Packaging just for chefs

by Charlotte Atchley
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Because of his restaurant background, Greg Acerra, owner of Fireking Baking Co., knows the challenges foodservice operators face in managing their bread orders, a major one being freezer space.

“It’s a common problem in restaurants, especially in the city, that they have very small freezers,” he said. Chefs are selective in how they distribute that freezer real estate, and bread boxes often are too big for the space available. As a service to his customers, Mr. Acerra decided to make that decision easier by packaging foodservice deliveries in smaller boxes.

While a baguette can’t fit in the smaller boxes, every other product can, and Mr. Acerra sees it as a value-add. “It’s a greater cost to make the box smaller, but I think it serves the customer well. It’s a manageably sized box.”

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