So many eco-friendly packages are reminiscent of brown paper sacks—boring, colorless, no personality. The materials, themselves, can be difficult to navigate from a design perspective to make them more palatable, and avoid the use of harmful glues, inks, and bindings. Here, four firms have successfully navigated the eco terrain to come up with tactile and beautiful design solutions that meet the strict recycling, reusable, or biodegradable packaging standards. Read the rest here.
Although we’ve seen many huge retailers downsize (like the Gap) and some close altogether (Toys R Us), you’d be surprised to know that there was a 58% increase in store openings in 2017, according to a study by Fung Global Retail and Technology. Amazon even made the leap to brick and mortar through pop-up stores and by purchasing Whole Foods. Surprisingly, a lot of this has to do with Gen Z and millennials who prefer to shop in-store vs. online. Granted, they gather intel and find the items online, but then head to an actual store to make the purchase.
This is good news for brands and designers who are marketing to these segments. Direct mail, gift cards and packaging still play an indelible role in purchasing decisions at the store. According to Liz Burnett, principal at Matchbox Studio in Dallas, “As consumer behavior changes, brands are starting to design packaging and in-store experiences with social media in mind.” She cites a study by Contract Packaging Association that says, “Nearly 40% of consumers say they’ll regularly share product packaging that is ‘gifty’ or ‘interesting’ on social media.” With that in mind, she says, “Thoughtfully designed packaging and collateral pieces entice customers to share products with their followers on Instagram, which can boost brand awareness and word-of-mouth.” Read the rest here.
Beyond offering a selection of food and beverage items, a good menu design is an extension of the restaurant’s identity, it’s well organized and easy to read, and hopefully it’s appetizing. Here, we offer up several menu designs with decidedly different ethnic and cultural offerings.
Köksbordet is a family-style restaurant serving locally produced foods in a friendly, relaxed atmosphere. Designer Björn Berglund, who’s known for his hand-lettering, was tasked with creating the identity. Köksbordet literally means “kitchen table,” so he intentionally made the o’s look like a round table, and the wavy baseline for the word indicates the restaurant’s close proximity to the sea.
Once the logo was determined, Berglund focused on a color palette derived from the natural ingredients served at the restaurant, and he worked with illustrator Fanny Schultz, who drew the imagery. “I love to collaborate on larger projects, if you find the right partner. The overall quality is so much better,” he says. The illustrations are used on the menus, business cards, and on the website. Read the rest of the article here.
“First: Look through all 265,000 logos in the LogoLounge library and see what other graphic designers have done before. It keeps you from creating doubles, and from following an idea that already exists. Second: Look at the logos of companies like Nike, Apple, Mercedes Benz, CocaCola, and ask yourself ‘What makes these logos so good?’ And third: If your design colleagues all go right, then take the road to the left! Creating good logos has nothing to do with following trends or copying the styles and ideas of others.”
“Zoom in, then zoom back out. Look for things meshing or problematic areas. … Just that quick. It’s a privilege to do this. One year before I got into this game, people were taking photos of logos with Photostat cameras and shit, waiting four days just to see how their logos looked. Just zoom out for a second on your screen! And then, adjust accordingly.”
Su Mathews Hale
“Do a lot of research to get grounded. It’s your job as a designer to understand the business. Keep your audience/customer top of mind. Sketch in black and white first; it’s easier to see if an idea is strong without added bells and whistles of color and gradients. Ask yourself ‘What’s the idea?’ Test the strength of the logo in the environment in which it will live—you will rarely see a logo on a white piece of paper without any other context.”
“Start with pencil to paper, and don’t hop on the computer right away. Get the problem solved before you start executing it. Do more typographic research and use typefaces that are historically correct.”
“Don’t try to tell the entire brand story in a logo. The simpler the shape, the more memorable it becomes.”
“The common denominator in a great logo is a core concept—a great idea encapsulating distinct meaning in a fun and clever way that is executed with impeccable craftsmanship to bring it to life. Many have good ideas, but fell a bit short on the build end of the design equation. Then there are a lot of precisely crafted logos that are just shallow in meaning—they aren’t bad, they just lack soul. Idea plus craftsmanship—both are needed to be successful with brand-centric design, but doing so isn’t always easy.”
“A successful logo may mean many things, but I would say to always try your best, try to be unique, try to be clever, try to reach that ‘wow’ effect.”
“Strive for clarity, simplicity and a little bit of wit.”
“Don’t recreate anything you see others doing unless you are evolving it to make it your own. Be daring and take risks. Remember, great logos tell a story.”
Read the original article here.
Organic snacks have become a hugely popular category in the food sector in recent years, so creating an ownable brand that stands out is essential for survival. So, when Livio Bisterzo, founder of Green Park Holdings, a food innovation company in the health and nutrition sector, developed a new product, he commissioned Jones Knowles Ritchie (JKR) to devise the brand personality.
Tosh Hall, JKR’s Global Executive Creative Director, notes, “He approached us with a new product technology for creating organic chickpea puffs and the idea of making snacking not only good for you and but also good for the earth. He had a concept, a name, and a desire to not just be another small food brand, but rather to have big impact and touch people across the globe.”
In other words, be a category disruptor, not a follower. The JKR team is quite adept at creating campaigns that resonate for clients like Budweiser, Kashi, Stella Artois, among others, so when evaluating this brand’s attributes, Hall and his team didn’t rely on existing competitive data for visual guidance. “When we start any project, we familiarize ourselves with the category, but don’t really look left or right to see what others are doing. We concentrated on what is unique and ownable to our brand,” he explains. Read the rest here.
Icons have become such a ubiquitous way of life for most of us, that we don’t often think about them. And the point is, we shouldn’t, unless they misguide us or leave us confused. In Felix Sockwell’s new book, Thinking in Icons, he walks readers through the process of designing icons and the subtle nuances that can make or break the design.
“Icons affect our daily lives, similar to typography. It’s something we don’t take much notice of until it’s wrong,” Sockwell says. “For instance, in Penn Station—a place where millions of commuters pass through—there’s an icon in the main hall that denotes ‘gift shops,’ showing a pipe, a gift (with ribbon), and a book. It makes no sense to most people. And no one sells pipes–you can’t even smoke outside in many New York City public spaces–but that icon has been there forever, and it probably always will be. I find strange pleasure pointing out odd things like this to people. It’s one of the reasons I’m no longer married.”
He’s also fascinated by the evolution of some icons, such as the “share” icon. “It started out clunky, within a box and with rounded edges. Now it’s a 3D arrow, and it’s quite effective,” he notes. “A lot of mistakes turn into good, useable icons. My book is an honest conversation about how icons are used, designed, conceived and understood. Designing icons isn’t a sexy or even known practice within the profession. Most designers take it upon themselves to either use an old system or tweak things to feel new or proprietary. I’m more interested in the bigger steps and mistakes that lead to workable solutions.”
And he shares it all in the book, admitting in the introduction, “Ninety percent of the work shown within these pages is completely fake—drawn up in the sidebars of actual assignments. Some of them are redrafted explorations, staged buffoonery cloaked in optimism.” Even so, you get a front row seat into the thought process, and the many considerations that go into a simple mark. To see two projects featured in the book, click here.
If you’re an identity designer, the most critical function in the beginning of the project is research—getting to know your client’s brand inside and out, as well as the competition, and some of that involves what Sharon Werner, principal of Werner Design Werks in Minneapolis, Minn., calls “feet on the ground.” This is especially true when working on a start-up brand, like Mr. Mak’s Ginbao, a new wellness drink that is based on a traditional Chinese recipe made from natural ingredients.
Werner and her team spent the day in New York’s Chinatown with the Mak family, even enjoying a traditional Chinese lunch prepared by Mrs. Mak. “We walked the streets of New York and looked at brands they liked and disliked in the same category,” Werner explains. “When it’s a startup we want the identity and the brand to feel true to who they are, and the only way to do that is through an intensive immersion and getting to know them. We want to understand who they are compared to their competitors; what they’ll offer that others don’t; what their personal beliefs are and how those will translate to their business and product.”
A challenge with developing brand identities for start ups is determining what will work past the first year, which is sometimes hard for clients to envision. “We’re building for a future, which means we’re asking the ‘what if’ questions—What if you add more flavors? What if you add 100 employees? What if you sell the company?” she says. “We want to build an identity that can grow with them and is fluid enough to adapt if the ‘what if’ becomes ‘What do we do now?’” Read the rest of the story here.
He should know. He leads the design team at Mother Design, the official design arm of Mother New York, a branding and communications agency with clients like Target, Nasty Gal, New York Fashion Week, and Sundance Film Festival.
Here, Kaye talks to us about how design and advertising are different, how ads can be misleading, and how social media levels the playing field for all.
What, to you, are the main differences between design and advertising?
I think it’s the desired outcome, frankly. I do feel like advertising is created with a sense of trying to make an immediate change. A quickness. A reason. Put this ad out in the world and create this action.
Design is a bit of a slower burn. Create this artifact that becomes the representation over a longer period of time. I think the intent—though it gets blurry in the middle—is a bit different. Both in terms of what the objective of the pieces out in the world are, and in the process to getting to those pieces. Read the rest of the interview here.
As global executive creative director at Jones Knowles Ritchie in New York, he knows a thing or two about this. He is responsible for the creative and strategic output of the agency for clients like Budweiser, Wheaties, Kashi, and Stella Artois. Previously, he was the creative director at Landor Associates. Although his resume is envy-inspiring to any young designer, he took the circuitous route to his career destination.
Hall studied economics and journalism in college, but ended up as a publication designer right out of college. Through the journalism school at the University of North Carolina, he learned how to lay out publications, and landed his first job at the UNC Press. He recalls working with the “craggy pressman” with the cigarette hanging out of his mouth and ink smeared on his hands and shirt saying to him: “You can’t have twelve colors, dummy. Let me show you the four-color process.” Hall loved that entire experience and how it helped to shape him as a designer, though he admits that he had the worst portfolio when he moved to New York. “I found the transition to the real design world very difficult. It was a harsh wake-up call.”
Last month, Hall gave a presentation at the HOW Live Design Conference called “Dear Designers: Please Stop!” where he addressed the mistake of rebranding too often. Here he elaborates on that, and points to the most publicized brand overhaul failure in modern times and how that rocked the industry.
Why is it so wrong to redesign a brand every few years?
Well, I think it’s a bigger macro problem with marketing and companies in general. A lot of the companies that we work with, we’ve had long-term relationships with, and they often look to us as being the brand guardian. In some ways, your agency partners know more about your brand than the branders, the marketers, and the clients do. And I think because of a lot of the things that have happened in recent years—looking to drive performance quarterly, instead of looking at things over decades and over quarter-centuries—people want to make an impact very quickly. Especially on the client side.
Often people in marketing come in and they’re given a role in branding or packaging or advertising, and they have to make an impact, and they have to do it quickly, and then they move on to the next part of their career. And rarely do we see clients that stay on brands for long periods of time. I think the reason is because it reflects the marketing side of the clients we work with.
We have to constantly educate them, that it’s best for the brand to go in a long-term direction of health and growth instead of zigging, zagging back and forth between whatever the marketing plan du jour is, and a hope for short-term success.
Read the reset of the interview here.
Budweiser brand update by JKR.
Su Mathews Hale is senior partner at Lippincott’s San Francisco office, where she heads up branding initiatives for clients such as Hyatt, Walmart, eBay, and Shutterstock. Prior to joining Lippincott more than 10 years ago, she was an associate partner at Pentagram in New York. Hale is currently president of the National AIGA.
We’re so pleased to have her on our panel of judges for this year’s LogoLounge competition. Here, she gives us some advice on creating effective and endearing identity programs.
When working on a large branding project, is the logo always the first thing to consider?
The logo is one of the considerations, but rarely the first. The most important thing to consider is the business strategy and to ensure that the creative vision aligns with where the company is headed. Things designers need to ask themselves, is what does the brand stand for? What’s happening in the company (growth, new products, broader customer base) that the design needs to accommodate for? Most successful companies get to a point where they need a visual facelift to stay modern and relevant, but even in those cases the logo redesign is second to the strategy of the company and changing needs of the customer.
Read the rest of the interview here.