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Figured my low review score was just jerks, then a $9 thermal bag proved me wrong
For my first 4 months running burgers out of my apartment in Austin I was stuck at 4.1 stars and kept blaming customers for nitpicking. Then one regular left a 1 star saying her fries showed up cold and soggy, and it hit me that every single complaint I had was about food temp, not taste. I picked up a cheap insulated bag at a restaurant supply place on Airport Blvd for $9 and started stacking foil trays inside it instead of bagging everything loose. My last 60 orders have held a 4.8 and I have not touched a single menu item. What do you all use for hot and cold items in the same delivery, one bag or two?
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