Packaging Can Be a Key to Growing Foodservice
26.09.11
Packaging considerations start not on the shelf, but at the back of the house where efficient operations are critical for maximizing productivity and gaining a competitive edge. In terms of competition for convenience foodservice operations, the primary contenders are quick-service restaurant formats, which include kitchens designed and engineered for speed and efficiency, whereas most convenience stores operate without a full-service kitchen or even adequate space in the back of house.
In the absence of a full-service kitchen, convenience stores often utilize cold-cavity cooking methods that depend on the use of ventless and hoodless appliances such as microwaves and convection ovens. These formats require that products be formulated and packaged in a specific manner in order to ensure compatibility with these types of cooking technologies.
For example, in addition to packaging materials that can withstand certain temperatures during product reheating, convenience store products should include packaging that features safety and convenience elements such as self-venting film and stay-cool handles, minimizing steps in the preparation process and the risk of employee burns. Also, for products reheated in the package, the package shape, material and design can have a major impact on how evenly the product reheats.
Source: CSNews Online