Postcards

Today, an electronic “postcard” is much more common than the printed version. At the same time, this means that a company choosing print to make its clients and partners happy is much more outstanding and impactful. The option that arrived by mail will draw the receiver away from the shining screen for a moment and gives the opportunity to hold something real that they just received from someone. It’s likely that this postcard will be set up somewhere visible for a while and the sender will also pop up in the receiver’s mind later when they glance over the printed card.

Postcards are generally printed on cardboard. When writing on the backside is not as important then on material coated on both sides. Cardboard which is coated less on one side allows for writing on the backside.

A postcard can be a simple sheet cut to format and a foldable option with a crease. Glossy, matte or soft-touch laminate may be added to the outer side, as well as spot-varnish, hot-foil stamping and similar options to enhance memorability.

Popular solutions

A Postcard (Simple)

A Folded Postcard (Portrait)

A Folded Postcard (Landscape)

Menu

Entrée

A Business Card With A Matte Laminate Sauce

A classical choice and a superb starter;
For added pleasure can be served with a special soft-touch laminate sauce or other extras

A Tasteful Flyer Selection

Serves quickly and fills a bigger party well

An Exquisitely Savory Poster

An eye-catching and eminent dish

Main Course

A Self-Adhesive Label Roll

Can be served as sheets; With or without a net

A Tasty Packaging

A filling meal guarantee! Finished with a good amount of die-cut or a cutter for a lighter meal

A Classically Cooked Brochure

A client-favourite! Fits every taste and fills you well

Dessert

An Airy Pop-Up With Matte or Glossy Laminate Glazing

An interesting try for everyone who loves a good roll-up

A Spicy and Seductive Wobbler

An exciting choice for anyone out for a good dessert

Cinnamon Calendar

A grand dish for the winter holiday season; Served around the year

Flag Pennants

The chef recomments! For anyone who likes a more exotic taste

Ask the chef for special dishes