For me, restaurant sales are much, much easier than FM's. When I sell in bulk, I don't mess w/individual packaging. I weigh out and put all in larger reusable containers, which they simply put out back for me to retrieve on my next trip. Staff doesn't have to spend time opening and throwing away clamshells and prefer it. They are also willing to buy herbs, lettuce, and spinach in bulk and unwashed for half price, which saves me a massive amount of time and labor. Some fragile items like blossoms and berries have go in smaller individual containers though. I love my restaurant sales. They just order, and I fill and deliver.

I like the potential to enjoy some of that "easy". I probably do have to buy and eat the cost of some cardboard, but we will see. Around our restaurants the homeless would probably cart off anything put outside for too long.

One good chef could help a lot. The man I am working with, hope to work with more, and his staff are really great, but I can see the kitchen is tight compared to the volume they do.

I really want to stay with reusable containers, except for as you say, specific packaging for protecting fragile stuff. I already bought berry tills.