Practice Lay-out which includes- CUSTOM brushes, adjustment layer,shapes, and pattern
Jin in Animation mode
My Logo design research
Logo design research (vector)
My final logo
Logo size
Project Summary:
What type of product or service do you offer?
The type of service I offer is Japanese food.
How long have you been in business?
I have been in business for 16 years.
What do you hope to accomplish with your new identity?
I hope to please my customers with my style Japanese food.
What are your long term goals?
My long term goal is be known all around the world.
Audience Profile:
Please describe your exiting audience.
My exiting audience is Japanese people.
Who would you like to add to your audience?
I would like to add different nationality people so the can experience the culture of Japanese food.
Perception/Tone/Guidelines:
Do you have any colors in mind for your logo? (if so why?)
I have two colors in mind and that that would be red and white. I chose these colors because the are on the Japanese flag .
Do you have any specific images or icons in mind that you would definitely like to see incorporated into your logo?
Yes, I do have specific images and icons that I would like to incorporated into my logo. That would be Japanese foods and culture.
Communication Strategy:
What is your tagline or slogan?
My slogan is " Fill Yourself Up With Happiness"
What is the overall message you are trying to convey to your target audience?
My overall message is that I want everyone to experiences the happiness of Japanese couture.
Where will your new logo be used?
My new logo will be use in a sign.
Competitive Positioning:
Who are your competitors and what do you think about their logos?
My competitors are Ginko Japanese Restaurant and Seto-Sushi. What I think about there logos is that their are worthy competitors.
List the competitors URLS (websites) if possible:
For Ginko Japanese Restaurant the website is
http://www.ginkojapaneserestaurant.ca/
For Seto-Sushi the website is
http://setosushi.ca/
What sets you apart from your competitors?
There are two things that are different from my restaurant and the others, that is, my style of Japanese cooking and more Japanese culture. In my restaurant
What type of product or service do you offer?
The type of service I offer is Japanese food.
How long have you been in business?
I have been in business for 16 years.
What do you hope to accomplish with your new identity?
I hope to please my customers with my style Japanese food.
What are your long term goals?
My long term goal is be known all around the world.
Audience Profile:
Please describe your exiting audience.
My exiting audience is Japanese people.
Who would you like to add to your audience?
I would like to add different nationality people so the can experience the culture of Japanese food.
Perception/Tone/Guidelines:
Do you have any colors in mind for your logo? (if so why?)
I have two colors in mind and that that would be red and white. I chose these colors because the are on the Japanese flag .
Do you have any specific images or icons in mind that you would definitely like to see incorporated into your logo?
Yes, I do have specific images and icons that I would like to incorporated into my logo. That would be Japanese foods and culture.
Communication Strategy:
What is your tagline or slogan?
My slogan is " Fill Yourself Up With Happiness"
What is the overall message you are trying to convey to your target audience?
My overall message is that I want everyone to experiences the happiness of Japanese couture.
Where will your new logo be used?
My new logo will be use in a sign.
Competitive Positioning:
Who are your competitors and what do you think about their logos?
My competitors are Ginko Japanese Restaurant and Seto-Sushi. What I think about there logos is that their are worthy competitors.
List the competitors URLS (websites) if possible:
For Ginko Japanese Restaurant the website is
http://www.ginkojapaneserestaurant.ca/
For Seto-Sushi the website is
http://setosushi.ca/
What sets you apart from your competitors?
There are two things that are different from my restaurant and the others, that is, my style of Japanese cooking and more Japanese culture. In my restaurant