Corrugated Deli Tray
A deli tray takes more punishment than most food packaging.
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State · United States
Missouri has two major metropolitan food markets with strong barbecue traditions and significant professional sports concessions, and those two things account for most of what we quote for the state.
Barbecue and stadium concessions are unrelated as businesses but they share a packaging characteristic: both involve heavy, greasy portions handled at speed by customers who are usually standing.
Tell us the tray, the quantity and where it is going. Freight is quoted to your address rather than added later.
A full barbecue plate — burnt ends, ribs, sausage, two sides and bread — is a genuinely heavy object, and it is wet with rendered fat and sauce. Folding board of any caliper will flex under it when lifted from the middle, which is why barbecue trays are fluted.
The other decision worth making deliberately is whether the sides share the tray. One divided tray with full-height dividers is faster at the counter and cheaper than three containers, and it looks more composed. Bread benefits from its own section, because bread against sauce goes soft quickly.
A customer who can carry four drinks and food buys four drinks and food. It is the highest-leverage item in a concession range.
Flat-packed trays folded during the quiet period and stacked ready to fill. Folding at the till during a peak costs real money.
Hot and cold cups taper differently. Send one of each size rather than a measurement.
Spilled drinks and, at outdoor venues, rain. Untreated fluted board loses strength quickly when wet.
Chosen against the requirements described above, not as a general catalogue listing.
A deli tray takes more punishment than most food packaging.
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A stadium carrier has to be usable by somebody walking up concrete steps in a crowd, holding a phone, wearing a coat, in the dark.
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Corrugated trays exist for one reason: a loaded tray that has to be picked up from the middle without folding in half.
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Popcorn is sold by volume and eaten by the handful, which makes the pack unusually important: the customer’s sense of value comes almost entirely…
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This is the working catering tray: fluted, deep, strong enough to hold several full foil pans, and usually built with a raised header board that turns t…
View tray & get pricing →Fluted rather than folding, graded against the loaded weight, with a grease-resistant food-contact face. A full plate with sides is heavy and wet, which is the combination folding board handles least well.
Usually yes — one divided tray is faster and cheaper than three containers. It needs full-height dividers, a treated face, and ideally a separate section for bread, which goes soft quickly against sauce.
Because it sets the ceiling on how much one customer can carry, and therefore buy, at the busiest moment of the event. It is the highest-leverage item in a concession packaging range.
Only if we cut it to them. Send one of each size — hot and cold cups taper differently and a hole cut for one will not hold the other securely.
Do not assemble during the peak. Fold flat-packed trays during the quiet period before the rush and stack the formed units ready to fill.
Considerably. Untreated fluted board loses strength quickly when wet, and that failure happens with a full load in a customer’s hand. Ask for a moisture-tolerant board.
Send the specification, the quantity and the delivery address. We come back with unit price, tooling if any, freight and a real production date.