Graphic design is a language for living. There needs to be a reason for everything and people take for granted that they are affected by graphic design hundreds if not thousands of times per day.
Purple drinks
It’s difficult to create a purple drink that has that “fresh, just squeezed” appeal because purple does not occur naturally. Similar to how a painter mixes paints, purple can be made using the colors blue and red in drinks. You can easily create this color by mixing any red colored drink (fruit punch) with any blue colored drink (Blue Curacao) and then water it down with soda water to meet your shade preference. But beware, customers want fresh natural ingredients over purple food coloring any day! Purple is a difficult color to create in drinks, so we suggest saving the recipes for special occasions and promotions. 
Are you ready to add new drinks to your menu? Contact us, we’d love to work with you!
Posted by on September 28, 2011 Speak Your Mind
September Calendars
It’s the beginning of September, and you know what that means – more calendars! This month we will be featuring two images from Rick D’Elia and one image for our animal lovers out there from Cactus Canine. Most screens will use the size that is shown in the image, just click and then right click the larger image that appears and set as desktop background!
About the images
Closeup of a wild bull elephant at Kidepo National Park in Uganda.
Kidepo National Park in Uganda.
Loveable daschund.
To enjoy (instructions): Click the image of the wallpaper you’d like, and a larger version will open in a new window. Right click on this image, and select “Set as Desktop Background”. If that size doesn’t fit, click on the link that’s the right size for your screen and then right click the bigger image. You’ll never forget what day it is!
Enjoy and look forward to more calendars next month!
Posted by on September 1, 2011 Speak Your Mind
Branded table tents
As we mentioned Wednesday, table tents must have the same look and feel as the rest of the marketing materials that a restaurant uses. Kona Grill uses their table tents for seasonal promotion, and continues the theme in their email campaigns. For example the table tent below is used to promote their “Slim Chance” menu which offers low calorie food and drinks for a limited time. Although the table tent insert uses different imagery than the email campaign (also below) they feature the same style of photography, and the same layout for the campaign name. The style of the [slim] chance is mirrored on the Kona Grill website, in the regular menus, and on the Facebook page.
Table Tent
Email Campaign
Posted by on August 19, 2011 3 People spoke their mind... How about you?
Blue Cocktails
Blue design isn’t appealing to the senses in the food realm of restaurants, but behind the bar, it’s a different story. People are hard-wired to associate blue food with things that are toxic or will poison them, a blue drink has the ability to add a splash of color people crave. 
Maybe it’s the tropical blue that Blue Curacao (made from the Iaraha Citrus) creates when added to a perfect margarita (or other cocktails…) that causes people to like the drink. The bright blue reminds them of a trip to Hawaii or the Caribbean by mirroring the crystal clear coastal water. The relationship between “blue” and “drink” is a good one. Phrases people grow up with, such as “the clear blue water” and “icy blue lakes” make blue sound like a healthy color to consume. It makes sense that people view blue drinks as ice cold, calming, and refreshing. Complete the cocktail with a splash of bright color, like a lime wheel, lemon twist, or plump cherry and you have a crave-able drink! 
We want to know: what’s your favorite blue drink?
Posted by on August 12, 2011 2 People spoke their mind... How about you?
Let’s face it, people don’t like blue food
If you’re designing a restaurant there are certain colors to stay away from, and blue is one of them. Blue and purple are associated subconsciously with toxins and spoiled food. Why? Blue foods are not commonly found in nature, with the exception of blueberries and a few other rare foods. Our ancestors regarded blue as a warning color, indicating the food was poisonous.
Sight is the first sense evoked by food. If the color of the food is unappetizing, a food can be immediately rejected. Studies have shown that blue food makes people lose their appetite completely, and in some cases become sick. Just imagine eating a blue steak. Gross! 
Quick sensory design tip: using blue in your menu design or restaurant’s interior may not be such a good idea! Restaurants that use blue in their theme may be more focused on the environment their guests are in than the actual quality of food. Modern Steak, which has a blue logo and blue tables is a trendy place to be seen in Scottsdale, Arizona. It’s reputation for food however, is not stellar. While many reviews focus on the “great ambiance” and “beautiful décor,” few elaborate on the quality of food. A well-known food blogger in Scottsdale wrote a review complete with pictures of Modern Steak. We have included some of his photos in this post, let us know what you think of how the food looks! 
Some diet plans use the reaction to blue to their advantage. Put a blue light in the refrigerator or eating off blue plates.
When was the last time you ate something blue?
Posted by on August 10, 2011 Speak Your Mind
Psychology of the color blue
“Blue is the only color which maintains its own character in all its tones… it will always stay blue; whereas yellow is blackened in its shades, and fades away when lightened; red when darkened becomes brown, and diluted with white is no longer red, but another color – pink.” – Raoul Dufy, French Fauvist Painter, 1877-1953
Blue is associated with corporate America because so many large companies’ logos are integrated with blue. Intel, Blue Cross and Blue Shield, and IBM all have blue in their logos. These companies may have chosen blue because it enhances communication with others and aids intuition. Blue is also the least gender specific color, appealing to men and women equally. 
Use caution when incorporating blue into designs. Too much of the color can be cold or uncaring. Blue causes the body to produce chemicals that are calming and sedating, too much blue may cause too many chemicals to be released.
Blue around the world
- In Mexico, blue is the color of mourning
- Pablo Picasso’s “Blue Period” contributes to his transition from a classical to abstract artist
- Blue symbolizes paradise in Iran
- In China, blue is associated with wood, east, and spring
Posted by on August 8, 2011 1 Person spoke their mind... How about you?
Is your logo visible
Just a quick tip for you today, we want to make sure everyone sees your logo in the perfect light!
Logos come to you in various sizes. It can get a bit confusing to match the right size with what you need if you don’t know where to look. Here is a quick guide:
- 300 dpi is used for high-resolution print marketing. This ensures the logo is crisp and sharp.
- 72 dpi is used for web screen. The files are smaller and much quicker to load than a high-resolution image.
Using the right logo format helps create a consistent and professional look, and ensures that people see the best quality image associated with your brand.
Posted by on July 27, 2011 Speak Your Mind
4 tips to increase profit with drink menus
- Define your liquor cost. Restaurants calculate liquor costs many different ways – some include juices, garnishes, and Red Bull while others only account for beer, wine, and liquor. After you’ve defined what contributes to the cost of liquor, determine where you make the most profit, and where you are losing money. A helpful tool is the BCG matrix.
- Educate your staff. Train your staff and give them the confidence they need to sell specialty drinks, wine, and beer. If your servers and bartenders can make a guest familiar with the taste of a new cocktail or type of wine, the guest will be more likely to venture out of their comfort zone and try something new. Your staff should be using the menu as a jumping – off point, and play off the descriptors in the menu. Remember, these descriptions should use words to paint a picture and engage the senses.
- Promote. Make it easy for guests to see what special drinks you offer. Instead of having a separate drink menu available upon request, use table tents and other visual aids to promote your money-makers. Force people to see your unique concoctions. If you are supporting a cause, create a specialty drink to create awareness and promote your brand. Ling and Louie’s in Scottsdale created a Second Base Cooler in honor of Breast Cancer Awareness Month. Along with a very cool t-shirt and menu this drink showed off their mad mixology skills, and shows how their very “not boring” brand uniquely supported a wonderful cause.
Another way to promote your yummy drinks is through social media. Post pictures, and see what people like and dislike. A photo of a happy hour margarita might just be what you need to get that extra business on Friday afternoons. You can also use social media to give guests a behind-the-scenes look into how drinks are made. Kai Restaurant at The Sheraton Wild Horse Pass Resort & Spa has a special section on their Facebook page: KAI-Tails – From our Mixoligist where they describe each new cocktail and how locally sourced ingredients creatively blend with choice spirits. 
4. Placement and organization. “The menu is the heart of the restaurant. It embodies the restaurant’s demographics, concept, physical factors and personality,” (from this blog on menu design). Use your menu to create an experience with your guest before they even sip on your drinks. Incorporating tactile elements in menu design for a sensory appeal can help give guests a sense of the cocktails also.
Any tips or tricks you’d like to share?
Posted by on July 25, 2011 Speak Your Mind