Resource guide
How to Measure a Food Tray
Exactly which measurements a packaging supplier needs, how to take them from a folded tray, and the four mistakes that produce a tray that does not fit.
Updated August 28, 2026 · About 7 minutes to read
Most sizing problems come from measurements taken in good faith at the wrong point. This is a short, practical guide to taking the three or four numbers a supplier actually needs, from a tray you already use or from the food you want to put in one.
Measuring an existing tray
You need a ruler, a flat surface and about three minutes.
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Measure the internal base, not the rim
Almost every food tray tapers outward. The base is smaller than the opening, and it is the base that determines whether your portion fits flat. Take length and width across the inside of the base.
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Measure the internal depth vertically
From the inside of the base to the top of the wall, held vertical. Measuring along a sloped wall gives you a longer number than the usable depth.
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Note the rim dimensions separately
If a lid or a film seal is involved, the rim is what matters for that. Take the external length and width across the rim as a second pair of numbers.
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Photograph the tray flat if you can
Unfolding one tray and photographing the flat blank next to a ruler tells a supplier more than any set of measurements. If the tray is glued, photograph it from above, from the side and at an angle.
The four measurement mistakes
- Measuring the rim and calling it the base. On a tapered tray these differ by a substantial margin.
- Measuring depth along the sloped wall instead of vertically, which overstates usable depth.
- Measuring an average item rather than the largest. Buns, cakes, oysters and cookies all vary batch to batch.
- Measuring with the food pressed down. Loose food occupies more volume than compacted food, and pressing it down is usually what you are trying to avoid.
Measuring from the food instead
For an arranged product
Lay out one tray’s worth on a flat surface in the arrangement your kitchen uses. Measure the rectangle it covers and add about an inch each way. That is the internal base footprint.
For a loose product
Weigh the portion, then pour it loosely into a measuring jug to get a volume. Volume is what matters for scoops, cups and compartments, because it captures area and depth together.
For a single item
Measure the largest example you have, at its widest and tallest points, including any topping or decoration. Then measure several more and note the range — clearance should be set against the largest, not the mean.
What to send us
The more of this list you can supply, the faster and more accurate the quote.
| Item | Why it helps |
|---|---|
| A physical sample tray | The most accurate route by a wide margin; we can rebuild the blank from it |
| Photographs beside a ruler | Next best; shows proportions and construction that numbers miss |
| Internal base length, width and depth | The core specification |
| Rim dimensions | Needed for lids and film sealing |
| A photograph of the tray loaded with your food | Shows us the real use case, which often changes what we recommend |
| Any fixture dimensions | Delivery bag, shelf, carrier, servery rail — whichever constrains the tray |
If you can post a sample, post a sample. A folded tray in the post removes an entire round of questions and eliminates the risk of a misread measurement. It is the single most useful thing you can send a packaging supplier.
Putting the measurements to use
Most first orders that come from a measured sample are simple open trays, which is why the kraft food tray range is where the majority of matched-size work starts.
Measuring accurately matters even more where storage is the binding constraint and one tray has to cover several menu items, as set out in the guide for food trucks.
Questions this guide gets asked
Should I measure the base or the rim?
Both, but the internal base is the primary specification because that is where the food sits. Rim dimensions matter separately when a lid or a film seal is involved.
How do I measure depth on a tapered tray?
Vertically, from the inside of the base to the top of the wall — not along the slope. Measuring along the wall gives a longer figure than the usable depth.
Do I need to unfold the tray?
It helps enormously if the tray is not glued. A photograph of the flat blank beside a ruler shows the cut, the creases and the corner construction all at once.
What if my product varies in size?
Measure a dozen, note the range, and size against the largest. Bread, cakes, cookies and shellfish all vary batch to batch, and a tray sized to the average will not fit part of your stock.
Is a photograph enough, or do you need a sample?
A photograph beside a ruler is usually enough to quote. A physical sample is better if you want an exact match, because it lets us verify board caliper and corner construction as well as dimensions.
What units should I use?
Whichever you work in. We supply customers in the US, UK, Canada and Australia and work in both imperial and metric. Just tell us which you have used, and be consistent within a single specification.
