Bavet — Made for friends. A shared spaghetti experience for like-minded souls. Colored in saucy red, from façades to the smallest details.
BAVET is a food concept in full national and international expansion with a collection of spaghetti restaurants. The challenge? An online experience and a brand strategy made for this exponential growth and the complex, dynamic brand architecture.
We did a branding exercise to connect all the different aspects. It's about much more than spaghetti. The sub-brands within BAVET also need to get a place in the strategy. The spaghetti community is the driving force behind the brand. The challenge? Each restaurant has its own individuality, based on the city where they are present. Leaving aside the architecture and the building, the BAVET feeling must be poured over it like a sauce. The exuberant complexity of BAVET required a simple brand strategy, as simple as the idea of spaghetti from small to large.
Visual identity
The BAVET team is also very inventive. With every opening, they are bursting with new ideas. The only constant we add to this? The sauce red color! Both in the logo and when using text, sauce red connects all branding elements, no matter how diverse. We developed a new word logo. The countless sub brands and shout-outs in the communication supplement the logo where necessary.
Verbal identity
In addition to the sauce red, you can recognise BAVET by the grin on your face when reading the numerous quirky shout-outs in both online and offline communications. Each shout-out is also illustrated. We are building a library of these quotes to use where relevant. The only rule: Keep it fun and dirty. This verbal identity is the pinnacle of the BAVET brand personality.
Brand roll-out
With each new location, the branding grows. BAVET is a company in constant motion. This calls for an ever-evolving, organically growing branding. To ensure that everything remains consistent, we developed an extensive brand guide that provides a framework for the values and rules for everyone involved at BAVET. The only actual rule? As long as it's sauce red!
