Industry & Trends
The Growth of Private Label and Its Effect on Producers
Why private label grows, its share by category, the balance of opportunity and risk for producers and how brands respond.
5 min read
Tags
cost
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
27 articles
In this category
- Industry & Trends
The Share of Frozen Product in Mass Catering
The size of the channel, why frozen gets used, portion cost, quality perception, tender structures and where it is heading.
5 min read
- Industry & Trends
The Share of the Dessert Line on Café Menus
The share of dessert in turnover and profit, order triggers, the counter effect, making versus buying and menu breadth.
5 min read
- Industry & Trends
Waste Management Became a Competitive Line
The share of waste in cost, the problem of not measuring, waste rates by category, reduction methods, frozen product and competitive effect.
5 min read
- Industry & Trends
The Pack Size Decision: From 100 Grams to 2 Kilos
How size decides the customer segment, the unit cost curve, waste, interaction with shelf life, channel fit and multi-size strategies.
6 min read
- Industry & Trends
How Cold Chain Costs Set the Menu Price
The cost components of a cold chain, the share of energy, equipment depreciation, its link to waste, frozen versus chilled and the price effect.
5 min read
- Industry & Trends
Why Portion Standards Are Becoming Contracts in HORECA
Why portioning entered contracts, cost predictability, pressure from chains, weight tolerance, auditing and the effect on suppliers.
5 min read
- Kitchen Guide
Portioning a Block Product: Thawing, Cutting and Waste
The logic of the block format, controlled thawing, cutting methods, four sources of waste, portion standards, records and storage.
6 min read
- Guides for Businesses
Why Slice Standards Decide Cost in a Business
How slice thickness affects portion cost, how to measure it, slicer settings, staff training, waste lines and a tracking system.
5 min read