Bebek Balıkçısı

client

Bebek Balıkçısı

service name

Photography

budget

$100k

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01.

Intro of case

In the 1950s, Bebek Balıkçısı, which opened its doors as a family business, started to experience an identity problem in the changing economic structure of Istanbul. It needed to reflect its unique menu and culture that distinguished it from ordinary fish restaurants. They contacted us…

Understanding User Needs: For Bebek Balıkçısı, we worked on a new persona consisting of target customers. We created different types of people who wanted to develop their business network in the atmosphere created by “Bebek Balıkçısı” as well as the food culture. Our advantage was that we had known and frequented Balıkçısı for nearly 20 years.

Persona Creation: Based on the research, we develop user personas that represent your target audience, ensuring the design aligns with their expectations and goals.

Customer Journey Mapping: Food culture develops and changes according to people's life preferences. We mapped the experiences of the ‘targeted persona’ for our targeted positioning.

02.

Work challenges

What we achieved from the goals we shared with our customer while preparing moodboard:

Reflecting the restaurant culture of Bebek Balıkçısı

Creating a luxurious restaurant perception with light, colours and ambience

Creating an attraction power in the target persona with clues that it is a place from 1950 to the present day

Creating an attraction and attraction power in the ‘target persona’ based on the original appetisers of the Bebek Balıkçısı menu

03.

Main result

The process of listening to customer expectations and listening to old and new customer expectations from everyone who came face to face with the customer by allocating time to everyone as much as possible took about 20 days. Then, we met with Çağla Gezener with the moodboard we prepared and shared our ideas and moodboard. We agreed to meet with her three days later.

When we met with our photographer Çağla Gezener again, she told us what kind of a shoot she had planned. Then we went to the restaurant together on the same day and shared with our chef what kind of a shoot we planned and the dishes from the menu that we set for the first shooting day.

We needed a long shooting day for what we had planned. Foreseeing the difficulties of shooting in the restaurant, we started preparations for shooting early according to the restaurant routine and realised the shooting in accordance with our plans.

We achieved our goals in terms of photography, we received an interaction ‘above what we expected’ when we started the social media posts. However, the restaurant lagged behind the communication with its ‘new understanding and culture’. Therefore, we put our successes and learnings in our pockets and set sail for other horizons.

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