Street food: no table, two hands

Food is eaten from the hand, not a plate

The item is held directly and both hands are occupied. The napkin is used during the meal as well as at the end. An order that leaves with a single napkin is effectively short; most operators treat two or three per order as standard.

Sauce is a paper problem, grease is a print problem

Sauce soaks the napkin and wet paper tears — ply and embossing are directly functional here. Grease goes into the sleeve and the wrap and darkens the surface the print sits on. The two problems do not have the same fix: one is about the structure of the paper, the other about the ground the print is on.

A walking customer is a moving surface

Indoors only the customer sees the packaging. On the street the same packaging is seen by everyone in the queue, everyone passing and everyone sitting nearby. That sets a practical requirement for size and contrast — a small, fine print is not readable from a metre away.

What you pick, and why

The dine-in rule does not reach street sales

France's 2023 reusable rule binds venues with more than twenty seats. A stall with no seating falls outside that definition. The ban on single-use cutlery is a separate matter and binds everyone — the two should not be confused.

Speed shapes the design

Nobody in a queue opens the kit to inspect it. That the sleeve can be handed over in one movement, and that the print reads on the outside of it, matters more in street sales than in seated service.

Products

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