Sandwich and Wrap Packaging for Cafés, Delis and Grills

What is in the sandwich and wrap range?

Seven items sit in this range, split between cold sandwiches and hot wraps. Some are rigid packs for the chiller shelf, some are paper for wrapping at the counter, and some are boxes for grilled food.

The right mix depends on whether your sandwiches are made ahead or made to order. A café filling a fridge at 7am needs different packaging from a grill that wraps each order as it is called.

Here is every item side by side.

Which businesses use sandwich and wrap packaging?

Cafés and coffee shops are the biggest group, mostly for chilled sandwiches and toasties. Delis and sandwich bars wrap to order, so they lean on paper.

Kebab shops, grill houses and burrito counters need packaging for hot, heavy wraps with sauce. Street food traders selling tacos need holders that keep the shell upright.

Office caterers often order wedges and baguette boxes together for platters. A sandwich wedge for chiller shelves keeps rounds neat and easy to count on a tray.

• Cafés and coffee shops with a grab-and-go fridge
• Delis and sandwich bars that wrap to order
• Kebab shops and grill houses
• Burrito and wrap counters
• Street food stalls selling tacos and flatbread wraps
• Caterers making lunch platters for offices

Made-ahead or made-to-order: which packaging fits?

Made-ahead sandwiches sit in a fridge for hours. They need a closed pack that keeps the bread from drying out and shows the filling so people can choose without opening it.

Made-to-order sandwiches leave the counter within minutes. Speed matters more than shelf presence, so paper wraps and bags win.

Think about the lunchtime rush too. A café that pre-packs 40 sandwiches before opening has time to fold wedges. A grill making each wrap fresh needs something it can grab and fill in two seconds, with no folding at all.

Wraps fall into the same split. A chilled wrap sits in a fridge pack, while a hot one is rolled in paper or dropped into a box as it leaves the grill. Paper sandwich bags for counter service suit rolls and toasties handed over hot.

What sizes do sandwich and wrap packs come in?

Everything here is made to your size. The figures below are common sizes that UK cafés and grills start from.

For wedges, the face size follows your bread and the depth follows your filling. A thin ham sandwich might need 55 mm of depth, while a club sandwich needs 90 mm.

For baguettes and wraps, length matters most. Measure the longest one you sell after filling, then add 10 to 20 mm.

Which paper or board suits wet fillings and hot sauce?

Cold sandwiches are fairly easy. White or kraft folding board holds its shape in a fridge, and a window cut-out on suitable styles shows the filling.

Hot wraps with garlic sauce or chilli oil are harder. Paper needs to be greaseproof so it does not go see-through, and boxes benefit from a grease-resistant lining or coating on request.

Baguettes with hot fillings, like meatball subs, can steam inside a closed box. An open-end sleeve lets some of that steam escape. Baguette boxes and open-end sleeves come in both forms.

• Chilled sandwiches: folding board, window on suitable styles
• Hot toasties: paper bags or greaseproof sheets
• Sauced wraps: greaseproof paper or lined boxes
• Long subs: a box for delivery, a sleeve for eating now

How do you wrap a sandwich so it stays tight?

Wrapping paper only works if it is the right size for the sandwich. Too small and the ends pop open. Too big and the extra paper bunches up and slows the counter down.

Place the sandwich diagonally, fold the bottom corner up, tuck both sides in, then roll towards the top corner. A sticker or the fold itself holds it shut.

Printed sheets turn every wrapped order into a branded one. Sandwich wrapping paper cut to size is often ordered in two sizes, one for rolls and one for long subs.

Train new staff on one fold and stick to it. A consistent wrap looks better in the customer's hand and makes the printed logo land in roughly the same place every time.

What packaging works for kebabs and burritos?

Kebabs and burritos are heavy and wet. They are also eaten by hand, often while walking, so the packaging has to hold them together right to the last bite.

Paper is the first layer. Wrap and burrito paper that twists shut rolls round the wrap and tears away bit by bit as the customer eats.

For delivery, a box adds a second layer. It stops the wrap from unrolling in the bag and keeps chilli sauce off the rest of the order.

Why use a box rather than just paper for a doner?

A doner wrap in paper alone is fine for a walk home. It is less fine at the bottom of a delivery bag under a portion of chips and two cans.

A long box keeps its shape under that weight. It also gives you a large, flat surface to print a logo on. Kebab and wrap boxes for grills are often sized for a large wrap with room for a pot of sauce.

Many grills use both: paper round the wrap, box round the paper.

How do taco holders keep shells upright?

A taco left on a flat plate falls on its side and loses half its filling. Holders solve that with a row of slots that keep one, two or three shells standing.

Holders can be open for eating at the stall, or part of a lidded box for taking away. Taco boxes and holders for street food are often made for 6 inch shells, but any size can be made.

Folding board is the usual material. A grease-resistant coating on request helps with salsa and lime juice.

How should sandwich and wrap packaging be printed?

Chilled packs sit beside other brands in a fridge, so the front needs to say what the product is and who made it at a glance.

Paper wraps need a repeating pattern or a small logo repeated across the sheet. However you fold it, part of the brand should end up on show.

Choose plain, one colour, two colour or full colour CMYK printing for any item here. Board can also take a matte or gloss varnish. Free layout help from our designers is part of every order.

1. Decide which items carry a big logo and which carry a pattern.
2. Leave a clear space on wedges for a product label or date sticker.
3. Keep colours to one or two on paper for a crisp print.
4. Check the free proof for fold lines and window positions.
5. Approve the proof and production starts.

What mistakes do cafés and grills make with this range?

A few slips come up again and again. Most of them show up on the first busy lunch.

• Ordering wedges too shallow for the thickest filling on the menu
• Using plain paper for garlic sauce wraps, which turns see-through
• Printing a single central logo on wrapping paper, which ends up hidden in the fold
• Forgetting space for a date label on chilled packs
• Sizing kebab boxes from the bread rather than the filled wrap

How do you order sandwich and wrap packaging?

Tell us which items you need, the size of your bread or wraps and roughly how many. If you already use a pack, a photo with a ruler next to it helps.

Your written quote starts from £0.25 per unit and covers the exact quantities you ask for. A free design proof follows before any printing. Food-contact materials available on request.

Production takes 4 to 6 business days after approval. Delivery is free, tracked and reaches any UK address in 2 to 3 business days. Spot a misprint or damage? Send photos within 10 days of delivery and we reprint the items or refund them.