PAPER CONVERTING BLOG

Ordering paper is a function of business that often becomes routine no matter the industry. Whether for restaurants, corporate offices, retail stores, or shipping logistics, after awhile, the same order is placed repeatedly, week after week or month after month. If you’re the person ordering paper for your business, your options are limited to what you’ve been doing.

As the owner of a meat shop or restaurant, you may view steak paper simply as a necessity for maintaining freshness, layering display cases and packaging meats for your customers. But have you ever considered the integral part steak paper plays in encouraging customers to buy your meat in the first place?

Anyone in a business that utilizes different stocks of paper knows that the types, colors, and weights of paper are seemingly endless. There really is paper for just about everything.

Butcher and kraft paper have become popular tools of the trade for restaurants from coast to coast. Using paper rolls in a restaurant establishment can have many benefits, from aesthetics, to functionality, to smart and effective branding. Using paper to cover tables has become one of the most popular uses of these types of paper. If you’ve been thinking about trading in tablecloths for rolls of paper to cover tables, you’re in good company.

What is it about butcher paper that makes it a necessary fixture of any deli, grocer or backyard BBQ? While extremely versatile, the secret behind this specialty paper goes beyond its use as a food basket liner or makeshift placemat.

If you love DIY projects then you’re probably always looking for the next best thing when it comes to supplies that can simplify your undertakings and make them more affordable.

If you’re in a profession or industry that uses kraft paper or butcher paper every day, you may think that the two are entirely different. While they are generally used for different purposes, you may be surprised to learn that butcher paper and kraft paper start out as the same paper.

As a company specializing in restaurant branding and marketing, you’re well aware of the fierce competition your clients face in the foodservice industry. No matter how unique their concept, or how great their food, they’re still facing towering odds against long-term success. In fact, 60% of new restaurants fail in their first year, and 80% fail within five years.