
The Death of Cool: How Concept Stores Lost Their Edge
Senior Strategist, Andrew Bellofatto, shares his point of view on how the Concept Store has changed from a cultural focal point to a mainstay of the modern retail landscape.
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Pudding – the milk, cornstarch, gelatin and sugar concoction, not to be confused with an alternative term for ‘dessert’ – feels like a relic of the 1990s. A time when processed food was praised for being convenient rather than scorned for being unhealthy. Multinational heritage brand Dr Oetker is on a mission to reframe pudding for the Gen Z and millennial markets with the launch of pudding bar Pudu Pudu in Los Angeles, known to some as the home of new food trends. Uxus was responsible for creating the brand concept, interior (which includes millennial pink, naturally) and visual merchandising as a scalable model with a universal design language that could be rolled out globally.
Frame’s take
Hearing Uxus’s approach to Pudu Pudu feels a bit like reading a trends checklist: highlighting the making process? Check. Encouraging guests to participate? Check. Instagrammable spaces and dishes? Check and check. But there’s no doubt this bright and fresh look feels a million times removed from the dust-covered instant pudding sachets in grandma’s cupboard. The brand’s use of local organic milk, less sugar and hip superfoods should do the rest to update the image.
This article was written by Tracey Ingram, and first appeared on FRAME: https://www.frameweb.com/artic...
Senior Strategist, Andrew Bellofatto, shares his point of view on how the Concept Store has changed from a cultural focal point to a mainstay of the modern retail landscape.
Read moreWe touch base with our Senior Strategist, Andrew Bellofatto, to talk about his role in transforming spaces for some of the world's leading brands, harnessing the power of storytelling, the pivotal shifts in the industry, and much more!
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