Typeface design education from Cooper Union
Food and Restaurant Branding

Food and Restaurant Branding
with Douglas Riccardi

Because restaurants are such a rich, sensorial experience they offer designers an opportunity to create immersive brand storytelling and a wide range of branded materials. Douglas Riccardi will guide participants through an approach to restaurant branding that can be applied to diverse projects and many client types. Participants will work on a project of their choice — developing a concept, analyzing competition, creating 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 with a combination of group and 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).

Required Materials

  • a computer with drawing software installed, i.e. Adobe Illustrator
  • Reliable internet connection
  • Zoom app recommended

Class size will be limited to 12 to allow for plenty of individual feedback.

This class will meet over Zoom. A link to join the meetings will be shared with you at least a day before the first session. Please join our mailing list to receive updates and announcements about upcoming classes and free lectures on type and typography.

Registration is now closed

Mon, April 8 – Mon, May 13, 2024

Number of sessions: 6


About Douglas Riccardi

Douglas Riccardi is the owner and Creative Director of Memo Productions, a Manhattan-based agency specializing in branding for culinary entrepreneurs working on food halls, brands poised for growth, and restaurant startups. Memo’s work spans the gamut from high-end single-unit restaurants to multiple-unit fast casual concepts. Memo helps clients express their mission, fuel connections with their customers, and create sustainability. His favorite foods are: Chiles rellenos, a classic fried shrimp basket, his mother’s chicken parmigiana, and any cocktail containing tequila. He also bakes a mean linzer tart. Follow Douglas on Instagram @memonewyork