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Case Study: Fino

Case Studies — 11 June 2020

We were delighted when Jenny Thompson, founder of established Wakefield-based restaurants Qubana and Robatary, got in touch to discuss her plans for Fino – a new Italian restaurant offering authentic pizzeria and cicchetti.

“Fino was a brand new restaurant concept. We were opening an Italian restaurant in a city that already hosts a number of Italians. Our aim was to develop a brand that was different to the others, that stood out from the crowd, and attracted a diverse audience” explains Jenny.

Located in probably the most iconic building on Northgate, the Tudor-style frontage and tall steeped roof are certainly eye-catching. For this reason, we let the building do the talking and used it as inspiration for the logo and a range of patterns inspired by the traditional exterior. The sharp angles are offset by a mix of soft pastel shades which bring a contemporary edge and warmth to the brand.

“Rhubarb Design House were recommended to me. This automatically made me feel at ease. Their response to my brief was spot on. They totally understood my approach, and what it was that I needed to achieve. Alex and James were extremely patient with me, they’re fair with their solutions, and far exceeded my expectations.

“One of the best measures of success in the hospitality business is customer feedback – which has been incredible. We regularly receive positive feedback about the branding and the menu designs. The choice of colour palette has made it very easy to work with when marketing on social media.

I would highly recommend Rhubarb Design House – as I have already done to a number of people. They think outside the box and develop a great thought process behind their ideas to support the brand. They’re really creative guys, who produce eye-catching work. I have used them on a few of my projects now for different restaurants and I like that their design for each is totally different.

Also, a thank you to James and Alex, for not only producing the great brand, but for also sharing our new concept on their social platforms. They also frequent the restaurants on a regular basis, which I really appreciate.”

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