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World","\u002Fgrossiste\u002Fworld-flavor\u002F",[],[],{"id":506,"type":180,"label":507,"href":199,"icon":200,"iconRole":183,"description":201,"badge":27,"groupTitle":27,"groupKey":27,"style":27,"gridColumns":27,"cssClass":27,"psCategoryId":27,"psProductId":27,"showPsChildren":48,"position":248,"barVisible":18,"children":508,"psChildren":509},4423,{"fr":198},[],[],[],{"id":512,"type":180,"label":513,"href":515,"icon":27,"iconRole":183,"description":27,"badge":27,"groupTitle":27,"groupKey":27,"style":27,"gridColumns":27,"cssClass":27,"psCategoryId":27,"psProductId":27,"showPsChildren":48,"position":248,"barVisible":18,"children":516,"psChildren":517},4389,{"fr":514},"Blog","\u002Fblog\u002F",[],[],{"id":519,"type":180,"label":520,"href":62,"icon":27,"iconRole":183,"description":27,"badge":27,"groupTitle":27,"groupKey":27,"style":27,"gridColumns":27,"cssClass":521,"psCategoryId":27,"psProductId":27,"showPsChildren":48,"position":257,"barVisible":18,"children":522,"psChildren":523},4390,{"fr":106},"ml-auto",[],[],{"academy":525,"blog":526,"expertise":527},[],[],[],{"id":473,"canonicalInnerPath":529,"indexable":18,"title":530,"h1":531,"category":163,"subcategory":165,"slug":532,"coverImage":533,"thumbnailImage":533,"content":534,"faq":535,"metaDescription":584,"active":18,"datePublished":585,"dateUpdated":585,"readingTime":257,"mentor":27,"alternates":586,"langsWithContent":587,"audioEnabled":48,"audioUrl":82,"author":588},"pro-tips\u002Ftrends\u002Ffood-truck-gamme-seche-rotation","Food truck: dry range tailored for a tiny storage space","Food truck : une gamme sèche compatible avec une réserve minuscule","trends--food-truck-gamme-seche-rotation","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002Fc0c1d50b4951.webp","\u003Cp>A food truck handling dried fruits, olives, or aperitif mixes quickly faces a contradiction: wholesalers like Palimex operate in bulk formats with pallet or free-delivery options, while onboard storage may barely reach one square metre. Between the 10 kg carton and the 40 cm-deep shelf, smart decisions are required. This article explains how to build a dry range compatible with minimal storage space without increasing stockouts or waste.\u003C\u002Fp>\n\n\u003Ch2>The one-square-metre storage space: the real challenge for food trucks with dry products\u003C\u002Fh2>\n\u003Cp>A food truck has neither a dedicated cold room nor a buffer storage like a traditional restaurant. The dry storage area is often limited to a few bins under the worktop or a closed cabinet between services. Working with dry products—dried fruits, spices, olives, aperitif snacks—remains practical as these items have a long shelf life and do not require cold chain breaks. The issue is not the product type but the space it occupies once delivered in 5, 10, or 12 kg cartons.\u003C\u002Fp>\n\u003Cp>The key question to ask upfront is not 'which product to buy' but 'which product turns over fast enough to justify its floor space.' This decision shapes the entire procurement strategy.\u003C\u002Fp>\n\n\u003Ch2>5 kg format vs. daily rotation: how to decide without error\u003C\u002Fh2>\n\u003Cp>The minimum packaging size imposes a fixed purchase volume, but there is no need to store it all at once in its original form. The decision hinges on three criteria: the product’s consumption rate at the point of sale, its space efficiency per kilogram, and its ability to be repackaged without quality loss.\u003C\u002Fp>\n\u003Cul>\n\u003Cli>\u003Cstrong>High-turnover products\u003C\u002Fstrong>: aperitif mixes, seasoned peanuts, soft fruits sold as sides—they justify a compact format replenished frequently rather than a large dormant volume.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Low-turnover products\u003C\u002Fstrong>: rare spices, specialty candied fruits—it is better to order these by pooling with another outlet or reducing their presence on the menu rather than tying up 5 kg that will take six months to sell.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Versatile products\u003C\u002Fstrong>: almonds, cashews, dates—usable in multiple recipes or for direct sale, they pay off their minimum packaging faster.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>On the last point, \u003Ca href=\"\u002Fgrossiste\u002Ffruit-sec\u002Famandes\u002F\">almonds\u003C\u002Fa> demonstrate the value of a multi-use product: blanched as a garnish, flaked as a topping, or powdered for a sweet-salty preparation. A single carton serves multiple menu variations, mechanically speeding up its turnover despite an initially constrained volume.\u003C\u002Fp>\n\n\u003Ch2>Repackaging into small portions: what this means for labelling\u003C\u002Fh2>\n\u003Cp>Faced with a 10 kg carton of dried fruits delivered in one go, the logical solution is to split it into smaller containers for daily service, leaving the main stock elsewhere. This practice is common and perfectly valid, but it requires the food truck to ensure traceability: as soon as a product leaves its original packaging to be transferred into a service bin or bag, essential information—product name, best-before date, batch number—must be transferred to the new container.\u003C\u002Fp>\n\u003Cp>This is a point often overlooked during HACCP inspections, yet it only requires simple organisation: one label per repackaging bin, updated each time a new carton is opened.\u003C\u002Fp>\n\n\u003Cblockquote>\nAt Palimex, we regularly see food trucks buying smart but repackaging poorly: the product is good, the rotation is right, but the service bin in the truck no longer has any batch or best-before information after three days. It’s the detail that costs during an inspection. Our field advice: always keep the original carton or its label in storage, even after the product has been transferred, until the batch is exhausted.\n\u003C\u002Fblockquote>\n\n\u003Cp>For the strictly regulatory aspects—mandatory information, transfer duration, bulk-specific cases—it is better to refer to dedicated content on labelling rather than improvising in a mobile kitchen. An additional point of attention: keeping a product technical sheet on hand allows you to retrieve information in case of doubt, a practice detailed in our guide on \u003Ca href=\"\u002Fblog\u002Fconseils-pro\u002Fguides\u002Flire-fiche-technique\">how to read a technical sheet for sizes and grades\u003C\u002Fa>.\u003C\u002Fp>\n\n\u003Ch2>Off-site storage: a solution to handle minimum packaging sizes\u003C\u002Fh2>\n\u003Cp>When the ordered volume exceeds the onboard storage capacity, the simplest solution is off-site storage: a shared space, a storage area at a fixed partner location, or a rented unit near the food truck’s usual base. The principle is to build a buffer stock on the ground and only load the vehicle with the quantity needed for the day’s or week’s service.\u003C\u002Fp>\n\u003Col>\n\u003Cli>Identify a dry, frost-free, humidity-free location with stable temperature—a garage or a partner’s storage space is sufficient if storage conditions are met.\u003C\u002Fli>\n\u003Cli>Set up a fixed rotation schedule: a set day for restocking the truck from the off-site storage to avoid improvisation.\u003C\u002Fli>\n\u003Cli>Label each off-site storage container as if it were the truck itself, with visible best-before dates and batch numbers.\u003C\u002Fli>\n\u003Cli>Prioritise low-turnover products (specialty spices, candied fruits) in off-site storage and keep only high-turnover items onboard.\u003C\u002Fli>\n\u003C\u002Fol>\n\u003Cp>This setup allows purchasing in minimum packaging sizes without the vehicle’s storage becoming the bottleneck for the entire range. Best storage practices remain the same whether in the truck or off-site: stable temperature, protected from light, airtight containers. Details on shelf life by product category are covered in our article on \u003Ca href=\"\u002Fblog\u002Fconseils-pro\u002Fconservation\u002Fconserver-fruits-secs\">storing dried fruits\u003C\u002Fa>.\u003C\u002Fp>\n\n\u003Ch2>Ordering frequency and logistics: scheduling without overloading storage\u003C\u002Fh2>\n\u003Cp>There is no need to order all product ranges at once. Spreading orders based on the actual turnover of each product category smooths deliveries and prevents a one-square-metre storage space from being overloaded on Monday and empty by Thursday.\u003C\u002Fp>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\u003Cth>Product category\u003C\u002Fth>\u003Cth>Typical turnover in food trucks\u003C\u002Fth>\u003Cth>Recommended ordering frequency\u003C\u002Fth>\u003Cth>Recommended storage\u003C\u002Fth>\u003C\u002Ftr>\n\u003C\u002Fthead>\n\u003Ctbody>\n\u003Ctr>\u003Ctd>Aperitif mixes \u002F salted snacks\u003C\u002Ftd>\u003Ctd>High\u003C\u002Ftd>\u003Ctd>Weekly\u003C\u002Ftd>\u003Ctd>Truck, compact format\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Almonds, cashews\u003C\u002Ftd>\u003Ctd>Medium to high\u003C\u002Ftd>\u003Ctd>Every 1 to 2 weeks\u003C\u002Ftd>\u003Ctd>Truck + off-site buffer\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Dates, soft fruits\u003C\u002Ftd>\u003Ctd>Medium\u003C\u002Ftd>\u003Ctd>Every 2 weeks\u003C\u002Ftd>\u003Ctd>Off-site storage recommended\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Specialty spices\u003C\u002Ftd>\u003Ctd>Low\u003C\u002Ftd>\u003Ctd>Monthly or grouped\u003C\u002Ftd>\u003Ctd>Off-site storage\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Olives in buckets\u003C\u002Ftd>\u003Ctd>Variable depending on menu\u003C\u002Ftd>\u003Ctd>Per menu, grouped with other orders\u003C\u002Ftd>\u003Ctd>Off-site storage or truck depending on format\u003C\u002Ftd>\u003C\u002Ftr>\n\u003C\u002Ftbody>\n\u003C\u002Ftable>\n\u003Cp>This differentiated schedule allows optimising free delivery or pallet shipments by grouping multiple product categories in a single delivery, rather than multiplying small orders that lose all logistical advantage. Pallet delivery and free delivery conditions are detailed in our \u003Ca href=\"\u002Fblog\u002Fconseils-pro\u002Fguides\u002Ffranco-de-port-commande-gros\">guide to bulk ordering and free delivery\u003C\u002Fa>.\u003C\u002Fp>\n\n\u003Ch2>Selection of dry products suited to limited space\u003C\u002Fh2>\n\u003Cp>Some products are particularly well-suited for food trucks with constrained storage, as they combine high turnover, culinary versatility, and good repackaging stability.\u003C\u002Fp>\n\u003Cul>\n\u003Cli>A compact aperitif mix like the \u003Ca href=\"\u002Fmarque\u002Fmeyva\u002Fseaux\u002Faperitifs\u002Fseau-meyva-arachide-wasabi-rouge-947\">bucket of spicy peanuts\u003C\u002Fa> takes up little space while covering direct takeaway sales without processing.\u003C\u002Fli>\n\u003Cli>Dried fruits from the \u003Ca href=\"\u002Fgrossiste\u002Ffruit-sec\u002F\">dried fruits range\u003C\u002Fa> allow creating multiple recipes from a limited number of products, reducing the number of different cartons to store simultaneously.\u003C\u002Fli>\n\u003Cli>Dates from the \u003Ca href=\"\u002Fgrossiste\u002Ffruit-sec\u002Fdattes\u002F\">dates category\u003C\u002Fa> work equally well for snacking or sweet-salty dishes, justifying their permanent presence despite limited space.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>The goal is to limit the number of active SKUs in the truck rather than trying to have everything on hand: five fast-moving products are better than fifteen sitting idle.\u003C\u002Fp>\n\n\u003Ch2>Summary: building a dry range designed for available space\u003C\u002Fh2>\n\u003Cp>A food truck can perfectly handle bulk-packaged dry products despite minimal storage by focusing on three key areas: selecting fast-turnover, versatile products; organising rigorous repackaging while respecting best-before dates and batch numbers; and using off-site storage if needed to handle minimum packaging volumes. Ordering frequency should follow the actual turnover of each product category rather than a uniform schedule. For further details on labelling repackaged food products, the practical guides published by the \u003Ca href=\"https:\u002F\u002Fwww.economie.gouv.fr\u002Fdgccrf\" target=\"_blank\" rel=\"noopener\">DGCCRF\u003C\u002Fa> provide a useful reference to consult alongside this article.\u003C\u002Fp>",[536,539,542,545,548,551,554,557,560,563,566,569,572,575,578,581],{"q":537,"a":538},"Can a food truck order less than 5 kg from a wholesaler like Palimex?","No, the packaging formats are professional, ranging from bags sold by the case to bulk sacks. You need to prioritise high-turnover products to justify this volume or pool the order with another sales outlet.",{"q":540,"a":541},"How should dried fruits be stored when the storage space is only one square metre?","By prioritising fast-moving products in the truck and relocating slow-moving SKUs to a partner storage unit or a storage box, accessed as needed.",{"q":543,"a":544},"Is it necessary to relabel a product repackaged into a smaller container?","Yes, as soon as a product is removed from its original packaging, the product name, best-before date, and batch number must be transferred to the new service container.",{"q":546,"a":547},"What is the ideal ordering frequency for a food truck?","It depends on the product category: weekly for high-turnover snacks, monthly or consolidated for slower-moving specialty spices.",{"q":549,"a":550},"Is off-site storage mandatory for a food truck?","No, but it becomes highly useful when the minimum order quantity exceeds the onboard storage capacity, particularly for slow-moving products.",{"q":552,"a":553},"Which dried products are best suited to limited storage space?","Versatile, high-turnover products like almonds, dates, or compact snack mixes, which cover multiple uses with a limited number of SKUs.",{"q":555,"a":556},"How can you benefit from free delivery with limited storage space?","By consolidating multiple product categories into a single scheduled order, rather than placing multiple small orders that do not meet the pallet delivery threshold.",{"q":558,"a":559},"Are olives in buckets suitable for a food truck?","Yes, provided you select a format aligned with menu turnover and arrange off-site storage if the bucket is not used quickly.",{"q":561,"a":562},"How can you avoid waste with slow-moving products?","By limiting their presence on the menu, ordering them in bulk with another outlet, or keeping them in off-site storage rather than on the truck.",{"q":564,"a":565},"What is the difference between truck storage and off-site storage?","The truck should only hold quantities needed for immediate service, while off-site storage accommodates the minimum order volume over a longer period.",{"q":567,"a":568},"How should you manage stock rotation between off-site storage and the truck?","By setting a fixed, regular restocking day to transfer the required quantity from off-site storage to the truck for service.",{"q":570,"a":571},"Do snack mixes keep as well as traditional dried fruits?","Yes, provided the same storage rules are followed: protection from light, stable temperature, and an airtight container after opening.",{"q":573,"a":574},"Where can you find the precise rules for bulk product relabelling?","General principles are available from official bodies such as the DGCCRF; it is advisable to refer to them for regulatory compliance.",{"q":576,"a":577},"Should a food truck keep the original packaging after repackaging?","It is recommended: keeping the original box or its label in storage until the batch is depleted simplifies traceability in case of an inspection.",{"q":579,"a":580},"How do you choose between different almond sizes for limited space?","By opting for a versatile size that can be used across multiple recipes, reducing the number of different SKUs stored simultaneously.",{"q":582,"a":583},"Does the minimum order quantity apply to all product ranges in the catalogue?","Yes, it generally applies to all orders, with delivery by pallet or free delivery depending on the total order volume.","How a food truck balances 5 kg packaging with a 1 m² storage space: stock rotation, repackaging, off-site storage, and ordering frequency.","2026-09-19T06:01:38.000Z",{"fr":87,"en":88,"de":89},[35,39,43],{"id":293,"slug":589,"name":590,"firstname":591,"lastname":592,"title":593,"bio":594,"image":595,"linkedinUrl":596,"url":597},"aude-moyne","Aude Moyne","Aude","Moyne","Marketing & Communications Manager — Palimex \u002F Meyva","As Marketing & Communications Manager at Palimex \u002F Meyva, Aude Moyne leads the company's communications and digital marketing strategy: editorial content, email campaigns and the promotion of its product ranges.\n\nHer experience at Palimex, a specialist in dried fruit, nuts, olives and spices for professionals, has given her in-depth knowledge of the products, their origins and uses, and the expectations of food-industry professionals.\n\nThe blog articles are written or supervised by her, in collaboration with Palimex's sales and product teams whenever a topic calls for specific expertise.","\u002Fstatic\u002Fuploads\u002Fteam-photos\u002Faude-moyne.webp","https:\u002F\u002Fwww.linkedin.com\u002Fin\u002Faude-moyne-bengtsson-56abb013\u002F","\u002Fauteur\u002Faude-moyne",[599,604,615,628],{"id":473,"title":530,"category":163,"subcategory":165,"slug":600,"segment":601,"categoryPath":161,"path":529,"linkRewrite":602,"excerpt":584,"coverImage":533,"thumbnailImage":533,"nuxtUrl":603,"indexable":18,"datePublished":585,"dateUpdated":585,"readingTime":257,"faqCount":184},"tendances--food-truck-gamme-seche-rotation","food-truck-gamme-seche-rotation","conseils-pro--tendances--food-truck-gamme-seche-rotation","\u002Fblog\u002Fpro-tips\u002Ftrends\u002Ffood-truck-gamme-seche-rotation",{"id":605,"title":606,"category":163,"subcategory":165,"slug":607,"segment":608,"categoryPath":161,"path":609,"linkRewrite":610,"excerpt":611,"coverImage":612,"thumbnailImage":612,"nuxtUrl":613,"indexable":18,"datePublished":614,"dateUpdated":614,"readingTime":257,"faqCount":184},315,"Bulk dried fruit section: making it profitable in gourmet grocery stores","tendances--epicerie-fine-rayon-vrac-rentabilite","epicerie-fine-rayon-vrac-rentabilite","pro-tips\u002Ftrends\u002Fepicerie-fine-rayon-vrac-rentabilite","conseils-pro--tendances--epicerie-fine-rayon-vrac-rentabilite","How many SKUs, which layout, and what restocking schedule for 5 kg bulk packaging: a professional guide to a high-turnover, high-margin bulk dried fruit section.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F86fbc71a06c5.webp","\u002Fblog\u002Fpro-tips\u002Ftrends\u002Fepicerie-fine-rayon-vrac-rentabilite","2026-09-16T06:01:37.000Z",{"id":616,"title":617,"category":163,"subcategory":618,"slug":619,"segment":620,"categoryPath":621,"path":622,"linkRewrite":623,"excerpt":624,"coverImage":625,"thumbnailImage":625,"nuxtUrl":626,"indexable":18,"datePublished":627,"dateUpdated":627,"readingTime":257,"faqCount":184},313,"How Many Kilos on a Pallet: B2B Stacking and Height Guidelines","guides","guides--palette-gerbage-poids-remplissage","palette-gerbage-poids-remplissage","pro-tips\u002Fguides","pro-tips\u002Fguides\u002Fpalette-gerbage-poids-remplissage","conseils-pro--guides--palette-gerbage-poids-remplissage","Weight, height, stackability, and securing: the Palimex method for building a full, stable professional pallet without crushing bags or cartons.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F5c5e3749553a.webp","\u002Fblog\u002Fpro-tips\u002Fguides\u002Fpalette-gerbage-poids-remplissage","2026-09-14T06:01:54.000Z",{"id":629,"title":630,"category":163,"subcategory":618,"slug":631,"segment":632,"categoryPath":621,"path":633,"linkRewrite":634,"excerpt":635,"coverImage":636,"thumbnailImage":636,"nuxtUrl":637,"indexable":18,"datePublished":638,"dateUpdated":638,"readingTime":257,"faqCount":184},310,"Supplier Onboarding: Required Documents and Approval Form","guides--referencer-fournisseur-fiche-agrement","referencer-fournisseur-fiche-agrement","pro-tips\u002Fguides\u002Freferencer-fournisseur-fiche-agrement","conseils-pro--guides--referencer-fournisseur-fiche-agrement","What documents to require before onboarding a B2B food supplier: legal identity, technical data sheets, insurance, HACCP plan, recall procedure, terms and conditions. Complete guide.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F9e6df78da223.webp","\u002Fblog\u002Fpro-tips\u002Fguides\u002Freferencer-fournisseur-fiche-agrement","2026-09-13T06:01:30.000Z"]