The right food packaging paper does more than cover a meal. It needs to match the food, control grease and moisture, handle the expected temperature, fit the way your staff work, and support a clean presentation.
That is why choosing custom food packaging for restaurants should start with the food and service process, not simply the name of the paper.
Paper that works well for a cold sandwich may not suit a hot, greasy burger. A paper that looks attractive as a basket liner may not have the properties needed for long takeout or delivery. And a paper that works for one menu item may create unnecessary waste when used across an entire menu.
This guide explains how to evaluate food packaging paper for restaurants, what the main paper types are used for, what to consider before ordering, and how custom printing fits into the decision.
Quick Answer: How Should Restaurants Choose Food Packaging Paper?
Start with these six questions:
- What food will touch the paper?
- Is the food hot, cold, dry, greasy, wet, or baked?
- How long will the food remain in contact with the paper?
- Will the paper wrap food, line a basket or tray, or cover a container?
- Does the operation work better with sheets or rolls?
- What size, print design, and food-contact specifications are required?
There is no single best paper for every restaurant. The right choice depends on the food, temperature, grease and moisture level, handling time, packaging format, and intended use.
For restaurants ordering custom packaging, those factors should be settled before the artwork is finalized.
Why the Paper Choice Matters
Restaurant packaging has to work in real conditions.
Food may be wrapped immediately after preparation, placed in a basket, packed for takeout, carried in a delivery bag, or held for several minutes before it reaches the customer. During that time, the paper can encounter grease, moisture, heat, steam, sauces, pressure, and repeated handling.
A poor match can lead to problems such as:
- Oil or moisture passing through the paper
- Wrappers becoming weak or difficult to handle
- Food sticking to the packaging
- Packaging that does not fit the item properly
- Extra paper waste from oversized sheets
- Slower packing when the format is difficult to use
- Printed designs that do not work well with the selected paper
Your paper selection should therefore be based on performance first and branding second.
For a broader look at restaurant food-safe wrapping considerations, see Food-Safe Wrapping Paper for Restaurants.
1. Start With the Food, Not the Paper Name
One of the easiest mistakes is choosing a material because its name sounds suitable.
Instead, begin with the menu.
Ask what the paper will actually encounter:
Hot foods
Hot foods can create a combination of heat, grease, moisture, and steam. Examples include burgers, fried foods, grilled sandwiches, and other freshly prepared items.
The important question is not just whether the paper can touch hot food. Consider the temperature, contact time, grease level, and whether steam needs to escape.
Greasy or oily foods
Foods containing oils, sauces, butter, or high-fat ingredients can require stronger grease resistance.
A paper that works for a dry pastry may not perform the same way around a loaded burger or fried food.
Moist or saucy foods
Moisture can weaken some papers and affect how the package looks and feels.
Think about:
- Sauces
- Juices
- Condensation
- Wet ingredients
- Fresh vegetables
- Steam from hot food
A moisture-resistant food packaging paper may be more appropriate when the paper needs to maintain its strength and appearance around wet foods.
Dry foods
Dry bakery products, some snacks, and other low-moisture foods may not require the same barrier properties as greasy or wet foods.
That can open up more options and prevent restaurants from paying for performance they do not actually need.
Baked foods
Baking introduces another consideration: temperature suitability.
Parchment paper is commonly associated with baking because certain parchment products are designed for high-temperature food preparation. That does not mean every paper marketed for food wrapping is suitable for oven use.
Always check the supplier’s specifications and intended-use instructions before exposing packaging paper to an oven or other high-temperature application.
For restaurants with bakery operations, see Custom Parchment Paper.
2. Understand the Main Types of Food Packaging Paper
Different types of paper used in food packaging have different strengths and intended applications.
The goal is not to find one material that does everything. The goal is to match the material to the job.
| Paper Type | Common Restaurant Uses | Main Selection Consideration |
| Grease-resistant / greaseproof paper | Burgers, fried foods, sandwiches, basket liners | Grease and oil resistance |
| Wax paper | Sandwiches, deli foods, bakery applications | Moisture/grease resistance and temperature limitations |
| Parchment paper | Baking, bakery products, tray lining | Heat and non-stick requirements |
| Deli paper | Sandwiches, deli foods, counters, liners | Handling, presentation, and application |
| Butcher paper | BBQ, meat, sandwiches, food wrapping | Strength, handling, and intended food use |
| Kraft paper | Wrapping, liners, presentation | Paper construction, barrier requirements, and appearance |
| Custom printed food paper | Branded wrapping and serving | Paper performance plus print requirements |
These categories overlap, and the exact performance can vary by grade, construction, treatment, coating, and intended application.
For example, “kraft” describes a paper type or construction, while “grease-resistant” describes a performance characteristic. They are not necessarily competing labels.
The same principle applies to branded packaging: custom printing does not replace the need to select the correct substrate.
3. Grease Resistance and Moisture Resistance Are Not the Same Thing
This distinction is important for restaurants.
Grease resistance
Grease-resistant food paper is intended to reduce the penetration or visible transfer of oils and fats.
This can matter for:
- Burgers
- Fried chicken
- Fries
- Sandwiches with sauces
- Fatty meats
- Other oily foods
Moisture resistance
Moisture-resistant food packaging paper addresses water-based moisture, condensation, sauces, and other wet conditions.
A restaurant may need one characteristic, the other, or both.
For example, a hot sandwich can contain both oil and moisture. Choosing paper based only on grease resistance may overlook what happens when steam and condensation build up during holding or delivery.
Your existing Best Paper for Greasy Foods article can provide more detail when grease performance is the main purchasing question.
4. Consider Food Packaging Paper Coatings and Treatments
The base paper is only part of the specification.
Food packaging paper may be coated or treated to change characteristics such as:
- Grease resistance
- Moisture resistance
- Release or non-stick behavior
- Heat suitability
- Surface appearance
- Printing performance
Common coating or treatment categories can include wax-based surfaces, grease-resistant treatments, and specific parchment constructions or coatings.
The important point is that a coating should be evaluated according to its intended food-contact application, rather than simply assuming that a coated paper is better.
For US food packaging, FDA regulations address substances used as components of paper and paperboard in contact with different categories of food, including aqueous, fatty, and dry foods. The applicable requirements depend on the substance and conditions of use.
That is why restaurants should ask suppliers for the documentation and intended-use information relevant to the exact paper being purchased.
5. What Does GSM Mean in Food Packaging Paper?
GSM stands for grams per square meter. It is a common measurement used to describe paper weight.
In general, GSM helps buyers compare paper constructions, but it should not be treated as a complete measure of packaging performance.
Two papers with similar GSM can behave differently because of differences in:
- Fiber composition
- Paper construction
- Coating or treatment
- Surface finish
- Intended application
For restaurant packaging, the practical question is therefore not:
“What is the highest GSM available?”
It is:
“What paper weight and construction give this application the handling and performance it needs?”
A sandwich wrapper, basket liner, bakery liner, and large food wrap may not need identical specifications.
6. Choose the Right Food Packaging Paper Size
Size affects both performance and operating cost.
A sheet that is too small can make wrapping difficult. A sheet that is much larger than necessary can increase material use and create unnecessary handling.
Start by considering:
- Food dimensions
- Folding method
- Whether the item needs a full wrap or partial cover
- Basket or tray dimensions
- Space needed for folds
- Whether the paper is used under or around the food
- Whether multiple menu items can use the same size
A simple sizing method
Before placing a large custom order, make a physical mockup.
Use a plain sheet or disposable test material and reproduce the way your team actually wraps the food.
Check:
- Does the sheet cover the product?
- Is there enough material for the planned folds?
- Does the paper stay in place?
- Is there excessive unused paper?
- Can employees package the item quickly?
- Does the finished package look consistent?
This simple test can reveal sizing problems before they become an expensive production issue.
Custom food paper can be ordered around a restaurant’s actual packaging workflow, but the exact dimensions and available options should be confirmed with the supplier before ordering.
7. Food Packaging Paper Sheets vs. Rolls
The choice between sheets and rolls is mainly an operations decision.
Pre-cut sheets
Sheets can work well when:
- The same food items are wrapped repeatedly
- Staff need fast grab-and-wrap handling
- Consistent presentation matters
- Portions have relatively predictable sizes
- Storage and counting need to be simple
Rolls
Rolls can make more sense when:
- Food sizes vary significantly
- The team needs adjustable lengths
- Large or unusual products are wrapped
- The packaging station is designed around continuous material
Neither format is automatically better.
A burger restaurant wrapping hundreds of similar sandwiches may value the consistency of pre-cut sheets. A BBQ operation dealing with different cuts and sizes may value the flexibility of a roll.
The key is to match the packaging format to the workflow.
8. Choose Paper for the Actual Restaurant Application
Different restaurant applications create different paper requirements.
Burgers
Burger packaging often has to manage grease, sauces, heat, moisture, and handling.
The paper should also allow staff to wrap the burger consistently without making the process unnecessarily slow.
Restaurants serving branded burgers can explore Custom Wax Paper or Custom Food Wrapping Paper depending on the desired application and verified material specifications.
Sandwiches and wraps
Sandwiches can range from relatively dry cold fillings to hot, saucy, and greasy combinations.
Consider:
- Grease
- Moisture
- Temperature
- Holding time
- Folding method
- Whether the customer eats immediately or takes the food away
Fried foods
Fried foods can combine hot oil with steam.
The challenge is balancing grease resistance with the way the packaging handles moisture and airflow. A wrapper that controls oil but traps excessive steam may affect the texture of crispy foods.
That is why “best paper for fried food” should not be treated as a universal answer.
Bakery products
Bakeries may need paper for:
- Pastries
- Cookies
- Baked goods
- Tray lining
- Product presentation
- Takeout packaging
The correct material depends on whether the paper is being used during baking, after baking, or simply for presentation and service.
BBQ and meat businesses
BBQ restaurants, smokehouses, and meat-focused businesses may prioritize strength, handling, food contact, grease control, and the ability to work with different food sizes.
Custom Butcher Paper is a relevant option to explore when the intended application matches its verified product specification.
Delis and sandwich shops
Deli paper can be useful for wrapping, serving, lining, and presentation depending on the specific product.
Restaurants should still check the paper’s construction, grease/moisture performance, and intended use rather than selecting it based solely on the name “deli paper.”
See Deli Paper for the product category.
9. Custom Food Packaging: Choose the Paper Before the Artwork
Custom printing adds another layer to the buying decision.
It is tempting to start with the logo, colors, and pattern. But the better process is:
Food → paper → size → format → printing → final approval
The paper should be selected first because its surface, color, finish, and intended use can affect the final appearance of the artwork.
For example, your restaurant may need:
- A repeating logo pattern
- A simple one-color design
- Brand colors
- A branded liner
- A full-coverage pattern
- Seasonal artwork
- A design that works across several food items
The artwork should then be created around the actual packaging specification.
For a deeper look at branding considerations, see Custom Printed Food Paper Design Guide.
10. What Should Restaurants Know About Food-Safe Printing Inks?
Printed food packaging requires more than choosing attractive artwork.
Restaurants should ask the supplier:
- What side of the paper is intended for food contact?
- What printing process is used?
- What inks or printing materials are used?
- Is the paper intended for direct food contact?
- What documentation is available for the intended use?
- Does the final printed construction have restrictions based on the food or conditions of use?
FDA explains that food-contact substances can include packaging components and substances applied to packaging surfaces, and that safety depends on the substance and its intended use.
The important point is that a statement such as “food safe” should refer to the actual finished material and intended conditions of use, not simply the fact that the product is made from paper.
11. What About PFAS-Free Food Packaging Paper?
PFAS is an important consideration for modern food packaging buyers, especially when evaluating grease-resistant paper.
The FDA announced in February 2024 that PFAS-containing grease-proofing substances were no longer being sold by manufacturers for food-contact use in the US market. In January 2025, the FDA also announced that 35 related food-contact notifications were no longer effective after the associated uses were abandoned.
For a restaurant buyer, the practical takeaway is simple:
Do not infer a material’s chemical composition from the word “paper,” “greaseproof,” or “food-safe.”
When PFAS status matters to your purchasing requirements, ask the supplier for current documentation supporting the material claim.
You can also review PFAS-Free Food Packaging for additional background.
12. Food-Contact Paper: What Restaurants Should Verify
For paper that will directly contact food, restaurants should have a clear understanding of the finished product they are purchasing.
A useful supplier checklist includes:
Material
What is the base paper and how is it constructed?
Treatment or coating
Does it have a wax, grease-resistant, silicone-based, or other treatment? What is that treatment intended to do?
Food contact
Is the finished paper intended for direct food contact?
Conditions of use
What foods, temperatures, contact times, and applications is the material designed for?
Printing
What inks or printing materials are used, and how is the printed construction intended to be used?
Documentation
Can the supplier provide supporting food-contact or material documentation relevant to the intended application?
US federal regulations include specific provisions for components of paper and paperboard used with food, but a restaurant should not assume that one paper specification automatically covers every food, temperature, or use condition.
For a commercial order, matching the exact finished construction to the intended application is the safer purchasing approach.
13. How to Choose Custom Food Packaging Paper for a Restaurant
Here is a practical selection framework.
Step 1: List your main food applications
Group your menu into categories such as:
- Burgers
- Sandwiches
- Fried foods
- Bakery items
- Deli products
- BBQ and meats
- Takeout meals
- Basket-served foods
Step 2: Identify the main packaging problem
Ask what you are trying to control:
- Grease
- Moisture
- Heat
- Sticking
- Tearing
- Presentation
- Handling speed
Step 3: Select the appropriate paper category
Choose the material based on the actual application rather than the name that sounds most familiar.
Step 4: Decide on the format
Determine whether sheets or rolls fit your packaging line better.
Step 5: Determine the size
Use a real food item and a physical mockup before finalizing custom dimensions.
Step 6: Define branding requirements
Choose the logo placement, repeat pattern, colors, artwork, and print approach after the paper specification is established.
Step 7: Verify food-contact information
Ask the supplier for documentation appropriate to the finished paper and intended use.
Step 8: Test before committing to a large order
Test the paper with the actual food, temperature, wrapping method, and service workflow.
A paper that looks perfect on a sample sheet may behave differently during a busy service period.
14. Common Mistakes When Buying Restaurant Food Packaging Paper
Choosing based on appearance alone
A paper can look premium while performing poorly with the food it needs to wrap.
Choosing the cheapest paper without testing
A lower unit price does not necessarily mean lower total packaging cost if the paper causes waste, poor handling, or packaging failures.
Using one paper for the entire menu
Different foods create different packaging demands. A bakery item, burger, deli sandwich, and BBQ meal may not need the same paper.
Ignoring the service workflow
Packaging is handled by employees under time pressure. If the format is difficult to use, even good paper can create operational problems.
Ordering a custom size without testing
A small sizing mistake repeated across a large order can create unnecessary material use or make wrapping difficult.
Designing the artwork before specifying the paper
Paper color, surface, format, and intended use should influence the final design.
Assuming “food-grade” answers every question
Food-contact suitability involves the finished material and intended conditions of use. Ask for the documentation relevant to the actual application.
15. A Restaurant Food Packaging Paper Buying Checklist
Before requesting a quote, have these details ready:
Food
- What food will contact the paper?
- Hot, cold, dry, greasy, wet, or baked?
Application
- Wrapping?
- Basket liner?
- Tray liner?
- Serving sheet?
- Takeout?
- Delivery?
Performance
- Grease resistance?
- Moisture resistance?
- Heat suitability?
- Non-stick requirement?
- Strength?
Size
- Exact sheet dimensions?
- Variable lengths?
- Standard or custom size?
Format
- Sheets?
- Rolls?
- Both?
Branding
- Logo?
- Repeating pattern?
- Full artwork?
- One-sided or another print configuration?
Food-contact requirements
- Direct contact?
- Intended temperature?
- Contact time?
- Required supplier documentation?
Ordering
- Estimated quantity?
- Storage capacity?
- Reorder frequency?
- Sample/testing process?
The more clearly these requirements are defined, the easier it is to compare suppliers and specifications.
Choosing the Right Paper for Your Restaurant
Choosing custom food packaging for restaurants should begin with a simple question:
What does the paper need to do for the food and the people handling it?
Once you understand the food’s temperature, grease, moisture, contact time, packaging method, and service workflow, the paper choice becomes much clearer.
From there, you can determine the right paper category, coating or treatment, GSM, size, sheet-or-roll format, and printing approach.
The Branded Paper offers several custom food packaging paper options, including Custom Food Wrapping Paper, Custom Wax Paper, Custom Parchment Paper, and Custom Butcher Paper. The exact material, size, printing, and food-contact requirements should be confirmed for the intended application before ordering.
For a restaurant planning branded paper packaging, the most useful next step is to prepare your food type, application, dimensions, quantity, and artwork requirements and use them when requesting a quote.
Need custom food packaging paper for your restaurant? Get a quote from The Branded Paper and discuss the paper specification that fits your application.
Frequently Asked Questions
1. What is the best paper for food packaging in a restaurant?
There is no single best paper for every restaurant. The right choice depends on the food, grease and moisture levels, temperature, contact time, packaging format, and handling requirements.
2. What type of paper is commonly used for greasy foods?
Grease-resistant or greaseproof paper is commonly considered when oil and fat are major concerns. However, the actual performance depends on the paper construction, treatment, food, temperature, and contact time.
3. What is the difference between wax paper and parchment paper?
Wax paper and parchment paper serve different purposes. Wax paper is commonly used for wrapping and short-term food applications but is not generally intended for oven use. Parchment is associated with baking and high-temperature applications when the specific product is designed for that use.
4. Should restaurants use sheets or rolls?
Sheets can suit high-volume operations with repeatable food sizes and fast wrapping. Rolls provide more flexibility when food sizes vary. The better format depends on the kitchen workflow.
5. How do I choose the right food packaging paper size?
Measure the actual food and test the intended folding method with a sample sheet. Make sure the paper provides enough coverage without creating excessive unused material.
6. Is custom printed food paper food safe?
Food-contact suitability depends on the actual finished paper, coatings or treatments, printing materials, and intended conditions of use. Restaurants should request supplier documentation relevant to the product they are purchasing. FDA regulates food-contact substances according to their intended use.
7. Is PFAS-free food packaging paper important?
PFAS status may be an important purchasing requirement for a restaurant or food brand. The FDA has phased out and determined certain authorizations for PFAS-containing grease-proofing substances used on food packaging paper to be no longer effective. Buyers should still ask suppliers for current documentation supporting any specific PFAS-related material claim.
8. Can one type of paper be used for every menu item?
Sometimes, but it should not be assumed. Restaurants with very different food applications may benefit from using more than one paper specification when performance requirements differ.
