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0:00Most takeout complaints start inside the bag, and the bag takes the blame.
0:05Think in two layers. Containers touch food and stop leaks; the kraft bag carries weight evenly, keeps lids level and carries your brand.
0:15Sort the menu by failure: steamy, greasy, saucy, cold. Spec for the hardest item, vent crisp food, seal sauces, bag hot and cold apart.
0:26Verify barriers: thicker board isn't grease-proof. Pack your oiliest item hot, hold it, tilt it, see where oil appears. Lock food-contact papers and provable claims before printing.
0:39Then size the bag to the containers: measure the largest footprint at the lid rim, share one or two footprints, and add clearance so handles meet.
0:50The bag's base, width by gusset, should hold that footprint level.
0:55Send container sizes, packed weight, quantity and artwork for a quote.
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