Trading at a festival, farmers' market or street food pitch is a world away from serving in a fixed kitchen. You're working in a tight space, often without running water, and your queue can build in minutes. The right packaging keeps food hot, hands clean and customers happy — while the wrong choice leaks, buckles or slows you down. Here's how to build a packaging kit that works as hard as you do.
Start with how your food is eaten
Before you order anything, picture the customer walking away from your stall. Are they eating on the move, standing at a bench, or taking food home? That single question shapes almost every decision.
- Eaten on the go: prioritise one-handed formats — cones, wraps, boats and clamshells that don't need cutlery.
- Sit-down or bench dining: sturdier trays and bowls give you room for sides and sauces.
- Takeaway for later: containers with secure lids that stack neatly and survive a bike or car journey.
Getting this right first means you buy fewer lines and waste less stock.
Hot food: keep it crisp, not soggy
Steam is the enemy of good street food. Chips, fried chicken and battered items turn limp in sealed plastic, so look for packaging that vents a little. Kraft boxes, open food boats and vented clamshells let heat escape while keeping food warm. For anything greasy, a sheet of grease-resistant paper is worth its weight — it stops oil soaking through, lets customers hold food comfortably, and doubles as a serving liner. A stack of good square greaseproof paper sheets is one of the cheapest ways to lift both presentation and practicality.
Burgers, wraps and handhelds
Foil-lined wraps or paper sheets keep burgers and wraps warm and contained, and they scrunch down small in a bin. Greaseproof bags suit doughnuts, churros and pastries beautifully.
Drinks: plan for volume and spills
Festival crowds get thirsty, so stock more cups than you think you'll need. Double-walled cups protect hands from hot drinks without a separate sleeve, while clear cups show off iced coffees, smoothies and soft drinks. Lids matter more outdoors than in — they cut spills in a jostling crowd and keep flies out. If you serve speciality coffees, a shelf of flavour syrups such as caramel, vanilla or hazelnut lets you offer a small menu of favourites without extra equipment.
Bags, napkins and the little extras
Don't overlook the bits that hold everything together. You'll want:
- Paper carrier bags for multi-item orders and takeaways.
- Plenty of napkins — messy food is happy food, but customers need to wipe their hands.
- Wooden cutlery and stirrers that won't snap.
- Portion pots for sauces and dips, ideally with lids.
Keep these within arm's reach behind the counter so service stays quick when the queue grows.
Think about sustainability early
Many markets and festivals now set their own rules on single-use plastics, and some ban them outright. Compostable and recyclable materials aren't just a nice-to-have — they can be a condition of trading. It pays to understand the labels, because the words are often used loosely. Our guide to biodegradable versus compostable packaging explains what each term really means, so you can meet event requirements and answer customer questions with confidence.
Don't forget the waste side
Off-grid pitches produce a surprising amount of rubbish, and you're usually responsible for clearing it. Bring more bin liners than you expect to use, and separate recyclables where the event allows. A tidy stall is quicker to pack down and leaves a better impression with organisers who decide who's invited back next year.
Build a simple, repeatable kit
The traders who cope best with a rush are the ones who've standardised. Settle on a small range of containers that nest and stack, order in sensible quantities, and store everything in labelled boxes so restocking mid-shift takes seconds. If you're still deciding on your core lines, our disposable food containers buying guide walks through sizes, materials and lid options in plain terms.
A quick pre-event checklist
- Enough packaging for your busiest realistic day, plus a buffer.
- Grease-resistant paper and napkins in abundance.
- Cups and lids matched to your drinks menu.
- Compostable lines if the event requires them.
- Bin liners, cleaning cloths and hand sanitiser.
Nail these basics and you'll spend less time worrying about packaging and more time doing what you came to do — serving great food to a happy crowd.