The second requirement, but no less important, would be strength. A container must always be capable of fulfilling the function for which it is made. In this case, for serving food, it is essential that a box, a container or a cone for fries does not deteriorate with the moisture or grease that food inevitably releases. A good dish should never be ruined by an unsuitable container.
And last but not least, design. We are not discovering anything new if we say that a modern and attractive packaging makes customers as loyal to an establishment as the product itself. Beautiful packaging enhances a dish and may even end up being immortalised in one of the thousands of photographs that foodies post on social networks every day.
Among our products with the Ecolabel distinction, all of them made of tissue paper, we can find «Maxi Jumbo» toilet paper, hand towel rolls, industrial and couch covering paper. There are also white and coloured napkins from the «Double Point» and «Quattro» ranges, as well as «Mini service» or «Kangaroo» napkins and the line of recycled napkins.
«I think it is a fantastic initiative that García de Pou is using visual artists to create its covers. This decision, so brave if you take a retrospective look, gives the brand an extra quality and excellence. The union of art and big business has always yielded interesting results», says the artist.
Imagination is power and innovation. And as long as the so-called ‘new normal’ ceases to be abnormal, alternatives must be sought, just in case waiters end up losing their voices. In fact, before the advent of the Covid-19 pandemic, many of the changes that have now suddenly come into force were already starting to be implemented. Occasionally, some things come to stay. So what options do restaurants have to provide information on food while maintaining maximum safety for all?