I cannot speak highly enough of this designer! From enthusiastically sharing the idea process with me, to always going above and beyond, this is truly one of my best experiences with a graphic designer ever.
- cheryl 5
Great design and very responsive designer. Great intuition for what I was thinking! Almost like she could read my mind!
- Hasani Hunter
We had a great experience working with Carksass. He was very responsive to our feedback and came up with creative and very nice solutions for our final design. Great communication. Highly recommended!
Thank you for your persistence in getting the job done.
Alukard was wonderful to work with. During our contest Alukard listened carefully to our brief and came up with a creative and unique concepts for our logo and business cards that we absolutely loved. All the files were set up and transferred to us quickly and Alukard was very responsive to any design changes we asked for. Thank you so much for your work, we will definitely use you again for future design projects.
Was great to work with, put up with me going back and forth and all came together very nice :) Very happy
How CleanSlate Catering started their logo design journey
Who are you known as?
What’s your company slogan?
Modern American Cooking
Tell us a bit about who you are and the people you reach
We are a new concept restaurant raising funds on Kickstarter specializing in modern american cooking. Our target audience is foodies and hipsters.
What industry do you think your business is most related to?
What colors do you want to see in your design?
Other color requirements
I'd like to explore the following colors:
Light neutrals: Purity, balance and sophistication.
Let designers make suggestions:
Yellows: Energy, intellect, fun and youth.
To give us an idea of the overall feeling of your brand, let us know which styles you lean towards
The restaurant name tells the story. It's a space with one, communal table and an open kitchen where interaction with the Chef will be welcomed and encouraged. Only open a couple times a month, seating is extremely limited and menus will be tasting menus custom designed by the Chef with input gathered from the guests who have reserved a seat at the table. I've attached a picture of the table as well as a color scheme we are considering for linens, plates and uniforms.