Your takeaway packaging is the last physical thing a customer touches before they experience your food. A leaking lid, a bag that collapses, or a container that makes your food arrive soggy — all of these quietly damage your reputation.
For NZ cafes in 2025, the options have improved significantly. But so has the complexity. Here's a practical breakdown of what actually works, category by category.
Hot Drink Cups
Single-wall cups are fine for counter service where drinks are consumed immediately. For anything that travels — uber eats, click-and-collect, or walk-away orders — double-wall cups are worth the extra cost. They hold temperature longer, reduce the chance of burning hands, and rarely need a sleeve.
The lid matters as much as the cup. Look for lids that clip firmly rather than just press on. A lid that pops off in a bag is a customer service problem waiting to happen. Most 8oz and 12oz hot cups in NZ use standard 80mm or 90mm rim sizes — confirm compatibility before ordering.
- Single-wall cups — cost-effective for dine-in or immediate consumption
- Double-wall cups — better for takeaway and delivery, no sleeve required
- Kraft cups — popular aesthetic choice, performs comparably to white equivalents
- Lid fit — always test lids from the same supplier range; cross-brand sizing is inconsistent
Cold Drink Cups
PET clear cups are the standard for cold drinks, smoothies, and iced coffee. They're rigid, leak-resistant, and look clean on a counter. The weak point is the dome lid — cheap dome lids flex and pop. Pay attention to lid quality, not just cup pricing.
For milkshakes and thick drinks, paper cups with a tight lid can actually outperform PET — less flex, better seal. Either way, test before you commit to a full case.
Food Containers
The most common mistake NZ cafes make is using general-purpose containers for hot food. Containers with thin walls and loose-fitting lids cause condensation to build up inside, which makes food soggy within minutes.
For hot food, look for containers with:
- A vented or tight-seal lid depending on whether steam release matters for your dish
- Adequate wall thickness (at least 0.8mm for clamshells)
- Microwave-safe designation if your customers might reheat
- Grease resistance if you're doing anything fried
Sugarcane (bagasse) containers have become genuinely good quality over the past few years. They handle heat well, don't go soggy quickly, and look more premium than white polystyrene. For NZ cafes building a brand, they're worth considering at the price points now available.
Takeaway Bags
Paper bags remain the default, but not all paper bags are equal. The key specs to check:
- GSM (grams per square metre) — 80gsm bags tear easily; 100gsm+ handles a loaded order without splitting
- Flat bottom vs square bottom — square bottom bags stand upright and distribute weight better for multi-item orders
- Twisted handles vs flat tape handles — twisted paper handles are stronger for heavier loads
- Grease resistance — important if you're packing anything oily. Standard kraft isn't grease-resistant without a coating
Sauces, Condiments, and Extras
Small condiment containers get ignored until a customer complains their sauce leaked everywhere. Hinged-lid portion cups (30ml–60ml) with a secure snap are far more reliable than friction-fit versions. Buy from a supplier that stocks matching lids for the container range — mixing brands here causes problems.
Sustainability and the NZ Context
Phase-out regulations for certain single-use plastics have been rolling out in NZ since 2022. By now, most of the high-visibility items (oxo-degradable plastics, single-use PVC trays) are already off shelves. If you're still using polystyrene food packaging, check your current exemption status — the full phase-out has been extended for some categories but is coming.
Compostable packaging is not the same as biodegradable. Check whether your local council collection facility accepts industrial compostable packaging — many NZ household bins do not. If your customers are going to put packaging in a general bin, "compostable" on the label doesn't deliver the environmental outcome you're paying for.
What to Actually Order
For a standard NZ cafe setup, here's a working starting list:
- Double-wall hot cups in your two most common sizes (usually 8oz and 12oz)
- Matching secure-fit lids (flat and/or dome depending on your drinks)
- PET cold cups with dome lids for iced drinks
- Bagasse or heavy kraft clamshells for hot food
- Square-bottom 100gsm kraft bags in small and medium sizes
- Hinged-lid condiment cups in 30ml or 60ml
Start with smaller quantities across a few products, test under real conditions, then consolidate your order once you're confident. Buying large quantities of the wrong product is one of the most common and avoidable costs in cafe operations.