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Using the background of Sugo's to apply our logo design on to.

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The next few images are from Noma's instagram which we have changed to fit our brands identity. The T:shirts were originally navy but we have changed them to purple to suit our colour palette.

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Testing out one of the patterns. Not a fan of this design. Looks quite tacky, doesn't fit with the class of the restaurant.

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Bio picture for instagram. A simple design showing off the logo.

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Helvetica was the font we decided to go for. Heston Blumenthal's name was a bit too large in size so we scaled it down to fit the size of Poda.

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Looking at different type options for the collaboration of Poda and Heston Blumenthal. Playing with fonts which are already included in the designs to keep a cohesive look.

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We both really liked their strong brand aesthetic, often focusing on photographing the materials used and the chefs creating them rather than food photography.

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Here are our laser cut outcomes for the menu sleeve

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To elevate our portfolios we took pictures of the menus in a trendy northern quarter restaurant that had a similar look and feel to Poda.

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Dropbox file to portfolio photos taken in Evelyns restaurant.

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The fabric we chose to use for the design of the napkins. It isn't exactly the texture we wanted but the colour is perfect for what we needed at this point.

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G.F SMITH
Range- Peregrina Majestic
Colour- Gardners Green
Substance- 290gsm

This is the paper we chose to use for the front of the invitations. The same paper was used for the menu designs, so to link them together we thought it would be nice to apply it to both.

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Screen of leaf print. The screen we used to screen print the design onto the material.

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Finished product.

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Embroidery could also be an option for the design of the napkin. It gives an elegant touch, looks expensive and makes it feel more personal.

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+ Exceptionally soft
+ Unique texture
+ Durable
- expensive
- limited colours

Has an unusual honeycomb texture, which could be relevant to our brief.

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+ Easy to clean
+ Durable
+ Soft to touch
+ Folds nicely
+ Vast colour selection
- prone to wrinkle

commonly used in fine dining restaurants

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Looking at different designs for the edges of napkins. This could be a nice addition as it looks like it could resemble a leaf shape.

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Researching what's already out there. Looking at different materials that can be used. Looking at the positives and negatives of each material.

Synthetic fabrics are not preferred for making napkins for the simple reason that they do not absorb water as the natural fabrics do.

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After experimenting with the other colours in our colour palette, we settled with the purple option. Research advised us to go for darker colours as they last longer and are easier to clean. It was between the black and the purple option, but we decided to go with the purple as it ties in well with the rest of the table layout.

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For the foiling we wanted to get our own Poda logo cut so that it could be embossed using holographic foils. We had this done externally and were super happy with the results.

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A variety of patterns designed using adobe illustrator.

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Final designs for seasonings. Each spice mix is a different variation of the pattern but keeping them the same colour palette you are still not able to differentiate exactly what is in them.

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Label design for the seasoning tins - playing with layout of name and logo.

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Some of the insect skins in teal to create packaging for the seasonings.

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Final outcome for the cutlery set

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Quick sketches of luxuriant seasoning products that we plan to have at the end of the meal available to take home. These are an extension of the recipe card and all seasonings can be used in the suggested recipes to take home.
We want these to carry on the luxurious feel so plan to create similar colour palettes and the insect textures on cute tins.

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Using Sugo Pasta restaurant in Ancoats, Manchester as a rough plan to create interiors and exteriors for Poda. As well as using its address for the token instructions

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Idea of the kind of instagram content we might use.

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Final giveaway post design

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Gives an idea about how we would like to centre the restaurant around a central tree.

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Using blender to create mockup restaurant interiors
These are very rough and are to give an idea of how some of the materials could be used. If we had more time they would be less dark and better lit with warm lighting.

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Here we played editing the wing design onto the doors so that the doors mirror a wing like shape. These would be stuck onto the glass using vinyl stickers.
*Really like this effect and think that it hides enough but also is a subtle nod to restaurant theme.

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Quick sketch of restaurant exterior. Using Poda logo on front signage and protruding signage. We also played around adding some greenery to the bricks to create this indoor outdoor effect that is so important to Podas interior - also softens brick.

*Played with using window stickers to carry Poda's brand identity through to restaurant front. Not sure if we like these as they are a bit flouncy and don't go with rest of design.

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mockup design of what copper screens could look like.

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Looking at different ways to incorporate the insect textures we looked at copper screens that have patterns laser cut out of them - much like the menu sleeve.
We plan to have these in the restaurant to separate diners and give them a super exclusive feel as well as creating screens between the diners and kitchen so that they can't quite see what's going on behind them.

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Trialling colour combinations for the menu text onto black stock. We know we want to play with a spot uv varnish so that the legs can be subtly seen in certain lights but wanted to play with a pop of colour from the menu courses.
*We think that the teal is our favourite as the purple and black looks a bit halloweeny.

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Gift box idea so that spices can be kept in something that echoes this luxurious feeling and taken all the way home with you.

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Designing information and recipe cards that will presented to the diner at the end of the meal.
3 X different spread designs showing a development of layouts using InDesign.

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Testing out colour combinations for information sheet at end of Poda meal.
*We prefer the first, as we think its important that the facts stand out as much as possible and also the teal is easier to read against the black.

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Looking at some fine dining restaurants menus for inspiration.
- Seem to use clean, simple designs that use fonts and colour to achieve a cohesive brand identity.

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Three initial ideas for first Public London critics - initial ideas presented. decided to go with fine dining restaurant experience, we believe as a pair we could successfully execute idea and deliver impactful project on a grander scale.

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Public london pitch presentation 26/04/23
Presentation for the London pitch.

notes
- edit the toilet signs - don't represent the secrecy of the Poda brand
- add in more interior finalised work
-mockups for 'goody bag'

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As well as selling products in the restaurants lots of places are now selling their branded products in supermarkets to optimise their market and help the consumer recreate their favourite restaurants dish at home.
- This could be a way to create something that people are encouraged to eat insects on the broader market but could be a problem with our exclusivity brand identity.

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Later this month two operators, Carluccio's and independent restaurant Eat 17, will see products they created hit the shelves in Sainsbury's and Tesco respectively, joining the likes of Pizza Express, Nando's and Wahaca in selling their restaurant-branded food in supermarkets.

As Sainsbury's ready meal buyer Lisa DeMeyer, the person responsible for putting the 17-strong Carluccio's At Home range onto shelves, says, supermarkets are constantly searching for new products for customers and restaurants with an established brand and dedicated following essentially make it easier for them to confidently list these products.

"As we've seen more shoppers looking for meals that are inspired by their experience eating out and travels, it's great news that our customers will get the chance to experience Carluccio's brand values - genuine, authentic Italian recipes - at home," she said.

"We're always looking to improve our offer in store, be that improving our popular curries or introducing a chilled Mexican range and we anticipate this to come as a welcome addition."

Independent restaurants ​

However, it isn't just large-scale operators with established brands who can gain success in this area and having a product in retail not only strengthens your brand as a whole, but can bring more customers through the door.

It is less than a year since Chris O'Connor, head chef at Eat 17 in Walthamstow, created a relish made with smoked bacon and onion to accompany his restaurant's burger, yet later this month he will see it listed in 231 Tesco stores across the country.

The product, Eat 17 Bacon Jam, was first publicised in an article by BigHospitality's sister title The Grocer ​, last year after a trial run of 100 jars in the restaurant's neighbouring Spar Village Stores, also owned by O'Connor, sold out in one weekend.

Subsequent listings in farm shops, delis and London department store Selfridges, plus coverage in national newspapers and on TV led to Tesco buyer James MacNay knocking on Eat 17's door earlier this year.

Product development ​

O'Connor said he and business partner James Brundle, now responsible for managing Bacon Jam, had not expected the product to go in the direction it did, but said it was an area more chefs and restaurateurs could develop in the future to help grow their businesses.

"It's a growing market and should continue to grow. Chefs are creative and are already experimenting in their kitchens, so it's easy for them to create products. In fact, I think it's a bit easier for chefs in small restaurants to come up with the ideas and release a product onto the market than in a larger restaurant group where the structure is different.

"I'm certain it will have an impact on our restaurant. We know that advertising is a no-no in the restaurant game, it doesn't look right, but lots of people have read articles about the restaurant because of the product and have come in to see us because of it. It will be interesting to see the impact of it going into Tesco."

It helped that Eat 17 had contacts within retail already through the shop it owns to help develop the brand (it worked with packing company Patchwork to produce and pack Bacon Jam), but O'Connor said it was the contact he'd had with his diners and their feedback that had given him most confidence to go forward.

"Because we meet our customers every day we get to engage directly with them and took their feedback, so we had that confidence going forward knowing that if we made it on a small scale, we might be able to do it on a bigger one."

Eat 17 is now looking at expanding its range with Chilli Bacon Jam and Chorizo Jam in development.

Tips for taking a restaurant-branded product into retail: ​

Use your existing customers for market research​. O'Connor hadn't set out to produce a relish for retail, simply one to enhance his restaurant's burgers, but when customers started asking how he made it and for samples to take home he realised he could potentially be onto a winner.

Find producers and distributors you trust to get it right.​ Eat 17 worked with Patchwork who they had worked with already and who trusted to take their brand forward.

Take your time.​ Get your product exactly how you want it before you push it to big retailers or supermarkets. Carluccio's spent two years working with fresh food provider Bakkavör, to get the products right to represent their brand before it was ready to go into Sainbury's.

Restaurants into retail - who's doing what? ​

Pizza Express​: Pizzas, breads, salad dressings and passata produced to the recipe first developed by Pizza Express founder Peter Boizot are produced under licence by All About Food and are listed in a number of supermarkets, including Tesco, Sainsbury's and Waitrose.

Nandos:​ The fast-casual chicken restaurant's Peri Peri sauces, rubs and crisps, made under licence by All About Food, are sold in selected supermarkets.

Wahaca:​ With the help of All About Food, the six-strong restaurant chain founded by Thomasina Miers launched three Wahaca-branded sauces in Sainsbury's earlier this year.

Itsu: ​The Asian restaurant chain trialled a range of Itsu-branded snacks such as chocolate-covered rice cakes and wasabi peas in branches before its owner Metcalfe's Food Company targeted retailers. They are now listed in Waitrose.

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Increasing number of restaurants launching products into supermarkets

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Later this month two operators, Carluccio's and independent restaurant Eat 17, will see products they created hit the shelves in Sainsbury's and Tesco respectively, joining the likes of Pizza Express, Nando's and Wahaca in selling their restaurant-branded food in supermarkets.

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As well as restaurants who provide 'goody bags' after the meal. We wanted to explore some restaurants who provide an area of the restaurant to purchase branded food products.
Ottolenghis restaurants are a great example of this selling branded seasonings, crockery sets, wines, gift boxes and cutlery.

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Even though the laser sleeve didn't quite come out as we wanted. We wanted to mock it up to create a sense of what we were trying to achieve.
The laser cuttings were also super beautiful so we wanted to demonstrate other ways of incorporating them into the menu design.