If you’ve ever tried teaching a six-year-old how to tie a shoe, you know how complicated the task can be. Try teaching a robot how to do it. Mechatronics expert Dave Whelan, founding partner of aXatronics, has done something just as difficult. Whelan and his team developed a robotic bow-tying system for Dayton, OH-based Esther Price Fine Chocolates Candy Company that ties a ribbon around the popular chocolatier’s boxes. Until purchasing the automated bow-tying system from aXatronics, Esther Price Candies relied on seasonal workers to tie the ribbons on each candy box by hand. The workers accomplished the job at the rate of three to four boxes per minute, with some occasionally reaching a rate of five per minute. But no single worker could tie boxes all day long. And even with breaking up the workers’ tying-time into shorter chunks through shiftwork, the workers risked injury from carpal tunnel syndrome.
The food service industry is in the midst of a major transformation. Digital technology is increasingly interwoven into the food service experience. A whopping 45% of quick service restaurants (QSRs) now provide a pick-up in store feature on their mobile apps.1 Kiosks are becoming a more common option for in-store ordering. McDonald’s recently announced it plans to install self-service ordering kiosks in all of its U.S. stores by 2020.2 These advancements offer consumers greater convenience and enable restaurants to repurpose or reduce labor at a time when labor shortages and rising labor rates have become a greater concern.
Digital technology has also led to the rise of third-party delivery companies like UberEats, DoorDash and GrubHub. These companies have helped drive an increase in delivery sales of 55% year-over-year in the U.S. this past year.3 Delivery has become an expectation for consumers and is now a big business, with Technomic estimating that consumers spent $10.2 billion on third-party delivery in 2018.4 The rapid rise in delivery has created new demands on takeout food packaging. Simply holding food for a short duration without leaking is no longer sufficient — packaging must do more.
The third-party delivery phenomenon creates an opportunity to re-invent food service packaging. One of the most common concerns about delivery expressed by consumers is food tampering. And their concerns are well founded; a recent study showed that nearly 30% of delivery drivers admitted to stealing food.5 To address this concern, WestRock has launched a new line of tamper-evident paperboard takeout containers called Bio-Pak Protect. Bio-Pak Protect is designed with a tamper-evident tear-strip that provides reassurance to consumers that their food is safe and no French fries go missing in action. The company has also worked directly with chain operators of various sizes, developing paperboard packaging solutions that improve heat retention, grease and moisture resistance and durability.
Sustainability is a key consideration in packaging decision-making for food service operators. Sustainability has moved from a “nice to have” to a “need to have,” which is a recent phenomenon. Legislation is a driving factor for the increased interest in sustainable packaging, and many municipalities have banned different forms of single-use food service packaging in recent years. Food service packaging legislation is complex; continually evolving and staying current requires vigilance. Companies like WestRock follow these developments and can be a resource to food service operators that are finding it difficult to navigate the changing packaging landscape.
Consumers are also driving the spike in demand for sustainable packaging. Millennials now represent $200 billion in buying power, and 72% say they will spend more money on brands that demonstrate social and environmental stewardship.6 WestRock studies show that the number one way consumers learn about a company’s views on sustainability is from information on the product packaging (44%).7 The takeaway? The packaging that a company chooses can greatly influence how customers perceive their commitment to and concern for the environment.
more at source: https://www.packagingstrategies.com/articles/95195-the-transformation-of-food-service-packaging