Branding for Food and more
Through a focused exercise of restaurant branding, Douglas Riccardi will guide participants through a general approach to branding that can be applied to diverse projects and many client types. In this intensive workshop, participants will work on a project of their choice — developing a concept, analyzing competition, devising an identity and palette of brand assets, and applying these to appropriate collateral materials. Students will also hear best practices and insights gathered through the instructor's many years of work in this field.
This class will meet virtually as a group for 4 Monday nights and 2 Mondays will be one on one feedback sessions.
Session 1 — group meeting
Session 2 — group meeting
Session 3 — group meeting
Session 4 — individual one on one meetings with instructor
Session 5 — group meeting with external critic(s)
Session 6 — individual one on one meetings with instructor
The format will be a combination of lectures by the instructor, group critiques and discussion, and individual meetings (both during and outside of scheduled class time). Class size will be limited to 16 to allow for plenty of individual feedback.