In this day and age would it be safe to say that 97% of all restaurant leftovers get reheated in a microwave?
So why in the world do restaurants use aluminum to-go containers that will cause sparks to fly if you try to reheat them?
Makes absolutely no sense to me. You know who uses the best to-go containers? Chipolte. It’s a heavy duty paper dish that has some type of lamination that doesn’t make it soggy. Totally holds up and is totally microwavable and I assume very recyclable.
I wonder what the thought process is for restaurateurs. Is it 100% based on low cost? Is it based on ease of storage in their space?
Not as terrible a to-go option as the styrofoam soggy fry containers but still not optimal.
ATTENTION RESTAURANT OWNERS- SOGGY FRIES SUCK ASS
Posted on October 25, 2011 by Joey C
Good Morning Gloucester 