Tuna Bar is the concept of Chef/entrepreneur Kenneth Sze. Ken launched his unique, high quality restaurant in Philadelphia, one of the nation’s most competitive restaurant city’s in America. In 2017, Neff was hired to help name, develop the brand and ultimately help launch Tuna Bar into the Philadelphia market.
Our process spanned all agency services, and was a fully integrated approach. Throughout all our efforts, Neff provided Ken and Tuna Bar with a full suite of services to consistently leverage his brand and message throughout Philadelphia and beyond.
The Tuna Bar logo features traditional Japanese brush and ink technique combined within a contemporary, balanced space. The typography in minimal and the final logo represents the restaurants seamless blend of traditional Japanese cuisine in a modern atmosphere.
The brand system for Tuna Bar features many complimentary pieces that work both individually and as part of the collective whole. Our design team created secondary elements such as the Tuna sketch, and utilized techniques like blind debossing and metallic foil stamping across the brand assets. Everything was done with Tuna Bar’s intimate, upscale yet natural atmosphere in mind.
Our custom design and build for Tuna Bar’s website was again meant to reflect the restaurant’s seamless blend of traditional and modern. As such, the site follows a simple structure, yet shirks expectation by having the content break the grid. Featuring vibrant imagery and a customizable menu system, the site has been created so that Tuna Bar has something unique, yet fully within their control.
The Social Media Team worked hand-in-hand with our PR Team to establish the Tuna Bar Brand with stunning visuals of the food, humanizing the team at Tuna Bar as well as highlighting new and unique offerings at the restaurant.
It was the PR and Social Media’s team to raise the visibility of the Tuna Bar Brand and differentiate it within the Philadelphia market with foodies and sushi novices alike. The PR Team was tasked with launching the concepts, positioning the restaurant and its’ Chef as best-in-class and sustaining a busy restaurant.