Organic Fast Food Initial Research.

For me to begin this project, it is important for me to comprehend what makes a successful fast food brand, what part of there identity, makes consumers interact with the brand. There will be certain considerations that also need to be taken, when discovering the USP for the restaurant, bar the fact that it is about the organicity of food.

Almost everyone recognizes Jared Fogle as the poster boy for Subway's healthy, low-fat diet. He lost 245 pounds in a year by eating two Subway sandwiches per day and walking. Subway was founded in 1965 by 17-year-old college freshman Fred DeLuca and family friend Dr. Peter Buck. Today there are more than 27,000 restaurants in 85 countries, employing more than 150,000 people. With worldwide sales totaling more than $9 billion annually, Subway serves nearly 2,800 sandwiches and salads in the United States every 60 seconds. If all the sandwiches made by Subway in a year were placed end to end, they would wrap around the world an estimated six times.

Originally founded by Dick and Mac McDonald as a barbecue drive-in in the 1940s, the McDonald's Corporation now boasts annual profits of more than $21 billion. Known for its signature french fries, the corporation trains more new workers annually than the U.S. Army, and an estimated one in eight Americans has worked for McDonald's. In 1968, McDonald's operated about 1,000 restaurants worldwide, but today it has more than 31,000.

In 19­58, brothers Dan and Frank Carney of Wichita, Kansas, founded Pizza Hut. Now based in Dallas, this restaurant chain specializes in American-style pizza along with side dishes such as buffalo wings, bread sticks, and garlic bread. Pizza Hut is the world's largest pizza chain, operating more than 12,500 stores in 100 countries and employing 140,000 people. With $5.3 billion in annual sales in the United States alone, the company rakes in more than its nearest competitors -- Domino's and Papa John's -- combined

In December 1954, James McLamore and David Edgerton opened the first Insta Burger King in Mia­mi, Florida. The restaurant was based on an assembly line production system inspired by a visit to the McDonald brothers' hamburger stand. Today, Burger King has more than 11,000 restaurants in 65 countries. With an average annual income of $11.2 billion, the chain employs more than 340,000 employees and serves 11 million customers a day.

Kentucky ­Fried Chicken was the brainchild of Harland Sanders, who opened his first restaurant during the Great Depression in a gas station in Corbin, Kentucky. In the 1930s, Sanders developed his secret recipe of 11 herbs and spices, which has been touted as one of the best-kept secrets in the world and to this day is locked in a vault in Louisville.

Colonel Sanders, as he was known, sold his empire for $2 million in 1964. Today, KFC is a $10.3 billion franchise with more than 11,000 restaurants in 80 countries. The company employs 750,000 people who serve more than a billion "finger lickin' good" chicken meals each year.

Organic Fast Food Restaurants.

Chipotle

Chipotle Mexican Grill was started in Denver in 1993 by Steve Ells and is known for its guacamole and burritos — its large (organic) burritos. The folks at Chipotle believe food should come packed with integrity. That means free range meats that are mostly antibiotic-free and vegetarian-fed. Not all their beans are organic yet, but the percentage is rising quickly

Evos

Evos is where old-school fast-food fans go when they're jonesing for a burger and fries. Evos burgers are free of antibiotics and slow roasted in an oven. The shakes avoid the standard fast-food syrups and are made with organic milk and sugar, fresh fruit and juice. Instead of deep frying its fries, it blasts them with hot air in a process it calls air baking. It also uses organic ingredients whenever it can.

GustOrganic

GustOrganic is a New York City restaurant that servers 100-percent organic food. It was started by Buenos Aires native Alberto Gonzalez, who first had the idea 10 years ago while traveling to NYC and finding a lack of the good, fresh food he ate growing up. He was working as a sustainable business consultant and naturally fused his vision for a sustainable future into the day-to-day flow of running a great restaurant.

O'Naturals

Started in Portland, Maine, by Stonyfield Farmfounder Gary Hirshburg and his wife, Meg, O'Naturals offers quick dishes that are tasty and healthy, using locally grown ingredients whenever possible. I'm a fan of the chicken TMB (tomato, mozzarella, basil) sandwich and love the ginger carrot soup. My kids always order the mac-n-cheese and can't stop eating the brick oven flatbread made by the O'Naturals staff.

Amanda's

Amanda's is a restaurant located in downtown Berkeley, Calif. Founder Amanda West started a blog back in February 2006 called Feel Good Fast Food, which highlighted great green fast food and places where things could be improved. After a few years of blogging, Amanda spun off the Net and opened up the first (and only to date) Amanda's Feel Good Fresh Food.

Sellers Markets

Sellers Markets is a small chain with three restaurants in San Francisco, as friendly a city for a green fast-food chain to launch as you can find. It serves breakfast, lunch and dinner and has a wide variety of egg scrambles, salads, sandwiches (both cold and hot), pizza, lasagna, chicken, and even meatloaf, as well as healthy wine and beer.

Pizza Fusion uses a fleet of hybrid cars to deliver their pizza, buys wind credits to offset 100 percent of its energy usage, uses only eco-friendly cleaning supplies, stocks spudwear utensils (100-percent potato) that biodegrade in 50 days, serves its food in corn-based biodegradable plastics, and all Pizza Fusion restaurants areLEED-certified.

Pret a Manger

Pret a Manger was brought to life in London in 1968, and starts its online menu off with "Pret operates a bit like a restaurant." It gets all its ingredients fresh in the morning and gives anything left over at the end of the day to charity. Its food is free of any chemical preservatives and additives and includes a wide range of sandwiches, soups, hot wraps, sushi, salads, baked goods, cakes and sweets

Analysing food packaging/identities 

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what i like about these products is the simplicity of the the logo, i think this is what is apparent when designing for organic or green identities is the simplicity of the design, gives the image of clean and fresh. The bottle design itself i am not that keen on.. i think the bottles look over complicated with colour and design. 

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this is for a range of environmentally conscious diary goods, the strength in these design, is about keeping it retro, a time before artificial ingredients. the heavy type i think creates and nice clean identity, however it could be striped back more... which would allow the organic nature of the product to be portrayed. the colour scheme i think is strong and suggests the retro feel. 

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  This identity, here is based around the red and yellow, which is meant to evoke hunger in people. This is far from an organic restaurant. however the way the identity is applied is strong. the typeface used in the identity, is approachable and un biased, this is something that i should keep in mind when designing for my identity.  
  
  

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  This is the strongest identity so far discussed the logo itself works well as a stand alone image.. which gives the restaurant  strong identity, strong bold typography also adds to the identity, the interior, is clean and efficient, in hand with the theme of the restaurant, very strong identity. 
  
  
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    This is a high end restaurant identity, the reason for me putting this up here is because, it is important to to consider what aspects i can take from a high end restaurant and apply to fast organic food, i think the socio economic group i am currently considering dealing with is the a higher end client, due to there ability to pay more for the produce.. the web design here, is very clean and efficient, and with the right logo/id for my restaurant, this clean image can be achieved. 
    
    
    
    
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    relevant to my subject matter, this is a strong typographic solution to a organic green restaurant.  the frosted glass used for the packaging is a strong and simple. I like the concept of this food/drink helping you as a person, and that would make for a strong advertising campaign. 

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      The heavy type idea, is strong if i continue to develop the old school, retro, clean food. i like the shop internals here, I also like the idea of the brown wash paper, adds something to the retro feel of the identity. 
      
      
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      SImplistic typographic packaging, again says strong, no additives, especially combined with the clear film..
      
      
      
      

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