Private Label Caviar: How to Put Your Name on the Tin
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Private label caviar is caviar packed and sold under your brand instead of the supplier's. A caviar house like Caviére sources the caviar, packs it into tins carrying your label, and ships it cold to your venue or straight to your guests. Hotels, bars, lounges, event companies and gifting brands use it to serve caviar with their own name on the lid.
Every good table has the moment. The tin comes out, the lid comes off, everyone leans in, and somebody picks it up to read the label.
Right now, that label usually says somebody else's name.
That's the whole idea behind private label caviar: the most memorable thing on the table carries your brand, not ours. Here's how it works, who it's for, and what to get right before your name goes on a tin.
Private label vs white label caviar: what's the difference?
In practice, the two terms describe the same thing: caviar packed and labelled under your brand. Where people do draw a line, it looks like this:
|
|
White label |
Private label |
Buying branded tins |
|---|---|---|---|
|
Whose name is on the tin |
Yours |
Yours |
The supplier's |
|
What's customised |
The label on an existing tin |
The label, and often the tin, box and selection |
Nothing |
|
Best for |
Bars, lounges, VIP service, gifting |
Hotels, signature menus, luxury launches |
Occasional service |
|
Caviére program |
Express |
Signature |
Our retail range |
At Caviére we do both. The Express program puts your label on our stock tins: about one week if you bring your own label artwork, or about two weeks if we design it for you. The Signature program builds a bespoke product around your venue, including custom tins and gift boxes, quoted per project.
Who uses private label caviar?
Anyone whose guests remember the details. The most common programs we see:
- Hotel bars and restaurants that want a signature caviar service with the hotel's name on it. (If you're a restaurant buying for the menu rather than the brand, our restaurant program is the better fit.)
- Lounges and members' clubs where a branded tin says "you're one of us" better than any menu card.
- Nightlife and VIP table service, where a small tin arriving with a bottle turns a table into a moment.
- Private events, weddings and catering, from a monogrammed tin at every place setting to a branded caviar bar. Want us to run the bar too? That's our caviar service for events.
- Real estate, corporate and gifting brands, handing clients something they'll actually talk about instead of another candle.
A few programs we've already built: branded tins handed out at luxury property showings, VIP table service tins for a nightlife group, and a signature tin for a residential tower launch.
How private label caviar works, step by step
- Tell us what you need. Your venue, your guests, how often you serve, and roughly how many tins. Five minutes on our private label enquiry form covers it.
- We recommend and quote. We match species and tin sizes to how you'll actually serve it, then quote against what you need rather than a fixed package.
- We design your label, or use yours. Send us your artwork, or we'll design it with you. Before you even get in touch, you can upload your logo to the "Try it on" tool on our private label page and see it on a tin.
- We pack and ship cold. Tins are packed fresh, labelled, and shipped overnight on ice to your venue, or directly to individual recipients for gifting programs.
Choosing the caviar: match the tin to the room
Prestige is nice. Fit is better. Pick the caviar for how it will be served:
- For bar service, bumps and a first taste: Reserve Siberian or White Sturgeon. Clean, gently briny and approachable, perfect for the caviar bump.
- For the crowd-pleaser: Reserve Ossetra or Imperial Ossetra. Nutty, buttery, and the one guests ask about afterwards.
- For the statement: Reserve Kaluga or Grand Cru Kaluga. Larger pearls, rich and creamy, built for the table that ordered the big bottle.
Still torn? Our Ossetra vs Kaluga vs Siberian guide breaks down every tin.
Getting the tin size right
For bar and VIP table service, 30g and 50g tins are the usual choice because they're sized to be opened and finished in a single night. Larger tins make sense for plated courses, caviar bars and events. To work out how much you need, use our guide to how much caviar per person.
What goes on the label (and what doesn't)
Your brand is the only brand on the tin. No Caviére logo, no "powered by", no small print pointing back to us.
Two things surprise people here:
- US food labelling rules don't need the packer's brand on the front. Under FDA labelling rules, the business named on a food label just needs a qualifying phrase that shows its connection to the product, such as "Distributed by".
- The regulatory details are codes, not logos. Sturgeon caviar traded internationally carries a CITES label made of codes: species, source, country of origin, year of harvest, and the processing plant and lot. Lot and use-by details are printed on the tin separately from your label.
We walk every client through what their label needs before it goes to print.
What does private label caviar cost?
It's priced per project, because no two programs look the same. The things that move the number:
- Species. Siberian sits at the accessible end, Kaluga and Ossetra at the top.
- Tin size and quantity. Larger tins are better value per gram.
- Design work. Using your existing artwork is simpler than a fully bespoke tin or gift box.
- Fulfilment. Shipping in bulk to one venue costs less than sending individual tins to a guest list.
Want to taste before you commit? We can arrange samples, or start with the Reserve Tasting Set to compare three caviars side by side.
Keeping it perfect: storage and service
A beautiful label on badly kept caviar is a very expensive mistake. The rules are short:
- Keep it cold. Store unopened tins at 28°F to 32°F, in the coldest part of the fridge. Unopened, caviar stays fresh for 4 to 6 weeks. Full details are in our guide on how to store caviar.
- Finish what you open. Opened tins are for the same service, which is exactly why 30g and 50g work so well at the bar.
- Skip the metal. Serve with a mother-of-pearl spoon, and open tins cleanly with a gold tin key.
- Pour something cold. Our caviar and Champagne pairing guide covers what to put next to it, and how to serve caviar covers the rest.
Five private label mistakes to avoid
- Ordering tins that are too big. A half-finished 125g tin at the end of the night is money in the bin. Size for the service.
- Designing a label that doesn't fit. Labels on small tins are small. A busy logo turns to mush; a clean mark or monogram looks expensive.
- Leaving it to the last week. December, Valentine's Day and Mother's Day fill up fast. Our guide to buying caviar in volume covers lead times.
- Skipping the tasting. Your name is on it. Taste it first.
- Treating it like dry goods. Caviar is perishable. Make sure someone receives the delivery and gets it into the fridge the same day.
Frequently asked questions
What is private label caviar?
Private label caviar is caviar packed and sold under your brand instead of the supplier's. The supplier handles sourcing, packing and cold chain, and your label is the only brand on the tin.
Can I put my own logo on caviar tins?
Yes. Caviére's Express program puts your label on our stock tins, and our Signature program builds bespoke tins and gift boxes around your brand.
Will the supplier's name appear anywhere on the tin?
No. Your label carries your brand only. Required regulatory details are coded rather than branded, so there's no competing brand name on your product.
How long does private label caviar take?
About one week on the Express program if you supply your own label artwork, or about two weeks if we design the label for you. Fully bespoke programs with custom tins take longer on the first run and are quoted per project.
Is there a minimum order or contract?
There's no minimum contract, no exclusivity clause and no requirement to carry inventory you don't need. Tell us what you have in mind through our private label page.
Can you ship private label caviar directly to guests or clients?
Yes. We can ship to your venue in bulk or send tins directly to individual recipients for gifting programs, anywhere in the continental United States.
How long does private label caviar stay fresh?
Unopened and refrigerated at 28°F to 32°F, caviar stays fresh for 4 to 6 weeks. Once opened, finish it during the same service.
Do you only work with Dallas businesses?
No. Caviére is based in Dallas and ships cold, overnight, across the continental United States.
Put your name on the tin
Tell us about your venue, your guests and how you serve, and we'll build a program around it. Or upload your logo and see it on a tin first.
