HellfireFarm
eXtreme
I'm getting ready for my first production runs with a copacker, and thinking about labels again.
This past year, I revamped the labels to go with a white background instead of the original burgundy:
One of the original labels (obviously without the ingredients - this was just dried peppers):
But when I was at the copacker's office where they had a bunch of their customer's products on display, I noticed there were not a lot of white labels. So I looked in my spice cabinet at the various big name and local brands:
And now I'm thinking mine seem rather plain by comparison. Looking at the sauces in my pantry, I'm seeing much the same.
These are going to be on store shelves, either specialty NC stores or larger chains on their "Local Products" display.
I will also most likely be displaying the "Got to be NC" logo on the bottle too:
SO, I'm trying to figure out what to do and looking for some input from the experts around here! Should I go back to the burgundy? Stick with the white? Add something to "spice" it up some?
This past year, I revamped the labels to go with a white background instead of the original burgundy:
One of the original labels (obviously without the ingredients - this was just dried peppers):
But when I was at the copacker's office where they had a bunch of their customer's products on display, I noticed there were not a lot of white labels. So I looked in my spice cabinet at the various big name and local brands:
And now I'm thinking mine seem rather plain by comparison. Looking at the sauces in my pantry, I'm seeing much the same.
These are going to be on store shelves, either specialty NC stores or larger chains on their "Local Products" display.
I will also most likely be displaying the "Got to be NC" logo on the bottle too:
SO, I'm trying to figure out what to do and looking for some input from the experts around here! Should I go back to the burgundy? Stick with the white? Add something to "spice" it up some?
