Yorulmaz Ambalaj · Service and packaging guide
Disposable packaging.
A layout suitable for your service.
Think of cups, lunch boxes, forks, spoons and transport packaging in a single serving plan. Correct size and compatible parts make your job easier, from shopping to service.
Think together
Basic product groups of the service.
Plan your packaging needs not for a single product, but for the entire service reaching the customer. Do not add unnecessary parts to the list.
Cardboard and plastic cups
Check the volume, beverage temperature and cap mouth diameter together. See the hot/cold usage description of the product.
Glass optionsFood and takeaway containers
Portion, liquid content and method of transportation determine the choice. Please clarify before ordering whether the cover is included or not.
Food containersPaper and cardboard products
There are different products according to presentation, wrapping and transportation purposes. Take the usage information of the relevant product as basis instead of the material name.
Paper and cardboard productsForks, spoons and serving items
Determine the parts required by the menu and service format. Compare purchase of individual items versus set per person.
Service productsWooden disposable options
Examine the storage conditions as well as the product size and intended use. Being wooden alone does not mean that it is suitable for every use.
Wooden productsTransport and complements
The outer packaging of the service should help carry the products together and balanced. Consider weight and volume together.
Packaging materialsPlan by service
The same product does not fit everyone the same way.
Where and how will your customer use the product? Your menu or event plan is the starting point for the packing list.
| Service | Products to consider together | Control |
|---|---|---|
| Hot drink | Matching cup, matching lid, stirrer if needed | Hot usage information, volume and mouth diameter |
| Cold drink | Cold glass, lid, straw if necessary | Cover type and product compatibility |
| Takeaway food | Food container, lid, transport packaging | Portion, filling and transportation conditions |
| Catering or event | Containers/plates and serving pieces suitable for the menu | Number of people, shuttle tours and packages |
On small screens, you can swipe right within the table.
More controlled shopping
Complete the quantity calculation with the sales unit.
First calculate the service need, then the package or parcel quantity. Determine the reserve amount according to your own usage data.
- Set number of servicesConsider the number of participants or daily orders along with the number of pieces consumed in each service.
- Count the pieces separatelyWrite the quantities for glasses, lids, containers and forks/spoon on separate lines.
- Check package quantityFor example, if 1 glass is required for each serving for 120 servings, the basic requirement is 120 glasses. 3 packs in a pack of 50 provide 150 cups; This is just an example of an account.
- Consider storage spaceTake into account the space and protection needs of excess purchases. Keep opened packages in clean conditions.
Use and after
Practical service, conscious consumption.
Use disposable products for their intended purpose. Offering fewer unnecessary parts and planning accurate quantities can help reduce waste at the source.
Offer the required part
If the menu or consumption style does not require it, serve it according to need instead of automatically adding the additional serving piece.
Follow the instructions
Do not treat a disposable product as if it was designed for reuse. Check heating and food contact information.
See local collection conditions
Material type, coating and food residue can affect post-use decomposition. Find out what products your local collection system accepts.
Short answers
Frequently asked questions
Are all paper cups suitable for hot drinks?
Products vary depending on their intended use. Being cardboard alone is not enough; Check the hot/cold usage information of the relevant product.
Are the covers included in the product price?
This information varies by product. Check the description, package contents and availability of separate cover product.
Is the disposable product automatically sterile?
No. Being disposable does not mean being produced or certified as a sterile product.
Can I prepare a product list for a mass event?
You can determine the number of people, menu and service style and bring the necessary products together in your bulk offer list.
Yorulmaz Ambalaj · Bolu
Your service list
let's complete it together.
Share the number of people, menu and place of use. Let's evaluate the required products, sizes and package quantities together.