I'm not a designer, but ...
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- bumdrizzle0
i would keep the mark really simple. maybe just 'the cut' in a nice face with a dotted underline (it made the cut, below the line didn't). you could then take that dotted line device and use it on collateral in other ways. this being the obvious choice: http://www.list.co.uk/article/17… although personally I would keep it more abstract.
- < cool conceptsmonospaced
- Fantastic, intelligent advice, thank you ... er ... bumdrizzle ...eoin
- good advice!utopian
- detritus0
- conceptually you might be on to something actuallymonospaced
- Completely agree, would love it black and white, crosshatched illustration ... or some arm gouging.eoin
- John Barrowman???MrMackem
- monospaced0
Overall, conceptually, I don't think it works. Sorry. A knife is obvious both for 'cut' and restaurant, and the rest just seems thrown in. A star for no reason, a red ribbon, for no reason. Conceptually, you could really have fun. Cut the type, relate it to a restaurant guide, etc. What you're showing is really one concept with things pushed around. Try to come up with at least 20 completely separate concepts, some with illustration, some type only, some really out there, and then come back, perhaps. That's my advice.
- eoin0
@monospaced I'd argue that I can. It's DeVinne, a typeface I have had a very long (provable) association with ... I have also publicly charted the evolution of the logo, and the relevant phases in between that led me, in collaboration with you lot, to get there. At least that's what I'm telling myself. Really? It's not different enough?
- Oh, and there's something gone dodgy with the dashed line, it should just look like a typical dashed line.eoin
- your callmonospaced
- eoin0
- 1 & 6albums
- See, the thing about 1 is ... http://nymag.com/the…eoin
- eoin0
- i_monk0
"it's holding up everything else"
That's ok, it's only the logo that will appear on everything ever associated with the thing, not important. Just type it out in Times New Roman, it'll be fine.
- identity0
I think the combination of varying skill-levels around here and anonymity creates an environment that isn't conducive for a thoughtful critique. That being said - here's mine.
The ribbon you're making isn't terrible and could possibly live on its own. Because the name of the place is "The Cut" I think showing a knife is kind of saying the same thing twice. If you feel like you want to show something other than the ribbon (and I'm only saying that because I don't see any other concepts) I would maybe try and work in something that is location, specialty or uniquely specific about the establishment.
Goodluck!
- doesnotexist0
just use the ribbon
kill the knives
done
- i_monk0
I was about to say pretty much what bumdrizzle did – use the "cuts of meat" diagram as a starting point, setting the word mark in a shape suggestive of one of those cuts.
- ZOOP0
Replace the knife/knives with a vegetable/vegetables partially cut into slices. Soften the edges of the ribbon, lose the red star and maybe replace with a wine cork. Less cutting and more cut. :D
- monospaced0
Where's your other idea? Hard to critique just seeing one concept.
- The rest, if you can believe it, are way worse than these. I haven't done anything like this for a bout ten years ...eoin
- I doubt they're as bad as you think.monospaced
- mattwrightgd0
Defiantly a start lose the Clip art style knive make it a more simple style. And like robthelad said Remove the napkin and add a fork?
Just my opinion. There are some great examples online of restaurant/food branding jobs out there worth looking at for reference.- Yup, don't like the 1st year Illustrator style either, would love to have a nice crosshatch styled illustration ... don't have the skills though so I may commission someone, essentially I'm just looking at concept at the moment.eoin
- ... though so I may commission someone, essentially I'm just looking at concept at the moment.eoin