For U.S. restaurant groups and foodservice distributors, packaging decisions often hinge on a product’s ability to withstand transit and storage without compromising freshness. A recent consumer survey from McKinsey found that 84% of respondents now rank food safety as extremely or very important, with 75% placing similar importance on shelf life.
This aligns with upstream operational needs. Packaging closures, in particular, are central to minimizing waste and preserving quality throughout the distribution chain. Closure systems must be matched to product weight and characteristics—for instance, closures for a 10-pound bag of potatoes will differ significantly from those used for lighter bakery items.
Durability and Reusability Impact End-User Outcomes
Ease of use and packaging durability are also rising in importance. Over 60% of the survey respondents rated both attributes as extremely or very important. From a foodservice standpoint, this affects how well packaging performs after it leaves the distributor, whether the closure system holds up through handling, resealing, and customer use.
Reusable closures, particularly those that are easy to open and reseal, help extend freshness post-purchase. This matters not only for consumer satisfaction but also for back-of-house storage and partial product use in kitchens.
Labeling Systems Enable Faster Rotation and Traceability
For operators managing tight inventory windows, closures that support lot numbers, date coding, and color-based systems can be powerful tools for stock rotation and waste prevention.
Color-coded closures, used in seven-day systems, make it easier for warehouse and store staff to visually identify which products are nearing their sell-by dates. This has specific relevance in categories like baked goods, where turnover is rapid and sell-through windows are narrow. When paired with printed date and lot codes, these closures support more efficient rotation, help prevent spoilage, and improve traceability during recalls or quality audits.
Key Considerations for Foodservice Buyers and Suppliers
The report suggests four focal areas for companies looking to improve market alignment through packaging:
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Deepen understanding of end-user behavior, including how foodservice teams interact with packaging post-delivery.
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Engage across the full packaging value chain to ensure that both functionality and sustainability goals are met.
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Design packaging that balances durability, safety, usability, and environmental performance.
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Equip buyers and kitchen staff with education on how packaging contributes to waste reduction and operational efficiency.
For operators focused on product integrity and reducing shrink, packaging may become as strategic a lever as menu design or procurement.
As expectations evolve, packaging will play a defining role in how foodservice businesses meet both performance and sustainability goals.
