Per case vs per pound: which is cheaper for NYC restaurants
Wholesale food trades in cases, cartons, sacks and pounds — and the same product can look cheaper or more expensive depending on which unit you read. Here's how to compare them correctly so you're not fooled by a big-looking case price.
Why the unit matters
A case price bundles a quantity you have to move before it spoils; a per-pound price is easier to cost a single dish with. Neither is 'cheaper' on its own — you have to normalize to the same unit.
The rule: divide the case price by the pounds in the case to get the real per-pound cost, then compare that to the per-pound quote.
The break-even
Buying by the case usually wins on per-pound cost — but only if you actually use the case before it degrades. The break-even isn't just price; it's price times the share of the case you'll sell. A case that's 20% cheaper per pound but throws away 30% is more expensive in practice.
For high-turnover staples, buy the case. For low-volume or perishable specialty items, the per-pound (or smaller pack) price often wins once waste is counted.
Check both before you order
On every Foodomarket product page we show the price per pound and per case so you can do this comparison without a spreadsheet. Use today's number, because the gap between case and per-pound shifts with the market.
Frequently asked questions
How much is a case of produce in NYC?
It varies by product and day. Each product page shows the current per-case and per-pound wholesale price so you can compare on the unit that fits your kitchen.
Is buying by the case always cheaper?
Per pound, usually — but only if you use the whole case before it spoils. Factor waste into the comparison for perishable items.