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Switched from plastic clamshells to foil-lined paper bags for my smash burgers and my soggy bun problem is gone
For my first 8 months running a burger setup out of my garage in Mesa, I used those cheap styrofoam clamshells from the restaurant supply place. Every single delivery came back with the same complaint: bun was mush by the time it hit the customer's door. A guy on a Facebook group said to try the foil-lined paper bags and vent the top with a few small holes so steam escapes. Two weeks in and I've gone from about 4 soggy bun complaints a week to zero, and the food still shows up warm. Anyone else dealt with this, and does it hold up in the summer when it's 110 outside?
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