From rubs to sauces, pasta to shortbread, one of the most positive shifts post-COVID has been the rise of long-life restaurant products. What began as a lockdown necessity is now a sustainable model for many operators. For cafés and restaurants, retail products create new revenue streams, strengthen their brand, boost customer loyalty and serve as effective marketing. But how do you transform your kitchen’s best-sellers into retail-ready products – and what challenges should you anticipate?
Make the most of seasonal produce: Capitalising on in-season produce is vital for maximising profits. Ingredients are at their peak and more affordable when in season. Think chilli sauce, tomato relish, kasundi, eggplant pickles, roast capsicums and preserved lemons. If you have space for a garden, planting abundantly growing annuals like horseradish, zucchinis, pumpkins and squash can yield a handsome bounty.
Boutique ingredients that can be sold fresh for a premium price are also great – think warrigal greens, malabar spinach, viola flowers, marigolds, purslane and salad burnet. Great perennials include bay leaves, rosemary, curry leaves, kaffir lime leaves and other citrus varieties. Using your kitchen equipment to create value-added products like laurel salt and rosemary spice rubs can further expand your offerings.
Many chefs in the southern states forage for wild blackberries and apples – and those with the appropriate mycology skills may seek out slippery jack or pine mushrooms. In the north, bush foods like lemon myrtle, wattle seeds and Davidson’s plum are excellent options. Before foraging, always check with the relevant land authority to ensure it’s permitted.
Upsell the products you already make and use: Introducing retail can be as simple as offering smaller packages of bulk ingredients such as olives, spices, dried herbs, oils, vinegars, chocolate and teas. Many suppliers also offer retail-sized versions. Homemade spice blends – ras el hanout, baharat, za’atar, Chinese five spice, garam masala or your signature BBQ rub – are excellent additions. For cafés with sweet treats, grab-and-go packs at the register can boost sales.
The practical: Understanding food safety and compliance is crucial. Retail products come with stringent food safety regulations. And depending on your location, you may need to meet specific labelling requirements – including ingredients, allergens and nutritional information. Food Standards Australia New Zealand has a Nutritional Panel Calculator on its website to help calculate the nutritional content of food products.
Ensuring shelf stability is another key consideration. Understanding vacuum sealing, pasteurisation and other preservation methods is essential. Consider low-risk products and ensure you maintain thorough HACCP records.
If you’re considering high-risk products – such as meats, terrines, pâtés or egg and dairy products – this shift isn’t a simple pivot. It likely requires a larger operational restructure and collaboration with relevant food health and safety authorities.
Packaging and marketing: The final – and often most enjoyable – step is packaging, design and marketing. Packaging is the first impression your retail product makes, so it’s important to invest in attractive, functional packaging that tells your brand’s story and highlights the quality of your offerings. Consider eco-friendly materials and innovative designs that reflect your culinary philosophy while ensuring all regulatory labelling requirements are met. Clear, engaging packaging not only differentiates your product on the shelf but also communicates its unique qualities at a glance.
Marketing your retail line is also an excellent opportunity to extend your restaurant’s brand and reach a wider audience. Leverage social media and in-store promotions to showcase your products and share their story. Integrating retail products into your restaurant experience – by featuring them in dishes or offering samples – can seamlessly connect your dine-in and retail offerings.
By thoughtfully addressing each of these areas – sourcing seasonal produce, upselling existing ingredients, managing the practical aspects of food safety and shelf stability and finally, designing compelling packaging and marketing strategies – you can successfully transform your restaurant’s best-sellers into retail-ready products that generate new revenue streams and strengthen your brand.
