ENTERPRISE | BRANDING | UX-UI
Tacos on the Green will provide hospitality and fresh food to all. Promising to be MEMORABLE for the hospitality and the quality of food, using FRESH and local ingredients. To be EFFICIENT by fast delivery with the same quality of food to you, mid-game. How can you play at your best with an empty stomach?
NAMING & SOLUTION
The new identity combines the playfulness of golf with a common ingredient in tacos. Customers will now be able to eat tacos pre, post, or even mid-game. This brand will expand the market, compete with other courses, and increase revenue.
Being a Mexican-American fusion restaurant, with a new look and feel to break the norm of golf club restaurants, and the typical tex-mex establishments. Tacos on the Green stands alone, because it offers a unique service of on-course delivery; delivering both food and drinks.
Target is golfers at age of 21-45 average/beginners.
Breakfast tacos, Street Tacos, Hamburgers, Beer, Margaritas, etc.
Pre, Post, or Mid-game.
On a upper scale public golf course/club that will deliver high quality food to you, mid-game.
The logo represents both the avocado and the golf green. The avocado was chosen for it is commonly used in spanish cuisine. The golf green has a direct representation as the golf green being the darker fringe and lighter on the green.
Brand colors of both the green and the yellow were brought in from the colors of the avocado, and the golf green. The red was a representation of the golfing aspect, how it is common in golf flags, and brands.
HOME OF THE LUCHA
The inspiration for the type pattern came from vintage Luchador posters, in both in style and wording. The verbiage was a process of mixing wrestling lingo, with golf terms, and items on the menu. "SMACKDOWN the middle of the fairway." This challenge was finding a nice balance to display the fun, and uniqueness of the Tacos on the Green.
BUSINESS CARD / SCORE CARD
FOOD VS DRINK
LUCHA CLUB COVER
Tacos on the Green is a concept for a restaurant that brings in a new demographic of people, who can come out to eat, wether the play golf or not. This will drive revenue as well as the new delivery concept for hungry golfers.