PAPER CONVERTING BLOG

Competition in the foodservice industry is fierce and it continues to heat up. Thanks to cooking shows and celebrity chefs that have put foodservice in the spotlight, plain and simple no longer cuts it when it comes to the way food is wrapped and served.

It’s barbecue season, people! Folks around the U.S. will be doing their fair share of grilling and smoking in the coming months — and they’ll all be looking to create masterpieces that are the envy of the neighborhood.

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.

You don’t have to be Aaron Franklin or own the most expensive grill or smoker on the market to have a knack for cooking up some top-quality barbecue.

If you’ve been using paper in your restaurant, deli or butcher shop for wrapping or handling food, you may think all paper is created equally. Not true, however. Paper is often marketed as food grade butcher paper when it isn’t actually FDA-approved to meet the requirements for safe food handling.

Spring is just around the corner, and with it comes the kickoff of the outdoor cooking and dining season.

If you’re a butcher working in a meat department or deli, chances are you’re using a single type of paper for various purposes — displaying, wrapping, cooking, or storing meats. And beyond ensuring that the meat paper you’re using is FDA approved, you probably don’t give it much additional thought.

But did you know there are more (and more colorful) options when it comes to paper and the purposes for which it can be used in your business?

If you’ve been doing the same thing, with the same paper, it’s time to give your meat paper a makeover.

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.

When anyone brings up smoking meat, barbecue, and how their last recipe turned out, chances are, the conversation is going to turn to pink butcher paper. After all, since Aaron Franklin exploded onto the Texas BBQ scene, he shared his foolproof method for the perfect beef brisket, and everyone noticed that he used pink butcher paper to ensure the best bark.