Pack in-house
Tray, sleeve, label, hotel pan, case. Your mark on it. The pack-out happens on our floor — not a stranger’s.
Like a fulfillment desk inside the kitchen
Packaging. Holding. Shipping. Here.
Private label is not “we cook and you figure out the rest.” If you want the food to live in our house until a PO or a customer order drops, it can. We pick, pack, and ship from New Orleans. That is hold-and-ship. It is billed. It is not farmed out.
Hold in-house
Finished goods sit in our freezer. You do not need your own cold box on day one. We hold what we agree to hold.
Ship in-house
When you say go — a grocery PO, a restaurant drop, a case to a buyer — we pack the carton and send it. Extra fee.
You market
Sales, the brand, the account. We are the kitchen and the dock. That split is the point.
What this is not
Not Amazon. Not a dry 3PL.
One kitchen. New Orleans. Frozen food. We are not a national parcel mill for anyone’s vitamins. We hold and ship the food we cooked — or the private-label food we packed — for an agreed fee and an agreed volume.
What you pay for
Production is one line. Hold-and-ship is another.
Cooking and packing your recipe is the work. Storage and outbound are extra, on purpose, so the kitchen is not giving away the dock. Conversation first. Then a rate for hold, a rate for ship.
Private label brands
You do not need a warehouse to launch. We make it to the T, hold it, ship the cases when you sell them.
Restaurants & hotels
Standing Line Ready orders, held here, dropped on your cadence. You are not babysitting a freezer trailer.
Grocery & wholesale
Case-packed, held, shipped to the DC or the independent on the PO. Same kitchen. Same freeze.