RANGOON is a South East Asian concept heavily influenced by classic Burmese cuisine and pulling from the diverse cultural experience of executive chef Myo Moe. Chef Myo ran a successful pop-up, Rangoon Noodle Lab, in Brooklyn. After the success of this pop-up and a hospitality career in major markets across the United States, she was inspired to take her experiences and develop a plan to launch her existing pop-up into her first brick and mortar location.
For RANGOON, we developed a business plan with the initial intention of leveraging her existing brand and operation as the basis for her brick and mortar location. Upon initial review, we decided that for this new venture, that we’d develop and launch an entirely new concept. We worked with Myo to create a new brand story that was a reflection of her extensive culinary career and project goals. From that story, we created the logo, graphics, provided branded directional menus, selected the color palette, and chose the materials. We created a design plan and aesthetic direction. We provided a competitive analysis as well as a proof of concept study for her. We advised on spatial allocations to determine the necessary foot print for her project. We evaluated RFPs for food halls and went on-site visits, liaising between the developer and our client.
Master Spatial Planning
Graphic Design – Branding/Logo
Aesthetic Design (ie Mood Boards, Color and Material Selections etc.)
Financial Feasibility Study (Revenue Projections, Sales Projections, Expense Projections, Investor Payback, Capital Expenditure Budgeting, Forecasting)
Provided them a financial model to assess opportunities
Provided real estate advisory for potential locations