frank.jaulin got their new by running a design contest:
by Yellow Duckcréer un logo moderne, épuré, et design intégrant la forme d'un homard Breton.
Check out frank.jaulin's contest…
The Brief
Industry
Restaurant
About us
Le homard bleu est le nom du ... La cuisine se concentrera principalement sur les produits de la mer "Fruit de mer, crustacés et poissons". Le restaurant est implanté dans le quartier des organisations internationales à Genè... La clientèle ciblées est toutes personnes gravitant dans ce contexte, donc une clientèle ... Le restaurant propose également un service traiteur et un buffet de petit déjeuner le ...
Color inspiration
The Brief
Design style
The Brief
Other notes
Le restaurant offre une cuisine et un service de qualité avec des produits issu principalement de la ... Le restaurant propose également de la viande de qualité tel que le filet de bœuf/du carrée d'agneau/magret de ...
Bronze package
Every design category has flexible pricing for all budgets. starts at HK$2,299.
File deliverables
Full copyright with production-ready files for digital and/or print.
It all began with a design brief.
A quick, interactive guide helped them understand their design style and captured exactly what they needed in their .
Designers across the globe delivered design magic.
design entries
You’ll get loads of concepts from experienced designers around the globe.
designers
Work with talented, professional designers to turn your ideas into reality.
winner
Select your favorite custom (Or two! Or three!). And the design is all yours.
frank.jaulin collaborated with designers to refine their ideas
Rate designs
When design entries come in, you can rate them so designers know what you’re looking for in your logo design.
Give feedback
99designs has great collaboration tools so you can pinpoint and capture your ideas
And then… they selected a winner!
Client review
Great work! very responsive and collaborative.
dsteereAlong the way, they met lots of talented designers…
We think contests are a super fun way to get design.
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