Single-serve is a wholesale format
A one-guest packet is a buying unit. It keeps the warehouse count and the plate in agreement.
A single serving is a guest-sized portion. For a distributor, it is the unit that keeps a program honest.
Food service waste often starts in the space between a case and a guest. A tray is opened for a table of two. A banquet pan is held for a booking that never sits. The cost is the food, and it is also the guesswork every account inherits from the way the case was built.
A packet for one guest closes that space. The account serves what was purchased. The warehouse counts what will be served. The brand arrives in the same form on a quiet night and on a full book.
What the unit asks of a partner
Glamping Gourmet is built around that unit. One packet. One serving. Freeze-dried, so the count on the shelf is not racing a cooler. Ingredients are farm-to-table, produced with a specialty copacker. The brand promise is no additives and no preservatives.
The price follows the unit: $100 a packet. That figure is the start of a wholesale conversation. Volume, case pack, and territory are confirmed with the account, in writing, after we know the guest you serve.
Three questions tell us whether the format fits.
- You can name the guest who receives one packet.
- You can hold shelf-stable inventory.
- Portion is a selling point for your accounts.
If those are true, the rest of the public detail is a specification, not a performance. Commercial terms stay in the conversation, where they can be kept.
We do not print a minimum order on this site. A minimum that is not yours would be a fiction. Ask, and the partnerships desk will answer with terms we can stand behind. Write when you are ready.