A thermoformed food service product is disclosed. The thermoformed food service product comprises a polystyrene, a filler material, and a minor portion of additive. The polystyrene can be selected from the group consisting of crystal polystyrene, high impact polystyrene, and styrene-butadiene copolymers. The filler material can be selected from the group consisting of calcium carbonate, talc, mica, glass microspheres, plastic microspheres, titanium dioxide, silica, cellulose fibers, and any combinations thereof. The filler material can be coated with a compatibilizer. The filler material can be coated with a surfactant. The additive can be a coloring agent. The thermoformed food service product can be a container or other disposable food service product. The thermoplastic product described herein consists of a major portion and a minor portion. The major portion can be greater than about 95% by weight of the thermoplastic product and the minor portion can be less than about 5% by weight of the thermoplastic product. The major portion consists essentially of a high impact polystyrene and a filler material. A method for making the thermoplastic product is also described.