Slow packing loses orders at peak. A good takeaway packing station puts bags, containers, sauces and receipts within arm's reach in the order food flows — hot pass to bagging to till — so one staffer packs an order in under 60 seconds.
Below is a simple 3-zone setup using bulk MRA Packaging lines: carry bags, roll bags, freezer bags for sides, and thermal paper for receipts. All carton quantities. Full list: all products.
Zone 1: Hot Pass — Sides, Sauces, Extras
The pass is where chips, sauces, extra rice and add-ons get bagged while mains are boxed. Keep small bags here, not large singlets. 250×300mm freezer bags – 5,160pcs handle sauces and sides; 200×250mm – 6,400pcs handle single-serve extras. Hang large white roll bags – 6 rolls or small white roll bags on a dispenser for cutlery, sachets and spill containment. No walking to the storeroom mid-rush.
Zone 2: Bagging — One Grab Per Order
Bagging is the bottleneck. Standardise: medium bags for singles, large for family. Medium White Plain – 660pcs for single and double orders; Large White Plain – 520pcs for family and catering; Small White Plain – 790pcs for drinks-only or snack add-ons. Stack left-to-right small to large, handles up. If staff walk more than two steps for a bag, move the stock — that walk multiplied by 150 orders is half an hour lost.
Speed Rule: Bag Size Decided Before Food Lands
Print the docket with bag size (S/M/L) based on item count. The packer grabs the right bag while food is still coming down the pass. No repacking, no double-bagging dry orders. Double-bag only soups and heavy liquids.
Zone 3: Till — Receipts, Reprints, No Queues
The till dies when the roll dies. Most takeaway counters run 80×80mm Thermal Paper – 50 Rolls in the main POS. Delivery tablets and compact printers take 57×38mm or 57×57mm. Check width and max diameter per printer. Keep one open box at the till plus one sealed carton underneath — when the sealed carton is opened, reorder. Range: Thermal Paper collection.
Waste and Hygiene Behind the Station
A fast station generates fast waste — misfires, packaging offcuts, customer returns. Put a lined bin at each zone: 72L – 250pcs under bagging, 82L – 200pcs at wash-up. Tie at the bin, swap in seconds. See Garbage Bags.
Takeaway Station Stock Table
| Zone | Bulk Product | Shop |
|---|---|---|
| Hot pass | Freezer bags 200×250 / 250×300 + roll bags | Freezer Bags |
| Bagging | Small / Medium / Large carry bags | Carry Bags |
| Till | 80×80 / 57×38 / 57×57, 50 rolls | Thermal Paper |
| Waste | 72L / 82L heavy-duty | Garbage Bags |
Frequently Asked Questions
How much stock for Friday rush?
Keep one open carton per fast size at the station plus one sealed backup in the store. Reorder when the backup is opened. For most suburban takeaways that is one carton each of medium + large carry, one of 250×300 freezer bags and one of 80×80 till rolls per 3–6 weeks.
How do I stop over-bagging?
Size on the docket (S/M/L by item count) plus small + medium at the pass. Staff stop defaulting to large for everything.
Ready to Speed Up Packing?
MRA Packaging supplies takeaway bags, prep bags, bin liners and till rolls in bulk cartons. Fast dispatch for Sydney takeaway shops and Australia-wide delivery.
MRA Packaging – Fairfield East, NSW 2165
Phone: +61 414 444 435 | Email: sales@mrapackaging.com.au