Hello, we're LP—CD, a design team from Portugal, and we help organisations build their brands, create well-thought products — both physical and digital — understand their clients, and communicate their purpose.

Slow

Slow was a fast food sous vide chain that sold meat cooked at low temperatures for a long time. It just took one month from devising the concept to opening the first store. Decoration wise, we opted for a modern industrial look, keeping in line with the cooking process. Kraft paper was used as the “organic” element, which was present on the food trays, takeaway bags, and posters. Since we considered sous vide an intelligent way of cooking we gave some personality to a cow, pig, and chicken by giving them glasses and speech bubbles, where they could talk about the cooking method. We started out with just graphic elements describing the menu, but soon after pictures of the plates were added because customers weren’t that familiar with was sous vide was and were hesitant to try. Over a period of 5 years 16 stores were opened. By then the concept evolved into a more healthy/ salad type joint and the brand ended up changing as well.

Slow
Concept + branding + graphic design + photography + web design
Creative Direction: Albano Homem de Melo

Slow was a fast food sous vide chain that sold meat cooked at low temperatures for long periods of time.

It just took one month from devising the concept to opening the first store. Decoration wise, we opted for a modern industrial look, keeping in line with the cooking process. Kraft paper was used as the “organic” element, which was present on the food trays, takeaway bags, and posters. Since we considered sous vide an intelligent way of cooking we gave some personality to a cow, pig, and chicken by giving them glasses and speech bubbles, where they could talk about the cooking method.

We started out with just graphic elements describing the menu, but soon after pictures of the plates were added because customers weren’t that familiar with was sous vide was and were hesitant to try.

Over a period of 5 years 16 stores were opened. By then the concept evolved into a more healthy/ salad type joint and the brand ended up changing as well.
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