Stuff you might not know we do: Writing!


Here at Treebird Branding, our day-to-day work varies widely and wildly. A typical eight-hour stretch might include everything from creating a logo to naming a restaurant, designing a website to posting on instagram, and sometimes even illustrating a dog. We perform so many different tasks under the "Branding Umbrella" that no two days are ever the same. Some days we don't even remember all of our capabilities and past projects! 

This made us think that probably our clients don't know all of our capabilities either. And why would you? You're busy hustling and probably don't have our credo memorized, though you should give it a read--it holds up. 

All of this has led to us to launch a new blog series called:


We're kicking this off with an overview of one of our top skills,


Writing is a little like cooking. Most of us can boil water, but not many of us can invent and execute paupiette of sea bass. So that's where we come in. From positioning to listicles, web content to stories that connect with your audiences, we can do it all. Here's a list of many of the things we scribe: 

  • Positioning statements
  • Mission statements
  • Executive summaries
  • Bios
  • Resumes and cover letters
  • About us content
  • Web content
  • Google ad words
  • Posters
  • Print ads
  • Digital ads
  • Mailers
  • Word Banks
  • Tag Lines
  • ID Lines
  • Headlines
  • Bylines
  • Blogs
  • Email marketing
  • Social media posts
  • Announcements
  • Invitations
  • Annual reports
  • White papers
  • Brochures
  • Scripts
  • Speeches & presentations
  • Business plans
  • Press releases
  • Long copy
  • Short copy
  • Copy that climbs on rocks
  • Articles
  • Listicles
  • Serious writing
  • Sassy writing

Ready to see some of that work in action? 


Cocktail Club: House Rules

The Cocktail Club offered a high-end, speakeasy experience on Charleston's bustling King Street. But in party-hard Charleston, the Club was attracting too many out-of-control college kids who drove the best-fit patrons away. 

A set of cheeky, no-nonsense Rules was placed front and center for all to see--and then strictly enforced. 

Sample copy

House Rules

1. Mind the line. It’s there for a reason, and that reason is not cutting it, disregarding it, or attempting to name-drop your way to the front of it.

2. Proper dress required. For the overly daft, that means don’t dress like you’re on perpetual spring break. No baseball caps or visors. No cutoffs. No swimsuits. No tank tops.

3. Act right. Be polite, courteous, and unassuming. No hooting, hollering, guffawing, catcalling, or otherwise boorish and obnoxious behavior. If you can’t help but act like an idiot, there exists quite a selection of college bars all along King Street.

4. No fighting. No play-fighting, no making plans to fight later on or start your own fight club.

5. Keep your hands to yourself. Our bartenders and staff members would prefer not to be pawed, clawed, clapped-upon, bro-hugged, or otherwise manhandled.

6. No lingering outside the bar. Say your goodbyes inside the bar and then exit briskly and purposefully, as if you have a place to be.

7. No stealing. Do better.

8. It's our call. We reserve the right to refuse entry and service to any noobs. If you act like this is your first time out, don’t be surprised if you remain outside our establishment.

9. Absolutely nobody under 21. You’d think this was obvious, yet here we are, using perfectly good ink to spell it out.

Photo by Andrew Thomas Lee

Photo by Andrew Thomas Lee

Anne Quatrano: Bio

Acclaimed Atlanta chef Anne Quatrano possessed an incomparable resume--including lots of James Beard Award love--and a reputation as one of the most noted chefs in the Southeast. But she didn't want her biography to read as a laundry list of recognitions. 

Chef is both humble about her accomplishments but also an outsized influence in the Atlanta and national restaurant scene. Her bio needed to capture her philosophy, give credit to her mentors, and frame her as one of the defining culinary voices of her generation. 

Sample copy

ANNE QUATRANO Chef/Owner: Bacchanalia, Star Provisions, Little Star, Floataway Café, and W.H. Stiles Fish Camp

Anne Quatrano has helped steer the trajectory of Atlanta’s dining scene for more than two decades by pioneering a simple principle—she was one of the city’s first chefs to showcase local ingredients prepared with precision and presented artfully. And while she continues to honor and augment the sustainable practices inspired by Alice Waters and that she learned firsthand from mentor Judy Rodgers, she’s remained relevant by constantly evolving along the way. Perhaps nowhere is this dichotomy between timeless and timely more apparent than at her flagship restaurant, Bacchanalia, which as of 2017 is in its third iteration, each more attuned to changing tastes than the last. 

At the core of all her restaurants lies a commitment to the land and the inherent flavors locally and lovingly cultivated produce and products bestow. She steadfastly supports wholesome wave, local organic growers, and much of what she serves at her restaurants comes directly from her own Summerland Farm in Cartersville. The farm, which has been in her family since the mid-1800s, provides a homestead and a steady to-do list for Quatrano and her husband and longtime business partner Clifford Harrison, along with an ever-growing menagerie of animals, including horses, cows, chickens, ducks, turkeys, many dogs, and a pig named Hamlet. 

It has been a circuitous journey to her family’s ancestral land in Georgia for Quatrano, who was born in Vermont and is a graduate of the University of Vermont and San Francisco’s California Culinary Academy. Her career has taken her through fine dining establishments from the Bay Area to New York City before landing in Atlanta to make her lasting mark. She (along with Harrison) has won numerous James Beard nominations and awards, including “Best Chef Southeast” in 2003. In 2013 and 2014, Quatrano was nominated for the James Beard “Outstanding Chef Award,” and in 2013 Bacchanalia was nominated for “Outstanding Service Award.” 

Quatrano attributes the long-term success of her many-varied ventures to the fact that she maintains a daily role in their operations. Even after decades, she insists upon being more than just a name on the door and involves herself with everything from menus to staff to aesthetics, design, and experience. A hallmark of every one of her restaurants is a commitment to the whole picture—to honoring all five senses—ensuring that every element, from food and service to lighting, cutlery, and stemware, all complement one another and create an experience altogether greater than the sum of its parts. 

Outside of her restaurants and farm, Quatrano is very involved in culinary nonprofits, especially those focused on women chefs. She has served on the board of directors for the James Beard Foundation, Women Chefs and Restaurateurs, and Georgia Organics, as well as on various committees for the James Beard Foundation and Southern Foodways Alliance. 

Quatrano’s cookbook, Summerland: Recipes for Celebrating with Southern Hospitality, was published by Rizzoli in October 2013, and showcases the inspiration and philosophy behind Quatrano and Harrison’s creative processes and their true passion for the kitchen. 

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Midwood Station: Positioning Statement

Located in the middle of Charlotte's sought-after Plaza-Midwood neighborhood, Midwood Station faced heavy competition. Leading with amenities and relying on boilerplate luxury language wouldn't convince the target Millennial audience that this was their new home. 

What would convince the next wave of Charlotte's up-and-comers? Unique language, compelling design, and authentic messaging that centered on the neighborhood and the interesting lives residents could build there. Midwood Station had to stand out by offering what their target audience wanted most: coolness, connection, and originality. 

Sample copy

Positioning Statement

Midwood Station is Charlotte’s best-of-both-worlds apartment destination.

Combining the art, music, food, and nightlife scenes of Plaza Midwood
with high-quality amenities and thoughtful creature comforts,
Midwood Station is the choice for Charlotte’s next wave of urban explorers.

Midwood Station residents are discerning.
They choose their neighborhood because of the depth and breadth
of cultural and culinary offerings,
because of the eclectic and diverse pace of life,
because this is the neighborhood in Charlotte
where they belong, where they take their friends,
and where they’re never bored.

And residents choose Midwood Station because,
smack in the middle of Plaza Midwood’s vibrant scene,
they also find a place to call home.
Complete with stylish modern amenities,
a close-knit and like-minded community,
conveniences that include a pool, fitness center,
grills, and resident lounge,
Midwood Station is not only a launching pad for the adventuresome,
but also a comfortable respite when the end of a long week
or a late night calls for relaxation and rejuvenation.

Midwood Station enables residents
to make the most of their sought-after neighborhood,
to lead lives worth living,
and to have it all in Charlotte’s most interesting neighborhood.

Want to see more? 

And we'll send you more examples! 

Jaci Lund