Naming and visual identity design for Cuatro Nómades dark kitchen. A world-class experience for everyday life.
A few years ago, who would have imagined that people could travel around the world, experiencing flavors from so many places, with just a few clicks?
Planet Gourmet, the company behind Cuatro Nómades, introduces dark kitchens featuring flavors from around the world to the public, presented in everyday dishes with no pretensions. Sandwiches, hamburgers, pizzas, and rice dishes that are easy to choose, order, and enjoy at home and that are out of the ordinary: as easy as fast food, but as elaborate and exclusive as a dish from a gourmet restaurant.
Planet Gourmet, the company behind Cuatro Nómades, introduces dark kitchens featuring flavors from around the world to the public, presented in everyday dishes with no pretensions. Sandwiches, hamburgers, pizzas, and rice dishes that are easy to choose, order, and enjoy at home and that are out of the ordinary: as easy as fast food, but as elaborate and exclusive as a dish from a gourmet restaurant.
Brand concept: The World in Four Kitchens. A Traveling Cuisine.
Leveraging Planet Gourmet's dark kitchen menu, designed around international flavors, I created a concept that highlights itinerant cuisine and traveling dishes from around the world. The word nomad refers to “someone who is constantly traveling or moving.” This is how Planet Gourmet's dark kitchen is: it never stays in one place; instead, it travels to countries on every continent, seeking ingredients, preparation methods, and concepts related to foreign cultures.
That is why the name Nomads serves to describe a traveling kitchen from two points of view: on the one hand, the traveling flavors and, on the other, the fact that it is a business model that is not static (unlike a restaurant with a fixed dining room), but instead goes wherever its audience is through a delivery service.
That is why the name Nomads serves to describe a traveling kitchen from two points of view: on the one hand, the traveling flavors and, on the other, the fact that it is a business model that is not static (unlike a restaurant with a fixed dining room), but instead goes wherever its audience is through a delivery service.
