“What is the purpose of brand? How different is it from others? Why has business been established? These are all 3 important questions for building firstly a new brand. The more confidence and position we have in our business the more clearly branding we own.
Packaging design is not a new thing. Thousands of years ago human invented creative packaging design to meet the daily living of people. Also back to hundred thousand years ago, this creative way of packaging design occurred in the same way. It can be seen from the historical record. As far as shown in Thai history, the excavated materials used were all made from the nature.
From the foregoing, these are just some of the ideas that reflect the factors that will influence the future of design and product development. This is only a spark to start. You need to learn and develop the idea regardless of passing time. The balance of the value of design is important that designers need to consider adapting this. The last thing that will help us survive through the change is that we do not stop learning, acting and developing ourselves continuously in order to create greater design for the future
กิจกรรมบ่มเพาะแบรนด์ไทยในภาคเหนือ “From Local Wisdom to Global Market” (IDEALAB: Thai Brand Incubation Program รุ่นที่ 2) มาถึงผู้ประกอบการภาคเหนือแล้วถ้าอยากให้สินค้าที่คุณผลิต มีความเฉิดฉายกว่าเจ้าอื่นๆ กิจกรรมนี้สามารถดึงศักยภาพของท่านให้ออกมาชัดเจนยิ่งขึ้น สนใจสมัครได้ที่ https://bit.ly/2Ffisk3
Thailand’s marketing and advertising is as strong and competitive as others. It is guaranteed by many international creativity prizes and awards as well as impressive reputation of Thai marketers in global industry.
In today’s modern day and age, almost everything has morphed into a digital format in the online world, whether it’s movies, music, books we read, or even art. Cultures, way of lives and retail business must adapt in order to meet the demands of these shifting trends.
A revolutional campaign on the move, Samrub For Thai (literally Thai Cuisine for the Thais) is formed by a group of traditional Thai cuisine experts - Prinn Polsuk (Head Chef at Nahm Restaurant, Mint Thanyaporn Jarukittikun (Social, Gourmet and Sustainable Development Management expert), Warapan Janthong (Chef), Arus Leoloesakul (Chef) and Jirawich Meeseangnilweerakul (Chef).