Catering Packaging
There are various types of packaging material used for catering depending on the size of the order. Given below are some examples of packaging material being used in KFC US
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Paltters |
Box Meal |
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Sides |
Cobblers |
Catering Packaging
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Box Meal |
Click below to download packaging information from KFC US.
- List of packaging material List of Packaging Material
- Packaging material artwork Packaging Material art work
Catering Packaging
Storing Packaging
Use this shelving diagram to help determine the best storage solution for catering packaging in your restaurant:
Packing the order
Chicken
- Chicken must be held 5 minutes in heated holding unit prior to packing for optimal product quality.
- Place catering pan insert on bottom of pan before packing.
- Do not overload product in pans. If the entire order does not fit, split the last portion into 2 separate,equal pans. Overloading product creates poor product quality.
- Always place the catering pan sticker on top of each pan of chicken and mark a circle to indicate what is inside.
- Pack 1 set of tongs for every pan of chicken.
Chicken on the Bone
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Packing the order
Tenders, Hot Wings and Bites
- Pack tenders, wings and bites so that they are evenly distributed in the pan.
- Do not overfill pans – this will lead to poor product quality.
- Do not use a pan inset for Bites.
Chicken Quantities per Pan
- The following number of pieces are the maximum that can fit in a large foil pan:
- Original Recipe and KGC: 32 pieces
- Extra Crispy: 28 pieces
- Tenders: 50 pieces
- Wings: 80 pieces
- The following number of pieces are the maximum that can fit in a small foil pan:
- Original Recipe and KGC: 16 pieces
- Extra Crispy: 12 pieces
- Tenders: 25 pieces
- Wings: 40 pieces
- Up to 50 bites can fit into a bites platter tray.
Packing Other Products
Packing the order
Sides
- Place sides into large or small catering sides container and cover with lid.
- Always fill sides to fill line on container
- Include a serving utensil (serving spoon, slotted spoon, or ladle) for every side container.
- Sides can hold in catering container for up to 2 hours prior to pick up or delivery:
- Hold hot side items in heated holding cabinet.
- Hold coleslaw in walk-in cooler.
- Approximate portioning for sides is as follows:
*For portions containing less than a full package, round up to the nearest whole (i.e. a small gravy uses a ½ bag but at least 1 full bag should be prepared at a time).
Packing Biscuits
- Place stain liner in bottom of biscuit bag before filling.
- Place up to 9 biscuits in biscuit bag. Overfilling biscuit bags can cause biscuits to get soggy.
- Always place biscuit bags on top of hot sides and chicken when boxing catering items. This keeps the biscuits warm and protects them from getting smashed.
- Avoid packing biscuits in catering bag, as they get cold faster.
- If there is no room in the box for biscuits and they must be packed in the bag, utilize the catering carton and pack similar to a superbox.
Packing the order
Packing Individual Meals
- Pack 2 or 3 pieces of chicken with a biscuit, hot side, and cookie.
- Cookie should be placed in sleeve prior to placing in box.
- Never pack cold sides in catering carton for box meals or product quality will be poor.
Completing the packing
Packing Order in Catering Box
- A catering box can hold any of the following:
- 3 full-size pans of chicken
- 6 large catering sides
- Always pack full-size chicken pans on bottom, then sides on top of chicken and finally biscuits should be placed on top before closing box.
- Do not pack cold sides in box with hot food.
Packing Order in Catering Bag
- A catering bag holds up to 3 half-size chicken pans or 2 large sides.
- Bags may be used for plates, condiments, etc.
- Bags may be used to hold cold sides, while placing hot sides into a box for transport.
- Do not place biscuit bags into catering bag. Place biscuit bags into a box whenever possible for transport to help biscuits stay hot and fresh.
- Bags must be folded over at top to help keep products hot.
Packing the order
Condiments, Plates, Plasticware
- Pack paper products, sauces and condiments in a separate bag.
- Ensure that all serving spoons and tongs are packed with order.
- Include enough plates and plasticware for every person.
- Plates are not to be included with box meals.
- Utilize an 8# bucket and divider for plasticware and napkins.
- Utilize base packaging for condiments:
- 8# bucket and divider for different sauces.
- 4.6 oz. side container for salt and pepper.
- Always include a catering menu with every order to drive awareness among guests, as well as to provide your follow-up contact information.
Packing the order
Storing Packaging
Use this shelving diagram to help determine the best storage solution for catering packaging in your restaurant:
Click here to download the packaging & portioning job aids Packaging and Promotion aids
