Problem

Bisquitte is a 10-year-old restaurant brand with 14 branches, serving casual dining. The brand’s foundations were laid in İzmir. The brand, growing with the franchise model, has a concept that provides full-time service in grand square meters locations. The fact that the brands in the category in which the brand is located are similar to each other posed difficulties in creating new locations and attracting investors to the brand.

Solution

The Bisquitte brand team, consisting of anthropologists and brand strategists, conducted field research in different socio-cultural environments and conducted a literature search with desk-based research. The experience journeys of customer segments were examined. The cookhouses of the nearby geographies were examined. As a result of all the researches, a concept representing its own culinary culture was created for the brand.

Result

The new concept was briefed to the kitchen team and advertising agencies. Very comprehensive kitchen research has been conducted for the brand. And products were revised according to the new concept. The brand’s new brand promise and tone of voice were applied in all channels. Bisquitte continues to open restaurants with its own unique identity in many new locations outside of Izmir.

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