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City · United States

Custom Food Trays in New York City

New York City runs one of the highest concentrations of platform delivery orders anywhere, in kitchens that are among the smallest anywhere. Those two facts, together, determine almost every packaging decision an operator here should make.

The result is a specific set of priorities: containers that flat-pack, formats that cover several menu items, and delivery packaging designed around the courier bag rather than around the plate.

Kraft compartment tray with a clear fitted lid, shown closed
6
trays shortlisted for this market
1 day
typical quote turnaround
Freight
quoted to your address, not ex-works
Made to order
no stock sizes to work around

Quotes delivered to New York City

Tell us the tray, the quantity and where it is going. Freight is quoted to your address rather than added later.

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Design around the courier bag

Most delivery packaging is sized from the food and then discovered not to fit the bag. In a city where a rider may carry four orders at once, that is a real problem: a container that wastes an inch across the bag base costs capacity on every trip.

Measure the internal dimensions of the insulated bags your riders actually use, decide how many containers you want per bag, and size the container to divide that space cleanly. It is free at design stage and impossible to fix afterwards.

The four delivery rules

Vent the crisp things

Steam is what ruins delivered food. A sealed container around fried food guarantees a soft result within about ten minutes.

Seal the wet things

Sauces in sealed pots. A fitted lid will not hold liquid when a bag tips on a bicycle.

Separate them

A wet element beside a dry one in the same compartment is the most common delivery complaint there is.

Size close to the portion

Headroom is what lets food move and rearrange itself over a journey.

Managing packaging with almost no storage

  • Flat-pack everything and batch-assemble during quiet periods.
  • Consolidate: one container covering four menu items halves your storage requirement.
  • Accept more frequent, smaller deliveries if space is genuinely the constraint.
  • Ask about staged delivery — production in one run, delivery in instalments.
  • Tell us the building access situation at quote stage, because it affects how we pack and ship.

Trays we supply to New York City

Chosen against the requirements described above, not as a general catalogue listing.

Kraft compartment tray with a clear fitted lid, shown closed

Compartment Tray with Lid

The lidded compartment tray is the format that meal-prep businesses, bento services and premium takeaway have converged on.

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Printed corrugated lunch tray holding a chicken and kale salad with a wooden fork

Corrugated Lunch Tray

The lunch tray sits between a takeaway container and a proper meal tray.

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Kraft sub tray holding a filled Italian sub with a printed rustic sub design on the side wall

Kraft Sub Tray

A sub tray is a long, shallow rectangle with low walls.

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Kraft burger clamshell boxes stacked, one open holding a burger

Burger Clamshell Tray

A burger clamshell is a hinged box that closes around a burger, and its whole purpose is to stop the build collapsing between the pass and the customer.

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Printed fry scoops holding straight-cut fries on a counter

French Fry Scoop

The fry scoop exists because of a specific piece of ergonomics: a member of staff should be able to fill it from a fryer basket with one hand, in one mo…

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Corrugated deli tray with a die-cut hand hole shown against a plain background

Corrugated Deli Tray

A deli tray takes more punishment than most food packaging.

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Supplying New York City: common questions

How do I size containers to my delivery bags?

Measure the internal dimensions of the insulated bags your riders use, decide how many containers per bag, and we size the container to divide that space cleanly with no wasted strip.

What is the single biggest delivery improvement?

Venting anything closed that should stay crisp. Steam is the cause of soggy delivered food, and a sealed container guarantees it. It costs almost nothing in the cutting die.

How do I store packaging in a tiny kitchen?

Flat-pack everything, consolidate to as few formats as your menu allows, and consider more frequent smaller deliveries or a staged delivery from one production run.

Is custom packaging viable for one restaurant?

Frequently, because a busy site concentrates enough volume on one or two formats to make one-colour printing cost a few cents per unit. On platform orders your packaging is often the only thing that is yours.

Can you deliver to an address with no loading dock?

Tell us at quote stage. Pallet versus parcel, delivery window and street access all change how we pack and ship, and it is much easier to plan than to solve on the day.

What should I print on delivery packaging?

Your name and a reason to order direct next time. Against a platform commission measured in tens of per cent, a few cents for a surface inviting a direct order is an easy calculation.

Other countries we supply

Get a quote delivered to New York City

Send the specification, the quantity and the delivery address. We come back with unit price, tooling if any, freight and a real production date.