Takeout sizing is confusing because the three main formats are measured three different ways. Pails are sold by volume, clamshells by footprint, and trays by footprint plus depth. Here is each one, and how to convert what is on your menu into a specification we can quote.
Pails, measured by capacity
| Capacity | What it usually holds |
|---|---|
| 8 oz | Sides, sauces, small rice portions |
| 16 oz | One standard entree, the highest volume size on most menus |
| 26 oz | A large entree or a portion for two |
| 32 oz | Family portions and catering quantities |
Pails fold flat for storage, which is why high volume operators favour them. If you serve noodles or rice as the core of the menu, see custom noodle boxes.
Clamshells, measured by footprint
| Footprint (inches) | Typical use |
|---|---|
| 6 x 6 x 3 | Burgers, single sandwiches, small sides |
| 8 x 8 x 3 | An entree with one side |
| 9 x 9 x 3 | A full plate, or a two compartment layout |
Three inches of depth is the usual compromise: enough for a stacked burger, shallow enough that the lid still closes on a level plate. Compartments cost you flexibility, so only add them if your plating genuinely needs separation. Clamshells also stack better than pails on a pass, which matters when several orders are waiting for a driver at once.
Trays and lidded formats
Trays are quoted as footprint plus wall height, and the wall height is what determines whether a lid sits flat or bulges. A tray is the most flexible of the three formats, because one footprint can carry several menu items if the wall height clears the tallest of them. For a tray with a separate lid, tell us the tallest item on the tray, not the average. For a tray with a sleeve, the sleeve dimension follows the tray, so the tray is the part to get right. See custom food trays and tray box dimensions.
Specifying a size we can actually quote
Plate the dish the way you serve it. Measure the footprint it occupies and the height of the tallest element. Add clearance so the lid does not compress the food, and note whether the container is closed hot. Those four facts, plus the format, are enough for us to produce a dieline at no charge and quote a per-unit price. Direct food contact changes the board and coating specification, so state what the container will hold on the quote request.
Ordering a custom takeout size
The minimum is 100 units per size and artwork, so each capacity or footprint you add is its own run. Most independent restaurants start with two sizes. Bulk pricing starts from about $0.48 per unit, confirmed in writing. The die, plates, design support, US shipping and digital proof are included. Turnaround is stated per product across rush (expedited production plus air freight, adding roughly 7 to 25 percent), standard (air) and cost saver (sea). Production starts from about 7 business days plus 2 to 5 days for delivery, and specialty imported items can run up to about 12 weeks.
Send your formats and quantities through the quote form. If you are buying for several locations at once, see wholesale takeout boxes.
