I used to work in restaurants (both big and small), and while what you said is true, it only cost $1-2 extra per serving. But the restaurant can never stock their ingredients by “per serving”. They have to buy wholesale from their suppliers. It really hurts smaller businesses when they only get to use a couple servings out of their 5 gallon non-dairy milk jug, then have to throw it out. Those things added up fast, and that’s just one example.
I used to work in restaurants (both big and small), and while what you said is true, it only cost $1-2 extra per serving. But the restaurant can never stock their ingredients by “per serving”. They have to buy wholesale from their suppliers. It really hurts smaller businesses when they only get to use a couple servings out of their 5 gallon non-dairy milk jug, then have to throw it out. Those things added up fast, and that’s just one example.
It’s common in restaurants and cafés in Europe to use normal 1L milk cartons even for normal milk - can’t that be done in the US as well?
I get why restaurants need to buy in bulk, but why is the packaging is so huge?
All the coffee shops I know use the same 1 quart carton for non-dairy milk that I use at home. They come in a box of 12 if you buy them in bulk.
I have no idea why the other commenter thinks the packaging is different.