5 Ways to Reduce Restaurant Packaging Costs Without Sacrificing Quality

Packaging costs can eat into your profit margins, but cutting corners on quality can damage your reputation. Here are five proven strategies to reduce packaging expenses while keeping customers happy.

1. Buy in Bulk and Plan Inventory

Purchasing packaging supplies in larger quantities significantly reduces per-unit costs. A case of 500 containers typically costs 20-40% less per unit than smaller quantities.

• Calculate your monthly usage: Track how many containers you use per day and multiply by 30
• Order quarterly: Three-month supplies balance storage space with cost savings
• Negotiate with suppliers: Many offer discounts for regular, scheduled orders
• Split bulk orders: Partner with nearby restaurants to share case quantities

Storage tip: Stack cases vertically and rotate stock to prevent waste from expired or damaged inventory.

2. Standardize Container Sizes

Using too many different container sizes increases costs and complicates inventory management. Most restaurants can operate efficiently with 3-4 standard sizes.

This approach allows bulk purchasing of fewer SKUs, reduces training complexity, and simplifies reordering.

3. Choose Cost-Effective Materials

Different materials have vastly different price points. Match the material to the specific needs of each menu item rather than using premium materials for everything.

• Paperboard for dry items: Sandwiches, wraps, and baked goods don't need expensive plastic containers
• Foam for hot entrées: Despite environmental concerns, foam remains the most cost-effective option for insulation where legal
• Molded fiber for eco-conscious items: Reserve pricier compostable materials for premium menu items that justify the cost
• Generic plastic for salads: Clear PET containers showcase food without expensive branding

4. Reduce Bag Usage with Smart Policies

Bags represent a significant hidden cost. Implement these policies to reduce unnecessary bag usage:

• Ask before bagging: Single items often don't need bags
• Right-size your bags: Use the smallest bag that safely fits the order
• Offer incentives: Small discounts for customers who decline bags
• Use paper over plastic: Paper bags cost less and appeal to eco-conscious customers
• Bundle orders efficiently: Train staff to consolidate multiple items into fewer bags

A restaurant using 100 bags daily can save over $1,500 annually by reducing usage by just 20%.

5. Eliminate Unnecessary Extras

Automatically including napkins, utensils, and condiments with every order wastes money and frustrates customers who don't need them.

This approach can reduce disposable utensil costs by 40-60% while aligning with sustainability trends.

Track Your Savings

Implement these strategies gradually and measure results monthly. Track your cost per order for packaging and aim to reduce it by 15-25% over six months without compromising quality.

Key metrics to monitor:

• Average packaging cost per order
• Number of containers used per day
• Bag usage rate (bags per 100 orders)
• Customer satisfaction scores related to packaging

Need help calculating potential savings? Contact us for a free packaging cost analysis.