Thrilled to share our double win in the 2017 Graphic Design USA American Graphic Design Awards competition for the design work we did for Vrai Vodka Cocktails and Little Belgians speculoos cookies. Check out the entries on GDUSA. Congratulations to our clients, team, and print vendors that helped these branding and packaging design visions come to life and a big thank you to Graphic Design USA Magazine.
December 15, 2017 | BY Nicole LaFave
We're thrilled to share some industry news for our Chicago based beverage and spirits client, Vrai vodka cocktails. In addition to being featured with Ardagh in Times Square taking on the Big Apple, check out this article about the product's offical launch on Cocktail Enthusiast. Expect to hear a lot more about this brand soon and in the meantime head over to drinkvrai.com/where-to-buy to keep an eye on where to buy and drink Vrai near you. Vrai is the first ready to drink organic vodka drink in a can. It's pronounced VRAY (long A) and means true in French. The brand's mission is to always remain transparent, honest, and truthful about what goes into their organic vodka drinks and future products.
July 05, 2017 | BY Nicole LaFave
Our packaging design efforts for California Olive Ranch won a 2017 Nielsen Design Impact Award presented by The Dieline! The awards honor some of the most impactful fast-moving consumer goods redesigns over the last two years, and celebrate the real with measurable business impact of outstanding package design. Design Womb placed aside some pretty big fish out there in the packaging design world, and we are thrilled and grateful for this opportunity.
Download a copy of the press release and interview here or visit Nielsen to check out the winners and grab their official release which includes a great interivew with each of the winners. You can visit our portfolio to see the whole brand identity and packaging design project.
May 02, 2017 | BY Nicole LaFave
If it's your off-season, it's the perfect time to check off some of those lingering to-do lists, starting with your website. Our Winter Sale on the Made For Food Trucks website templates starts today and can save you some dough while you're off the road. Sign up now.
January 17, 2017 | BY Nicole LaFave
We had the opportunity to sit down with Paul and Janee, owner's of the Kensington, Maryland streets' newest food truck, El Pollo Submarine. We discussed their food truck design, the unexpected bumps along the way, and what tips they have for food truck success.
Our main item is a savory chicken sub, or submarine. Chicken in Spanish translates to “Pollo”. As fans of the Beatles, “El Pollo Submarine” ala “The Yellow Submarine” instantly came to mind.
We drew our initial inspiration from the colorful and vibrant native artwork of El Salvador. Since the name of our truck is a play on “The Yellow Submarine,” we also wanted to incorporate the 60’s style artwork of the album. We then set Nicole upon the difficult task of tastefully mixing these two concepts together, which she pulled off flawlessly!
Salvadoran comfort food. Mainly: Pupusas, Chicken Sub, Enchiladas (Salvadoran Tostadas).
Janee had always daydreamed about owning a food truck, but never considered it a realistic possibility. Paul had always wanted to be an entrepreneur, but couldn’t come up with the right idea for his first business. After dating for a couple years, we decided that together we could make our dreams a reality.
The most important feature to a food truck website is a calendar that displays a weekly location schedule. Next to that, contact information is essential to book catering gigs. And while we almost forgot to mention the menu, we realize that as a food truck you’ll rely on being seen or spotted. The menu will be on the truck, but you have to attract people to your truck first before they are compelled to look you up online. Having the menu on the website is only useful once people are interested or hungry enough to know who you are, and where you’ll be next.
Aside from taking the leap and leaving the prospect of a “stable career,” the hardest thing we’ve had to deal with to date was getting our truck in good running condition. While you should trust your vendor to deliver a fully functioning truck, you should never doubt that mistakes can be made, and accidents can happen. Ours broke down after 10 minutes of driving it for the first time, and we were stuck trying to get a tow truck during rush hour traffic. Not all tow trucks can tow other trucks, and while it seems obvious to us now, we learned it the hard way. We called several tow companies, all of which denied our request. It took us three hours of waiting under the summer sun on the shoulder to finally find a company capable of helping us.
Cooking delicious food is just a small fraction of what you’ll do as a food truck owner. Starting and running a food truck business is a larger project than we anticipated, and you must be prepared to manage numerous tasks. Communication is key! Without effective communication you run the risk of a project steering off course. Unless you’re the type who likes to learn the hard way, our business tip to help you succeed would be to consider taking a few courses in project management before undertaking a food truck business.
Remember this: there is no food truck without a truck. The truck itself is the business’ biggest asset. Without a properly running truck, you have NO means of conducting business. Our truck was in bad shape when we first received it. Sometimes things go wrong, so our words of wisdom are: “expect the best, but plan for the worst.” If you plan for the worst, you’ll be one step ahead when things inevitably don’t go as planned. The saying “time is money” cannot be more true in the food truck business. Time not spent networking, catering or vending are missed opportunities and money not being made. How well you anticipate and bounce back from major and even minor setbacks will determine your success in this business.
Our favorite item is found in the name of our truck, the chicken “pollo” sub! Although any one of our dishes can be a favorite depending on what mood we’re in.
The best part of working with Design Womb was seeing our concept come to life. There’s something quite special about trusting someone to personify your food truck in such a way that it evokes an identity beyond your own. We no longer view our food truck as merely a vehicle that can cook and sell food. A food truck with a brand is more than that. Thanks to Design Womb, our food truck is a key team player who markets and advertises for us in a visual way. Not only is it a mobile kitchen, it’s a mobile billboard…our mascot.
August 16, 2016 | BY Design Womb