Project Description

Responsible of the online and social media presence of the Balearic Chef Association. This included a website re design, content creation a management of their social platforms, graphic design for events and competitions and well and coordination of events and the communication department.

WEBSITE: Instead of maintaining the previous, ‘corporate’ look, I decided to go with a new look that would fit the association’s spirit and would serve as a place where the members would be able to find news and events from the culinary world as well as recipes, photos, an active calendar and other members with the same interests.

This new redesign was welcomed with an incredible support from the ASCAIB’s community as we were, in a month, able to increase since, it’s average 200-300 views per month to an average of 900 – 1500 views per month. After a year we saw an increase from 7000 annual visits to 80.000 constant visitors in their web page. (Version en español debajo)

EVENTS AND GRAPHIC PIECES: Series of invitations, flyers, banners an other graphic pieces for events throughout the year as well as branded pieces.

ES
Responsable de la presencia digital y en redes sociales de la Asociación de Cocineros Afincados en las Islas Baleares en España. Esto incluia un re diseño de su pagina web, contenido y gestion de sus redes sociales, diseño grafico para eventos y competencias asi como coordinacion de eventos y gestion del departamento de comunicacion
.

Resultados:
Luego de modificar la pagina web y generar un nuevo calendario de contenidos digitales se vio un increíble apoyo de la comunidad de ASCAIB, ya que, en un mes, se aumento el promedio de 200-300 vistas por mes a un promedio de 900 a 1500 vistas por mes. Después de un año, vimos un aumento de 80.00 visitantes constantes en su página web en comparación a las 7.000 visitas anuales antes calculadas.

Project Details

Categories:

Graphic Design
Web Design
Social Media

Client:

ASCAIB (Asociacion de Cocineros Afincador en las Islas Baleares)

Project Date:

February 1, 2018