Smash burger: grease decides every call
In a smash burger shop grease sits at the centre of every decision. The item is held in two hands, no cutlery is used, and grease stays on both the hands and the paper. A dry napkin only spreads it; the wet wipe is what finishes the job. Napkin count becomes an operational number.
No cutlery, two hands
A smash burger is eaten by hand by definition. The only single-use items on the tray are the napkin and the wipe; cutlery enters only with a side. That pulls the product mix away from other restaurant types — the weight sits on the paper side.
A dry napkin spreads grease rather than lifting it
Grease is not water-soluble, so dry paper distributes it instead of removing it. Customers answer that by taking more napkins, and consumption climbs. What actually finishes the job is the wet wipe; with greasy food eaten by hand it is not a nicety but part of the service.
Napkin count is an operational number
The napkins used on one smash burger order are a multiple of a seated restaurant's. That lands in both cost and reorder frequency. Free dispenser access raises it further; counting them onto the tray brings it back down.
What you pick, and why
Grease decides the print ground
Grease darkens paper, and on a pale ground that mark can read as part of the print. A saturated ground or embossing does not carry the problem. Operators selling greasy food move to darker grounds for that reason, not for style.
Wet wipes carry their own regulation
In France pre-moistened wipes now sit in their own extended producer responsibility chain: the decree dates from 5 December 2024, the order narrowing its scope from 20 December 2024, and the system has been running since 1 July 2025. Triman and Info-tri marking is mandatory on the packaging and goes straight into the print file.
Products
Start with whichever one you want to continue with.
Frequently asked
- Why is a dry napkin not enough?
- Grease is not water-soluble, so dry paper spreads it rather than lifting it. That is why the wet wipe is necessary rather than optional.
- Can you print on a dark ground?
- Yes, and for operators selling greasy food a saturated ground handles grease marks far better.
- What marking is required on wet wipe packaging?
- For France, Triman and Info-tri are mandatory and form part of the print file. The marking changes with the market.
Last updated: 2026-09-15