WHOLESALE SEGMENT
Retail-ready formats Fast sell-through guidance Counter playbook

Delis & Gourmet Shops

Everything a deli buyer needs to feel confident: what sells fastest, how to display it, how to minimise waste, and how to reorder without guessing.

Best for
Cabinets • Tasting • Take-home
Most delis reorder
Every 7–14 days
Carton system
8 mixed boxes / outer
Buyer Confidence Pack
Built for real deli operations
Fast Movers Low Waste Story Cards Sampling Script
Sell-through support
Operational clarity
Counter theatre
New buyer?
Start with the “Start Here” tab below.

Deli Buyer Toolkit

Tap a tab to reveal what a professional deli buyer needs before committing to recurring orders.

Recommended Starter Range

New buyer friendly

If you’re ordering for the first time, start with a tight range that sells weekly and trains staff quickly.

Classic Counter Staples
  • Maasdam / Havarti / Cumin (easy to recommend)
  • 1 “hero” flavour for sampling (e.g., Truffle or Whisky)
  • Fresh-cut packs near checkout for take-home
Why this works: reduces decision fatigue, trains staff faster, keeps wastage low.

Cheese Demand Planner

Order the right amount

Estimate how much cheese you’ll need based on foot traffic and typical usage (counter cuts + dishes). This is a planning tool to support confident recurring orders.

Use your best estimate for the selected period.
% of footfall that buys cheese (cuts/packs)
Counter cut or take-home pack average
Toasties / sandwiches / salads (optional)
Typical melt/serve amount
Plan 2–5% for most delis
Extra stock for weekends & spikes
Total cheese needed
—
Suggested reorder frequency
—
Suggested mix
—
How this calculator thinks (buyer logic)
We combine retail cuts/packs + dishes, then apply trim and safety buffer. Results are a planning guide to help you buy confidently and avoid “too much / too little” ordering.
Next step: Select your cabinet size to get an instant recommended range plan.

Fast Movers vs “Theatre” SKUs

Buy smarter
Buyer logic: Staples drive repeat; theatre drives trial; premium drives margin. Your best range uses all three.

Shelf Talker Copy (Ready to Use)

Counter-ready

Quick story lines your staff can use without training.

“Why it’s special”
Imported as whole wheels, cut fresh in NZ — consistent flavour, premium finish.
“How to serve”
Try with crackers, apple slices, and a drizzle of honey for an instant upgrade.
“What customers love”
Bold flavour heroes that stand out on a board — and bring people back.
“Pairing shortcut”
Crisp whites, light reds, or craft beer. Simple pairing, premium experience.

Counter Playbook

Operational confidence
01
Build a “triangle” display
2 staples + 1 theatre SKU up front. Rotate the theatre SKU weekly.
02
Sampling script (10 seconds)
“This is a signature Dutch Gouda — bold flavour, creamy texture, cut fresh in NZ.”
03
Drive take-home
Place fresh-cut packs at checkout. Add “Pair it with…” shelf talkers.
“What NOT to do” (reduces waste instantly)
  • Don’t leave cut faces exposed overnight (drying = trim loss).
  • Don’t pre-cut slow movers more than needed (freshness drives repeat).
  • Don’t wrap with plastic only—use paper + film for better surface stability.
  • Don’t hide the theatre SKU—it needs visibility to convert impulse buys.

Storage & Handling (Buyer-grade)

Reduces shrink
After opening
Wrap cut faces properly and store consistently chilled for best performance.
Wrap method
Cheese paper first, then a light film layer to protect texture and aroma.
Trim reality
Good wrap practices minimise edge drying and reduce weekly shrink.
Display time
Keep samples fresh and rotate—freshness is what creates repeat buyers.
Professional signal: We publish operational guidance because it protects your margin and your reputation.

Yield & Cost-per-Serve Calculator

Margin clarity

Buyers care about real economics: trimming loss, portion sizes, and cost-per-serve. Use this to plan your pricing and reorder sizes.

Used to suggest a retail price/serve
Estimated portions
—
Cost per portion
—
Suggested sell price/portion
—
How to set trim % (realistic)
Many delis plan 2–5% trim/shrink depending on wrap habits and turnover. Higher trim often indicates pre-cutting too early or exposing cut faces overnight.

Professional Buyer Checklist

Before you order
  • Range fit: 3–5 core SKUs + 1 rotating “theatre” hero
  • Counter position: hero sku front-left (highest stop rate)
  • Sampling plan: weekends minimum for new flavours
  • Wrap standard: paper + film to reduce shrink
  • Take-home conversion: fresh-cut packs at checkout
If you want, we can recommend a first order mix based on your cabinet size and weekly traffic.

Downloadable Deli Assets

Saves your time

These are the small things that make your counter sell more. Add them to your cabinet today.

🪧
Shelf Talkers (print)
Short story + pairing lines
🧾
Sampling Script Card
Train staff in 60 seconds
📌
“Start Here” SKU Guide
First order recommendations
📦
Carton Planning Sheet
8 mixed boxes per outer
Pro move: Put shelf talkers next to take-home packs — it increases conversion without discounting.

Need a Custom Deli Range Plan?

Done-for-you

Tell us your cabinet size, weekly traffic, and whether you sample — and we’ll suggest a range that balances: repeat sales, theatre, and margin.

Get a deli-specific recommendation
Built for your counter and your customers.
Wholesale Login
Note: Asset links above are placeholders — replace with your PDFs once uploaded (or hide this tab until ready).

How Leading Delis Use Our Range

Real-world usage patterns we commonly see across deli & gourmet counters in NZ — designed to increase sell-through, reduce waste, and make reordering easy.

Want these results faster?
Pick 3 staples + 1 rotating theatre SKU. Rotate weekly. Keep packs at checkout.
Note: These are common wholesale partner patterns (anonymised). Your outcomes depend on traffic, merchandising, and sampling frequency.