Corey is familiar with Richmark Label in Seattle (www.richmarklabel.com) because the company he was with before used them. So that is who we decided to go ahead and work with however the sales guy he had used before was no longer with the company so we ended up talking to Robert Fass who was fairly new and took over the old guys account. Corey wasn't sure if we should deal with a new guy but I said, "Why not, I'm new to it too and I'll be the one working with him."
I sent my initial designs over and Robert quoted them, easy enough. But then Corey and I started thinking about productivity and hand labeling, then about as our business grows machine labeling, oh yeah and 'what is required for retail food labeling?' I let Robert know where we were at and he rolled with it and said to just send him new art to quote when we were ready. I had some research to do, where do you find food labeling requirements you can understand anyway? I so happened to luck out and find a great powerpoint presentation called "Ins and outs of food labeling part 1" here is the link for those of you who are wondering: www.ag.ndsu.edu/foodent/entrepreneur/ppt/ins_and_outs_of_food_
Whew! It took about a week and a half but the labels have been taken care of AND I feel good about our choices. It's hard to strike the balance of getting good looking product and making sure it is done in a cost effective manner. Plus I'm happy we are using minimum packaging while keeping a certain asthetic. Nothing bugs me more than a product that is over packaged, too much waste and not eco-friendly. I'm happy Corey is on board with me in making 9 bar espresso an affordable eco-friendly company. After I finish writing this blog entry I'm going to triumphantly march over to our dry erase board and gleefully erase "order labels" from my list.