still feeling the relief of being done with my mandatory assignments, I couldn’t help but post another blog 🙂

Last Friday was one of my nerve-wrecking days. Thursday was one too 🙂 I slept around 3am that night and woke up around 8am. I have forgotten how it felt to have deadlines! The funny thing is when you start stressing, everything follows. Files missing, internet slowing connection, keyboard changing its language. Haha! When it rains, it really pours! I haven’t turned on my desktop after I clicked the send button to submit my project. It was like…hey, -we -are- spending -too -much -time -together relationship with my computer that we needed to cool off.  Anyways, this blog is actually for my shots that should have been considered for my project although I used one for my folio cover. For the fruits and vegetable photo: Used cellphone’s flashlight to paint light on the subject. For the smoke: Used flash cable connected with cardboard attached for barndoor purposes. For the colored ones, I used P-filters. For the ones that look like fire, I used two filters which are orange and blue to make it look like live flame.  Now…GRAP is next! I sure hope I pass my GRAM but really…I have learned a lot and that is enough!!!

cropped, no photoshop manipulation

Photoshop manipulations: levels, contrast, sharpening


Camera: Nikon D200
Lens: AF Micro-Nikkor 60mm f/2.8D
Shot at 60 mm
Exposure: Manual exposure, 1/125 sec, f/4.5, ISO 200
Flash: none
Focus: Manual, Center, at 71cm, with a depth of field of about 2.3cm, (from about 11mm before the focus point to about 12mm after)
AF Area Mode: Single Area
Date: November 16, 2012 12:21:29AM (timezone not specified)
(1 day, 15 hours, 5 minutes, 45 seconds ago, assuming image timezone of US Pacific)

Camera: Nikon D200
Lens: AF Micro-Nikkor 60mm f/2.8D
Shot at 60 mm
Exposure: Manual exposure, 10.3 sec, f/20, ISO 100, Compensation: -1
Flash: none
Focus: Manual, Center, at 60cm, with a depth of field of about 7.2cm, (from about 3.4cm before the focus point to about 3.8cm after)
AF Area Mode: Single Area
Date: November 16, 2012 1:29:58AM (timezone not specified)
(1 day, 13 hours, 52 minutes, 3 seconds ago, assuming image timezone of US Pacific)
File: 2,592 × 3,872 JPEG (10.0 megapixels)
289,159 bytes (0.28 megabytes) Image compression: 99%

Camera: Nikon D200
Lens: AF Micro-Nikkor 60mm f/2.8D
Shot at 60 mm
Exposure: Manual exposure, 10.1 sec, f/20, ISO 100, Compensation: -1
Flash: none
Focus: Manual, Center, at 89cm, with a depth of field of about 17cm, (from about 7.5cm before the focus point to about 9.0cm after)
AF Area Mode: Single Area
Date: November 16, 2012 1:20:20AM (timezone not specified)
(1 day, 14 hours, 2 minutes, 36 seconds ago, assuming image timezone of US Pacific)
File: 2,592 × 3,872 JPEG (10.0 megapixels)
546,933 bytes (0.52 megabytes) Image compression: 98%

Still awake and shooting stuff! This time I tried to capture the act of pouring water to a glass. This is my first time doing this and lighting isn’t the same as the lighting in capturing water drops. Settings: 60mm, f/25,  250sec.
 camera on tripod with blue P-filter. Used flash in 1/4power with DIY barn door made of black art paper.

Still no photoshop allowed and still experimenting and having fun at it….here is my industry city!!! With exposure compensation of -1/-1.3, black and white mode, no filters except for the colored one, bulb and f/8-f/11. Used cellphone and tab for background. Camera on tripod and control triggered.

We have screws!!! Good night!!!