When we decided to revisit the hot bag category, the first question that came to mind was, “What could possibly be new with hot bags?” If it ain’t broke, why fix it, right? With that in mind, we decided to pose your questions to the people who manufacture and sell these delivery necessities on a daily basis. In doing so, we found out just what’s changed and what you should be looking for when it’s time to place your next order.

The Panel:
Al Roma, president, National Marketing, Inc., Livonia, MI, www.nminc.com
Richard D. Larpenteur, sales manager, Check Corporation, Troy, MI, www.hotbag.com
“Ozzie” Ozechowsky, president, CoverTex Corp, Port Huron, MI, www.covertexcorp.com
David Schafer, president, Bag Solutions, Yorkville, IL, www.deliverybags.com
Sandy Plotkin, president, CarryHOTusa, New York City, www.carryhot.com
Carol S. Leathem, sales, TCB Manufacturing, La Porte, IN, www.tcb-bagmfg.com
Ingrid Kosar, president, Thermal Bags by Ingrid, Gilberts, IL, www.thermalbags.com

The Questions:
1. What, if any, new innovations are there in the hot bag industry?

“The most significant innovation is the use of new materials. This has allowed for most manufacturers to reduce cost in some areas. Much of the savings you’re seeing today are from import products.” –Al Roma

“Our rear loading removable heating elements are a revolutionary design that keeps the heating elements separate from the contents of the delivery bag. This greatly reduces the wear and tear on the heating elements, as well as the bag itself. You still have all of the benefits of a removable heating element, including top and bottom heat.” –Richard D. Larpenteur 

“Our fabrics and insulation insulate well enough that there’s no need for heaters as most deliveries are now done in less than 20 minutes. The pies can be delivered hot and dry. The newer fabrics used by Bag Solutions allow the moisture out and keep the heat in. We also offer a stain resistant fabric on all of our bags.” –David Schafer

“There are always new innovations in the hot bag industry. Our latest development is designed to protect the pizza delivery driver. We’ve placed a glow in the dark safety strip across the back of our bag to help insure the driver’s safety on a dark delivery night.” –Ingrid Kosar

“CarryHOT is the only manufacturer that offers 30 different sizes of transporters specific to pizza delivery in 15 different color combinations that can be sanitized in a commercial dishwasher or with an economical bleach water solution.” –Sandy Plotkin

“CoverTex has recently introduced the VAC-PAC pizza and catering pouch, employing vacuum insulation panels which maintain temperature and quality of food for up to one hour; comparable with any auxiliary heating system employed, yet it requires no change in store operations.” – “Ozzie” Ozechowsky

2. What’s your most popular hot bag?

“The HB-1 HOTBAG is our most popular bag, as it’s the standard 2-3 pizza size bag. However, there’s a growing popularity with the large 3-7 pie pizza bags, with more and more customers seeking catering and large business related orders. It’s these types of orders that are generating a great deal of revenue, which allows operators to more quickly grow their business.” –Richard D. Larpenteur

“Our most popular bag is the three carry style bag, along with our heated delivery systems. We have both A/C heated delivery systems as well as a D/C system that allows for addressing most of the needs of our customers.” –Al Roma

“The TB222KD is our most popular bag. This insulated thermal bag comes with a chrome plated rack and four oven slide shelves. It will carry 10 each of your 14” or 16” pizzas and is perfect for school lunch deliveries.” – Ingrid Kosar

“The Small Pizza Jacket and the Standard Pizza Jacket are our most popular bags because they can be used for everyday delivery of 12"-18" pizzas, which are the most commonly delivered sizes.” –David Schafer

“This depends on what system the store uses. If an auxiliary heating system is used, a breathable coating is required to ensure moisture removal; if no heaters are employed, then a non-permeable coating is recommended.” -“Ozzie” Ozechowsky

3. What’s the most important thing for a pizzeria owner to consider when ordering hot bags for their establishment?

“Value and heat retention are very important. You always should get what you pay for. Cheap is cheap.” –Sandy Plotkin

“Quality of manufacturing, durability, the quality of delivered products that the particular HOTBAG delivers and ease of use are all important factors to consider. Also, if the HOTBAG system can act as a holding station for deliveries or even carry-out orders, you can utilize the equipment in a number of different ways.” –Richard D. Larpenteur

“The most important points to consider are design, quality and reliability, although price always seems to take precedence when the final decisions are made.” –Al Roma

“When you make a great pizza you want to deliver that pizza as tasty as when it came out of the oven. Our bags are made of a breathable fabric (vinyl bags do not breathe) to help ensure you never deliver a soggy pizza.” – Ingrid Kosar

 “Lining that allows the moisture out and retains the heat/ insulation on all 6 sides. Secondly price, because the bags are usually lost before they wear out.” –David Schafer

“The time needed to keep hot from their establishment to their delivery points.” –Carol Leathem    

“Life cycle cost or value is the critical consideration. The least expensive bags are generally fabricated with lighter materials and thus will not last as long. A secondary consideration is the company logo on the bag, which provides an image of professionalism and reinforces brand recall.” -“Ozzie” Ozechowsky

4. How do you calculate how many hot bags to recommend to someone just starting a delivery service?

“We first ask the customer how many drivers they plan to hire, how busy the area that they opened in is, and what sizes of pizza they plan to have on their menu. From there we can help to calculate the amount of bags they will need.” –David Schafer

“Every situation can have variables that will require different considerations. Most stores just starting out with an anticipated volume of 10,000+ with 5-10 drivers should consider 15-20 delivery bags to start. Many stores can handle 25-30 bags with no problem depending on their mix of pick-up/dine in/delivery mix.” –Al Roma

“It’s usually based on the number of drivers they use on their busiest nights, as well as the amount of deliveries they’re making. For those customers with experience in the industry, their knowledge of their own business might be more important than anything else, and so we rely heavily on the information they provide about their own operations.” –Richard D. Larpenteur
“We recommend a minimum of three different sizes—one for two pizzas, one for four, and a bag for plates, calzones, sandwiches, etc.” –Sandy Plotkin

“We start with container sizes and how many they want to carry at a time. Also, how many drivers will be delivering at the same time helps to determine start up.” –Carol Leathem
“This is a hard call for someone new in the business and just starting out. Most owners will purchase 5-10 bags to start, depending on the location and population of the business area. We offer a 30-day money-back guarantee if you need to return unused bags due to a wrong guess in a quantity order.” – Ingrid Kosar

“Generally we recommend that a store start with 20 bags and then increase given volume.” -“Ozzie” Ozechowsky

5. What features are important to look for in a hot bag?

“There are many qualities to look for in a hot bag. Thermal Bags by Ingrid, Inc. produces a fabric bag that is high quality, machine washable and has a heavy-duty insulation. We also put handles on the bottom as well as the top of the bag. Pizza bags get lost when they are put down, but with a handle added to the bottom of the bag, the delivery person never needs to put the bag down, even when they’re giving out change.” – Ingrid Kosar

 “Ease of use, weight, properly balanced carry handles, quality of workmanship and denier of external and internal fabrics (which enhance the breathability of the HOTBAG) all add to the durability and longevity of a delivery bag. Above all else is the field performance during real life deliveries.” –Richard D. Larpenteur

“Inside lining is the most important factor that affects your pies; you want the pie delivered hot and dry. Next is your insulation which keeps the pizzas hot. And, finally, a durable, easy-to-clean exterior.” –David Schafer

“A tear proof exterior and heat retention.” –Sandy Plotkin

“Insulation is of utmost importance as this will determine how long the pizzas will remain hot. Also, grommets are added to our bag to allow steam to escape, which helps keep the delivery box and pizza from absorbing moisture.” –Carol Leathem

“The important features are materials (both outer and liner), coating and weight used in the material, design, type of insulation and ability to obtain options specific to each company’s requirement. The resultant choice of materials will impact on time vs. temperature loss and moisture removal to ensure crispness of product.” -“Ozzie” Ozechowsky

6. Can you briefly tell us about the materials used to manufacture hot bags?

“Materials used are nylons up to 1000 denier and both foams and batting materials for insulation. Vinyl can also be used for outer shells. The advances in materials used today and those used 25 -30 years ago are dramatically different, not to mention cost. Bags used to cost over $100.00 in the beginning, now you can purchase a very high-quality bag for less than $20.00.” –Al Roma

“1000 denier nylon exterior, 600 denier nylon interior, 1-1/2” nylon webbing/carry handles, proprietary resistive wire heating elements for the top and bottom of the bag.” –Richard D. Larpenteur

“We use up-to-date fabrics such as 210 denier lining, poly batting, and a stain resistant outside fabric. The linings are basically the same fabric used in winter clothing.” –David Schafer

“Hot bags can be made of many different materials. We only produce bags made of a strong fabric.” – Ingrid Kosar

“TriGuard tear-proof  resin reinforced with nylon threads.” –Sandy Plotkin

“Bags are manufactured with an automotive strength vinyl or 600 denier Dupont cloth. The liner is a seamless “anti-bacterial” vinyl to prevent any spills from leaking into the insulation where bacteria can grow. In addition, all bags are individually “hand-made” as ordered vs. being mass produced.” –Carol Leathem

“There are a variety of materials (nylon, polyester, vinyl) employed of different deniers (weight) with various coatings and the amount of coating applied. Insulation again can be comprised of different substrates such as Thinsolate, Polyester, foam, etc.” -“Ozzie” Ozechowsky

7. Is it important to have a range of hot bags in a pizzeria or will a standard bag serve most purposes?

“A range is needed when the menu is diversified. Many units deliver complete dinners such as pasta, ribs and chicken which are packed in unique packaging that in most cases would make it smart to consider a delivery bag to compliment the packaging used.” –Al Roma

“It all depends on their menu. As most pizzerias have broadened their menus it’s more and more common to need different sized bags to accommodate their various sized to-go containers. It really comes down to the individual operation and personnel preferences.” –Richard D. Larpenteur

“Pizza boxes should fit snugly in the bag. A 12" box should never be put in a 18" bag, as it will slide around and lose heat quickly. If you have larger orders or a school contract, you’ll want to have bags that carry multiple boxes and a food delivery bag if you plan to deliver non pizza items. We offer a 6 carrier, 10 carrier, and several food bags.” –David Schafer

“Different colors offer a way to minimize loss and provide retailer identification. We offer up to three colors on any bags at no charge.” –Sandy Plotkin

“It’s important to have a range of sizes based on the container size. Product containers should fit as tightly in the bag as possible, as unused space allows heat to escape.” –Carol Leathem

“Generally, the requirement depends on the type of business the individual store has. If the business is comprised of mostly the same order quantity the one bag may be sufficient. However, if delivery quantity is variable, then more than one may be necessary; i.e. school lunch programs where a large bag will be more convenient to service the requirement.” -“Ozzie” Ozechowsky

“A range of hot bags are necessary if you have a range of pizza sizes. You will not be able to use the 18” carrier for the 12” pizza—too much air around the pizza will cause the heat to escape. We’ve stocked standard size bags with same day shipping and also have customization capabilities. We can produce any size or shape bag that an owner may need.”  – Ingrid Kosar

8. Any added tips about hot bags for the pizzeria owner?

“Overall, the type of pizza sold by a company will dictate the requirement and therefore what materials should be used. As an example, if a store sells mostly high vegetable pizzas it will require a different design of bag than one that sells thin crust cheese pizzas. A balance between the opposing factors in thermal dynamics is always in play, i.e. the temperature drop versus moisture condensation. Thus, the balance of a higher moisture vegetable pizza needs a different structure to maintain this balance of temperature drop and crispness.” -“Ozzie” Ozechowsky

“Lowest price is not always the best value! Quality products that are well designed will never be a mistake.” –Al Roma

“I suggest to people that they really do their homework, and beware of the deal that seems too good to be true. There’s a lot of information readily available on the Internet that should provide them with a solid understanding of what’s available, and the differences between these systems. There are some good products on the market, but many more that are poorly made. Many of these systems have made their way into some of the largest chains in the industry, who have had major failures with certain systems, and admittedly did not do the proper testing up front. It’s unfortunate because quality products are available, but without proper testing of the equipments performance in a real life environment you may never see these problems until it’s too late. The feedback you can get from testing a product will be immediate and true, and allow a person to touch and feel the product. People will know when they have a quality product in their hands, as it’s usually very easy to see.”  –Richard D. Larpenteur

“Price is important because the bags are usually lost before they wear out. More important is a urethane coated 210 denier nylon lining as it will not tear the way a thinner lining will. Also, be sure there’s insulation on all six sides of the bag.” –David Schafer

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