Any ideas?
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- dubblebubble
just wondering if anyone had any feedback on this design - I like it as is - but I think idea of the olive is graphically weak....
- eficks0
the olive is the least of your worries.
- +1d_gitale
- haha
ok.. thanks for that riveting explanation...dubblebubble
- d_gitale0
does not look like an olive to me
- doesnotexist0
tito's paired with 'authentic MEDITERRANEAN cuisine' doesn't sound right.
- its not his/her job to come up with a name and slogan isit ?d_gitale
- yeha - buesiness has changed owners numerous times in the past years.. wants to keep the name - associate with med food.dubblebubble
- don't care what his role is in this, just sayin' yo—it's wack!doesnotexist
- Douglas0
TIT'S!
- lukus_W20
TiT O S
- The text should ideally read "Tito's" in my opinion.lukus_W2
- maybe try a script based typeface?lukus_W2
- < bang on. baaad kerning.Hombre_Lobo
- yep. but not because of bad kerningeficks
- look at the huge spaces between T-O and O-S, its the kerning.Hombre_Lobo
- bumdrizzle0
TITO Time
- scruffics0
TITO.oS
- dubblebubble0
maybe something like this is a better direction... more of an illustration.
- much better than the first IMOridg0026
- i like this the best, even more than the revisions********
- mikotondria30
Neither the green in the initial piece nor the second one are particularly foody - the top one looks at best as if it could be for a frozen juice bar type of place and the bottom one reminds me of flooring.
Food's terribly hard to design for, if it's not perfect, it won't work at all.- whats your definition of 'work'? how succesful the business is?eficks
- no, how good the identity is..(?)mikotondria3
- an identity being good has to be measured by how succesfull the business is thougheficks
- No, you can have a great identity and run the company into the ground.. And vice-versa.
Think, man, think.mikotondria3
- monkeyshine0
Is that lithos? Step away from the obvious. And as others have demonstrated, don't even try to make that "o" an olive. What's special about the food, the business? Is it small mom-n-pop? If so, the second direction is better. If not, it's weak.
Do a google search of other med. restaurant logos. I found some interesting ones...this is kind of cute:
- yeah I did google - it is a small mom/pop rest. yes lithos - yeah I like that eg. you displayed.
dubblebubble
- yeah I did google - it is a small mom/pop rest. yes lithos - yeah I like that eg. you displayed.
- dubblebubble0
I think I might suggest a re-nameing . .the owners name is Mazzen, i think this might work better to associate with medetteranean food.
- dubblebubble0
the client is the third owner in about 6 yrs... its located in a fairly small town, so I suggested keeping the name tito's might be best, as the place has been known as tito's for about 5 yrs. but maybe I am thinking wrong.. maybe its' time to change up the name - change logo.. change name... this could help boost sales perhaps.
- i doubt loyalty the name is going to be a big issueeficks
- to*eficks
- IME, keeping a restaurant name rarely works unless there's some true connection. Start anew.monkeyshine
- inteliboy0
- haha, big train is one of the funniest shows ever, sooo good.Hombre_Lobo
- Douglas0
-change the "I" to a column.
-add some eyebrows to the olive.
- mikotondria30
WWGRD ?
What would Gordon Ramsay do ?He'd rename it, give it a fabulous new identity in keeping with its location in downtown [city], replacing the tired old decor with something bright, clean and modern, removing the dated old bar area and replacing it with a trendy new bistro area - perfect for the new lunchtime menu that was such a hit in the first half of the show. Opening up that back wall to let in that wonderful light and showcase the restaurants fantastic location next to the [local landmark]. We've removed the tired old booths and replaced them with a funky new banquette in a gorgeous fabric that matches the new color scheme. If only the launch night would go well - we've got a local famous sports team and even the mayor coming to sample the new cuisine. Hopefully the lack of motivation and poor communication skills of the staff are a thing of the past and with renewed passion they can produce fresh, quality home-style dishes from the newly clean and revamped kitchen area.
- and most pf the restaurants from his shows are closed.eficks
- that's not Gordon's fault though, it's the managementmonospaced
- whoever's fault it is, he didn't save many, as his show tries to prove. that said, i love his food,eficks
- Guy's a genuis. I love everything he does. I want to work for him and have him shout at me, like the useless fucker I am.mikotondria3
- CanHasQBN0
Push this forward
- Tèto's?Miesfan
- make the very thinnest parts a little thicker. Tilt the Capital "T" to make the tilt of the lowercase "t"CanHasQBN
- connect the i to the lowercase "t"CanHasQBN
- why didn't you do it?eficks
- i dont read that "i" as an "e", but it does need to be fixed. the dot looks too much like an accent mark.CanHasQBN
- i dont have the vector file. i will not bother with it. he's a designer. he can execute it himself.CanHasQBN
- so what are you?eficks
- Anyway, the point is, all those leafs and olives and so overdone when it comes to MED food. Stay away from being too literal.CanHasQBN
- fuck off eficks, im just offering my opinion like everyone else here. i dont have to execute it for him.CanHasQBN
- i was just wondering, are you something other than a designer.eficks
- jesus. defensive??eficks
- Why would you assume someone on a design website giving design advice isn't a designer of some sort??CanHasQBN
- many people here claim not to be designers. mostly those without websites on their
profile. hmmmeficks - wow. so unless someone posts their website to qbn, their opinion is invalid?CanHasQBN
- i dont have to link my portfolio. i will not link my silly antics on qbn with my professional life.CanHasQBN
- i didn't say that. or even think that. actually i was wondering if you were going to claim to be a an AD or CD or more.eficks
- this place is full of anon bullshit artists with lots of opinion and nothing to back anything up.eficks
- i was. i was an AD for 5 years at one agency. I quit that job this past Wednesday... 3 days ago.CanHasQBN
- good for you, i'm the CEO of psyopeficks
- ...my god! only saying a letter ì seems a "è" and... zas! 19 notes wow!!!Miesfan
- some people get offended :peficks
- cool man. never heard of it, but good for you too.CanHasQBN
- *sigh*eficks
- what are you, are troll? what the hell do you want? i gave my feedback, like the OP asked us. move on, child.....CanHasQBN
- Fellas, pls ...Continuity
- yeah i are trolleficks
- and i suspect you are joking, but google psyop and respect mah authoritaheficks
- actually, i wasn't joking. i had never heard of it.CanHasQBN
- so did you google it yet?eficks
- just did. very nice work from your company! congrats.CanHasQBN
- oh wait, looks like this guy is the CEO... http://www.canneslio…CanHasQBN
- hey anyway, good luck in life, man!...CanHasQBN
- Fucking twat.
(him, not you)mikotondria3 - my (drunken) point was because i'm not anonymous, of course you can tell who i'm noteficks
- Juanmonk0
Hand painted lettering is a good direction. I would make it more passionate though.
Imagine a long haired mustachioed Mediterranean Lothario if you will. He is standing before a blank canvas overlooking the local pier when he spots a buxom señorita just off the plane via Slough. "Caramba!" he exclaims! "I shall call her Tito!" he roars! Then he gets to work, violently slashing her new name with his ink soaked brush across the canvas.
There's your logo.
- Miesfan0
How is the local scenery?
Okay, "Mediterranean food" ... but what kind of Mediterranean food? El Bulli?
How much will it cost to eat there one? and some questions that you should know before ...
- mikotondria30
An anxious owner rallies his staff as they stand around ready in their new uniforms. It's not a big change, but it really pulls together the new identity and puts Tito's new look firmly in the minds of the throng of locals now starting to throng outside. Gordon reiterates the importance of getting this right, tonight, on what is arguably one of the most important nights of the married owners' lives. And so with a musical flourish and a expanding overhead establishing shot, the evening's service begins. 2, 3, 4 tables of starters orders come in thick and fast. 3 calamari,2 mushroom, 2 clams - Yes, Chef, and the kitchen hots up in a flurry of activity. Orders for wine, guests being seated - welcome to Tito's, anxious kitchen staff look out on a rapidly filling dining room - unused to having so many orders coming in in such a short amount of time. Luckily Gordon's new menu it full of dishes that can be quickly prepared and cooked - if only the chef was more familiar with them. If only dishes hadn't started coming back. Cold. Undercooked - come on ! Not tonight, guys, of all nights. Flustered sous chefs and servers exchange heated words and glances across the hatch. They're going as fast as they can. Unimpressed by this unfolding drama, Gordon pulls key staff into the back where after a rousing talk they emerge inspired and the next few minutes are peppered with vox pops from important looking dinner guests extolling the virtues of both the new food and the wonderful new decor. They would definitely being coming back again - what a wonderfully inspired change to the menu to reflect the new identity and brand positioning of the restaurant which was formerly a disused [industrial premises]. The wife can't believe the success of the opening night, and Gordon reassures her that they're back on track now. She sobs into his manly shoulder and he calls her 'my dear'. As the final guests leave, Gordon once again rallies the entire staff, and after sharing a quick joke, affirms his belief in them, the menu and the restaurant before expressing minor doubts in his solo piece to slightly-off-camera and walking off into a picturesque night-time street. Music plays.
