Produce suppliers meet restaurant packaging needs

08/27/2013 10:00:00 AM
Tom Burfield

The three-sided bag, which has two layers of film, is sealed around the edges on three sides instead of one side down the back.

“At the end of the day, there are fewer weak seals, which can lead to compromised product,” he said.

 

Storage space, cost

Hollandia Produce LLC, Carpinteria, Calif., offers a Live Gourmet living lettuce “Squircle” clamshell and shipping container, said Vince Choate, director of marketing.

Chefs who order smaller sizes to conserve space in their refrigerators must increase their order frequency, which makes more work for buyers and shippers alike, Van Eeghen said.

“Storage is a huge challenge for operators, as is cost,” Nucci said.

”Daily deliveries are expensive for the restaurant operator,” she said. “But they often don’t have the storage to hold product for more than a day to two, so they need deliveries daily.”

Simplicity is one difference Iverson has observed between foodservice packaging and retail packaging.

“Foodservice is nothing like retail,” he said, where packaging often sells more product than the product itself.

At one time, foodservice suppliers used high-graphic, printed bags, he said.

But now the industry seems to be migrating toward plain bags to keep costs down.

An attractive package is not a big selling point for a supplier dealing with a foodservice operator, he said.


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