The universe of the Bonillo brand is extrapolated to different sections and skills from the product itself to the foundation. Its declinability allows different brands to be generated for the entire corporate spectrum of the group.
Catering Bonillo
Essence of Levante
Bonillo brand encompasses a wide range of gastronomic experiences,
from the production of its own products to managing its foundation and offering live cooking demonstrations.
As part of Bonillo’s new business purpose in gastronomic experiences, and to better capture the breadth of its services in the food sector, Brandlond decided to transform its visual identity, packaging, and retail design, moving away from its previous simple design that lacked character and depth.
Coinciding with the launch of its new service offerings and corporate positioning, Bonillo’s new identity comes to life with vibrant colours and evocative images, used for visual categorisation and narrative elements. This new brand image allows us to offer a complete narrative of flavour and culture, along with the emotional benefits of its gastronomic experiences. The branding elegantly embraces all its products and services, symbolising the brand’s deep connection to its land and the stimulating flavours within each gastronomic experience they offer.
Brand development
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The refreshed colour palette is complemented by a meticulous selection of natural materials in its products and spaces, ingeniously evoking the warmth and richness of its homeland, Almeria, Spain. Subtle details have been added to the logo, giving it a premium touch. The new design conveys the Bonillo experience and highlights its position as a benchmark for gourmet products from Almeria.
We focus on the essence of the brand as a central theme, incorporating the synergy of the Mediterranean character as an added value. The brand narrative emphasises local flavours, sustainable cuisine, and the Slow Food philosophy. This movement promotes the consumption of local foods to reduce the ecological footprint of transporting raw materials over long distances and to foster regional gastronomy, preventing the disappearance of native plant species and reclaiming traditional dishes in the face of fast food proliferation.
