August 14, 2013

It is the Cronut!

Croissant + Donut= Cronut! 

Is the Cronut the new craze in the bakery scene??

If you are a foodie, you might have heard recently about the legend of the Cronut. The Cronut is a hybrid of a doughnut and a croissant, created by the pastry chef Dominique Ansel and sold at his New York bakery, Ansel's SoHo. Chef Ansel introduced the world to Cronuts on May 10, and since then, this new bakery item has been the latest trend among food lovers.

Cronuts after Cupcakes?

Cupcakes have been the latest trend in the food baking industry for the past 5 years in the world. The concept was first introduced after “Sex and the City” TV series with the first prominent Magnolia Bakery in New York City (Source: Business Insider, Jan 2011). Cupcake became a global ubiquitous phenomenon, spreading all over the world in cities and towns.

August 13, 2013

Coca Cola Goes Green

Coca Cola has used their familiar and distinctive curved script since 1887. And since the 1920s their famous logo has been placed on a red background on the company's classic cola. 

Now Coca Cola is drifting away from its iconic red color, and have launched a new look in Argentina. Coca-Cola Life, distinguished by its green label, is marketed as a "natural" and "green" low-calorie beverage in  a fully recyclable bottle that's made with 30% plant material.

August 10, 2013

Designing Restaurants for the Visually Impaired

Braille Language in Wimpy

What do you like to order Sir?
What would a visually impaired person answer to the waiter if he have not tasted the food before, if he was not accommodated with the menu? If it was his first time to the restaurant?
We eat with our eyes before we eat with our mouths..And sometimes even we have tasted the food before, if we dont see or atleast read about it, we would be confused to choose our lunch or our dinner.
Surely the sense of seeing is crucial in food choices.
Yet when we consider any visual disability as a difference, and not as a problem, it brings us very interesting concepts and ideas, especially in the food industry.

Some restaurant menus introduce Braille language to help customers with visual impairment. Braille language uses punctures on paper so that it could be read with fingers.

Americans with Disabilities Act (ADA) does not require restaurants to offer Braille menus as long as servers or other workers can adequately read menus out loud. Reading menus is considered an adequate replacement and an option that meets the requirements of the ADA.