Every other bit of foodservice packaging gets to sit on something.

Why we exist

Trays are quoted on size and price per thousand, and the three things that decide whether they work are not usually on the quote at all.

The rim, which is the structure. The barrier, because hot food attacks a tray from two directions at once — oil into the board from below and steam from above — and an uncoated tray goes translucent and limp under chips within minutes. And the wall angle, which decides how tall a stack of fifty is, and therefore how much of your storage the trays occupy for the rest of their life.

None of those is expensive. All three are visible every single service.

What we actually make

Rolled-rim concession trays. Compartment meal trays with full-height dividers and sauce wells deep enough that the pot does not tip. Moulded fibre trays with the barrier treatment named rather than described as “coated”. Rigid reusable serving and cafeteria trays specified against your actual dishwasher. Film-sealable meal-prep trays with the flange quoted for your sealer. And printed trays, laid out for the die rather than for the flat sheet.

Everything that food touches is printed with food-safe inks, and we do not offer a cheaper alternative for that.

What we do not make

Hot dog trays — a specific narrow moulded shape with a supplier who does nothing else. Paper plates, which are flat and round and a different product entirely.

Takeout boxes, cartons, deli sheets, basket liners and drink carriers. If it closes, or if it holds a cup, it is not us.

And we will not describe an oven-safe tray and a chilled-only tray as interchangeable. They are different materials with different temperature limits, and blurring them is a safety question rather than a quality one.

The compartment is not decoration

Chips arrive at a hundred and eighty degrees carrying oil. A bun is dry and absorbent. Put them in the same open tray and four minutes later you have served one soggy product instead of two good ones.

So the layout comes from the menu, not from a catalogue. Anything wet or hot and oily wants a full-height divider between it and anything dry; two dry items can share. And the sauce well needs to be deep enough to hold the base of the pot, or it tips the first time somebody carries the tray at an angle.

We ask what goes in each section before we quote a layout. It takes two minutes and it stops people buying ten thousand of the wrong tray.

How we price

No dollar figures on this site. Price moves with the board or material, the barrier, the die, the print and the quantity, and a new die carries a real one-off cost on the first order only. Send the details and a real quote comes back the same day, with a lowest-price guarantee if you are already holding a cheaper one — and we will tell you if the cheaper one has no rim on it.

On artwork

The print goes onto flat board and the tray is formed afterwards, so the artwork has to be laid out for a shape it is not in yet. Corners stretch and compress, so anything crossing one distorts, and a logo centred on the flat can end up on a wall rather than on the floor of the tray.

We do that layout free and we proof it on the formed tray rather than on the flat sheet, because a flat proof tells you nothing useful about a formed product.

How we work

Who we serve