Soggy buns, no fun: Purdue HTM alumnus’ career in food packaging keeps your carryout fresh

Nick Healey

Written by: Tim Brouk, tbrouk@purdue.edu

In the 2020s, the way your food is packaged for carryout or delivery has become almost as important as the meal itself. A burger and fries placed carelessly in a Styrofoam box held together by prayers and a small, singular tab is no longer acceptable for most consumers.

Purdue University College of Health and Human Sciences alumnus Nick Healey (HTM ’02) has understood this throughout his 20-year career in the food packaging industry. His company, Dogfish Packaging, works with restaurants, catering companies and universities to provide innovative packaging designed to reduce sogginess and maintain freshness — all while offering biodegradable and sustainable products.

“How many times have you ordered a $15 burger, and they have to smash it into a container? Nobody wants that,” Healey said. “My goal as a company is to help people sell more food. And the way you do that is by having a better customer experience and the food being in better condition when it arrives. That’s really driven everything that I’ve done.”

The COVID-19 pandemic brought a seismic shift into Healey’s industry. According to a 2025 study by the National Restaurant Association, 51% of young adults surveyed said “picking up takeout or ordering drive-through meals is essential to their lifestyles. Another 41% say they rely heavily on delivery.”

The business trend, plus decades of know-how, allowed Healey to establish Dogfish and quickly gain a market foothold. Starting this fall, every Purdue dining hall carryout box will come from Healey’s company.

Seeking sustainability

All Dogfish boxes, bowls and lids are molded fiber-based, meaning they are biodegradable, compostable and recyclable at most centers. Still, they are sturdy enough to survive the most tumultuous DoorDash.

Most Dogfish boxes are “ribbed” at the bottom, which elevates the food. This is essential to preventing soggy buns. It also allows foods such as barbecue ribs to be slightly above any grease that collects.

Healey has patents that are pending on his packaging designs. He explained ventilation is key in keeping carryout food’s integrity — noting most carryout boxes have ventilation on top, which would then get covered if the delivery person was stacking multiple orders. This results in soggy bread and fries. Healey’s boxes have ventilation that works when carryout boxes are stacked.

“That’s not something our industry has really ever seen before,” Healey explained. “That allows vapor management through the bottom of the container, while at the same time allowing the steam to go up away from the container even when stacked. So, we’re really trying to redefine the molded fiber clamshell space.”

3D printing technology key

In his home in Bloomington, Indiana, Healey utilizes multiple 3D printers to produce his new food packaging designs quickly. The entrepreneur said the technology has been a game changer and has impressed numerous clients.

“One of the things that really sets us apart is rapid design and development,” Healey said. “Having an engineer on staff, having 3D printer technologies, I can go from concept to a working 3D-printed prototype on a customer’s desk remarkably fast.”

There are countless modifications that can be made in a Dogfish food container. From bowl fill lines to box thicknesses, the differences are minute, but to companies, they are huge.

“You’re not paying for any more material than is necessary to get your expected performance,” Healey said. “There’s a sustainability aspect there too. Everybody wants to remove as much material as possible. Private equity companies are doing it from a cost-saving standpoint. Sustainability minded folks are doing it from an environmental standpoint. The key to success for me is customers that are willing to collaborate and really want to make an impact on their business.”

Boilermaker beginnings

Healey had his eye on business when he arrived at West Lafayette from his hometown of Brownsburg, Indiana. He was initially interested in what is now the Mitch Daniels School of Business but found a better fit in what is now the selling and sales management program in the White Lodging-J.W. Marriott, Jr. School of Hospitality and Tourism Management (HTM).

Looking back on his Purdue career, Healey remembered two courses that required him to make presentations. One often featured real, visiting guest CEOs sitting among his classmates. Knowing successful business leaders were in the room helped his preparation immensely. The other class videotaped the presentations to be watched and critiqued during the next class.

“The experience of having to give presentations in front of a group videotaped on Tuesday and then having to watch yourself in front of the class on Thursday probably did more for my confidence and being able to give presentations than anything else while I was in college,” Healey recalled. “That experience helped me to later walk into a room and conduct myself as a professional.”

That Purdue start inspired him to a now 20-year career, his own business and the knowledge to keep up with a suddenly demanding — and hungry — industry.

“Things are moving in a very technologically driven way very, very fast, and one of the benefits of doing business with someone like me is that true partnership and collaboration,” Healey said. “I think the advantage I can give myself in this space is having a sustainable product that actually works.”