Guides
Practical guides for store owners, deli managers and category buyers building a private label deli line.
How to Launch a Private Label Deli Line, Step by Step
A step-by-step plan for launching a private label deli line: choosing items, tasting samples, label design, approvals, pricing and launching in-store.
Read more →GuidePrivate Label Deli Margins: How to Work Out the Math for Your Counter
How to calculate private label deli margins: margin vs. markup, slicing yield, shrink and labor, plus a worksheet to compare store-brand items.
Read more →GuidePrivate Label vs. National Brands in the Deli: An Honest Comparison
Private label vs. national brands in the deli case: control, price, loyalty, recognition and risk compared, plus when a mix of both makes the most sense.
Read more →GuideDeli Meat Label Requirements for Private Label: A Plain-English Guide
What a private label deli meat label must show under USDA rules: product name, ingredients, Prepared for line, net weight, inspection legend and claims.
Read more →GuideWhat HACCP Means for Deli Buyers (and the Questions to Ask a Supplier)
What HACCP means for deli buyers: the seven principles, USDA rules for meat and poultry plants, Listeria controls and questions to ask suppliers.
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