WHAT MAKES A GOOD LOGO?

This is a timely question for any design student, as identity mark project season has likely descended upon us all. I have always answered this question with the observable commonalities:

• it is processed as a single unit (typically with altered kerning and leading, or other 'binding' elements to achieve this), 
• it communicates a necessary message/idea about the client/product/service, 
• it is simple--ala the chinese artist seals or chops
• it gets extra points for being clever

That short list is by no means all-inclusive or authoritative. 

That's probably why I so much enjoy hearing others' views on the topic. The link below is from a blog where the author has presented his own simple view of what constitutes a great logo.

Jacob Cass's view on logos

YAKISOBA...

I recently revisited the "50 Ways to Serve Ramen" post, as the original link I posted had been taken down. Rasmussen college had the original article posted on their  blog, so I relinked that original post. It got me thinking to a product thats been around for a couple years now that is tasty and cheap (69 cents at Woodmans). Add water, microwave zap and...voila... noodle dish ala Japanese Soba or Chinese Mein.
My personal fave is the Teriyaki (a great blend of sweet and salty). I wasn't crazy about the cheese or tomato basil (although I LOVE those both as traditionally prepared pastas).
The pic on the left adds some sliced pork, pickled veggies, and chopped chive and cabbage (it does still taste great by itself though!)
Give it a whirl.