The packaging that works at a grocery store won't work at Costco or Restaurant Depot. This is the key difference.
Product must be merchandised directly from the pallet. No shelf stocking — the pallet IS the display.
Bundle sizes exclusive to the club channel. Larger count, unique sizing that differentiates from grocery.
Bigger units, more product per SKU. Members expect value through volume.
Tray packs with shrink wrap are standard. Must survive warehouse handling and forklift transport.
Unlike restaurant supply, club packaging MUST sell visually. Members browse — your package is your salesperson.
Larger unit counts designed for commercial kitchen use. Think #10 cans, 5-gallon buckets, 50lb bags.
Functional beats flashy. Chefs care about what's inside, not what's on the label.
Packaging must survive commercial kitchen environments — heat, moisture, heavy stacking, rough handling.
Cases designed for easy warehouse stacking and storage. Standard case dimensions preferred.
Many foodservice products have minimal consumer-facing branding. Spec sheets and performance data matter more.
Both channels require valid UPC codes. Club stores often need unique GTINs for club-exclusive items.
Ti-Hi specs (how cases stack on a pallet) must be optimized for each channel's warehouse systems.
FDA nutrition facts, allergen declarations, and state-specific requirements (Prop 65, etc.) apply across both.
Club stores and distributors need minimum date codes — typically 60-75% remaining shelf life at time of delivery.
Non-standard case sizes create warehouse inefficiency and may result in chargebacks or program rejection.
Increasingly important. Costco and major chains are adding sustainability scorecards to vendor evaluations.