The project included an initial study phase where all characteristics about  colombian soups where analyzed for potential innovation opportunities service and product wise, which gave some insight about their potential on a segment interested in healthy eating and about how they could be separated and served in a way that allowed a group dynamic and personal customization similar to an asian hot pot if prepared in a certain way. 

Daily life and eating related characteristics of the intendedaudience were observed and analyzed for the definition of the service dynamicand the use of relevant Communications Concepts 

Basic identity standards and Communications Concepts for the place as well as the dinning ware for the specific service dynamic were designed. The dinning Ware pieces were intended to resemble the traditional and deeply colombian rooted origins of the soups while retaining its currency, in line with some of the Communication Concepts developed and allowed for the intended dynamic of customization and sharing, where the group of customers order a communal flavor of soup while ordering personal complements to match with their own soups on their personal bowls.