Want to cut your food costs and stop losing money on inventory problems?
If you own a food business, the odds are good that you struggle with slim profit margins and inefficiency issues. Wasting food and labor is the fastest way to suck money out of your business.
There are always expenses you can’t control but many of your operational costs come down to managing your inventory smartly. The choice of storage containers can make a surprisingly big difference here.
Food business owners in the know are already shifting to standardized canisters like the 60 oz canister with an eye toward building more efficient operations. You can too.
In this post, we cover why the 60 oz canister size is ideal for most food business operations. We’ll show you the storage hacks to boost your bottom line. Here’s the lowdown.
Why Container Size Matters in Food Operations
Container size isn’t just an operational detail, it’s a profit maximization issue.
Storage containers set the foundation for how food inventory is managed and used in a kitchen. Disorganized containers lead to spoiled ingredients. Lost containers mean unnecessary ordering. Both result in shrinking margins.
Too often, food business owners assume that container size is a personal preference that doesn’t affect their business. But there are clear reasons the right sized containers make operations run smoother.
Research shows that restaurants with inventory systems in place see their food costs lowered by 3-5%. These businesses are making real money from smarter container choices.
The 60 oz Sweet Spot for Inventory Efficiency
Why 60 oz? Why not 50 oz or 70 oz?
It comes down to volume and efficiency. 60 oz containers hit the sweet spot between a few different competing requirements of food business inventory management:
- Enough volume to store ingredients for several uses without running out
- Small enough that contents are used within shelf life
- Work well within typical kitchen shelf and rack dimensions
- Allow for easy pouring and access during service
- Fit neatly into stackable storage systems
In practice, this means the 60 oz size works great for ingredients used weekly but not daily, smaller dry goods and spices, and anything that needs to be poured from a container during service. Anything with a smaller volume than this gets refilled too often. Larger containers take up too much storage space and are inefficient.
Storage Strategies That Cut Food Waste
Food waste is the biggest expense killer in food businesses.
Restaurants are notoriously inefficient with their food and ingredient purchases. This is money leaking straight out of your bottom line. The average restaurant’s food waste accounts for 10% of its food costs.
The right container strategy can help dramatically cut waste. The most effective approaches include:
FIFO Organization: First-in, first-out rotation becomes automatic with clear containers and easy-access lids. Staff can quickly see older inventory and use it first.
Portion Control: Precise portioning and pre-measured ingredients stored in standardized containers reduce over-prepping and waste from unused prep work.
Visual Stock Levels: Transparent containers allow quick visual inventory checks. Staff can instantly tell when supplies are low without opening each container.
Airtight Sealing: Containers with secure lids and seals extend the shelf life of fresh ingredients, reducing spoilage.
The key is consistency. Everything in your kitchen needs to be the same format for these hacks to work.
How Smart Containers Boost Your Bottom Line
Switching to the right containers isn’t just about looking organized. It’s about having an operation that generates more profit.
It impacts your financials in four ways:
Reduced Labor Costs
Less time spent searching for ingredients means staff spend more time serving customers. Clear, labeled containers in uniform sizes enable faster workflows. You’ll need fewer staff or be able to schedule fewer overtime hours.
Lower Food Costs
Seeing what you have in each container reduces the impulse ordering that inflates food costs. If you can visually see what you have, it’s easier to know when to place a new order.
Improved Inventory Accuracy
A recent survey found that 43% of small businesses don’t actively track their inventory. Dedicated containers for specific ingredients make it easy to track what you have and use.
Enhanced Food Safety
Ingredients stored in appropriate containers with secure lids stay fresher longer. This keeps your kitchen in compliance with health regulations and reduces spoilage rates.
The math is simple. A few percentage points of improvement in inventory accuracy, labor efficiency, and waste levels directly translate into significant increases in profits.
Implementation Tips for Maximum Results
So you want to upgrade your storage system?
It’s important not to try to overhaul everything at once. Upgrade your storage system methodically for best results:
Start with Problem Areas: Don’t try to change every container at once. Identify where you have the biggest waste and inefficiency issues and start there.
Label Everything: Labels don’t add value by themselves. They must be comprehensive and clear. Include item name, date received, and expiration.
Train All Staff: Buy-in from all kitchen and service staff is essential. Train the team on new storage procedures and the “why” behind them.
Track Your Results: Monitor waste levels, staff time spent retrieving items, and other key metrics before and after to see where your changes help. Use the data to refine your system further.
Invest in Quality Containers: Don’t scrimp on the containers themselves. Quality plastic or glass containers with airtight seals are a one-time investment.
Quick Implementation Checklist
- Audit your existing storage system
- Calculate ideal container quantities for different ingredient types
- Source quality containers with good seals
- Create labeling standards and train staff on them
- Roll out gradually, starting with problem areas
- Track improvements and make further changes
Measuring Success
How can you tell if your new container system is helping?
Track these key metrics and watch them improve over time:
Food Waste Percentage: How much of your total food inventory do you throw away each week? Track this as a percentage of food costs. Target a 5% reduction in the first month.
Inventory Accuracy: How often are your physical inventory counts off from your expected records? Aim for 95% or higher accuracy.
Staff Retrieval Time: How long does it take staff to find and retrieve an ingredient or tool during busy periods? Time it and find paths to improve efficiency.
Over-ordering Frequency: How often do you place orders for items you already have adequate stock of? Track and reduce this as you use your new storage system.
Research shows that food businesses with dedicated inventory systems can lower their inventory errors and overstock rates by up to 17%.
Getting your containers right is step one on that journey.
Wrapping It Up
Container size might seem like an inconsequential choice, but every detail in your operation matters. Margins in the food business are razor-thin and costs always seem to be rising.
Efficiency is your biggest profit protection strategy. Smart, standardized containers are an easy and powerful way to upgrade your operation’s efficiency.
The 60 oz size offers ideal capacity for most food operations. Combined with standardizing all containers on the same size and type, proper labeling, and staff training, the right storage system can:
- Reduce food waste by up to 5%
- Improve inventory accuracy to 95% or higher
- Reduce labor costs via improved staff efficiency
- Improve food safety and compliance
- Generate additional profits via these compounding savings
It’s not a question of whether you can afford to do it. It’s a question of whether you can afford not to.
