photos on SOUDESUNE FAN PAGE

Related project programme and blog post

Looking at the slides of presentation, without content I realized there is certain beauty there, about it, and since I really like the TELETEXT design, I created this post, to share this bit twisted look at presentation on blog. There is some story going on, and in within that story a story pattern emerges, and this is what I like here, because became to be visual. Here in Black and White, raw, but beautiful.

Looking at the slides of presentation, without content I realized there is certain beauty there, about it, and since I really like the TELETEXT design, I created this post, to share this bit twisted look at presentation on blog. There is some story going on, and in within that story a story pattern emerges, and this is what I like here, because became to be visual. I want to have a scarf with this pattern now.

The key visual

The business card

The way of getting there

Related blog post

What is tapioca?

Tapioca drink or Bubble tea is a sweetly flavored tea beverage invented in Taiwan. Drink recipes may vary, but most bubble teas contain a tea base mixed with fruit (or fruit syrup) and/or milk. Ice blended versions of the drink are also available, usually in fruit flavors. Bubble teas also usually contain small tapioca balls or pearls called “boba”. Pearls made of jelly are also available in many places. These teas are shaken to mix the ingredients, creating a foam on the top of some varieties. This drink is called bubble tea because of the marble-sized tapioca balls or “pearls” that are present and sit at the bottom of the cup. These chewy balls, although having little flavor, are sucked up through large wide straws and are consumed along with the drink. Sometimes the customer will be asked if he or she wants “boba” or “bubble” added in the drink. Both these terms refer to the tapioca balls.

The main value

The best milk and the best quality tapioca are the basic ingredients, and main values. To deliver first quality tapioca drink to the tapioca lovers.

The way of getting there – the conceptual stage

The decided elements of the look and feel

The elements (part of the brand visual image equities family) are the jumping tapioca – a) the character, pretty free in its appearance, yet drawn always consistent and same way. b) the cow pattern – this is the drink milk, and Taiwanese people are very picky when it comes to the quality of the mil, and judging it. c) The logo – bilingual logo – in Chinese and English, in few versions, possible o use , always sitting on the full color background, mainly yellow, sometimes green. d) The color combination, in wavy stripe way -  yellow, spring fresh green and white. Yellow is the sun. Better say with sunlight brightened summer sky.Sun from Kensing, known for its beaches, and holiday fun culture. Green is the land, the land of Taiwan. And the white is the sea of milk. Wavy – it is drink, isn’t it?

We have the equities – the Kensing Jumping Tapioka is the mix of them. Mix and Match.

The final shop renderings

POP Materials

The Shop alive

Here we go, tapioca shop is on. And people are buying it.

Related blog posts

What is tapioca drink – wikipedia entry

BUBBLE TEA or TAPIOCA DRINK

The task:

There is a small pocket in your wallet, always with you. When you need it, just reveal it, it will turn in to the canvas bag. This is what we have got. Our task here was to come up with interesting visual. An image making visual, something people would like, love and will be driving them to purchase, and wear the item.

WORK – the way getting there

In 2 stages, we made a lot of proposals, and different directions. In the end we stayed with the message, which is being said in non pushy , yet bold, and interesting way.

The “coolness” here is, that one of the proposals and final design is directly adopting our SOUDESUNE logotype, is literary a SOUDESUNE ECO BAG.

The final decided designs

ONE IS MORE THAN MANY

SOUDESUNE ECO BAG

71% OCEAN - 29% LAND = IS EARTH

Eco bag in the streets of Tokyo – Harajuku

The exhibition

Exhibition made for retailers, and resellers. Maybe better call it fair. Anyway, It was success, which encouraged producer, and us to push the whole thing further.

The image is set up – what is next?

Yes, what is next? The Exhibition was success. Resellers are interested. Quite important players on the market, here in Japan. We feel the item could be a TREND. That way the communication about making it bigger with the client is vivid, and frequent. We have got the vision, and they have the will to do it. About that will be the future post, when will the vision become reality.

Related blog posts

The brief and overall idea

The personal visual identity. The thinking behind. Alex, is a person which does something, provides it to his audience on the web. He has got a name, and the field of dedication.

The task for us, is to give him the unified face, across whole his dedication. To help him get recognized, for this what he does. That way the identity supports, and is behind the content, the goods which he shows on his photo blog, or delivers in his professional dedication,as the web consultant. He is the provider, the goods he provides is the content. That is the main idea.

The basic elements and colors

The White | Cyan | Black are the colors. The a/g is a symbol. To show what is Alex about the a/ …creates a space, which is the content holder, till closed by… /g.

The diagonal sense of  slash “/” is reflected in diagonal sense of color division. a/lexandre /gervais, the name on the layout can start and stop anywhere, as far it is possible to grasp a hint of the name.

Business card

The front shows what he is about -  the information. Nicely in between the  a/ and /g. a/ “information” /gervais.

The back is just a symbol – a/g – where a/ came to /g, is a back of the card right? That way it is ending the story in a way, by closing it.

The twitter background

The biggest background is the chosen one, from variety of prepared ones.

The goal here is to prepare suitable background, which will fit, and still make sense across various screen resolution used by recipients, the computer users, tweeting with Alex.

The web icons respecting system

The icons for his blog, listing the areas he covers in his communication to the outside world. His main focus is photography, this is what is his blog about.

The website looks like this, I mean the landing page, with the icons between the a/ and /g. Icons are content, Alex Gervais is a provider of that content.

This is the “favicon” a little icon in the browser window, a nice to have.

Facebook fan page ID picture

The fan page on the facebook is a part of aware and lucid blogger communication now a days. That way has to become to be a part of the family. To belong under one umbrella, of over all set up branding.

The Poken Card

Poken is a technology that utilizes a proprietary Near Field Communication (NFC) technology to allow the exchange of online social networking data between two keychain accessories. Each person involved in the exchange must have his or her own poken. The primary information exchanged via the poken is a ‘social business card’, a digital replacement for a physical business card. By touching two devices together, a unique ID is exchanged that links to contact information on the Poken website. Contact information acquired by use of the poken can be uploaded to the poken website using a built-in USB connector. In addition to the contact information found on a typical business card, links to users’ social networks can also be added. Examples include Twitter, Facebook, LinkedIn and 40+ other social networks. Users of the Poken website can use a ‘social dashboard’ to manage, and interact with their contacts.

The poken phenomena. It has got its face, the Alex’s face.

Keynote presentation template

Links to Alex’s web presence

Related blog post

PLACE: GOROKU RESTAURANT

We were invited to visit this place, mainly because the chef is our friend, and he insisted us to come. Me , Risa, Chiaki, and Mako chan. During that dinner I again saw that cooking is art, and delivering great food to happy people is the same as designing great piece for satisfied client. This experience I decided to compile, and share on our blog. Voila…

伍六  “Goroku” restaurant Japanese French Cuisine This is Yoshimura, welcoming smile. Always smile. I decided to write about our experience, visiting and dining there in the place he works, because it was pure pleasure, and I realized that this is how experience attracts the people, to adore the brand/in our case restaurant with its cooks/ and how the EXPERIENCE is being designed, to make you come indulge and come back, simply stay loyal to the brand. Have a look, will go through the menu and the particular moments, which made me think that the place is great, and Yoshimura is guy who knows exactly what he is doing.

1.Appetizer. This is how you get the first part of the menu, if you ordered the restaurants pre-made set. The chef , or hi assistant they explain what are the weird pieces, in the each of 9 little vessels. My favorite is the snail, than the cous – cous in the tor row right in the middle. Th chef with one assistant, in the case the restaurant is full, have to carry about 13 people dinning and drinking. Everybody gets his explanation of what is on the plate, and there is never single cup empty, on the table. I can say, the evening we went there, was the place full. Experience: The set is visually attractive, but the value to remember was added by the word of mouth, explanation and answers to the questions, the direct interaction with creators.

2. Main Dish - The second course, is the sea food, the whole process of preparation is made just in front of our sights. Everything fresh and tasty. I ate the crab “kani” for the first time. Nothing special, I would say, but the Japanese girls were especially keen on this one. Worth to try. The best were the mussels  though. Experience: The transparent completely open way of preparation, nothing like “I go back to my kitchen, and will make it for you”, right here-right now is inspiring, interactive and simply honest.

3. Vegetable Plate – The third course. The discovery quest continues, the plate full of vegetables, done in “Moroccan”. Surrounded with slices of beef, and the scoop of mashed potatoes. The Vegetable pieces, are chosen on purpose, that you can eat it whole piece. For example the young corn, even with the leaves, where it is wrapped in. Experience: Keeps the attraction, even graduating it, of course explained, what is what, and advised to eat the whole pieces, no matter what is your stereotype and previous experience. Expand your box.

4. Deserts – The forth course – the desserts. Actally before I have got one, I was asked if I am OK, to eat a beef salad. Guess what, I was OK. And it was delicious. Than everybody has got the soup, with roasted rice bowl in, and finally sweets, and coffee.  Yoshimura was on his regular visit, “around the table” to make sure everybody is fine, and treated equal. Experience: Yes the communication between chef and the guest can immediately change his offer, on guests demand, and vice verse, they interact, to deliver the best experience, for both sides. And while the one part of audience is enjoying the given delicatessen, the rest is being carried with explanations, jokes, verbal interaction.

The weird vegetables display… this is the montage of the vegetables they show in their display. Everyday fresh, and according to the season updated with new pieces. Experience: Is honest, looks good, interesting, and fresh.

5. The last dish, Pasta on request. After the dinner, several drinks, there was the last little surprise, or made on request pasta. Kind of super tasty “all dente”, in Tokyo. Experience: Joy and smile, happy desu.

Cooking and serving the meal <—> designing and delivering the design. A lot of learning or approving of theories about the User Experience Designing there. Value to watch, and get learning. Bon apettite dear clients. :{D <<<<— this is the smiley face with mustache. Simple and honest, is the key. Yoshimura thanks.

Shanti Gita restaurant – now after request just “gita – una trattoria ed caffé de ricorso”. The printed business cards arrived. Have a look. And if you are interested there is related post, from process stage, posted some time ago here Design stage 1 & Design Stage 2.

吉村猛 "yoshimura-takeshi"

The post about the knives, and their functions. Since I know there is not knife as knife here in Japan. After we started the debate over his knives. I have seen the Japanese types, and the “foreign” types in his collection, and decided to make this post. One of the drivers is, to be honest the post I have seen some time ago. It was the debate upon the Japanese sense of simplicity in design, explained by Kenya Hara. As the example was used the knife. And particularly the part of it where you have to hold it, and use it the way, it should be used. The ergonomic of the handle of the knife matters, in western we seek the appropriate fitting in to the hand, that way easier usage. Kenya Hara say’s the attitude towards simplicity in the knife production is different here. The handle stays plain, and the right usage is dependent on users skills and experience. That is it, the Japanese simplicity.Check this link to find out more http://urbantaster.wordpress.com/2009/11/15/kenya-hara-on-simplicity/

包丁一式 "houcho-seto-open"

This is what made me to make this post, I have seen this collection, the proud property of our friend Yoshimura, who is chef, and he does his work with passion, I have seen it

1.出刃包丁 "debaboucho"-made-in-japan-sakai-osaka

This particular knife is the most important here, in the set of Tsukiji Market Frequent visitor, he uses that one for slicing the fish. Separating the meat from the rest.

1.　猛の出刃包丁 "debaboucho-takeshi"-there is the kanji marking him as the owner

Yes this is his knife, and nobody’s else.

2. 外国の出刃包丁"gaikoku-no-debaboucho"-made-in-switzerland-VICTORINOX

The same function as debabousho, this one is just made in foreign country, not in japan.

3.牛刀 "gyutou"-made-in-switzerland-VICTORINOX

The universal knife, it has the cow in the name, is being used for slicing beef, fish, and vegetable… everything.

4.筋引き "sujihiki"-made-in-japan-MISONO

Being used to clean the meat, to peel of the skin of the fish.

5.ペティナイフ "petite-knifu"-made-in-japan-sakai-osaka

Small works, chop the vegetable, fruit.

6.研ぎ棒 "fiji"-made-in-germany

This is the “sharpener” for all of them.

7.ペティナイフ（長）"long-petite-knifu"-made-in-japan-sakai-osaka

The same function as “petite” – this one is just longer.

伍六 "go-roku-resutorant"-chef-takeshi-yoshimura

Since this is such an “promotion”, this is the place Yoshimura works now a days, and we definitely go to have a dinner prepared by friend in known place, that is a value, isn’t it? http://www.konsai.net/goroku/

包丁入れ "houcho-seto"-made-in-japan

Closed, and the end of the post.