Patchwork CateringLogo Design Contest

Hello! Here are some hints for getting the most out of your contest as it progresses:

~~ Rank designs daily -- this will encourage participation.
~~ Rank and re-rank a variety of designs to get a variety of new entries.
~~ Ranking gets your contest noticed! Unless your contest is Private, 1st place entries are posted to the portfolio page: https://logotournament.com/portfolio
~~ Ranking designs daily will also keep your contest from getting cluttered.
~~ The more feedback you provide, the better results you will see.
~~ Designers are not offended by "Not Interested".
~~ Over-use of "Not Interested" discourages participation.
~~ Ranking is a non-monetary means of showing appreciation for the Designers' hard work.
~~ Designers earn points for ranked designs. We like to earn points.

More detailed information on how to get the most out of your contest can be found here:
https://logotournament.com/forum/general_discussion/914

You can also look in: https://logotournament.com/forum/contest_holder_discussion.

Hi RetroMetro Steve #1! Thank you so much for your submission, I LOVE how you captured the seasonal aspect and I can look at that picture and clearly know this has something to do with food. Your tagline is great, as well. Now for the part I don't particularly like as I highly respect artists, as I know I don't like it when someone doesn't love my food. The one piece I'm not feeling is the cake stand with the dome (I know there's a more accurate name for this serving vessel, but I'm not a stuffy classically trained French chef, so I don't know the technical name)--I'm also not sure how well it would translate stitched onto a chef's jacket. While you have perfectly captured a lot of stylistic characters, something with a more modern touch would be most welcomed. Thank you, again, you really listen to a client's requests and input and translate it extremely well.

Hi Steve example #2! Thank you so much for your submission! My husband really likes this design because it says Patchwork to him. I think it has a fun feel to it; however, if the name wasn't there, I wouldn't know it's a catering company. I can look at the sewn together patches and perhaps see those as swaths of land, with each one being a season perhaps, or to take it another direction, to somehow incorporate "green" elements without using the obvious recycling symbol (we have one catering company locally that uses a knife, spoon and fork in the classic recycling symbol layout). I see looking harder how you have four different colors of green, no doubt each one representing a different season, if we can just get the sense that it's for a catering company, I think we may be onto something.

Hi Jacki. The feedback offered on the designers' pages actually serves us better as we get e-mail notification, whereas comments to specific designers in this general area may fall through the cracks.

Hi Steve,

You're losing the seasonal aspect by going with one or two colors. Save your energy with that regard. I do like the new font. Still not loving the covered dish thing. I'm sorry, it looks great, but feels room service-ish. Would work for our home meal delivery service that we do, but want to have an image that reflects our youth, I could see this working well for a more mature company maybe, which we are not. The name Patchwork comes from a few inspirations: patchwork from garden=patch, which you get and is reflected with the wheat, fish, apple and the fact that my husband is a patchwork of tattoos, having some 15 of the (just an FYI). :) We had a thought that the blue and fish works great, we get it and I think other people will, too, but wondering if a crab would be possible as Marylander's (we're in Baltimore, Maryland) go ga-ga for Blue Crab, which is famous around here. I will be making crab cakes for the rest of my catering years to be sure.

Thanks so much for all your efforts!

This is going to be tough as my husband and I already can't agree on any one logo.

Is there anyway to pull in the "green catering" element as we try to be a green caterer by using local ingredients, we recycle, compost, buy biodegradable/recyclable products whenever possible, organic, etc. But stay away from anything obvious, i.e. a local catering company's logo is the recycling symbol, but made with a knife, spoon and fork instead.

Okay guys, we're putting it out to our colleagues.