Deli and sandwich shop: one order can be a hundred covers
A deli runs two businesses: single sales over the counter and corporate bulk orders. In the second, one kit is made up per head and opened on a meeting table. Quantity, packing and print decisions are not the same across the two channels — in bulk, the kit becomes the counted unit.
Two channels, one kitchen
The same shop sells sandwiches one at a time at lunch and sends a hundred covers to an office the next morning. In the second channel the product is packed per head rather than per item: one sandwich, one napkin, one wipe, a fork where needed. The kit stops being an accessory and becomes the unit being counted.
In bulk, a missing part is visible
One customer short of a napkin goes unnoticed; ten people out of a hundred without one is a visible failure. A sealed per-head kit removes that risk, because counting happens on packs rather than on loose pieces.
The baguette box and the sleeve do different jobs
The box carries the product, the sleeve carries the service. On a meeting table the box is opened and set aside; what stays in the hand is the napkin and the wipe. In corporate catering, the part of the brand that stays on the table is therefore the sleeve and the napkin.
What you pick, and why
The corporate buyer asks different questions
Whoever buys office catering asks a different set of questions from a restaurant guest: invoicing, a committed delivery time, allergen information and — increasingly often — packaging material. In this channel the sale turns less on the product than on the answers to those questions.
The volume channel moves the quantity threshold
Print quantities that look high to a single-site shop are calculated differently once there is a corporate catering channel: consumption is both higher and more predictable. Minimums differ per item and are stated, current, on the product pages.
Products
Start with whichever one you want to continue with.
Frequently asked
- How is a per-head kit made up?
- Napkin, wet wipe and a fork where needed leave sealed in one sleeve. The kit is a configurable product; the parts inside are chosen.
- What documentation does corporate catering ask for?
- Usually packaging material information and a food-contact declaration. Allergen information belongs to the food itself and comes from the operator.
- Can the print differ on a bulk order?
- The same artwork is used. The difference is in packing: loose at the counter, sealed per head for corporate.
Last updated: 2026-09-15