New Logo for Secondi-Gourmet... Seeking SI Input before we finalize

[Brett Healey]

Secondi-Gourmet is an Italian Pasta Sauce line made here in Indianapolis. We are at the front end of our venture and are already experiencing great successes. We are in one gourmet grocery store and are about to go into our second. Our nutritional food label is complete and we plan to only move forward from here. But wait... what about our identity? Stacey Davis has been working with us to create a new logo concept. We've narrowed it down, but we'd like to know what our SI friends think about these.

Opening the .pdf file may yield a better result for viewing.

[Will Hardison]

Number 4! Super CLEAN!

[Erik Deckers]

I like #3. It seems rustic.

[Stacey R. Davis]

3 it my favorite as well. Brett has asked me to keep going with the project with #1 for now. He's pretty sure he likes that the best. here is what the label looks like with that logo. I haven't heard back from him yet.

[Scott Semester]

I also like #3, but I can see #1 as well. In #3, the subtle fleur-de-lis is appealing to me, and I like the dark and elegant look of #1, as compared to the lighter #2. #4 reminds me of Fazoli's, which I suspect is not the brand association you're seeking.

Going off the board with feedback, the first thing that jumped out at me in the label proof Stacey just included was "Use within 5 Days." That, to me, was a real thinker -- both as a single person who might or might not use an entire jar of sauce in 5 days and as a moron-level-in-the-kitchen type. "Why five days?" I thought to myself. I'm guessing that the five-day suggestion is because Brett doesn't use preservatives in his sauces -- which, to me (again, kitchen-novice bachelor, so what the hell do I know?), is a good thing. Assuming that it's preservative-free, would that maybe be something to explicitly include, perhaps somewhere on the Made in Indiana panel?

Brett, congratulations on shepherding this dream one step closer to reality. Can you tell us again which stores we can visit to buy your stuff? Somewhere in Zionsville, right? And soon to be somewhere else?

[Erik Deckers]

When I see the label, I like #1 now. #3 would have been great as a label itself with all the nutritional and other info on a 2nd label on the back.

[Joe Shoemaker]

Don't you just love Design by committee?!?

:)

joe

[Rae Kridel]

Don't like the first two at all. Three and four are better but what are you going for? The rustic feel that Erik mentioned (evocative of a Southern Italy tradition), or the playful Italian American popiness of the last one? They're both so different, they really speak to a different target market.

[Theresa Browning]

Either 3 or 4 have the jump-at-me-off-the-shelf appeal.
I'm usually in a coma when I shop.

[Raquel Richardson]

Number 4 is your best option. It has the professionalism and shelf life you'll need to build equity in your brand.

[Nicki Laycoax]

I like 2 and 4. Seems like 2 would be a higher end, more expensive sauce. 4 Seems to be an organic sauce. Hope that helps!

[Kyle Lacy]

I like number 4.

[Kyle Lacy]

With number 4 you are not going to be dated. The other logos look a bit dated in design. Just my opinion. Good work on the logos Stacey!