Finally cracked the cold fries problem with a $4 cooling rack

My delivery fries kept showing up limp and I was getting killed on reviews, 2 stars, 2 stars, over and over. Last week I started resting the fried baskets on a cheap wire cooling rack over a sheet pan instead of dumping them straight into the clamshell, and it lets the steam escape instead of steaming them soggy. Then I vent the lid with 2 small holes and the fries hold up for the 15 min ride to the customer. Anyone else found a packaging trick that keeps fried stuff crisp, or is venting the only move here?

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