Quick answer
Packaging usually runs 3 to 6 percent of takeout sales. The waste hides in oversized containers, a second bag per order, cutlery kits handed out by default, mismatched lids and buying small quantities often. Fix those five and most kitchens cut packaging cost by a fifth without changing a single menu item.
1. Oversized containers
A 9-inch three compartment clamshell costs noticeably more than an 8-inch one, and most entrees do not need the extra inch. Pull ten orders at random, look at how much empty space is in the box, and size down where food is sliding around. One size step on your top seller often saves more than any other change on this list.
2. Two bags where one would do
Double bagging happens when the first bag is the wrong size, not because the order is heavy. Stock two bag sizes instead of one, train the line on which to grab, and the second bag disappears. If your city charges for bags, this also removes a line from the receipt that customers notice.
3. Cutlery in every bag
Most Bay Area cities now require cutlery, straws and condiments to be on request only, and it is the single cheapest habit to fix. Add a checkbox to your online ordering and ask at the counter. Operators we work with typically see kit usage drop by half or more, and a cutlery kit is one of the more expensive items per order.
4. Lids that do not match
Every lid that does not fit becomes a second lid, a spill, or a remake. Buy cups and lids from the same product line, and consolidate to one or two cup sizes where you can. A single lid that fits 12, 16 and 20 oz cups removes a SKU and the mistakes that come with it.
5. Buying small and often
Running to a warehouse club mid week means paying club pricing, driving time and a member fee. Case pricing on a standing order is lower, and a weekly or biweekly delivery takes the trip off your plate. If you buy more than a few cases a week, ask about pallet pricing on your highest volume item.
A quick way to measure it
Take last month's packaging invoices, divide by takeout and delivery sales, and you have your packaging percentage. Anything above 6 percent usually has one of the five problems above. Re measure a month after you change something; the result shows up fast because packaging turns over every week.
Frequently asked questions
What percentage of sales should packaging be?
For most takeout heavy kitchens, 3 to 6 percent of takeout and delivery sales. Above that, check container sizes, double bagging and cutlery usage first.
Is it cheaper to buy packaging by the pallet?
Yes, on items you use steadily, like cups, clamshells and can liners. Pallet pricing is lower per case and we can deliver it on a standing schedule so you do not have to store it all at once.
Does right sizing containers hurt presentation?
Usually the opposite. Food that fills the container travels better and looks fuller on arrival. Ask us for samples of the next size down and test them with your top three dishes.
Want pricing on what you just read about?
Tell us what your kitchen goes through and we reply the same business day.