has helped to define some big brand names emerging on the local food scene: Glace, Julian, Collection, Belfry, Lulu’s Thai Noodle Shop and Dolce Bakery, to name a few.
As the creative force ofStir and Enjoy ,
Anderson helps busy culinary professionals home in on what makes for good branding, or, in some cases, re-branding. Turns out a great product is only part of the equation. “To me (good branding is) creating the essence of what your business is, and what it offers,” he says. “Some people think ‘my brand is my logo.’ No! I hate that. It’s not just the design expression, but everything that led up to it. When you do it right, you’re fully realizing your potential.”
Some jobs start at the very beginning, like Christopher Elbow’s Glace Artisan Ice Cream. “All he had was the name, so we got to share working with an architect,” Anderson says. The result: a minimalist modern ice cream shop that translates Elbow’s chocolate-making skill into gourmet-flavored ice creams. Working from the ground up, he was able to influence consumers at every design point, from slogans on the paper ice cream cups to clever ad copy for magazines.
For the re-branding of Dolce Bakery in Prairie Village, Anderson helped owner Erin Brown focus on “a more modern expression of tradition.” They tweaked the name slightly, updated the logo and added design elements from a Parisian cafe to menu boards and windows, giving everything a fresh look without losing a well-honed identity. Ultimately, even the employee T-shirts got a cheeky re-do.
“As this (food) scene develops, you’re going to see more attention to those sides of the business,” Anderson says.