GLOBAL WRAPS Visual Identity MUHAMMAD FLOYD
Global Global Wraps is a sandwhich wrap restuarant located on 112 MacDougal St., New York, NY, 10012. Instaed of boasting lower prices, the shop boasts its ideals on quality of the ingredients of the wraps. Customers can customize their wrap to have a different experience each time. The owner of the restaurant wanted customers to get a modern feel from the branding as well as a welcoming
Wraps
feeling. In order to enfuse these ideas into the logo I chose the globe as the middle part of the logo because it gives
customers a feeling of acceptance as we all can acknowledge that we are from planet Earth. To make sure people knew immediately that it was a sandwich shop that incorprates breads and ingriedients from all over the globe, I put sandwich rolls coming out of different points of the world to hold the name of the restaurant. Due to the all natural ingriedients I chose brown and beige for the bread colors, and a soft blue with a dark green for contrast in the globe.`
MIND MAP globe global
fresh food
sans-serif GLOBAL upscale
WRAPS
multicultural bread
middle class audience sandwhiches wraps motherland
natural
LOGO DEVELOPMENT
FINAL LOGO Global
Wraps The sandwich wrap shop logo, Global Wraps enfuses the ideas and personality of the restaurant into the design. The globe is the center point of the logo. Which is very important for the shop because the wrap ingredients come from around the world. The icons on top and bottom of the globe are sandwich breads that point onto the planet to signify that the wraps come from different points on the planet. The typeface was chosen based upon the fact that the restuarant is modern and welcoming.
TYPOGRAPHY Only used type faces are Comforta, Biko, and BonvenoCF.
COMFORTA: abcdefghijklmnopqrstuvwxyz ABCDEFGHIJKLMNOPQRSTUVWXYZ
BIKO: abcdefghijklmnopqrstuvwxyz ABCDEFGHIJKLMNOPQRSTUVWXYZ
BONVENOCF: abcdefghijklmnopqrstuvwxyz ABCDEFGHIJKLMNOPQRSTUVWXYZ
PRIMARY COLORS RGB
244,177,131
2,110,79
57,173,227
196,137,88
C
2
89
67
21
M
35
33
14
49
Y
50
79
0
72
K
0
22
0
3
INAPPROPRIATE ARRANGEMENTS Global
Global
The points of the bread icons touch the globe but never overlap.
Wraps
The colors of the continents and water can not be switched.
Wraps
In order to ensure a consistent identity the Global Wraps Logo should not be alternated in a way that destroys the integrity of the design.
MENU INSTRUCTIONS
W
elcome to Global Wraps, where food is inspired by a variety of ethnicities from all around the world. Our flatbreads cultivate the essence of Latin, West Indian, Mediterranean, and French cuisine. Our goal is to captivate the feeling of warmth and global culture through our food and environment. Dine with us as we customize your wrap globally.
Global
Wraps 112 MacDougal St., New York, NY, 10012
11am-10pm
Monday-Thursday Friday & Saturday
11am-2am
Sunday
11am-9pm
FRONT
1.CHOOSE BREAD
Corn Tortillas {110}
2.CHOOSE GRAIN
Tostada {60}
3.CHOOSE MEAT A)$7, B)$8, C)$7, D)$7 4.CHOOSE VEGGIE + $ 0.75 5.CHOOSE CHEESE + $ 0.75 6.CHOOSE SAUCE + $ 0.75 THEN DESERT $8
Spinach {7}
Fontina Cheese {180}
Saffron Mayo {180}
Cajeta {120}
Kale {33}
Manchego Cheese {220}
Tomatillo Verde {19}
Dark Chocolate {210}
Arugula {6} Shredded Romaine {8}
Refied black beans{160}
A)Curry Chicken {313}
Dulpri Roti {140}
Refried Pinto Beans {130}
B)Honey Rosemary Flank Steak {308}
Fried Roti {165}
Basmati Rice {234}
Whole Wheat Pita Pocket {120}
Brown Rice {140}
C)Sofrito Pork Shoulder {394}
Flatbread {213}
Spanish Yellow Rice {210}
Red Pepper Hummus {70}
Smoked Mozzerella {160}
Boston Lettuce {7.2}
Shredded American {160}
Pickled Red Onionsm {15.5}
Shredded White {200}
Silky Avacodo {110}
BACK
MOCKUP
D)Seasonal Vegetable Medley {90}
Strawberry Mint Chutney {70}
Balsamic Glaze {60}
Candied Pistachios {200}
Jamaican Hotsauce {66}
Toasted Almonds {70}
COMMUNICATIONS PACKAGE Global Global 112 MacDougal St., New York, NY, 10012 (123)456-7890 www.globalwraps.ny
112 MacDougal St., New York, NY, 10012 (123)456-7890 www.globalwraps.ny
Wraps
Global Global Wraps 112 MacDougal St., New York, NY, 10012
Wraps Letterhead size: 8.5 in x 11 in Business card size: 3.5 in x 2 in Envelope size: 9.5 in x 4.13 in
Wraps
SHOPPING BAGS FOR TAKEOUT & PROMOTIONAL ITEMS
STAFF UNIFORMS
AD CAMPAIGN
The Magazine Spread Prehistory
BREAD
T
ORIGINS
he history of bread goes back at least 30,000 years. The first bread produced was probably cooked versions of a grain-paste, made from roasted and ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of
these early flatbreads are still commonly made from various grains in many parts of the world, including Armenian lavashs and Iranian sangaks, taboons, Mexican tortilla, Indian bread chapati, roti and naan, Scottish oatcake, North American johnnycake, Jewish Matzo, Middle Eastern pita, and Ethiopian injera. Flat bread of these types also
By Mark Nelli
formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets.[1] The ritual bread in ancient Greek offerings to the chthonic gods, known as psadista was made of fine flour, oil and
Wheat-based agriculture The earliest archaeological evidence for flour, which was spread from Southwest Asia to Europe, North Africa and probably processed into an the Indian Subcontinent. unleavened bread, dates to In other parts of the world the Upper Paleolithic in Europe, around 30,000 years cereals such as rice (East Asia), maize (the Americas) ago.[3] During this period of human history cereals consti- and sorghum (sub-Saharan Africa), which are also sometuted just one of many food sources times “ exploited The industrialization of bread-bakingmade by hunting was a formative step in the creationinto bread, and gathof the modern world“ were ering;[4] indepalaeolithic European diets were based pendently domesticated and formed the basis of alternamainly on animal proteins tive agricultural systems.[5] and fats.[3] Cereals and bread became a staple food Around the world, the shift from varied hunter-gatherer during the Neolithic, around 10,000 years ago, when wheat subsistence to agricultural diets based predominantly on and barley were among the first plants to be domesticat- a cereal staple such as wheat ed in the Fertile Crescent. bread marked an important
Modern era
The industrialization of bread-baking was a formative step in the creation of the modern world.[17] Otto Frederick Rohwedder is considered to be the father of sliced bread. In 1912 Rohwedder started work on inventing a machine that sliced bread, but bakeries were reluctant to use it since they were concerned the sliced
bread would go stale. It was not until 1928, when Rohwedder invented a machine that both sliced and wrapped the bread, that sliced bread caught on. A bakery in Chillicothe, Missouri was the first to use this machine to produce sliced bread. For generations, white bread was the preferred bread of
turning point in human history. Though in many ways nutritionally deficient compared to hunting and gathering, cereal crops allowed agricultural societies to sustain much larger populations than had previously been possible, which in turn led to greater economic specialisation, social complexity and eventually the rise of civilised states.[6]
the rich while the poor ate dark (whole grain) bread. However, in most western societies, the connotations reversed in the late 20th century, with whole grain bread becoming preferred as having superior nutritional value while white bread became associated with lower-class ignorance of nutrition.[18]
The Website
The Window Sinage
Customers will be able to view the window sinage on the front window of the restaurant