Logo personnalisé impression frites poulet frit tasses pépites FastFood emballage

Q1: Does the lowered front edge let fries fall out when the cup is handed over?

No — not when the front dip and wall height are set from the portion. The taller back and side panels sit above the fill line, so the load leans into the back wall rather than toward the opening, and the narrow base keeps the centre of mass low. A cut that is too deep for a tall stack of wedges is the reason pieces shift forward, which is why the dip is drawn against portion weight, not a fixed angle. Load a sample with your largest order, hold it at the angle your staff use to pass it across, and walk a few steps. If anything moves, we shallow the curve or lift the back panel before approval.

Q2: Do dry fried snacks still need a lining on the board?

Yes — a lining is worth keeping even when the food looks dry. Fries, wedges, and nuggets carry surface oil at serving temperature, and steam rising off a hot portion condenses against the inner wall; an untreated sheet absorbs both and loses stiffness along the back panel before the order is finished. The PE or PLA layer sits on the food-facing side only, leaving the outer surface free for print, and it also keeps oil from wicking through and greying a dark background. Tell us what you serve and the longest time it sits before eating, and we will set the barrier weight from that description on our own line. Plain kraft remains available for short service times.

Q3: Will a full-bleed dark print crack along the curved front cut?

No — provided the artwork is placed against the die before the plates are made. Ink goes onto the flat blank and cures before any crease or cut, so the colour film is not stretched when the front curve is trimmed; cracking normally comes from a heavy solid lying across a fold line, not from the cut itself. We keep large dark areas inside the tall panels and pull fine type back from the dipped edge and the two vertical creases, where the board moves as the cup opens. A scuff-resistant varnish can be added if filled cups rub together during a rush. Mark the bleed on your file and we will return a die map for your approval.

Q4: How do I size the cup for a single portion versus a sharing portion?

Start from portion weight, then set base width, wall height, and front dip in that order. A single side of fries wants a narrower base and a lower back wall so the portion still looks generous when it reaches the top; a sharing portion needs a wider footprint and a taller back to stop wedges or chicken pieces from bridging over the lowered front. Keep the front curve shallow on the larger size, because a deep dip on a tall cup removes the support the load leans against. One artwork can be rebuilt to both dielines without stretching the mark. Give us the two portion weights and we will draw both footprints together before sampling.