Bryce were tasked with redesigning Wagamama’s menu for the launch of their first US restaurant which opened in New York in 2016. Wagamama were concerned that their UK menu wasn’t easy to follow and that it was in need of de-cluttering.
Bryce answered the problem by adding more pages to the menu which created space for the content of the menu to spread out. Freeing up space and using a grid to structure each page allowed for a much cleaner design with larger category titles, a central price column and even a whole page for their manifesto.
