Perancangan ulang identitas visual restoran wang fu dimsum

Liturangi, Sharon (2022) Perancangan ulang identitas visual restoran wang fu dimsum. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Wang Fu Dimsum merupakan sebuah restoran yang mulai beroperasi pada tahun 2020 di Ararasa BSD oleh Pak Vincent Yukorius bersama dengan keluarganya. Dengan konsep interior yang unik, restoran ini memiliki tujuan untuk meningkatkan kesadaran masyarakat untuk menghabiskan waktu bersama dengan keluarga dan orang-orang terdekat. Setelah berjalan restoran selama 2 tahun, Wang Fu Dimsum belum memiliki brand awareness yang kuat serta identitas dan visual di pandangan masyarakat. Namun, identitas visual yang tidak menggambarkan brand serta desain yang tidak konsisten tentu tidak dapat menggambarkan brand dari restoran Wang Fu Dimsum kepada masyarakat dengan baik. Didasari atas permasalahan tersebut, maka perlu dilakukan perancangan ulang identitas visual Wang Fu Dimsum untuk memperkuat brand identity dan awareness kepada masyarakat. Tujuan perancangan ulang identitas visual akan meliputi logo, yang akan diterapkan ke dalam beberapa aplikasi yang bertujuan untuk memperluas pengenalan terhadap identitas brand restoran serta memperkuat perbedaan dengan perusahaan lain nya. Dalam proyek perancangan ulang ini, digunakan metodologi desain Five Phases of the Design Process oleh Robin Landa yang memiliki 5 tahap yaitu Orientation, Analysis, Conceptual design, Design development dan Implementation. Dengan adanya perancangan ulang pada identitas visual ini diharapkan dapat membantu Wang Fu Dimsum dalam membangun dan memperkuat identitas restoran dari sudut pandang masyarakat secara berkelanjutan / Wang Fu Dimsum is a restaurant that started operating in 2020 in Ararasa BSD by Mr. Vincent Yukorius and his family. With a unique interior concept, this restaurant aims to increase public awareness to spend time with family and loved ones. After 2 years of business, Wang Fu Dimsum doesn’t have strong brand awareness and visual identity in the eyes of the public. However, a visual identity that does not describe the brand and inconsistent design certainly cannot describe the Wang Fu Dimsum restaurant brand to the public well. Based on these problems, it is necessary to redesign Wang Fu Dimsum's visual identity to strengthen brand identity and awareness to the public. The purpose of this visual identity redesign will include a logo that will be implemented in several applications that aim to broaden the recognition of the restaurant's brand identity as well as strengthen the difference with other companies. In this redesign project, Robin Landa uses the Five Phases of the Design Process design methodology which has 5 stages, namely Orientation, Analysis, Conceptual design, Design development and Implementation. With the redesign of the visual identity, it is hoped that it will help Wang Fu Dimsum in building and strengthening the restaurant's identity from the perspective of the community in a sustainable manner

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