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Shoutout to the $8 foil pans I bought at Restaurant Depot in Chicago, my refund rate went from 6% to 2%
I used to pack my smash burgers in those cheap clamshell boxes from the dollar store, and by the time they got 10 minutes across town the buns were soggy and I was eating 6% refund requests every weekend. Swapping to foil pans with a vented lid plus a piece of parchment under the patty kept everything crisp, and after 3 weeks of orders my refunds came down to 2% and two regulars actually messaged me about the food still being warm. What are you all using for anything with fries or a crispy element, or am I overthinking the packaging here?
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