The hidden cost of packaging: how to reduce it without sacrificing quality

Packaging, when delivered, is not just a container; it’s your tableware and your brand image. However, its cost can quickly spiral out of control. Aim for packaging costs that do not exceed 3% to 4% of the selling price of the dish.

The first step is to reduce waste. Using a container that is too large for a small portion is more expensive to purchase, store, and disappoints the customer. Adapt your range of containers to your actual portions.

Consolidate your purchases. Negotiate with your suppliers on annual volumes, even if it means stocking a little more or pooling orders with other neighboring restaurants. Customization (logo) is expensive: is it necessary on all items (napkins, bags, boxes)? Sometimes a simple stamp or a well-placed sticker is enough.

Think reusable or offer a deposit if your model allows (recurring office clientele). It’s an initial investment but a long-term savings, in addition to being a strong ecological argument.

Finally, form your teams: no unnecessary double packaging, just enough napkins and sauces. “Over-service” starts with good intentions but ends up in the trash and costs a lot.