Buying printed burger boxes is a procurement decision, not simply a logo placement exercise. Two offers can differ in usable space, closure, board, packing format and setup charges even when their descriptions look similar. This guide is for restaurants placing a first branded order or replacing an existing box. It brings the decisions into one purchase brief and links to deeper material, tolerance and freight guidance. Product selection stays in Lupipak Store. Numerical examples illustrate planning methods; they are not catalogue specifications or guaranteed performance.
Choose the scope of the change
If the current box works and only the branding is changing, match its drawing, material and physical sample first. There is no need to introduce a dimensional change just because the artwork is new. If the portion or menu has changed, test whether an existing cutting tool can accommodate it before requesting a new construction. Ask which tooling and preparation costs apply to each route.
A single burger box, a two-burger pack and a burger-and-fries meal box are different use cases, not merely different graphics. Specify dividers, sauce pots, possible contact between foods and the packing sequence for a combined meal. Agree whether these components are included so that every supplier prices the same pack.
Specify usable inside dimensions
Measure the finished burger at its widest and tallest points with the intended wrap in place. Bun diameter alone misses protruding fillings, sauce and normal variation between staff and portions. Inspect several representative servings. State the measurement order and units explicitly: internal length × internal width × usable closed height, in millimetres.
For a wrapped product measuring 110 × 105 × 70 mm, allowing 5 mm on each side and 10 mm above gives an initial mock-up target of 120 × 115 × 80 mm. These allowances are illustrative, not a standard. Tapered walls, locking tabs and the lid can reduce usable space. Approve a closed sample with the real burger, then check the outside dimensions against the bag and packing station.
Write a material specification, not just a GSM number
Ask for the board grade or trade name, grammage, thickness, print surface and any barrier construction. Different board types do not have identical thickness-to-grammage relationships, as Holmen’s converting guidance explains. A higher g/m² figure alone is therefore not a complete basis for choosing a box.
Record temperature, grease and sauce exposure, holding time, and whether the food touches the box directly or through a wrap. Request documentation appropriate to that use and construction; do not extend a certificate for one material to an unverified finished pack. Inspect the base, corners, lid and printed surface together in a filled sample.
Evaluate grease control, moisture and closure together
Barriers and coatings can manage liquid and moisture transmission; selection depends on the application. Holmen’s materials guidance distinguishes these functions. A barrier-coated sheet does not automatically make the assembled box liquid-tight at its joints. State whether loose sauce travels on the burger or in a separate container.
Test samples over your actual holding and delivery interval. Record internal moisture, the condition of the bun, grease marks and closure behaviour. Trial any ventilation change before committing it to production rather than specifying holes by guesswork. The closed lid should not compress the product, the lock should hold during normal carrying, and opening should not require excessive force.
Translate the minimum order into stock exposure
When checked on 18 October 2026, Lupipak’s burger box page stated a minimum of 10,000 pieces. Confirm its application to your size, tooling and printed design in the project quotation. Dividing a total of 10,000 between two sizes or two campaign artworks should not be assumed to meet the same production conditions.
At consumption of 4,000 per month, 10,000 boxes represent around 2.5 months of use before allowances for waste, growth or safety stock. Compare this with the campaign end date and available storage. Distinguish the quantity put into production from the quantity delivered and invoiced: agree any over- or under-delivery tolerance and its billing treatment explicitly.
Link the artwork approval to the structural revision
Use the manufacturer’s approved dieline for the agreed box. Cutting, creasing, locking, gluing and bleed areas must remain identifiable. Check small text and logos against folds and tabs, and review orientation both with the lid closed and when opened. Obtain bleed and safe-area values for that particular construction rather than applying a generic template.
Specify colour targets, file format, fonts, images and printed sides. An inside print request needs its own suitability review; do not treat it as a routine extension of exterior decoration. A screen proof cannot approve physical colour or food-contact performance. The release record should tie together the structural revision, artwork revision, material and order quantity.
Make sampling a purchasing gate
Establish whether the sample is a dimensional mock-up, a visual proof or a printed sample representative of production. Each answers different questions. Check assembly and closure with a filled box, colour against the appropriate proof, and service behaviour using the relevant material. Put sample scope and any preparation costs into the quotation; do not presume sampling is free.
Ask the restaurant team to assemble and fill samples. An observed difference of five seconds per box would amount to roughly 33 minutes across 400 boxes a day: this is arithmetic for interpreting your test, not a productivity promise. Retain the accepted sample with photographs and revision details. Agree batch inspection numbers and defect acceptance limits with the supplier.
- Usable space and product compression with the lid closed
- Marks at the base and corners; closure after carrying
- Assembly time, misfolds and separation of nested or stacked blanks
- Print orientation, colour reference and file revision
- Batch identification, inspection method and release decision
Compare the delivered, usable box
For the same technical specification, separate unit price, tooling, print setup, samples, wraps or dividers, cartons, pallets, freight and applicable taxes. Ask which costs recur on a repeat order. Clarify how non-conforming or unusable boxes will be handled rather than comparing only the price per thousand.
Confirm whether boxes arrive flat, pre-glued or erected and how many are packed in each shipping carton. Obtain carton dimensions, gross weight, pallet height and unloading requirements. Lupipak’s product page states a standard production period of 26 business days after design approval; do not interpret that as door-to-door transit included. Work backwards from the required arrival date through sampling, approval, production and shipping, then confirm the project dates in writing.
The enquiry checklist
Complete the fields below before moving into product selection and the quote flow in Store. Mark unresolved measurements or materials as subject to sample approval instead of inventing values. Place the order once both technical specification and commercial scope have been agreed.
The main-site burger box page introduces the product family; it is not a duplicate catalogue. Keep the approved drawing, board, print, quantity, acceptance criteria and delivery terms together. That record is also the starting point for a consistent repeat order.
- Single, double or meal use; wrapped product dimensions and weight
- Target internal dimensions, closure and grease/holding conditions
- Quantity per size and artwork; monthly consumption
- Board, barrier, printed sides and documentation needed
- Logo files, colour target and existing drawing or tool reference
- Sampling scope, delivery tolerance and defect acceptance
- Destination country, postcode, unloading arrangements and required date