Zully1 got their new logo design by running a design contest:
Help VACALANDIA PESCADERIA with a new logo
Check out Zully1's Logo design contest…
We are a family owned restaurant. Our restaurant specialty dish is red snapper. Our restaurant is outdoors, in an open area where people can actually "catch" the fish ... we grow fish in our farm. There are 5 pools full of fish. The interesting part, for those designers who know a little Spanish. THE RESTAURANT NAME is VACALANDIA, "VACA" means "COW"... the reason of our name is because that is our lastname... There is a "COW / FISH" issue. I figure it was silly but important to explain.
Logo types to explore
I have attached pictures of the place... hoping that you can get a feel for. We are starting from scratch and we welcome all kind of ideas.
$299 Bronze package
Every design category has flexible pricing for all budgets. Logo design starts at €269.
Full copyright with production-ready files for digital and/or print.
It all began with a design brief.
A quick, interactive guide helped them understand their design style and captured exactly what they needed in their logo design.
Designers across the globe delivered design magic.
Zully1 collaborated with designers to refine their ideas
When design entries come in, you can rate them so designers know what you’re looking for in your logo design.
99designs has great collaboration tools so you can pinpoint and capture your ideas
And then… they selected a winner!
Along the way, they met lots of talented designers…
We think contests are a super fun way to get design.
Recently completed contests:
We are a pizzeria for young people and whole families with children.
Logo for Tex-Mex restaurant w/a slant toward natural, organic, sustainable, healthy, and rock & roll
We're Tex-Mex style restaurant that features healthy, fast, casual dining, with a rock & roll slant. Our audience will b
An upscale taco joint that incorporates the warmth and familiarity of a coffee shop with the bold vibrant flavors from t
My business began simply making small batch pickled vegetables, jams, preserved fruit and fermented products. I am buil