Packaging is often addressed after the menu and interior have been finalised for a new restaurant, location or concept. Yet the selection, artwork, sampling, production and shipping of custom boxes, bags, cups, greaseproof paper and napkins are tightly connected. Decisions left to the final week can lead to temporary plain packaging, incorrect dimensions, excess stock or missing items on opening day. A reliable launch plan works backward from the opening date and keeps every decision, owner and deadline in one place.
Build the schedule backward from opening day
Start with the date the packaging must be ready for use at the location, not the purchase-order date. Allocate separate time for delivery, incoming checks, production, print approval, samples and the technical brief. Make public holidays, shipping distance and likely revisions visible in the schedule.
Assign one decision owner to every stage. Decide who approves logos, colours and copy, who validates product dimensions and who accepts the delivery. Conflicting changes sent by several people through different channels are a common source of pre-production delay.
- Required ready-at-location date
- Production and shipping allowance
- Sample, artwork and technical approval dates
- Owner and backup contact for each decision
Simplify the product family needed on day one
Instead of producing every possible item at once, identify the core packaging that serves most of the opening menu. Rank burger boxes, meal boxes, bags, cups, greaseproof sheets and carriers by expected use. Low-volume items can move to a second launch phase.
Using one format for more than one portion can reduce opening-stock risk, provided it does not compromise food quality or service. Test the actual portion, sauces, temperature and delivery time to confirm which formats can genuinely be shared.
- Essential day-one items
- Low-volume items suitable for phase two
- Shared dimensions that work across menu items
- Brand presentation rules for any temporary packaging
Create a production-ready technical brief for every item
A product name alone is not enough for quoting or production. Define finished dimensions, material, food and service conditions, print colours, quantity, packing and delivery address in the same line. For cups, include capacity and lid fit; for boxes, internal size, closure and ventilation; for greaseproof paper, sheet size, basis weight and use direction.
Measure the actual food instead of estimating from a catalogue. If the menu is still being finalised, add the target portion weight and relevant equipment dimensions. Mark missing data clearly so open decisions can be completed rather than replaced with risky assumptions.
- Finished dimensions and intended use
- Material, barrier and temperature requirements
- Artwork, colour reference and visible panels
- Quantity, case pack, delivery address and target date
Approve samples and artwork in real service conditions
An on-screen artwork approval only confirms appearance. A physical sample shows whether the food fits, the box closes, the order sits securely in the bag and the customer can open it easily. Fill the sample in the kitchen, hold it for the target journey time and let the service team use it.
The approval file should carry a revision number, date and named approver. Check logo position, mandatory copy, contact details and colour references before production sign-off. A late change to a menu name or social handle can make a large stock run outdated before opening.
Calculate the opening quantity from a sales scenario
Base the first order on expected daily orders, menu mix, delivery share and safety stock as well as minimum production quantities. An opening promotion may drive higher consumption than a normal week, but assuming every menu item sells at the same rate creates excess stock.
Where possible, phase delivery around storage capacity at the location and warehouse. Knowing case dimensions and pallet counts in advance prevents the opening area from filling with packaging. Set reorder points for critical items and record daily use from the first week.
- Daily order target and delivery share
- Usage factor by product
- Opening promotion and safety stock
- Storage capacity and reorder point
Inspect delivery and close the repeat-order file
When goods arrive, check quantity, product code, dimensions, print direction, colour, cutting, creasing and packing against an acceptance list. Record any critical discrepancy with photographs, case labels and batch information before stock is distributed.
During the first week, collect feedback from the kitchen, couriers and customers. Keep the approved artwork, technical specification, last production quantity, batch details and actual consumption in one repeat-order file. The second order can then improve on measured use instead of rebuilding the specification under pressure.