Archive for the ‘GRAP’ Category

I wish to finish both the take-away menu and the in-house menu this weekend so I can send it to printing this coming Monday. I am almost done with the in-house menu and below are some concepts I had worked on these past few days. I am going for the white backgrounded design as the target group, I hope, would go for this type. I tried printing the inner page  in an A3  200gsm white paper which I got from my future printer (vinger trykkeri) and it went well. Margins and folding guides worked so well. Thanks to Lynda.com tutorial 🙂 I did change one thing though, the effects of the images. I removed the bevel and embose effect as it didn’t really help but retained the drop shadow which helped in lifting the images from the surface of the paper.

Thanks for the assistance to Clae Anne and Venus 🙂

blackcover   trial   bluecover   2012-12-05 21_28_24-_blackbg 2012-12-07 23_33_01-_finalfinal    2012-12-08 00_18_17-_finalfinal      2012-12-08 00_22_32-      2012-12-08 00_22_17- 2012-12-08 00_24_59-

Today I dropped by my client’s restaurant and took some photos of the place and their products. I was lucky the sun was friendly although it was freezing cold. This was my first location shoot and it went well I guess. Lucky too that customers began coming in while I was there and I was able to take some photos of food that was served so nothing was wasted. Funny because I felt like I was shooting sports photos when it was actually food photography which is usually laid back 🙂 We were avoiding of course serving cold food that I needed to take shots in a flash. Well, it was fun and first time is always the worst so I hope the coming ones would be better.

As to my project, it is constantly evolving. The business card was approved by the client but the brochure was changed to a take-away menu. So I will be actually making them two types of menu list. I hope to make them brochure and more but I guess this would be after my deadline. Anyways, here are some shots from today’s work.

 

wDSC_0024      wDSC_0028wDSC_0099      wDSC_0056     wDSC_0187      wDSC_0073       wDSC_0105       wDSC_0202      wDSC_0178        

GRAP – MENU

Posted: December 2, 2012 in GRAP, Uncategorized
Tags: , , , ,

November 26 2012

Still working on my practical exam….

Moodboard for my menu design. I have shown this to my client too. It seemed though that idea wise, they are not really particular.

Posting too below, is their only existing menu list.

PDF of the menu list here:  Binder1

GRAP – BUSINESS CARD

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!

MOODBOARD:

          

SKETCHES:

DIGITALIZED DESIGN:

     

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 http://www.ehow.com/about_5370052_types-food-menus-restaurants.html)

  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: http://www.thedesigncubicle.com/2009/07/20-questions-to-ask-clients-prior-to-designing-a-logo/. 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.

Today, I tried making my 2spot color magazine cover and spot varnishing it (done in earlier stage of the project)

This is how I did it and really hoping this is how it is done.

    I opened my CMYK image in photoshop and colorpicked the red from the bus and the blue from the sky. I used the red for the spot color.

   I converted it to greyscale and adjusted the brightness and contrast/levels

  +   In image>mode>duotone, I chose duotone then used the red color picked earlier and Pantone+ solid coated and adjusted the curves of both.

  Then saved my image as psd file to a folder.

In indesign, with my document open, I placed the spot color image  on the cover and there it is…my not so good looking cover using 2 spot colours. and i gained spot colors in my swatches!!!

Final cover using 2spot colours and spot varnishing. This is for learning purposes, FYI 🙂