Our distributor switched us to PFAS-free clamshells this week, about 7 cents more per box and they vent differently. After 20+ years in kitchens, I’ve learned packaging changes ripple through labor and guest experience — how are you adjusting specs or pricing without dinging regulars?
But switched last month — our fix was a small corrugated liner to lift fried items and defaulting ‘sauce on the side’ so the new vents don’t sog things out. We folded the about 7¢ into a 1% menu-wide bump rather than touching fan favorites; watch soups because they cool faster — feels like changing shoes mid-shift. Are you seeing lid warping on hot entrees or is that just our batch?
We started holding fried/hot items 60 seconds on a rack before closing the PFAS-free clamshells and swapped to the model with side vents — no more turning fries into a mini sauna. For price, we added a 10¢ delivery-only “eco packaging” line so walk-in regulars don’t feel it. @franklinmorris90 have you tried splitting dine-in/pickup vs third‑party like that?
Switching to PFAS-free clamshells is a big step, but I’ve found that adjusting cooking times can help with the venting issue. I’ve started holding fried items longer as they finish to avoid sogginess; have you tested any new configurations with your fries yet, @franklinmorris90?