Notes from the floor on labels, materials, and the decisions behind them, written by the people who spec and run the work.
Bottle dimensions for common hot sauce sizes, a measuring method for any tapered container, wrap versus front-and-back, and material guidance for oil, vinegar, and grease.
Read the article →Six questions that decide whether digital fits your next label job, when digital is the wrong call, and the two conversations buyers get wrong most often.
Read the article →Direct thermal or thermal transfer? Choose by label life and environment, match ribbon grade to facestock, and avoid the two mixing mistakes buyers make.
Read the article →Crowler or growler for your taproom? Sizes, freshness windows, counter workflow, cost per pour, and two labeling workflows for a rotating tap list.
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