OUGD504 Design for print and web: hot dog publication

OUGD504
DESIGN FOR PRINT AND WEB
HOT DOG PUBLICATION

In order to help the customer decide which steak is right for them I decided to create a small book or poster to help describe it to them.

I decided a good way to show this would be through a hotdog publication. To start this process i made a small prototype out of paper in order to help me figure out what goes where.

DESIGN:

This is the first page, it gives an introduction of the publication and what it's purpose is.

This is the layout of the pages, it is in keeping with the over all design of restaurant.

T-BONE: The name T-bone derives from the steaks appearance, The T shaped bone in this steak provides extra flavour. From the lower middle of the animal, this cut is part sirloin and part fillet and to many critics is considered the best cut. This steak is best cooked fast, on a high heat and is perfect straight from the grill. Named the steak of the 70’s Enjoy this steak with all the original trimmings for a proper retro grub up.

RIBEYE: The youthful trendy eater's steak. This comes from the fore rib. It is marbled with a central piece of fat and, because of that, is very tasty. If you insist on eating steak medium or well done (not recommended), sear it and then reduce the heat so you can cook it for longer without making the outside leathery.

SIRLOIN: The word "sirloin" comes from the Middle English surloine, itself derived from the Old French word surlonge, that is, sur la longe 'above the loin'. In Modern French, the cut is called aloyau or faux-filet. From the middle back, this has a good size and is well marbled with tasty fat. Expensive, tender and juicy, it is beginning to be sold on the bone a little more, which also adds flavour.

RUMP:The steak-eater's steak. This is full of flavour. It comes from the backside and must be well hung. But it needs to cook a little longer as it isn't easy to eat too rare – around three minutes each side (depending on size). It's a huge steak, so no need to stock up on the sides with this bad boy.

FILLET: The most tender cut. Delicate, sweet and delicious. This is often referred to as the ladies steak. It is deliciously tender with little to no fat running through it. Because of this it has a more delicate subtle taste. A peppercorn or stilton sauce will add tremendous amounts of flavour to this tender cut.

FINAL DESIGN:

I think this design works well, there is a lot of negative space but when printed on an off white stock i think it will work really well.