Wholesale FAQs and Tips
What is the average turnaround time for orders?
From October to April, a two-week turnaround time can be expected.
From May to September, a one-week turnaround time can be expected.
When to order for the holidays:
Christmas - September 1st
Valentine’s Day - December 1st
Easter - February 1st
Mother’s Day - March 15th
Father’s Day - April 15th
Storage:
When receiving chocolate shipped with a cold pack, allow the chocolate to stabilize after removing the cold pack from the box before working into the display case. Chocolates should never be stored in a refrigerator as refrigerators contain too much moisture. When chocolate gets too warm or too cold, it begins to bloom, creating a grayish film that makes the chocolate less attractive (although, it is safe to eat and does not affect the taste).
Chocolate can be frozen; however, as a chocolate manufacturer, our chocolate is always fresh. If you are going to freeze chocolate, make sure to seal the product so that no moisture can enter the package. When thawing chocolate, it should be brought to room temperature slowly, through a five-step process, over a three-day period.
Received Damaged Product?
Inspect your shipment upon delivery. Please note any discrepancies and describe them on the bill of lading and sign. Keep all damaged products, including shipping cartons. Please give us a call or reach out via our contact form.
How to mail chocolate:
Between October 15th and March 15th, it is possible to ship chocolate via first-class mail with proper packaging in the box. In warm weather (anything above 75 degrees F), a cold pack will be required. A good rule of thumb is one cold pack for every 24 hours. Avoid putting chocolate in direct contact with the chocolate. Cold packs are not recommended for over 72 hours of shipping.
How many pieces of chocolate to a pound?
Toffee - 17 pieces
Paws - 10 pieces
Maggies - 15 pieces
Truffles - 19 pieces
Oreos - 17 pieces
Pretzels - 34 pieces
Clusters - 17 pieces
What sweetener is used in sugar-free chocolate?
Maltitol is the primary sweetener used in Maggie Lyon Sugar Free chocolates. However, Sobitol is used in the Truffle center to give it a moist, consistent center. The caramel pieces are maltitol. All of these sweeteners are natural, and although the sugar-free chocolates are not calorie free, they are lower calorie than standard chocolates.
We are proud to have used new products and our special formulas to create sugar free confections that we feel have no after taste and are similar in taste to the same confections made with sugar.
Your display case:
Daily case temperature should be maintained at 68-72 degrees F. Relative humidity should be set at 50%. Do not display any strong fragrances like soaps or flowers near the case because chocolate is very porous and will absorb the aromas.
Merchandizing Bulk Chocolate:
By arranging the product and displaying it in an attractive manner, the product will virtually sell itself. Good Merchandising techniques include attractive shelf displays, fully stocked trays, proper shelf position, and attractive showcase displays.
Setting up a bulk case:
The bulk case is a key part of the presentation because it is used to feature product selection. Bulk chocolates can create excitement throughout the store that no one product can produce quite as effectively. The bulk case lay-out is a great way to educate new employees on product identification, offerings, and ensure uniform presentation year round.
Keeping up inventory:
A method of scheduled delivery is essential. During peak seasons (September through February), it is suggested that you take inventory and re-order every two weeks. This will guatantee a systematic rotation of product and allow for delays in shipping.
During the months between March and August, the suggested inventory would be once a month. However, these are only suggested guidelines and your traffic may dictate a count more often.
Point of sale:
When talking with the customer, it’s best to refrain from giving a per pound price. By sharing the average price per piece, for example $1 rather than $18/lb, any shock factor has been removed. Chocolate, ultimately, is sold by the piece.