The Black Fig began as a bold vision: a modern bistro fused with a specialty butcher and a local grocer. Their menu championed pasture-raised meat, seasonal produce, and chef-led comfort food — but the brand lacked cohesion, consistency, and operational scalability. There was no clear system tying together the dining experience, butcher counter, and packaged product line.

Our mission:

• Build a brand system that unifies restaurant, butcher, and provisions under one elevated identity
• Develop packaging and in-store touchpoints that feel crafted yet premium
• Design staff and kitchen systems that support hospitality and growth
• Create a scalable customer experience — from dine-in to takeaway to wholesale

We treated The Black Fig as more than a restaurant — it was a lifestyle brand rooted in craft, care, and community. Every design decision served the greater goal: connect taste with trust and history.

• Unified Visual Language
  Developed a timeless identity rooted in natural palettes, elegant typography, and conography — adaptable across menus, signage, labels, merch, and digital.
• Packaging Suite
  Created a full line of branded packaging: from butcher paper, meat tags, meal boxes, and pantry labels to burger wraps, cups and fries holders, — all featuring traceability elements, ingredient, stories or prep tips.
• Service & Staff Systems
  Built front-of-house materials including uniforms, order systems, cheat sheets, and voice-of-brand training decks — enabling every staff member to serve with clarity and confidence.
• In-store & Retail Design
  Mapped the interior journey — from the entry greeting to the butcher glass to table dining — aligning all touchpoints with the brand mood. Integrated signage, POS visuals, and seasonal display kits for provisions and retail cuts.
• Growth Enablement & Scalability
  Designed branded kits and SOPs for opening future locations — including hiring toolkits, training media, and partner playbooks for local farmers and producers.

“From butcher block to lunch spot — The Black Fig became a community icon.”

• 3× increase in repeat diners over 6 months
• Branded butcher line stocked in 12+ local grocers and farm shops
• Launch of 22 packaged SKUs — from charcuterie kits to sauces and dry rubs
• Reduced onboarding time for staff by 50% with new service systems
• 13% lift in retail basket size via branded storytelling and in-store displays

• Restaurants are more than food.
  They’re ecosystems — and branding must reflect the depth of taste, place, and human care involved.
• Systems make growth feel like hospitality.
  From uniforms to meat tags, every detail helped staff deliver a consistent and elevated experience.
• Retail touchpoints matter.
  Good design turned butcher paper into brand storytelling, and jars into objects of desire.

The Black Fig wasn’t just a restaurant — it was a story waiting to be told. Through strategic branding, scalable systems, and design that honored both plate and product, we transformed a complex idea into a cohesive, beloved brand. From butcher to bistro, we built something that could grow — without losing flavor.