I want to thank all the members that have upgraded your accounts. I truly appreciate your support of the site monetarily. Supporting the site keeps this site up and running as a lot of work daily goes on behind the scenes.
Click to Support Signs101 ...
Are you pulling out the cut job length plus 6-8" and letting it hang out front? Then lining the edge up with the marks/ridges on the front lower panel - then clamping it down with the rollers - then pressing the enter button and watching how it tracks back on the vinyl you've pulled out front...
More great input. Taking it all into consideration for further discussion with the client. Hopefully I'll be posting a pic of the finished product soon. Yes, an amazing and satisfying collaboration. Thanks all.
Thanks .... Evened out things a bit more and added some color (I'm going to talk him out of green - the burgundy is much better looking, I think). Here's what I'm sending him. I got a feeling he's going to like this one.
Wow .... lookit all theses great ideas flowing. I just spent some time toying with the anvil/forge idea (while the latest designs were being posted) and came up with the attached pic. I've spoken with him again ... he loved the Artisan Cookery tag and tooled font for the name and liked the rules...
I know what you mean Fitch. I'm almost always thinking about how I'm going to produce what I design on the computer. I don't have a big printer but I do occasionally sub something out so not many of my signs are printed. It's easy to use a nice computer generated gradient on a design ... not so...
Very nice, Isign. thanks for taking the time. Good input from all. I'm working with it all.
I've also heard that green might not be a good color for restaurants and I'm trying to think if I've noticed it anywhere. There's a red awning over the door and small outside patio that's faded and...
So the cook has bought the small restaurant and wants a sign change and new image for the place. All he has is the name. He wants something simple but classic that says "Craftsmanship in cooking" (but not those words). No idea about a byline (but something along the lines of what I've put here)...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.