From the kitchen to the shelf
A sauce or a coffee that sold well at the counter sells even better with a proper label. Put the restaurant's name up top so people connect it to the place, the product name largest, and the net quantity at the bottom of the front. A second, smaller label on the back carries the ingredients and allergens.
Dates and handling
- Made on and best by: a small label with lines to write the date, for grab-and-go and roast dates.
- Cold brew: film or vinyl, which handle a fridge and condensation.
- Coffee bags: the roast, the origin and the roast date.
Rules for packaged food
Food packaged for sale needs its common name, ingredients in order of weight, allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans and sesame), the net quantity and the name and address of the business. A restaurant kitchen selling packaged food may also need a license from the state; check with New York Agriculture and Markets before selling retail.









































