Custom French Fries Cups
Custom french fries cups — open scoops, cone cups and cups with a dip well — in grease-resistant board printed with your brand, sized to your portion from 100. Dieline and price the same working day.
Hot, greasy, salted and held in one hand
- Board
- Grease-resistant cupstock or coated boxboard 18–22pt; PFAS-free
- Builds
- Open scoop, cone cup with sleeve, cup with dip well, boat
- Sizing
- Small 70–90 g, regular 120–150 g, large 180–220 g, heaped
Get a price for French Fries Cups
Send the size and quantity — we reply the same working day with a price, a dieline and a date. Artwork optional at this stage.
- Free dielineThe flat drawing comes with the quote, before you commit.
- Proof before pressNothing is printed until you have seen it laid on the dieline.
- Die kept for reordersTooling is paid once. Every reorder skips straight to press.
- Quoted in four marketsUS, UK, Canada and Australia, in the delivery currency.
Scoop, cone or cup with a well
| Open scoop | Flat-backed with a flared front; fills from the fryer in one motion; the counter standard |
|---|---|
| Cone cup | A rolled cone in a printed sleeve; the street-food format; needs a stand |
| Cup with dip well | A cup with a second small cavity or a fold-out shelf for sauce |
| Boat | A shallow open tray; loaded fries and eat-in |
Sizing by portion
Small is about 70–90 g of fries, regular 120–150 g, large 180–220 g. The cup is sized to the portion heaped, not level, because that is how fries are served. Send your scoop or the portion weight and we size to it; a plain sample filled from your fryer confirms the look before print.
Board that survives hot oil
Our snack boxes in every format cover the cartons for the rest of the counter.
- Grease-resistant cupstock or coated boxboard, 18–22pt, with the resistance in the sheet.
- No PFAS treatment.
- Vents on a cup with a lid or a closed back, so fries do not steam soft.
- Food-safe inks outside; a plain interior.
Print on a cup that is photographed
A fry cup in a hand is a photograph, and the print faces the camera. A bold color, the logo large, a pattern on the back. A fill line helps the counter portion consistently; a "hot" mark and a tick-box for the seasoning help the customer. Full color on coated board or one color on kraft.
A dip well filled with sauce is the feature people order again for. It is a cut and a fold on the same die.
Stands, holders and the car
A scoop stands on its flat back; a cone needs a stand or a holder tray; a cup with a well fits a car cup holder if the base is sized to one. Holders and stands are cut from the same board and quoted with the cups.
French Fries Cups — specification
The rows that are specific to this build first, then what applies to every job we run. Anything not listed is a question, not a limit — send the brief.
This build
- Board
- Grease-resistant cupstock or coated boxboard 18–22pt; PFAS-free
- Builds
- Open scoop, cone cup with sleeve, cup with dip well, boat
- Sizing
- Small 70–90 g, regular 120–150 g, large 180–220 g, heaped
- Full color or 1 color; food-safe; fill line, hot mark, tick-box
- Options
- Vents, dip well, cup-holder base, stand or holder tray
- Supply
- Flat; scoops pop open, cones roll or arrive pre-glued
- Minimum
- 100 cups
On every job
- Print process
- Flexo in one to six colors, printed on the outer face only and before any lining goes on.
- Color
- Food-safe inks throughout. Kraft mutes color; a white board or liner is needed for anything photographic.
- Tolerance
- Cutting plus or minus 1 mm, and fit confirmed by filling a plain sample from your own kitchen or line.
- Tooling
- A cutting die per size, kept. Molded pulp needs a tool per shape, which is a longer lead and a larger one-off.
- Food contact
- Every board food-contact grade, with grease resistance built into the sheet and never a PFAS treatment.
- Sustainability
- Aqueous linings and unlined boards repulp with ordinary paper. PE-lined cups need cup collection, and we say which you have.
- Artwork
- Vector PDF or AI, 3 mm bleed, 4 mm safe area, fonts outlined. We check every file and send a proof before press.
- Dieline
- Supplied free with the quote, before you commit. Yours whether or not you order.
- Sample
- A plain unprinted sample at the finished size on request, for fit and construction.
- Reorders
- Skip the tooling and go straight to press at a lower unit price.
- Lead time
- Quoted with the price against your fill date rather than promised before we have seen the spec.
- Markets
- United States, United Kingdom, Canada, Australia — priced in the delivery currency, freight included.
Boards and films we build french fries cups on
Food packaging is chosen for what the food does to it: grease, steam, heat and time. Every board here is food-contact grade, and none of them uses a PFAS treatment for grease resistance.
Food-grade virgin board
Bleached board made for direct food contact. Clean, bright, no recycled fiber and no mineral-oil risk from recovered paper.
14–24ptGrease-resistant board
Resistance built into the sheet rather than sprayed on. Holds fries, pastry and butter without darkening. PFAS-free.
16–24ptPE-lined cupstock
Board with a polyethylene film for hot and cold liquid. Microwave-safe for reheating; recycled only where cup collection exists.
260–350gsmAqueous-lined cupstock
A water-based lining instead of PE. Repulpable in ordinary paper recycling in more places, and compostable; a slightly shorter hold time.
260–320gsmGreaseproof and glassine
Dense, calendered paper that resists fat through the fiber. Wraps, liners and interleaves; breathable, so pastry stays crisp.
30–55gsmFood-grade corrugated
E and B flute with a food-contact liner, vented where steam has to leave. Pizza, catering and anything hot and heavy.
E and B fluteMolded pulp and bagasse
Fiber pressed into a shape. Holds heat, resists grease with no lining, composts, and takes only an embossed or one-color mark.
Molded to shapeRecycled board
Post-consumer fiber. Used for outers, sleeves and anything that does not touch food directly — not for direct contact.
Non-contact onlyNot sure which? Say what goes in it and where it is sold — the material follows from that. Our notes on recycled, recyclable and compostable cover which claims each stock can honestly carry.
- 01
Send what you have
A dimension, a photograph beside a ruler, or the product itself. No technical drawing needed — that part is ours.
- 02
We quote and draw
A price, a dieline and a date come back together. If a different build would suit the product better, that is in the reply too.
- 03
Approve the dieline
The flat drawing is yours to check: which panel is the front, where the folds fall, how deep the cavity really is.
- 04
Artwork on the dieline
You place your design on the flat we sent, or we place it for you, and you see a proof before anything goes to press.
- 05
A sample if you want one
A plain unprinted sample at the finished size shows fit and construction — the things a drawing cannot.
- 06
Cut, printed, shipped
The die is cut once and kept, so every reorder skips the tooling and goes straight to press at a lower unit price.
Format
Vector PDF or AI where possible. Raster artwork at 300dpi at final size, in CMYK.
Bleed
3 mm past every trim line, so a fraction of drift on the cutter never leaves a white edge.
Safe area
Keep type and anything important 4 mm inside the cut and away from every fold.
Color
Convert to CMYK before sending. Uncoated stock prints lighter; a spot color is the only exact match.
Fonts
Outline them or supply the files. A missing font substitutes silently and the proof will not match.
Barcodes
On a light, matte, unvarnished patch with the quiet zone clear — a code on gloss fails the scanner.
Not set up that way? Send it anyway — fixing a file is a short conversation, and we check every one before press. Our guide to preparing print files covers each point.
Food finishes are limited by what may touch food, and that is the point.
Food-safe inks
Printed on the outer face only. Every food pack we make uses them, laminated or not.
Uncoated kraft
No coating at all. Breathable, so pastry stays crisp, and it takes one or two colors.
Aqueous varnish
Scuff resistance without a plastic film, so the pack still repulps.
Molded emboss
A logo pressed into pulp or bagasse. No ink, nothing to rub off, and it survives grease.
Grease-resistant face
Not a finish you can see. It is in the sheet, it is PFAS-free, and it is why the print stays clean.
Matte lamination
Available on outers and sleeves that never touch food — a cake box lid, a carrier, a gift sleeve.
Not sure which suits the shelf it sells from? Say where the product is sold and we suggest one — our notes on specialty finishes show them on real boxes.
Sizing food packaging around a portion, hot: french fries cups
Food is sized by serving, not by dimensions, and it is served hot, heaped and in a hurry. Send us the portion — or better, the box you use now with the food in it — and we size to how it is actually filled.
- Portion, heaped
- Fries, popcorn and salad are served above the rim. A box sized to a level fill looks mean and spills in a bag.
- Lid clearance
- Enough that a loaded burger or a topped cake does not touch the lid. This is the single most common complaint about a food box.
- Venting
- Hot food steams. Vents in the lid keep pastry and fries crisp; a sealed box is right only for cold food.
- Grease path
- Where the fat sits decides the board. Say if the food is fried, buttered or sauced, and whether it is held for minutes or an hour.
- Stacking in a bag
- Delivery boxes are stacked five high on a bike. The lid has to hold the box above it off the food below.
- Sample fill
- A plain box filled from your kitchen settles the size in one try, and we send one before the run.
Not sure your numbers are right? Send the product dimensions rather than the box dimensions and we work the box out — the full method is in our guide to measuring for a box.
Interactive · five steps · no sign-up
Build your French Fries Cups in 3D
Pick a shape, type a size, choose a board and a finish. The preview on the left redraws as you go, and the spec lands with us exactly as you set it.
Frequently asked questions
Got a question about french fries cups? The answers below cover what we get asked most. If yours is not here, send it with a brief, message us on WhatsApp, or call +1 503-461-4788 — we reply the same working day.
Will grease soak through?
No. The board is grease-resistant in the sheet, with no PFAS, and stays stiff with hot fries in it.
What sizes do you make?
Small, regular and large, sized to your heaped portion. Send the scoop or the weight.
Can the cup hold sauce too?
Yes, with a dip well — a second cavity or a fold-out shelf cut on the same die.
Do fries go soft in the cup?
Not in an open scoop. A cup with a lid or a closed back is vented so steam escapes.
Are the inks food safe?
Yes, with a plain interior.
What is the minimum order?
100 cups.
Do they ship flat?
Yes. Scoops pop open; cones roll at the counter or arrive pre-glued.
Can I print a fill line?
Yes, which helps the counter portion consistently.
Will it fit a car cup holder?
The cup with a well can, if the base is sized to one. Say so and we size it.
Do you supply stands for cones?
Yes, a holder tray or a stand cut from the same board and quoted with the cups.
Kraft or white?
Kraft with one color for a stall; coated white for full color.
Do you ship outside the US?
Yes, to the United States, United Kingdom, Canada and Australia, quoted in the delivery currency.
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