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packaging

Consumer Trends

Consumers are increasingly demanding sustainability in quality packaging

Packaging, both safe and eco-friendly, has been a top sustainability initiative this year, and with the rise in popularity in takeout and delivery, it’s important for operators to seek out quality packaging to ensure the food they’re offering gets to diners in good condition.

Operations

California restaurants may have to pitch in on packaging cleanup costs

Landmark legislation enacted last week puts a tax on manufacturers, with an expectation that they will pass along the charge.

The burrito chain said supply chain issues and rising freight costs are making it too expensive to source from overseas, and that it might invest in a domestic packaging operation.

More jurisdictions are prohibiting restaurants from using non-compostable or reusable packaging and utensils.

Reality Check: New environmental rules are coming in a flurry. Is the industry ready?

Reality Check: And—surprise, surprise—some of them are good news for an industry that’s taken its lumps.

With the holidays (and prime pie-eating season) approaching, restaurants are feeling the impact of soaring aluminum prices and shortages on their ability to source pie tins.

Only packaging designed and manufactured to withstand refilling are permissible.

The 57,000-square-foot facility in Virginia will be used to create and package dips and spreads branded under the fast-casual chain’s name to be sold in grocery stores nationwide.

The giant foodservice supplier has added SAVRpak's innovative freshness patch to its inventory.

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