“Whether it’s a national chain or a small restaurant, we adjust our packaging to ensure the freshest, highest-quality product is delivered,” she said.
Many restaurants have transitioned from bulk packs to portion packs over the past decade or so to better manage inventory, said Mike O’Leary, vice president of sales and marketing for the fresh-cut division of Boskovich Farms Inc., Oxnard, Calif.
Ordering smaller pack sizes actually may be more expensive for the customer than bulk boxes, but they can help reduce shrink in the back of house by eliminating the amount of product brought into the system, he said.
“Well-managed chains do a lot of that,” O’Leary said.
But such programs also can add costs for suppliers who have to put up smaller packs.
“The more of that you do, the more expensive it is to run that product,” he said. “It’s got to be the right fit for the right customer (so that) the value proposition is mutual.”
Spice World’s DiMarco agreed.
“It’s difficult to invest a lot of money in a special pack for a guy that’s real small,” he said. “You’ve got to have your bang for the buck.”
The look of the package typically isn’t top of mind for foodservice operators.
“The packaging is less dynamic,” Iverson said.
Foodservice accounts generally aren’t into graphics or logos, he said, preferring plain boxes or bags.
“The end consumer is not enticed by the packaging,” he said. “It’s a salad on their plate or lettuce on their sandwich.”