Wednesday, December 8, 2010

Branding with type!

The following pages of the book are very informative, there every type of typephase that iks available and described so well for the right choice for your brand.

Rules of Branding.

THE THREE BASIC RULES OF BRANDING

Branding is a tough and process-driven business quite often rife with opinion and unfounded notions about what works best. While I'm sure to receive at least a few derisive remarks from the branding community at large, here are what I consider to be my three basic rules for brand development.

1. Color is important (but probably not in the way you think it is):

Don't choose colors based on any personal preferences. And please don't make the mistake of choosing colors because you or a stakeholder happens to like a particular shade of bright green. Color has an emotional aspect that is different for each culture, so if you have an international audience to consider you should do your research before making any hard-and-fast color decisions.

Choose colors based on what is applicable and pertinent to describe the mood and not because it looks cool or hip.

2. A typeface does not a logo make:

However you feel about it — whether you love it or hate it — Helvetica is not meant to be a brand (e.g. the Gap logoredesign). The typeface chosen for any branding initiative is the message, but it's meant to support the branding work. In most cases the typeface isn't meant to be the brand itself. However, there are always exceptions, such as Coca-Cola, but they have used some variation of a hand-drawn script since the beginning (which is, in and of itself, a brand).

And please, for the love of all that is sacred, do not choose a typeface because it's trendy and all the cool kids are using it. Typeface trends grow old quickly and in our fast food society what may look cool and hip now will be outdated in a year. The proper mood can be easily conveyed with the right choice of type for the job and you can create classic brands by simply using type that fits the job. If I've learned anything over the years it would be that type trends come and go, but classic logos can and do last forever (e.g. American Airlines).

3. Opinions are not to be trusted:

Often times the people in the design or marketing department of the company you're working with have an emotional investment in the brand development process. This often includes an agenda to leverage their own personal choices into the brand. But it can also mean that no matter how great your work may be these folks will always hate it. This is often because they themselves didn't think of the concepts you've presented or you "purposely" ignored their suggestions and requests (often with good reason).

It's no secret that some company stakeholders might make suggestions which may not reflect the best direction for their business. It's your job as a brand professional to ignore the personal agendas and approach each project with fresh eyes and a clear heart. Brands should be developed based on the right mood and not biased by preference.

Closing thoughts

As most of us know there are no hard-and-fast rules to branding. Tastes and moods change rapidly in our line of work, but good branding never goes out of style. These three rules are simply the initial guidelines that I'll typically follow when starting on a new logo or branding initiative.


How to Design Restaurant Signboards

Signboards reinforce your restaurant's brand identity.
Signboards reinforce your restaurant's brand identity.

Opening and running a restaurant requires more than the ability to make and serve great food. In this fiercely competitive marketplace, promotion and marketing factor heavily in a restaurant's success. Restaurant signboards are one method to promote your presence locally, increase food sales and reinforce your brand identity. Designing your own signage, rather than hiring a graphic designer, helps to reduce the cost of this valuable marketing tool.

Difficulty: Moderate

Instructions

Things You'll Need:

  • Ruler
  • Computer
  • Image editing software

    Design your signboard

  1. 1
    Your measurement should be recorded in inches.
    Your measurement should be recorded in inches.

    Determine on the size and shape of your restaurant signboard first. It is easiest, as a novice, to design square or rectangular signs. Measure the area of your restaurant where the signboard will eventually hang.

  2. 2
    One advantage of using Photoshop is it allows you to manipulate images.
    One advantage of using Photoshop is it allows you to manipulate images.

    Open a new file in your computer's graphics editing software. Adobe Photoshop and Adobe Illustrator are commonly used by designers and commercial sign makers. Under image options, set the properties or attributes for your image. For a professional printing finish, enter an image resolution of at least 300 dpi, or dots per inch. The image size you enter should match the measurements decided in Step 1. If you're working with a large restaurant signboard, you may find it easier to scale this figure down to make it more manageable. For example, if your design needs to be 36 inches wide and 72 inches long, you can reduce its size to 9 inches by 18 inches.

  3. 3
    The right combination of colors on your signboard can boost your restaurant's image.
    The right combination of colors on your signboard can boost your restaurant's image.

    Decide which colors you would like to use in your signboard. Your choice will convey an unspoken message to your potential diner. The use of earth tones might relay that your menu is organic, natural and wholesome, while maritime shades, including blue, may indicate a fresh, relaxed atmosphere. Red is an attention-grabbing color, but do use this in moderation as it can be an indicator of danger. Greens, on the other hand, are the easiest on the eye and could sway a diner to say yes. Purples have long been associated with royalty--an ideal choice for an upmarket restaurant signboard.

  4. 4
    If you use a light background, choose a contrasting, dark text color for legibility.
    If you use a light background, choose a contrasting, dark text color for legibility.

    Use the 'fill' command, create a background for your signboard. Remember that it must be easily visible and -- more important -- legible to those passing on foot and in vehicles. For this reason a solid-color background is preferable to a pattern or multi-colored image.

  5. 5
    Keep your message simple.
    Keep your message simple.

    Create text boxes and add text to your sign. Aim to use no more than 10 words across two lines of text. Include the name of your restaurant (e.g. Suzie Q's Diner). Additionally, you may wish to add a description (Home of Smithville's Best Shakes) or contact details.

  6. 6
    Test out fonts using your word processing software.
    Test out fonts using your word processing software.

    Choose the font or typeface for your text. It should reflect your restaurant's branding and be easy to read. Some studies show that using a sans-serif typeface, such as Arial, is one way of achieving this. Sans-serif fonts are those that do not have "finishing strokes" at the end of each letter.

  7. 7
    Chalk signboards can quickly become sloppy.
    Chalk signboards can quickly become sloppy.

    Add an image or logo to your signboard design. Editing tools such as the eraser and magic wand in Photoshop help you to professionally blend the image into the background. You can find advice on using these in the resources section below.



Read more: How to Design Restaurant Signboards | eHow.com http://www.ehow.com/how_6600211_design-restaurant-signboards.html#ixzz17ZxZG2VE

Monday, December 6, 2010

Foreign branding!!!


Reuben Mattus, a young entrepreneur with a passion for quality and a vision for creating the finest ice cream, worked in his mother's ice cream business selling fruit ice and ice cream pops from a horse drawn wagon in the bustling streets of the Bronx, New York. To produce the finest ice cream available, he insisted on using only the finest, purest ingredients.

The family business prospered throughout the 1930's, 40's and 50's. By 1960, Mr. Mattus, supported by his wife Rose, decided to form a new company dedicated to his ice cream vision. He called his new brand Häagen-Dazs, to convey an aura of the old-world traditions and craftsmanship to which he remained dedicated.

Häagen-Dazs started out with only three flavors: vanilla, chocolate and coffee. But Mr. Mattus' passion for quality soon took him to the four corners of the globe. His unique ice cream recipes included dark chocolate from Belgium and hand picked vanilla beans from Madagascar, creating distinctive and indulgent taste experiences.

The Häagen-Dazs brand quickly developed a loyal following. Its early success was created by word of mouth and praise. Without the benefit of advertising the story of an incredibly rich and creamy confection spread rapidly. At first, it was only available at gourmet shops in New York City, but soon distribution expanded throughout the east coast of the U.S., and by 1973 Häagen-Dazs® products were enjoyed by discerning customers throughout the United States. Then in 1976, Mr. Mattus' daughter Doris opened the first Häagen-Dazs® shop. It was an immediate success, and its popularity led to a rapid expansion of Häagen-Dazs shops across the country.

In 1983 Mr. Mattus agreed to sell Häagen-Dazs to The Pillsbury Company, which remained committed to the tradition of superior quality and innovation on which Häagen-Dazs was founded. Since then, it has become a global phenomenon, available in 50 countries. But the same careful attention to quality that Reuben Mattus built into every Häagen-Dazs® product, remains today. Ice Cream lovers the world over now recognize the unique Häagen-Dazs logo as synonymous with the ultimate super-premium ice cream.

Since the beginning, Häagen-Dazs has sought to innovate and bring new frozen dessert experiences to its customers, including distinctive flavors such as Vanilla Swiss Almond, Butter Pecan and Dulce de Leche to name just a few. Häagen-Dazs was also the first to introduce the world to ice cream bars for a grown up palate, with the introduction of the Häagen-Dazs® ice cream bar line in 1986. Other super premium innovations followed, with Frozen Yogurt in 1991 and Sorbet in 1993.

To this day, Häagen-Dazs remains committed to developing exceptional new super premium frozen dessert experiences, releasing new flavors every year.

connection of consumer to the brand

Ever since the recession began, the consumer products marketplace has been in transition. We’ve had recessions before, but this one was different from the outset.

70% of the total U.S. economy is involved in the manufacture, importation, packaging, marketing and sale of consumer products. Fewer discretionary dollars directly contribute to spending cuts as consumers increasingly buy the basics, pay down debt and save money again. More importantly, fundamental attitudes and behaviors have changed.

As a result, the economy is undergoing a major transformation. Marketers had better respond. Before they do, they need a sound strategy; then, the right tactics to ensure survival. One of those tactics had better include packaging.

With fewer dollars being spent and myriad consumer products in category after category, some brands are simply not going to make it. When the good times rolled, there was a virtual explosion of branded products in every category. Now that the economy is contracting, there are too few dollars chasing too many goods.

Inevitably, strong store brands have been vying to win “the value proposition” based on price, making significant inroads since the downturn. With the perception that private labels offer the same if not better quality at bargain prices, store brands have been a bright spot in an otherwise somber economy.

National competitors try to counter in various ways: lowering prices, reducing packaging sizes or offering bonus product for the same price. But is it a sound marketing tactic to simply hammer on price as value when consumer purchasing patterns are changing—perhaps for good?

How can packaging be used to deliver more value to consumers above and beyond price?

Let’s Talk “Relevance”.

Rather than letting viable branded products gradually lose share, marketers should consider repackaging to achieve cultural relevance in the New Economy.


How about:

•Creating unique, highly differentiated package structures that can add great, stand-alone value?

•Developing packaging to change product delivery systems for the better? Isn’t adding convenience to consumers’ lives a winning strategy?

•Leveraging heritage brand assets that elicit consumers’ fond memories and emotions, making products overwhelming choices?

•Selling premium products’ assets as affordable small luxuries? Isn’t that meaningful to cash-strapped consumers who are eschewing larger purchases for the most part?

•Helping consumers simplify their lives with down-to-earth basic product messaging? Isn’t that something we all crave?

•Touting the cleaner, greener, safer properties of consumer products where applicable? Surveys substantiate this is increasingly resonating with consumers.


Method_closeup
Differentiated package structure:
Method broke every mold, packaging its cleaning products in unconventional, sleek, see-through bottles. Environmentally friendly cleaning products presented in highly visible, transparent packaging makes perfect sense, doesn’t it? Method packaging shows how commodities can be packaged to elevate product and brand in a unique manner. How can consumers easily compare Method with the other cleaning products on the market? Do they even want to?

Packaging a new product delivery system: Consumers are familiar with Mentos mints in candy roll packaging reminiscent of Lifesavers. Now, Mentos has parlayed its fun image into less conventional packaging. Mentos sugar-free mints are packaged in an ingeniously designed cardboard box with a hinged lid that actually opens and closes with a click. The latch works so well the contents remain inside the box even when shaking it upside down. Simple, functional and unlike the packaging that’s prevalent in the rest of the category, Mentos mints stand out and stand alone with consumers.


K_group-scp
Heritage brands:
Consumers have long-standing relationships with heritage brands. Those relationships are emotional and highly personal in nature. By leveraging the specific differentiators or unique “personalities” brands are associated with, consumers’ positive emotions are reinforced, so consumers are likely to spend more for products that rekindle pleasant memories and associations.

Rice Krispies’ Snap, Crackle and Pop, Planter’s Mr. Peanut and the talking Kool-Aid pitcher are meaningful “personalities”, for example, to generations of consumers. Leveraging the assets around them in a deliberate manner makes sense. Line extensions and co-branded products benefit from brand personalities and enjoy consumers good will.


TheOrange
Premium brands:
The secret to success: leveraging those assets consumers are willing to pay more for. Remember: small luxuries are meaningful to belt-tightening consumers. Quality counts; when consumers are purchasing fewer items, show them the value of buying “better”. Tropicana’s straw punctured orange mnemonic device conveying “100 % real orange juice” is worth a few more cents than the store brand next to it, for example.

L’Oreal hair care products in sleek, upscale packaging look like salon quality brands. The packaging clearly segments the breadth of the product line making it easy to shop. While more expensive than many competing mass market brands, l’Oreal’s mantra: “Because I’m worth it” is the perfect message for today’s consumer; in fact, it has never meant more.

Simplification: Consumers want to pare down and simplify their lives. Packaged products that boldly offer simple reasons and clear-cut differentiation win. Haagen-Dazs’ vanilla bean ice cream is worth more than artificially-flavored vanilla ice cream to many consumers. The company’s new packaging shows how its ice cream is made from five natural ingredients, cashing in neatly on both kinds of assets: “premium” and “simple”.

The premise of the recent Post Shredded Wheat campaign—“We Put the “No” in Innovation”--developed by Ogilvy is a brilliant idea. Post Shredded Wheat is and always has been, natural and simple. It’s made from 100% whole grain wheat, and has been for 117 years. What else needs to be communicated?

Cleaner, Greener, Safer: Some products can rightfully tout they’re cleaner, greener and safer to consume. Even heritage products that have been around for a long time are now wisely leveraging these assets. Murphy’s Oil Soap is one of those brands. The company has intelligently added the U.S. EPA accreditation stamp to the bottom of its packaging with the words: “Design for the Environment”. Another label affixed to the top of the packaging states: “98% Naturally Derived Ingredients”.

Viewing the Downturn as Opportunity.

Times are changing and we must change our marketing strategies, including packaging, to remain relevant. Or we risk losing customers that may not come back in the future. There’s no time like the present to turn a disadvantageous economy for consumer products into an opportunity. By repackaging and leveraging those key assets that resonate most with the customer now, brands will differentiate themselves and prove their value.

Consumers are deliberating more at the retail shelf. They’re more likely to change loyalties, purchasing those brands that increasingly mesh with their values. And, as we’ve seen, “values” aren’t all about price.

That presents risk, but risk also presents the possibility of great reward.

public poll

haagen-dazsfan picks

The fans pick: 1
1
100%
2
0%
The fans pick: Haagen-Dazs
Haagen-Dazs
60%
Ben And Jerry's
40%
The fans pick: Cookies And Cream
Cookies And Cream
100%
Dulce De Leche
0%
The fans pick: Belgian Chocolate
Belgian Chocolate
67%
Vanilla
33%
The fans pick: Tiramisu
Tiramisu
100%
Banoffee