Although this is completely awesome if you’re looking for emotional Richter results, it’s a typical peer-look-at-me ad. I first saw it about five minutes ago, and my skin is still crawling.
Way to get the brand to circle the bowl. Unless your market is prankish 20- or 30-something males.
via HelloCreatives, emurphy, et al
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It sizzles, and that burger better, because they say it will.
Reminds me of the hidden arrow in the FedEx logo. It’s there, but not obviously so, but better for having been built in.
via ShareSomeCandy
Designer Yossi Belkin
… who gave me my favourite marketing adage: “The product is the marketing.”
These beauties say that even more eloquently.
Freshly shucked and ready to set down in front of the wise guest who ordered them.
John Dory Oyster Bar in Manhattan. (Philip Montgomery for via WSJ Photo Journal
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When a thing is not the thing it says it is.
Like cheese on toast, which is what it is.
Like how it used to be called Welsh Rarebit. Here’s The Old Foodie on rabbit vs rarebit:
The OED traces Welsh Rabbit to 1725, sixty years before “rarebit”, and the eminent lexicographer H.W.Fowler stated in no uncertain terms “Welsh Rabbit is amusing and right. Welsh Rarebit is stupid and wrong.” End of discussion.
Why the identity works:
It’s all about the cheese. The point of the dish is to have a vehicle for cheese. The Welsh love their cheese. [Who doesn't?]
And also whimsey. Rabbits do whimsey well.
Identity design by CandyCoatedUniverse
Read MoreBegs the question, why an ampersand?
A thing of beauty to hold together the two main ingredients.
By Andreas Neophytou via ffffound
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… with outstanding confusion. Noodles or tonic or what?
via Forgotten-Hopes, thanks to ffffound
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Seriously. By Felix Sockwell via ShareSomeCandy. Perfect for that bike food cart you’ve been dying to launch.
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Sweet. Smart. Great metrics. Wait for “Results.”
By the time the piece has you, you’ve forgotten the significance of the special offer that inspired the whole thing in the first place. Doubly good … 2-for-1 good.
From IdeasAreAwesome [are they ever] via Leona Hobbs, aka Tumbleona.
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It’s just a tad early, but clearly some specialty farmers have been able to get zucchini blossoms to restaurants like Petite Maison in Midtown Manhattan.
My Zia Annina would never serve them with a sauce — or call them beignets. That’s just verbal embellishment for the menu. She’d put them on a fresh linen kitchen towel, and we’d grab them with our hands and chow down.
Still, a little spicy tomato sauce is a nice touch.
via Wall Street Journal’s Photo Journal. Photo by Ramsay de Give.
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Stephanie Ortenzi established Pistachio to write food marcomm backed by 15 years as a chef. Why light on copy? Delivery trumps content. Visuals transcend language. The less copy the better. Let it be choice.
Find out more through my linked in profile
