Vegan Cowboy
Fictional Plant-Based Restaurant Brand
At the Vegan Cowboy, we pride ourselves on using all local, seasonal, ingredients, including plant-based meats to make our Texan-inspired barbecue. Our plant-based meats are dry-rubbed and smoked with native Texan cherry until tender and juicy. No dry food here. All sides are handmade in small batches using locally grown produce.
In addition to ethical sourcing, we do everything we can to reduce waste and minimize our impact on the environment. It might mean more work for us, but being a positive part of our community means taking pride in more than just our great barbecue!
Poster:
Logo:
There are two logos made for this restaurant, The first one is the stacked logo and the other one is the long one. The reason for making the two types of logo is to make them fit into different kinds of designs.
Style Tile:
This is a board of the style and the design of the Vegan Cowboy restaurant branding. The colors used in the design are derived from the old Western culture, while the color green is used to represent veganism. The typefaces used in the design are BD Supper and Industry inc.
Environmental:
This is the exterior of the restaurant, where it looks like a saloon and has the atmosphere of a Western/Texan old cowboy town. The restaurant is located in the middle of the city of Philadelphia, where it makes the bond between the city and the cowboy town vibes.
Menu:
Our menu contains five sections, the main dishes, sides, desserts, drinks, and the sauces. The paper used for the menu is a butcher paper on a clipboard.
Advertisements:
The advertisements used for the restaurant are via social media (Instagram). The ideas used to make the advertisement is to embrace veganism in a fun, colorful, and funny way.
Website:
The website is designed to look as cohesive as the rest of the brand, the textures, fonts, and colors. The use of the website is to help customers to find the location and the contacts of the restaurant, as well as the menu.
Collateral:
Because it is a restaurant, the collateral items are chosen to empower the idea of the restaurant. An apron and a tote bag. Customers can shop for these items on the side of the restaurant.
Packaging:
This is the bottle of the BBQ sauce that is put on the tables in the restaurant for customer use. This bottle resembles the packaging design of the brand.
Credits:
Designer: Mohsen Alattar
Instructor: Jenny Kowalski
