Can we talk about tuna? To pouch pack or not to pouch pack, that is the uncanny question of the day. I apologize for that, sometimes I just can’t help myself.
The obvious short coming of choosing pouches over cans is cost. Pouches are slightly less than double the cost of a can. Some of the pouch price is mitigated due to a higher yield as the pouch pack contains less fluid.
That might lead to a premature conclusion that pouches cost more, but let’s take a look at the other elements in this purchasing choice.
Labor expenses and potential hazards
If you are doing massive volume production, (like UCLA) with higher than average salary and benefit expenses, grinding those cans open is a significant labor expense. Also using repetitive long term movement on the wrist and arm daily can result in injury, increasing potential cost of worker’s compensation.
Disposed can lids are also an additional safety hazard; if an employee doesn’t pack them properly into a trash bag it is very easy for someone to get cut hauling them to the dumpster. Who usually gets hurt doing this? The dishwasher, (we all know how challenging it is to recruit and hire a good dishwasher).
Then there’s storage. Cans take up a lot of shelf space. Especially if you are relocating product to the refrigerator prior to pulling for production, so the product maintains a cooler temperature during production and will return to proper temperature when refrigerated after the production process.
It takes space even after consumption. Cans take up a huge amount of dumpster space, and you have to deal with the larger than pouch pack boxes they are packed in.
At the end of the day, it results in more trash bags and labor to throw the cans out as opposed to the pouch.
True story: after consolidating the packaging scenarios at UCLA on a few food products, trash pickup was reduced by one pick up at the commissary. The result? Huge savings on that contract.
Which package do you use? Pouch or can and why?
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*RESI Tidbits is a series of discussions on all things related to the restaurant business written by Patricia Reyes, providing some light and easy to read insights on what you can do to make your business better.