Deli Packaging: Beyond Presentation, Portability

Containers prevent problems, provide solutions, meet legislative mandates, and are a sales force.

Deli Packaging Appreciation Day could be added to that quirky calendar of niche observances listing non-traditional holidays.

Aside from containing food, packaging is engineered toward meeting the goals of presentation, food safety/freshness, convenience, and ease/efficiency of handling by in-store labor.

No matter how great the packaging is, volume sales are unlikely if the food quality is inadequate.

“Everyone is trying to compete with dining dollars,” says Alexus Medina, senior director of product management and marketing with Sabert in Sayreville, NJ. The manufacturing company offers several product lines for deli, foodservice and catering departments.

“Even as a packaging company, we view food as the lead actor and packaging as the supporting actor,” claims Medina.

Shoppers eat with their eyes first, so the food must be seen, and it must be appealing. Perceptive deli operators know this rule and make packaging purchases with this mantra in mind.

Kurt Richars, director of marketing and custom with Anchor Packaging in St. Louis, MO, says the basics of retailing, such as merchandising, are vital in deli. “Merchandising is important. See more — sell more! The right packaging for the product triggers shoppers to buy.”

Richars says if the deli product is crisp and beautiful, the packaging must show off and support those qualities.

ADDRESSING LABOR PRESSURES

Tight labor is a chronic challenge in the deli, and this obstacle has steered supermarkets to seek solutions as budget- and time-constrained consumers increasingly turn to the deli for snacking items, prepared meals, and grab-and-go possibilities. Selecting the right packaging for the multi-product deli department requires a no look-back approach.

Echoing this stance, Mark Medovitch, content manager for Inline Plastics Corp., Shelton, CT, says, “Supermarket delis are being asked to do more with less — prepared meals, more grab-and-go options, tighter labor models, and increasing sustainability mandates. In this environment, packaging isn’t just a container. It’s an operational tool.”

Medovitch says a measurable difference occurs when deli teams with limited staffing implement packaging that reduces handling steps and prevents rework. He explains how compartmented polypropylene containers from Inline Plastics allow retailers to offer complete meals — entrée and sides — without food mixing during transport.

“Because the 9×9, three-compartment container supports hot applications and microwaving, the same package moves from prep to display to the customer without additional materials or repackaging,” he says. “Fewer steps. Less labor. More consistency.”

GRAB-AND-GO GROWTH

On-the-go shoppers seeking snacks and convenient meals often expect the deli to be a no-wait zone. “Consumers are not necessarily buying less at the supermarket; they are simply purchasing foods that fit their moment of need,” explains Zach Muscato, director of Sustainability and Innovation for Plastic Ingenuity based in Cross Plains, WI.

Muscato says, “Many shoppers are seeking smaller portions that provide meaningful satiety, particularly as protein-forward snacks increasingly replace traditional meals.”

He proposes that deli operators recognize packaging design and usability are just as important as portion size in meeting these needs.

Medina of Sabert says for cold grab-and-go items and snack packaging, PET containers are ideal because shoppers have a 360-degree clear view of the products, and the freshness is truly showcased.

MAINTAIN APPEAL AND QUALITY

Retailers make buying decisions knowing consumers expect portability, freshness, and visible safety.
Medovitch of Inline Plastics says the company’s expanded format products give flexibility for hot sides, sandwiches, and smaller prepared meals while maintaining structure under heat.

“Anti-fog and vented options help reduce condensation — a small detail that directly affects shelf appeal and impulse purchases,” Medovitch explains. “When food looks fresh and stays visually clear under heat lamps or in refrigerated cases, it moves faster.”

Medina appreciates the numerous levels of planning that deli operators are responsible for since the product lines vary substantially.

She says listening to buyers and presenting solutions is a strength at Sabert. “As a trusted solutions provider, we must and do provide products for different cooking instructions.”

From the company’s Hot Collection, for example, Medina mentions containers for fish from the deli as a product developed for a hot prepared item that might be taken home, refrigerated, and then microwaved or heated in the oven for evening enjoyment.

For cold applications, Medovitch of Inline Plastics says tamper protection has shifted from “nice to have” to an expected standard. The company offers a product line integrating tamper-evident features directly into the clamshell design.

Medovitch shares that this offering eliminates the need for secondary labels or seals. “And this not only reinforces food safety for shoppers, but also reduces extra handling at the store level.”

When purchasing suitable containers for products requiring a shelf life of 28 days or more, deli operators often use a polypropylene (PP) tray with an EVOH barrier, according to Muscato of Plastic Ingenuity. He says the company’s tray barrier is designed in accordance with the Association of Plastic Recyclers’ (APR) Design Guide criteria, which provides an optimal balance of food preservation, product protection and recyclability.

PERFORMANCE IS NON-NEGOTIABLE

While retailers are celebrating expanded department traffic with the popularity of ready-to-eat and ready-to-heat meals and kits, deli operators must answer to rigid food packaging regulations related to sustainability. For Sabert, Medina indicates the company’s commitment to customers strengthens with every regulation.

There is no dispute that deli packaging purchasing decisions are influenced by sustainability expectations, according to Medovitch of Inline Plastics. “Retailers are navigating recyclability goals, post-consumer content requirements, and regional regulations. The evolution of deli packaging over the past several years reflects a balancing act — meeting environmental objectives while protecting food quality, shelf life, and operational efficiency.”

ENSURING REPEAT SALES

Industry experts preach that food quality is the top factor for encouraging repeat deli sales.

Richars of Anchor Packaging states consumers are quick to cite order accuracy as a leading motive for multi-occasion purchases. He says this especially applies for online ordering because the consumer correlates this feature to the met expectation metric. “Was everything included in my package, such as the correct dressing or sauce, eating utensils, a napkin?”

Richars says from consumer research and feedback, his experience in the food packaging industry indicates consumers consistently list “No leaks” as a priority from any takeaway containers. Anchor Packaging offers an expansive selection of containers designed for deli takeout and delivery. “Whether it’s coffee or rotisserie chicken — consumers adamantly list no package leaks as a top expectation.”

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Catering: A Consideration for Expanding Deli Sales

Supermarkets seeking options to expand customer bases may want to evaluate opportunities related to catering because party planning for holidays and at-home events is popular.

Alexus Medina, senior director of product management and marketing, Sabert, Sayreville, NJ, says, “We have seen steady year-over-year growth in catering. Consumers are outsourcing party prep. They go to local grocery stores for sandwiches, appetizers, and fruit platters.”

Additionally, she indicates some retailers are wisely tracking these purchases to evaluate the viability of expanding or better promoting the store’s catering services. “We see it more and more where outsourcing holiday meal prep is rising. Why not? The food is good, and consumers appreciate the convenience and easy clean up.”

Medina indicates savvy deli operators promote bundled meals and platters with several catering options by offering three different price points for the holiday specials. “We saw this effective approach the week before Valentine’s Day.”

Merchandising space is typically tight in the deli, but Medina urges operators to make their everyday customers aware of what can be ordered to simplify and enhance holiday entertaining.

Sabert’s pop-up catering tray, which is used by restaurants, can be an ideal vessel for supermarket delis because it is a convenient, product-filled carry-out box that can be customized.

Medina says stores provide their own logos and graphics, or branded concepts can be created by Sabert designers. The visibility of this item shows the store’s commitment to catering and enables everyday deli customers to see possibilities for future orders.

“Catering is a great place to grow more profits,” says Kurt Richars of Anchor Packaging, St. Louis, MO. He explains whether it is the return-to-office movement to be targeted — where the catering job could be 30 workers or 300, retailers can seize these opportunities as business builders. “Small format catering is a worthwhile way for retailers to boost volume, while giving more deli options to consumers.”

Richars adds, research shows office employees eating a catered lunch featuring smartly presented quality food are highly likely to purchase from that same location on their own. Here is when branding steps in.

When making packaging decisions for transportable lunches Medina and Richars encourage retailers to go strong with store branding. “Our printed lunch box for multiple occasions, including outdoor events, can be the plain Kraft version or stores can select a fully customized option. We see retailers leaning into full branding,” explains Medina.

Regarding platters for the group or individual lunches, Richars notes a post-pandemic pattern for small catered office lunches hosted for around seven to 10 people. He has seen consumer preferences for executive-style/individual lunches, instead of platters.

Retailers will track purchasing patterns in their markets and make packaging decisions based on the patterns. “People want their own lunch,” says Richars, who advises retailers to not dismiss single-serve containers when launching into catering.