and GUAC’s signature green. Food photography, packaging, menus and other customer-facing elements have also been redesigned. “It wasn’t simply a new logo or colour palette,” says Khan. “It was about bringing the physical brand up to the same standard as the food.” MAKING THE KITCHEN PART OF THE EXPERIENCE The evolution of the physical restaurant has allowed GUAC to make something central to its original concept more visible: the preparation of the food itself. 49 OCT 2026 | BUSINESS ELITE CANADA
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