A buyer choosing sliced smoked roast pack sizes needs only one rule: an opened pack must be finished the same day. Everything else is that rule applied to the type of business. Room service sending out two breakfast plates a day opens a 450 g pack and leaves 400 g in the fridge for three days; a sandwich line tearing open 100 g packs one after another fills the bench with packaging and adds an opening and a disposal step for every pack. The pack-size decision is not a flavour or brand decision but a decision about the quantity opened per day.
Mortella Sliced Smoked Roast Beef, Sliced Smoked Roast Turkey and Sliced Smoked Roast Chicken come in three weights: 100 g, 200 g and 450 g. All three carry a sealed shelf life of 90 days, a storage condition of 0 °C to +4 °C and a tray-pack format. The meat decides flavour and slice size; the weight decides which business the pack goes to.
The single rule for sliced smoked roast packaging: an opened pack is finished the same day
In a sliced product both faces of every slice meet the air, and the moment a pack is opened all the slices are exposed at once. Unlike a log there is no single cut face to cover; every slice waiting in a sealed container in the fridge ages together. The pack weight is therefore chosen as the value closest to what the business uses in one service or one day, never the next size up.
Example: for a café using 150 g of sliced beef roast a day the right pack is 200 g, not 450 g. The 450 g pack means less packaging per unit, but 300 g of slices carry over to the next day. The logic of choosing a pack size anywhere from 100 g to two kilos is set out in general terms in the article on the pack-size decision between 100 grams and 2 kilos; here the focus is the three weights of sliced roast alone.
In which businesses is the 100 g sliced roast pack a portion in itself?
The 100 g pack is a single portion and is strongest where it can be served unopened: a hotel minibar, a room service breakfast tray, a takeaway breakfast box, an airline or coach catering box, a picnic pack for one. The pack is opened in front of the guest, the slices reach the plate untouched by hand and nothing is left over. In room service that removes slicing and weighing from the kitchen entirely; a sealed pack goes on the tray.
At an assumed 15 g per slice a 100 g pack holds 6 to 7 slices; at two slices per breakfast plate that is three plates. For a boutique hotel or guesthouse serving fewer than three plates a day, the 100 g pack is opened and divided, because even 200 g would spill into a second day.
Where does the 200 g pack belong in a small café or on a breakfast plate?
The 200 g pack is the middle value between the two extremes: around 13 slices, 6 to 7 breakfast plates or 4 sandwiches. A small café sending out 5 to 8 plates in the morning, a breakfast restaurant on quiet weekdays, a wine bar composing charcuterie boards and any business trialling a herbed or flavoured variant as a second variety are the audience for 200 g. Because flavoured products move more slowly, the second variety is always bought one size smaller: plain at 450 g means flavoured at 200 g.
The 200 g pack has one more function: testing a new meat. A chicken-led café considering beef roast on the menu counts sales from 200 g packs for two weeks and moves to 450 g or the log only after that.
Why is the 450 g sliced roast pack the main stock item in café and hotel kitchens?
The 450 g pack is the unit of a production kitchen: 10 sandwiches at 45 g on a sandwich line, 30 slices on a breakfast buffet, one morning's tray fill in a hotel kitchen. The pack is opened in the morning, used up on the bench, and generates less than a quarter of the packaging waste of 100 g packs. For a café without a slicer but with high daily use, 450 g is the format that stands in for the log: slice thickness fixed, labour inside the pack.
The upper limit is equally clear: when daily sliced roast use passes 900 g, two 450 g packs, and a slicer is available, the log comes into view. Every business under two packs stays at 450 g. The short answer to which weight suits whom was given for the wider product group in the article on who the 100 g, 200 g and 450 g packs suit; for sliced roast the boundaries are as above.
Three meats, three weights: a pack selection table for sliced smoked roast
| Type of business | Daily opening (example) | Suggested weight | Meat note |
|---|---|---|---|
| Hotel room service, minibar | 1 portion per tray | 100 g, served sealed | Turkey: one slice covers the plate |
| Boutique hotel, guesthouse | Under 3 plates | 100 g | Chicken: neutral, fits every plate |
| Small café, wine bar | 5-8 plates | 200 g | Beef: intense flavour from few slices |
| Breakfast restaurant, weekdays | 100-200 g | 200 g | Turkey or chicken |
| Breakfast restaurant, weekends | 400-900 g | 450 g x 1-2 | Turkey: broad slice |
| Café sandwich line | 10+ sandwiches | 450 g | Beef or turkey |
| Hotel buffet without a slicer | One tray fill | 450 g | Three meats, three trays |
| Second (flavoured) variety | Half the plain | One size smaller | Thyme turkey, peppered chicken |
How does the 90-day shelf life set the stock turn for sliced roast?
A sealed pack's 90-day shelf life gives the buyer the comfort of holding two weeks of stock, but what matters is how much of that life remains on delivery. A worked example: a café using 10 packs of 450 g a week holds 20 packs as two weeks of stock; with 60 days of shelf life left on delivery, the stock turns four times with no risk. For a guesthouse using 2 packs a week the same 20 packs last ten weeks and the final packs approach their date; that business orders by the piece rather than the case, once a fortnight.
The number of packs per case is confirmed with the supplier; the order quantity is rounded to twice the weekly consumption, not to the case. A first-in, first-out order is set up on the stock shelf and the delivery date is written on every case.
How is a case of sliced smoked roast checked at goods-in?
- Vehicle and product temperature are measured, and any pack above +4 °C is refused; the Turkish food hygiene regulation makes keeping and recording the cold chain the operator's duty.
- The pack label is read for name, net quantity, best-before date, storage condition and operator registration number; these are mandatory under Article 9 of the Turkish food labelling regulation (yeni sekmede açılır).
- A tray pack with a swollen lid or leaking liquid is set aside.
- Remaining shelf life is compared with the order interval; if less than half of the 90 days remains, the delivery plan is shortened.
- The delivery date is written on the case, which goes behind the previous case on the shelf.
The WHO food safety fact sheet (yeni sekmede açılır) counts keeping food at safe temperatures among its five keys; for a case of sliced roast that key is applied at the receiving door, before the stock shelf.
A purchasing checklist for ordering sliced smoked roast
- Write down the grams opened per day; choose the nearest weight, not the larger one.
- Buy the plain product in the main weight and the flavoured second variety one size smaller.
- Weekly consumption x 2 = order quantity; confirm packs per case with the supplier.
- Set aside 100 g packs for room service served sealed and 450 g packs for the sandwich line; two weights can go to different departments of the same business.
- Take 200 g samples of all three meats with the first order and count sales for two weeks; have purchasing contact the supplier about a trade account and delivery day.
- Keep the remainder of an opened pack in a sealed container at 0 °C to +4 °C and send it out in the first service the next morning; a recurring remainder moves the weight down one size.
The one-sentence decision: under 100 g opened per day, 100 g; around 200 g, 200 g; a tray or ten sandwiches, 450 g; a business passing two 450 g packs with a slicer looks at the log.
