Restaurant Packaging Supplies

A. There is no minimum order value required to buy from MPPL. What changes with order size is the delivery charge.
Delivery is free on orders that meet the threshold for your area before taxes: CA$150 in Richmond, CA$200 in Vancouver and Burnaby, and CA$250 in all other Metro Vancouver areas. Orders below the threshold are still delivered, with a flat fee of CA$20 in Richmond, Vancouver and Burnaby and CA$30 elsewhere.
Products are sold by the case, and each product page lists the case quantity, so operators can build an order up to the free delivery threshold before it ships. Full details are on our Shipping Policy page.

A. Restaurants, caterers and food service operators open an account by completing our Account Opening Form, with payment set up through our PAD or credit card application form. Both are available in the Forms section of this website.
Account customers receive wholesale pricing, order history, and repeat ordering without re-entering product details each time.
Operators who are switching packaging formats and want to evaluate a product before committing to a full case should speak with our team, since fit, closure and stacking are easier to judge in the kitchen than on a product page.

A. Yes. MPPL operates a Cash & Carry location in Richmond, British Columbia, where food service operators can collect stock for fast replenishment.
This is the practical option when a kitchen runs short mid-service, when an unexpected catering order arrives, or when a restaurant needs a small quantity ahead of its next scheduled delivery day.
Larger or recurring orders are usually better placed on a delivery schedule, so stock arrives without staff leaving the restaurant. Contact our team to confirm current pickup hours before travelling.

A. Container sizes are measured in fluid ounces, and most restaurant menus are covered by four or five sizes.
As a general guide, 8 oz suits sauces, dips, dressings and small sides; 12 oz to 16 oz suits soups, single-portion rice and noodle dishes; 24 oz to 32 oz suits main entrées and combination plates; and 48 oz and larger suits family portions, catering trays and shared dishes.
Carrying two or three sizes rather than one reduces waste and cost, because an oversized container uses more material and allows food to move during transport.

A. Each material suits a different kind of food and a different service model.
Paper and kraft containers are light, printable and well suited to dry, baked and fried items. Plastic containers, including polypropylene, are clear, microwave-safe and hold up to liquids and sauces. Aluminum containers tolerate high heat and can go into an oven, which makes them common for catering and reheated dishes. Compostable containers, made from moulded fibre, bagasse or sugarcane, suit operators with sustainability commitments or municipal requirements.
Most restaurants carry a combination rather than standardising on a single material.

A. MPPL carries compostable and recyclable alternatives across the categories most often affected by single-use item rules, including containers, cutlery, straws and bags.
Municipal bylaws differ across Metro Vancouver, and requirements usually apply to specific items rather than to packaging as a whole, so two restaurants in neighbouring cities can face different rules.
Operators should confirm the rules that apply in their own municipality. Our team can then identify which products in our catalogue match that requirement, so a restaurant is not working through the full range on its own.

A. Liquid-heavy and oily dishes need three things: a grease-resistant material, a lid that locks rather than rests, and enough headspace that the contents do not press against the seal.
Polypropylene containers with snap-on lids are the usual choice for soups, sauces, curries and braised dishes, because they resist heat and oil and seal reliably for transport. Coated paper containers handle warm and moderately oily items but perform less well with standing liquid.
For fried foods, a vented lid matters more than a tight seal, since trapped steam is what turns a crisp item soft in transit.

A. Sometimes, but it cannot be assumed. Lids fit a rim diameter rather than a volume, so several container sizes in the same product line will often share one lid, while a container from a different line or manufacturer will not fit even at the same stated ounce capacity.
This is worth checking before switching suppliers or adding a new size, because a mismatched lid is one of the most common causes of spills in delivery.
Each MPPL product page states the matching lid where one is required, and our team can confirm compatibility across a mixed order before it ships.

A. Yes. MPPL offers custom printing on selected packaging, arranged through the Local Custom Print Form in the Forms section of this website.
Custom printed packaging is most often used by restaurants with a high proportion of delivery orders, where the container is the only branded item the customer sees, and by multi-location groups standardising presentation across sites.
Printed stock carries a minimum quantity and a production lead time, both confirmed by our team when quoting. Most operators keep a plain equivalent in stock as well, so service is never dependent on a print delivery arriving on time.

A. Yes. Multi-location restaurant groups, franchises and catering operations can order through a single account with delivery to each site, and our team will set up the arrangement that suits how the group is run.
This keeps pricing and product selection consistent across locations, which matters when presentation is part of the brand and when a head office is managing cost per outlet.
MPPL also sets up recurring delivery schedules, so high-turnover items arrive on a standing order without a manager reordering them each week. Delivery days vary by municipality, so each location is aligned to its own route day, as listed on our Shipping Policy page.