A kitchen becomes a brand, then a product

The food was the whole business and the whole ceiling. Every pound of revenue needed a seat at a table, and the brand lived only on a menu.

We separated the restaurant from the brand and asked what the brand could sell when the kitchen is closed.

• -Brand identity built to travel onto packaging, not just signage
• -A retail product line and the pricing behind it
• -Photography and film assets for wholesale conversations
• -A distribution plan: local retail first, then online

• -A brand that exists outside the four walls
• -A product ready to put in front of buyers
• -Assets the founder can send without a designer

• -Wholesale pipeline
• -Second product line
• -Licensing the format