Every Product We Print

Start from what you serve rather than from a product name. If you sell scooped cones, the cone sleeve range is the entry point; if you wrap hot food, the food sleeve and tray ranges are. The product you hold is a better index than the wording of a category.

Yes. Nothing in the catalogue is a shelf item with a fixed size, because a sleeve or tray that does not match the product it holds is worse than none at all. Every line is cut to a specification agreed before production.

Frequently, and it usually works out cheaper per item than ordering separately, because the setup and the delivery are shared. Send the full list at quote stage rather than raising a separate enquiry per line.

You do not need to know. Send us the product itself, or a photograph of a made-up portion with a ruler alongside it, and the size is taken from that. Guessing at a measurement is where most packaging orders go wrong.

Ask anyway. The catalogue reflects what is commonly requested rather than the limit of what can be cut, and a shape close to an existing die is usually straightforward to quote.

Yes, and for some uses it is the sensible choice. Interleaving papers, back-of-house wraps and anything the customer never sees rarely justify the print cost, so plain and printed are often ordered together.

Many are, but the board and any lining have to be specified for it rather than assumed. Grease resistance and heat tolerance are separate properties, and a sleeve that handles one may not handle the other.

A flat sample can be produced for most jobs before printing, which shows the size, the board and the construction. Ask for one at quote stage, since it is far cheaper to correct a die than a finished run.

Seven, covering cone sleeves, food sleeves, trays, boxes and beverage packaging, paper cups, printed papers and paper bags. They overlap deliberately, because a business serving cones usually needs a napkin, a tray and a bag as well.

The product to be held, a rough annual or monthly quantity, whether it is printed and in how many colours, and whether the food is hot, cold, greasy or dry. Those four answers cover most of what a specification needs.