Back to all

Which Foods Are Not Required to Have a Nutrition Label?

⚞ The Highlights:

Most packaged foods sold at retail in the U.S. require an FDA Nutrition Facts label, but six categories qualify for exemption.
The exemptions cover raw produce and seafood, foods with insignificant nutritional value, immediate-consumption foods, very small packages, bulk foods for further processing, and qualifying small businesses.
Even if a product is exempt from the Nutrition Facts panel, it still needs identity statement, net quantity, manufacturer info, ingredient list, and allergen declarations.
The moment a label or marketing material makes any nutrient or health claim (“low fat,” “good source of fiber,” “heart healthy”), the full Nutrition Facts panel becomes required. Even for otherwise-exempt products.

FDA regulations require that “almost all packaged foods intended for human consumption and sold at retail must include a Nutrition Facts label.” That panel has to show calories, fat, sodium, carbohydrates, protein, and other specific nutrients per serving. But there are six well-defined exemptions, and small food brands often qualify for at least one of them.

Below is who qualifies, what disqualifies you, and what’s still required even when you’re exempt. If you’re launching a food product or refreshing your packaging, this is the framework to work through before designing the label.

The six FDA nutrition label exemptions at a glance

Exemption type	What qualifies	What disqualifies you
Raw produce, fish, and seafood	Single-ingredient raw fruits, vegetables, or fish sold without claims; participates in a voluntary FDA labeling program (21 CFR § 101.45)	Any nutrient or health claim on the package; multi-ingredient products; processed products
Insignificant nutritional value	Plain coffee beans, tea leaves, spices, food colors, flavor extracts. Products with no meaningful calories, fat, sugar, or measurable nutrients	Adding ingredients that contribute nutrients; making any nutrient claim
Immediate consumption	Restaurant meals, freshly prepared deli items, foods consumed on-site	Prepackaged retail products; products sold for later consumption
Very small packages	Products with less than 12 square inches of label space, with no nutrient or health claims on package or marketing	Any nutrient or health claims on packaging or marketing materials, even if the package is small
Bulk for further processing	Ingredients shipped to manufacturers for further processing, not intended for retail sale	Retail-ready packaging; nutrition claims on the packaging
Small business / low volume	Companies with fewer than 100 full-time employees selling under 100,000 units annually; annual FDA filing required	Exceeding either threshold; making nutrient or health claims; failing to file the annual exemption with FDA

FDA Nutrition Label

Source: FDA.gov

This panel must follow a standardized format, including calories, fat, sodium, carbohydrates, protein, and other required nutrients per serving.

Most foods require a nutrition label

Before walking through the exemptions, the baseline rule: most packaged foods sold at retail in the U.S. require an FDA Nutrition Facts label. The standardized panel has to display calories, fat, sodium, carbohydrates, protein, and other required nutrients per serving, in the format the FDA specifies.

The exemptions below are real but narrow. If you’re not sure whether your product qualifies, the safest assumption is that it doesn’t. And verifying with the FDA’s published guidance before you commit to packaging is worth the time.

The six exemptions in detail

Produce in grocery store

1. Raw fruits, vegetables, and fish

Single-ingredient raw produce or fish sold without any nutrient or health claims fall under a voluntary FDA labeling program (21 CFR § 101.45). The program asks producers to provide nutrition information for the 20 most-consumed raw fruits, vegetables, and seafood, but compliance is voluntary, not mandatory.

The exemption applies to whole, single-ingredient items as they leave the farm or boat. Once you process, package, or combine them with other ingredients, the exemption stops applying.

2. Foods with insignificant nutritional value

Products that lack meaningful calories, fat, sugar, or measurable nutrients can be exempt. Common examples:

Plain coffee beans (whole bean or ground, no flavorings)
Tea leaves and tea bags (no added ingredients)
Spices and herbs sold as single-ingredient products
Food colors (FDA-approved color additives)
Flavor extracts (vanilla extract, lemon extract) where nutrient content is negligible

The minute you add ingredients that contribute calories or nutrients (sugar, milk solids, oils), the exemption no longer applies.

3. Foods sold for immediate consumption

Restaurant meals and freshly prepared deli items qualify only when they’re consumed on-site or sold for immediate consumption. Examples:

Restaurant menu items prepared and served at the restaurant
Deli sandwiches, soups, and prepared foods served from a deli counter
Bakery items sold on-premises
Catering items prepared for an event

The moment you prepackage a product for retail sale (a deli sandwich in a clamshell sold at a grocery store, for example), this exemption stops applying. Some restaurant chains also have separate menu-labeling requirements under different FDA rules. That’s a different conversation.

4. Foods in very small packages

Products with less than 12 square inches of total label space can be exempt from the Nutrition Facts panel. Common examples:

Single-serving condiment packets (ketchup, mustard, soy sauce)
Tea bags or coffee pods sold individually
Hard candies, gum sticks, and similar small-format products
Spice or seasoning sample packets

The catch: the exemption only applies if the product makes no nutrient or health claims anywhere on the package or in marketing materials. The moment you say “low sodium” or “no sugar added” on the wrapper, the full Nutrition Facts panel becomes required, regardless of package size.

5. Bulk foods for further processing

Ingredients shipped to manufacturers for further processing are exempt when they’re not intended for retail sale and don’t carry nutrition claims. Examples:

Bulk flour, sugar, or oil shipped to a bakery or food manufacturer
Bulk spices or seasonings shipped to a co-packer
Industrial-format ingredients in 50-pound bags or barrels

If the product is repackaged for retail sale at any point, the retailer or co-packer becomes responsible for adding the Nutrition Facts panel.

6. Small business / low volume exemption

Small food businesses can qualify for an exemption from Nutrition Facts labeling if they meet two thresholds:

Fewer than 100 full-time employees
Selling under 100,000 units annually of the specific product seeking exemption

The exemption isn’t automatic. Businesses must file annually through the FDA’s Small Business Nutrition Labeling Exemption system. If you make any nutrient or health claim, the exemption is void. Even if you’d otherwise qualify on the size and volume criteria.

This is the most common exemption for emerging CPG and craft food brands. If you’re under both thresholds and not making nutrient claims, file the exemption annually and you’re set.

When the exemption doesn’t apply: nutrient and health claims

The single most important catch across all six exemptions: any nutrient or health claim on the package or in marketing materials voids your exemption, regardless of which category you’d otherwise qualify under.

Examples of claims that trigger full Nutrition Facts labeling:

Nutrient content claims: “low fat,” “high in fiber,” “no sugar added,” “good source of protein,” “fat free”
Health claims: “supports heart health,” “may reduce risk of,” “promotes immune function”
Structure/function claims: “supports healthy bones,” “boosts energy” (these can also trigger drug-classification concerns separately)
Comparative claims: “less sodium than the leading brand,” “more protein than…”

If your packaging strategy depends on any of these messages, plan for the full Nutrition Facts panel from the start. Adding it later means a label redesign and a reprint.

Even if you’re exempt, you still need these label elements

Food label allergen information

Exemption from Nutrition Facts labeling doesn’t eliminate all label requirements. Every food product sold at retail in the U.S. still needs:

Statement of identity. The common or usual name of the product
Net quantity of contents. Weight, volume, or count, displayed on the principal display panel
Name and address of the manufacturer, packer, or distributor
Ingredient list if the product has more than one ingredient (in descending order by weight)
Allergen declarations for any of the major allergens defined by FALCPA (milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans) and FASTER Act (sesame, added in 2023)

Country-of-origin labeling and other product-specific rules may also apply depending on the category.

How to verify if your product needs a Nutrition Facts label

Walk through this checklist before committing to a label design:

☐ Is the product packaged for retail sale (not bulk, not immediate consumption)?
☐ Does the product contain meaningful calories, fat, sugar, or measurable nutrients?
☐ Does the product or its marketing make any nutrient or health claim?
☐ Does your business have 100 or more full-time employees?
☐ Do you sell more than 100,000 units of this product annually?
☐ Does the package have 12 square inches or more of label space?

If you answered “yes” to most of these, the Nutrition Facts panel is required. If you answered “no” to most of them, you may qualify for one of the exemptions. But verify with FDA before assuming.

Authoritative FDA resources to verify against:

FDA Food Labeling Guide. The comprehensive FDA reference
21 CFR § 101.9(j). Federal exemption regulations
FDA’s Small Business Nutrition Labeling Exemption. Annual filing for small business exemption

Frequently asked questions

What foods don’t need a Nutrition Facts label?

Six categories qualify for FDA exemption: (1) raw fruits, vegetables, and fish without claims; (2) foods with insignificant nutritional value like plain coffee, tea, and spices; (3) foods for immediate consumption like restaurant meals and deli items; (4) very small packages with under 12 square inches of label space; (5) bulk foods shipped to manufacturers for further processing; and (6) small businesses with fewer than 100 full-time employees selling under 100,000 units annually who file the FDA exemption.

Do I need a nutrition label if I’m a small business?

Possibly not, if you qualify for the FDA’s small business exemption. You need fewer than 100 full-time employees AND sell fewer than 100,000 units of the specific product per year. The exemption is not automatic. You must file annually through FDA’s Small Business Nutrition Labeling Exemption system. And if you make any nutrient or health claim on the label or in marketing, the exemption is void.

Does my product need a nutrition label if the package is very small?

Products with less than 12 square inches of total label space can be exempt from the Nutrition Facts panel. But only if no nutrient or health claims appear anywhere on the package or in marketing materials. Examples include single-serving condiment packets, individual tea bags, and small candy wrappers. The moment you add a claim like “low sodium,” the full panel is required.

Does coffee or tea need a Nutrition Facts label?

Plain coffee beans, ground coffee, tea leaves, and tea bags can qualify for the “insignificant nutritional value” exemption when sold without added ingredients. Once you add sugar, milk solids, oils, flavorings that contribute calories, or any nutrient or health claim, the exemption no longer applies and the full Nutrition Facts panel becomes required.

What’s required on a food label even if it’s exempt from Nutrition Facts?

Even with a Nutrition Facts exemption, every retail food product still needs: a statement of identity (common or usual product name), net quantity of contents on the principal display panel, name and address of the manufacturer/packer/distributor, ingredient list if multiple ingredients (in descending order by weight), and allergen declarations for the FDA’s major food allergens including sesame (added by the FASTER Act in 2023).

Do restaurant or deli foods need nutrition labels?

Foods sold for immediate consumption. Restaurant meals, freshly prepared deli items, on-site bakery products. Qualify for an exemption from Nutrition Facts labeling. The exemption applies only when the food is consumed on-site or sold for immediate consumption. Once a product is prepackaged for retail sale (a sandwich sold in a grocery store cooler, for example), it requires a Nutrition Facts label. Some larger restaurant chains also have separate menu-labeling requirements under different FDA rules.

Do nutrition label claims like “low fat” require a Nutrition Facts panel?

Yes. And this is the most common reason exemptions get voided. Any nutrient content claim (low fat, high fiber, no sugar added, fat free, etc.) or health claim (supports heart health, may reduce risk of) requires the full Nutrition Facts panel, even on otherwise-exempt products. If your packaging strategy depends on these messages, plan for the full panel from the start.

Confirm before you print

Most packaged foods at scale require Nutrition Facts labels. Confirming exemption status before you design or order a print run prevents costly reprints and launch delays. Both of which we’ve seen happen when a brand assumed it qualified for an exemption that didn’t actually apply once a “low sugar” claim went on the front of the package.

If you’ve worked through the checklist and your label is ready, take a look at our food labels for an overview of materials and finishes, or request a sample pack to see options in person. Get in touch when you’re ready for a quote. No minimums, fast turnaround, and an expert review on every project before anything goes to press.

Back to all

How to Prevent Labels from Melting or Warping in Hot-Filled Products

If you’ve ever had labels warp, peel, or slide right off bottles or jars after hot filling, you know how frustrating and costly that can be. We’ve seen it all, and we know what works (and what doesn’t). It’s always best to apply labels on a clean, dry, and room temperature container. But, sometimes it is necessary to hot fill.

Here’s what you need to know to keep your labels intact in hot-fill conditions.

Quick Checklist to Avoid Hot-Fill Label Failures:

Select heat-resistant label materials (like BOPP or PET)
Use adhesives specifically rated for high temperatures
Make sure containers are clean, dry, and prepped right
Choose label finishes that add durability (laminates, varnishes)
Test label performance in real-world conditions before scaling up

Pick the Right Label Material

The first thing to get right is your label material. Not all of them handle heat the same way. We recommend:

BOPP (Biaxially Oriented Polypropylene): Durable, heat-tolerant, and reliable.
PET (Polyester): Excellent heat resistance and dimensional stability.
MDO: Similar to BOPP in terms of durability, heat tolerance, and reliability, MDO may be the better option depending on the container due to its flexibility.

Standard paper labels? Paper labels are possible for hot-fill products but be mindful of the type of adhesive used.

Not sure which material makes sense for your product? Contact us and we’ll walk you through it.

Choose Heat-Resistant Adhesives

Your adhesive is just as important as your material (if not more). Without the right one, even the best label will fail.

Most high-temp adhesives are rated for around 180–200°F, but results can vary depending on your container and fill speed. Always check the adhesive spec sheet and make sure it’s tested for your exact application.

Add Label Finishing for Extra Protection

Finishes help your label survive the journey from fill line to store shelf. They protect against scuffs, moisture, and the occasional warehouse disaster. Here’s what we like:

Clear polypropylene or PET lamination: Great for moisture and abrasion resistance. Check out our lamination options.
UV Varnishes: Good for extra durability without changing the feel too much.

Some finishes can change the look or feel a bit, so test them out before you commit.

Prep Your Containers the Right Way

Labels don’t stand a chance on a wet or dirty surface. And if you’re labeling plastics like polypropylene or HDPE, you’re starting with a tough surface to bond to. Here’s what helps:

Dry the containers completely. Use air knives or drying tunnels.
Wipe away oils, dust, or residue.

Prep won’t fix everything, but it goes a long way toward keeping your labels where they belong.

Apply Labels Under the Right Conditions

When it comes to applying labels after a hot fill, timing and pressure make all the difference:

Temperature: Wait until containers cool to below 90°F before labeling.
Pressure: Use consistent pressure so the label fully bonds.
Dwell Time: Let the adhesive cure for at least 24–72 hours before handling or shipping. That gives it time to fully settle in, especially in humid or changing environments.

Running at scale? Run a small test batch first and check with your applicator manufacturer for pressure settings.

Validate and Test Before You Go All In

Even with the right setup, things can go sideways. That’s why testing is key. We suggest:

Run a short trial batch.
Mimic your exact fill and cooling process.
Check your labels right away, then again after 24 and 72 hours.

Look for curling, peeling, bubbling, or anything that could get worse later. A little testing up front can save you a lot of headaches later.

Quick Summary

If you want labels that stay put after hot filling, you need the right combo of materials, adhesive, prep, and finishing.

Need help figuring it out? Contact us and we’ll help you find the right setup for your product, container, and process.

Back to all

What is a Batch Number and Why Does it Matter for Product Labeling?

⚞ The Highlights:

A batch number is a unique combination of numbers, letters, and symbols that identifies a specific production run of a product. It tracks the product through manufacturing, processing, and distribution.
Batch numbers are required by the FDA for food, beverages, infant formula, and pharmaceuticals. They’re also a quality-control standard under ISO 9001:2015.
Batch numbers, lot numbers, and serial numbers are related but distinct: batch and lot are usually interchangeable; serial numbers identify individual units, not groups.
Place the batch number in a clearly readable spot on the information panel, with a font size that meets regulatory minimums (typically 1/16 inch)

A batch number tells you which production run a specific product came from. If something goes wrong. A contamination event, a quality issue, a recall. The batch number is the thread that lets you find every other unit affected and pull them off shelves quickly. It’s a small piece of information that does a lot of work.

Batch number vs. lot number vs. serial number vs. SKU

These terms get used interchangeably, but they refer to different things.

Term	What it identifies	Typical use	Example
Batch number	A specific production run (group of products made together)	Food, beverage, supplements, pharmaceuticals, cosmetics	B25315A or 240115-01
Lot number	A specific production lot (often interchangeable with batch number)	Same as batch in most contexts; sometimes used for raw materials	L2024-052
Serial number	An individual product unit	Items where each unit needs to be tracked individually (electronics, medical devices, firearms)	SN-489201
SKU (Stock Keeping Unit)	A specific product variant in inventory	Internal inventory and stock management	SKU-12oz-IPA

The short version: batch and lot numbers identify a group; serial numbers identify a unit; SKU identifies a product type. A single product can carry all four pieces of information on its label or packaging.

Understanding batch numbers

According to the FDA’s Code of Federal Regulations, a product batch number is “a distinct combination of numbers, letters and symbols detailing a product’s manufacturing, processing, and distribution history.”

Companies assign codes to groups of products manufactured together during a single production run. That code lets manufacturers, distributors, and regulators track every unit in that batch through the supply chain.

What information do batch numbers typically include?

A well-structured batch number encodes details that uniquely identify the production run:

Manufacturing date. When the product was made, often in Julian date format (YYDDD) for compactness. Critical for traceability during recalls.
Production time. Some industries, especially food and beverage, encode the production time for quality control and shelf-life management.
Location. Companies running multiple production sites include a location code for precise traceability across facilities.
Product code. The specific SKU or product variant the batch corresponds to, so distributors can distinguish between product variants in the same batch family.
Serial number or sequence. When multiple batches are produced on the same day or shift, a sequence number distinguishes them.
Expiration date or shelf-life code. Common in cosmetics, food, beverage, and pharmaceuticals.

Why batch numbers matter for product labeling

The ISO 9001:2015 quality management standard establishes batch numbering as a traceability best practice across production stages. In several industries, it’s a legal requirement.

Traceability

Batch numbers on product labels provide a precise audit trail from manufacturing through distribution. If a quality issue surfaces, the batch number is how you find every affected unit quickly.

Regulatory compliance

Industries with strict regulations require batch numbers:

Food and beverage: FDA mandates batch numbers on packaged food products.
Pharmaceuticals: Required under FDA pharmaceutical labeling rules.
Infant formula: Required by FDA for safety and recall management.
Cosmetics: Increasingly expected, especially for products subject to MoCRA reporting.
Supplements: Required under DSHEA for dietary supplement traceability.

Inventory management

Batch numbers let you track exactly what’s in stock, by run, by date, by site. That precision feeds better demand forecasting and reduces both stockouts and over-ordering.

Efficient recalls

If a safety issue emerges, a clean batch numbering system means the recall is targeted to affected units rather than blanket. That’s the difference between pulling 5,000 units off shelves vs. recalling an entire product line.

Industry examples of batch numbers in practice

Craft beer. Many breweries encode the brew date and tank/batch number in the format YYJJJ-T (year, Julian day, tank). Lets the brewery trace any quality complaint back to a specific brew run.
Cosmetics. Often paired with a “PAO” (period after opening) symbol. The batch number tells the manufacturer when the product was made; the PAO tells the consumer how long after opening it remains usable.
Supplements. Batch numbers are critical for cGMP (current Good Manufacturing Practices) compliance under DSHEA and for any third-party testing certifications (NSF, USP, Informed Sport).
Pharmaceuticals. Batch (or lot) numbers are mandatory and used in serialization and track-and-trace systems under the Drug Supply Chain Security Act.
Specialty food. Hot sauces, jams, and sauces often use batch numbers as part of artisan storytelling. “Batch 47” or “Limited Run #12” doubles as both compliance and brand narrative.

Best practices for batch number placement and printing

Placement and printing rules vary by industry, but a few standards apply broadly:

Place the batch number on a clearly readable, accessible part of the label. The information panel is the standard location.
Use a font size that meets regulatory minimums. The FDA generally requires approximately 1/16 inch for smaller labels (21 CFR §201.15 for pharmaceutical labeling; food and cosmetic minimums vary).
Print in high-contrast color against the label background so the batch number is legible after weeks or months on shelf.
Keep batch numbers consistent in format across SKUs so anyone reading the label knows where to find them and how to interpret them.

Creating and managing batch numbers

Most companies use software to generate and track batch numbers:

Small-scale: Craftbase, Unleashed Software, QuickBooks Enterprise
Large-scale: NetSuite, SAP ERP, BatchMaster ERP, Inciflo

For very small operations, a spreadsheet with a structured numbering convention works as a starting point. The system grows as production volume grows.

Adding multiple batch numbers in one label run

If you produce multiple batches but want to print labels in a single run, variable data printing is the answer. It lets the printer change a specific element (the batch number, the date code) on every label or every Nth label without stopping the press. That keeps per-label cost low while accommodating variable batch information.

For most digital label printing setups, variable data printing is straightforward to set up. Send the printer a CSV or Excel file with the batch numbers in sequence and they handle the rest.

Frequently asked questions

What is a batch number on a product label?

A batch number is a unique combination of numbers, letters, and symbols that identifies a specific production run of a product. It allows manufacturers and distributors to track every unit in that batch through manufacturing, processing, and distribution. Batch numbers are critical for traceability during recalls and for regulatory compliance in food, beverage, supplement, cosmetic, and pharmaceutical industries.

What’s the difference between a batch number and a lot number?

In most contexts they’re used interchangeably. Both identify a specific production lot. Some industries use “lot number” specifically for raw materials (an incoming lot of ingredients) and “batch number” for finished products made from those materials. The FDA and ISO use both terms in similar ways. The format and information they encode are essentially the same.

What’s the difference between a batch number and a serial number?

A batch number identifies a group of products produced together in one run (potentially thousands of identical units). A serial number identifies a single individual product unit. Serial numbers are common for items where each unit needs to be tracked individually (electronics, medical devices, firearms). Batch numbers are common for consumer products where group-level tracking is sufficient.

Are batch numbers required by law?

Yes for several industries. The FDA mandates batch numbers on food products, beverages, infant formula, and pharmaceuticals. Cosmetic and supplement industries also have batch number requirements (cosmetics increasingly under MoCRA; supplements under DSHEA cGMP rules). For other product categories, batch numbers aren’t legally required but are still considered a quality-control best practice under ISO 9001:2015.

Where should the batch number go on a product label?

Place the batch number on a clearly visible, accessible part of the label. The information panel is the standard location. Use a font size that meets regulatory minimums (approximately 1/16 inch for smaller labels) and print in high-contrast color so the number stays legible. Keep the format consistent across SKUs so the placement is predictable for inspectors, retailers, and consumers.

How do I generate batch numbers for my products?

Most companies use inventory or ERP software (Craftbase, Unleashed, QuickBooks Enterprise for smaller operations; NetSuite, SAP, BatchMaster for larger ones). For very small operations, a structured spreadsheet works as a starting point. The numbering format should encode useful information. Manufacturing date (often Julian format), location, product code, and a sequence number. So the batch number itself tells you what you need to know about the run.

Can I print different batch numbers on a single label run?

Yes, through variable data printing. The printer can change specific elements (batch number, date code) on every label or every Nth label without stopping the press, so you can run multiple batches’ worth of labels in one production run while keeping per-label cost low. Send your printer a CSV or Excel file with the batch numbers in sequence.

Add batch numbers to your labels

If you’re setting up a batch numbering strategy or moving from manual to printed batch codes, we can help. Take a look at our label printing options, or request a sample pack to see how batch numbers print on real label stock. Get in touch if you have specific questions about variable data printing or batch number placement.

Back to all

Restaurant Stickers: How Food Labels for Delivery and Takeout Orders Can Benefit Your Business

If you run a business where people order takeout or delivery, quality, consistent packaging is a must. However, it can be easy to overlook a valuable piece of the delivery and takeout puzzle – a food label.

No matter whether you call it a label or sticker, these markers can make a difference for your business. Here are three notable reasons why you should invest in food labels for your takeout and delivery orders.

Food Labels Can Provide Useful Information

A good label is a blank canvas for potential information, both for you and your customers. A single sticker is an easy way for you to share key business information with every container – and in a very professional, attractive manner as well. For example, the following details could prove useful to your customers:

Restaurant hours
Phone number
Website
Social media pages
Locations (if applicable)

Even though you’ve already completed a transaction, after an order, it doesn’t hurt to remind people how and where to contact you for their next order. Listed information can also prove useful for a new customer who had no idea they could follow you on social media or that you had a location near their mom’s house.

In addition to details like your phone number, stickers can also help you share information that’s custom to every order. A takeout label can easily include a blank space that’s designed for helpful features that would improve a customer’s experience. For example, a customer with a big order would probably appreciate it if each container had a sticker that listed what is in the container and when it was packaged. Sure, you could write it directly on a box, but labels look much more professional and act as a great way to include quality branding.

Food delivery and takeout labels being printed.

Food Labels Make for Extra Marketing Opportunities

Speaking of how labels make for more professional packaging, let’s talk about a key benefit of a good restaurant sticker: branding. Every takeout or delivery container is a marketing opportunity. Takeout and delivery labels are prime spaces to include your logo, color themes, and any other details that will resonate with customers. Any restaurant can slap a boring white sticker on a package and call it a day. Only yours can emblazon each order with your brand and get people excited before they open the container.

Another benefit of utilizing branded takeout labels is that it helps create a cohesive image for your business. From takeout containers to menus and signage, unified presentation is big for business. How big, you ask? One study estimates that consistent presentation of a brand can help increase revenue by 33 percent, so investing in some branded container labels can be a greater financial boon than you think. In fact, diehard fans may even appreciate an extra sticker or two in their bags – it never hurts to have your customers stick your brand in new places.

Food Labels Make Food More Secure

A good sticker offers do more than just look good and provide information. Restaurant labels can serve as tamper evident seals for delivery and takeout orders. That simple seal over the flap of a container can help protect food from devious delivery drivers. That’s a key safeguard with more people turning to delivery services like DoorDash and Uber Eats, especially since a 2019 study by U.S. Foods found that 28 percent of deliverers admitted to taking food from an order.

Even if you don’t rely on outside delivery people and trust your staff, the vast majority of customers still appreciate a tamper evident seal. That same study found that 85 percent of people would like restaurants to use some form of seal to protect their food. A simple seal can give your customers some peace of mind – and that’s something you can’t put a price on.

An assortment of food label stickers laying on a table.

How to Get the Most Out of Your Takeout and Delivery Stickers

Even a single sticker can make a notable impact on your packaging. Of course, that doesn’t mean you need to settle for basic labels for your restaurant. Every takeout or delivery label is a chance to educate and impress your customers, so it’s best to get the most out of these miniature marketing tools.

At Blue Label, we can help you enhance your labels without breaking the bank. If you really want to impress your customers, we can laminate to protect your artwork and add a textural element to your packaging. We can even utilize variable data printing technology to randomize certain elements – like different food items, slogans, or maybe pictures of your other menu options – of your labels and really spice up your sticker game. No matter what route you want to take, our experts can help you invest in stunning food labels for your to-go orders. Even better, our digital printing technology allows you to order labels in small quantities without sacrificing on quality and order flexibility.

Ready to amp up your takeout and delivery orders? Contact us today to talk to one of our experts about how we can help you improve your packaging.