It is easy to begin a packaging project with a catalogue of shapes and sizes. A better starting point is the food itself: what you serve, how it leaves your kitchen and what your customers do with it next.
The starting point
Packaging has a job to do before it carries your branding. It needs to suit the portion, hold up during service and arrive in a condition that reflects your business. A visually appealing format is only useful if it also works for the team packing orders and the person opening them.
For an initial audit, take a representative week rather than your entire menu. Identify the dishes and drinks that travel most often, then note where the current pack performs well or creates friction.
Map the menu
Group items by serving behaviour, not just by dish name. A hot meal with sauce may need different thinking from a crisp, dry item, even if both are sold as a main. Capture the questions that will affect fit:
- What portion and toppings need to fit comfortably?
- Does the food need to retain heat, release steam or resist moisture?
- Will items be stacked, carried together or delivered separately?
- Which packs could reasonably serve more than one menu item?
Test the journey
Consider the full route from filling to handover. A pack that looks right on a counter may behave differently inside a delivery bag. Try it with a real portion, lid and carry arrangement before deciding on a size or structure.
Build a useful brief
A helpful first brief records the menu groups, likely weekly usage, service channels and any pain points with current packaging. Add artwork and brand priorities when available, but do not wait for finished graphics to begin the conversation.
From there, compare suitable formats, test samples and refine quantities before asking for final production pricing.
Keep exploring
Ready to compare formats?
Use the packaging guides for format-specific decisions, or build an editable starting range around your menu.