Custom Hamburger Boxes.

Use wrap for counter service and a box for anything that goes out in a delivery bag. Greaseproof wrap costs less, uses less material and holds the burger tight while it's eaten on site, but it gives no protection once food is stacked on top.

A clamshell stacks, protects the build and gives you printed panels. We supply both with matched branding, and plenty of operators run wrap in the dining room and boxes for delivery.

A flat-topped rigid clamshell carries the weight of whatever is stacked on it in the bag. Tapered or domed lids push that load down into the burger and tip the stack, so we don't make those profiles for delivery.

Base stiffness matters as much as the lid. A wide box lifted one-handed flexes at the floor if the board is too light, and for heavier stacking E-flute corrugated gives more crush resistance than folding board.

More than it would for dine-in, because a closed delivery bag traps humidity around the box. Vents let steam out of the top half so the bun is still firm when the bag is opened.

Bigger builds release more steam, so we size the vents to what you actually put inside. We also balance vent area against lid strength, since too many cuts weaken the panel that carries the stack.

Kraft board with a single flexo colour is the independent burger standard, and full CMYK on white suits chains and delivery-led brands. Matte lamination adds a premium hand-feel for chef-led menus, and Pantone matching keeps box and wrap in one colour.

The panel most brands miss is the inside of the lid. It's the first surface the customer sees on opening, it adds little to the cost, and nearly everyone leaves it blank.

Clay-coated board is the general-purpose choice, and kraft is the default for smash-burger and artisan brands. The coated surface is smooth and sealed, so it prints sharply, while kraft's natural brown hides the grease marks that show on white.

Both take our PFAS-free grease barrier, which deals with fat from the patty below and sauce from above. If the boxes carry real weight in delivery bags, E-flute is the stock to pick.

The common sizes are 4.5 × 4.5 × 3 in and 5 × 5 × 3 in, measured as length, width and height. Size to the widest part of your build with the top bun on, then leave a little room so the lid closes without pressing down.

A stacked double needs extra depth. We can also add a divider for combo boxes that carry fries or a side next to the burger.

We start at 500 boxes. Past 1,000 the per-unit pricing moves into lower tiers, and the same artwork can run to 100,000 pieces.

Box and wrap are separate items and each is quoted on its own. Many restaurants start at the minimum to test a design on real delivery orders, then reorder larger once the size and venting are proven.

Standard production is 7 to 10 business days once you approve the proof. When an opening date is close, a rush run in 5 to 7 business days is available.

Folded samples for checking fit and vents take 5 to 7 business days. What you pay for the sample is credited back against the production order, so testing with your own build first doesn't add to the final bill.