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Started By
Message
Styrofoam + Fried Foods = Soggy takeout
Posted on 3/27/20 at 9:23 am
Posted on 3/27/20 at 9:23 am
I know absolutely squat about the restaurant biz.
We tried to do local takeout and they sent the fries and fried po-boys back with us in their normal black compartment styrofoam leftover containters.
When we got it home, everything had steamed inside the styrofoam and was a hot, soggy mess.
I understand styrofoam for wet foods, gravies, plate lunches, etc, but fried foods? Are there no cheap products available?
Popeyes does it right, paper boxes that soak up the grease, with vents to let the steam out.
McDonalds does it right, they put the fries in a cardboard sleeve and it vents out through the paper bag.
Pizza places do it right, the cardboard boxes soak up the excess grease and keep the right amount of heat/steam in.
What's preventing local places from treating their to-go orders different from leftovers?
We tried to do local takeout and they sent the fries and fried po-boys back with us in their normal black compartment styrofoam leftover containters.
When we got it home, everything had steamed inside the styrofoam and was a hot, soggy mess.
I understand styrofoam for wet foods, gravies, plate lunches, etc, but fried foods? Are there no cheap products available?
Popeyes does it right, paper boxes that soak up the grease, with vents to let the steam out.
McDonalds does it right, they put the fries in a cardboard sleeve and it vents out through the paper bag.
Pizza places do it right, the cardboard boxes soak up the excess grease and keep the right amount of heat/steam in.
What's preventing local places from treating their to-go orders different from leftovers?
2
Posted on 3/27/20 at 9:25 am to BitBuster
$$$$
Posted on 3/27/20 at 9:27 am to bnb9433
quote:
$$$$
That's what I figured. Like I said, I'm ignorant of the business aspects. How much more are the proper packages than what they already have?
Posted on 3/27/20 at 9:58 am to BitBuster
All you need to do is open the styrofoam immediately upon taking possession.
My biggest complaint during these times is that the restaurants are not giving ample amount of condiments with the orders. I now carry a salt and pepper shakers as well as bottle of ketchup in my toolbox for lunch take outs while I'm traveling for work during the week.
My biggest complaint during these times is that the restaurants are not giving ample amount of condiments with the orders. I now carry a salt and pepper shakers as well as bottle of ketchup in my toolbox for lunch take outs while I'm traveling for work during the week.
Posted on 3/27/20 at 10:18 am to 4LSU2
quote:
All you need to do is open the styrofoam immediately upon taking possession.
I do this each time. It's not optimal, but if you're there just before your order is ready assuming you called it in, you can take it out and open the top.
This has been a long time pet peeve of mine. I have even seen the fried seafood places which have the styrofoam containers with the holes in them that can be opened and they don't bother opening them to let the steam out.
I realize ordering take out fried food isn't the best idea, but if you're going to serve it take out, then try to figure out the containers.
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