It is the universal tragedy of food delivery: you open the bag, and the fries that were once crispy, golden, and glorious are now a sad, floppy, sweaty heap of starch. We know how frustrating this is, which is why [Your Brand] has invested heavily in what we call “Steam Vent Technology.” But before we talk about the solution, let’s talk about the science.
When food is placed in a sealed container, the heat from the food turns any residual moisture into steam. That steam rises, hits the lid of the container, and condenses back into water, which rains down on your fries, turning them into mush. Traditionally, delivery bags trap this moisture.
To combat this, we have worked with our restaurant partners to implement three solutions:
- Perforated Liners: We have special paper liners that allow steam to escape from the sides of the packaging.
- The “Box” Method: We encourage restaurants to package fries in loose, open-top paper bags, and place those bags inside a bigger cardboard box, rather than wrapping them in foil.
- Spacing: We train our drivers to not stack heavy containers on top of fry boxes.
We are fighting the physics of steam so that when you bite into your order, you hear that satisfying crunch. If you ever receive soggy fries from a partner using our recommended packaging, we will credit your account. That is our guarantee.
