Demand for To-Go Meals During Pandemic Causing Packaging Problems for Foodservice
Foodservice operators were quick to adapt to takeout service during the pandemic, but they’ve been battling packaging problems ever since, according to the Wall Street Journal. They’ve struggled to keep hot food hot and prevent fried foods from getting soggy, while juggling issues like additional expenses and limited supplies.
Foodservice operators expect the shift away from eating out to last beyond the pandemic, and they are investing in better containers that keep food looking and tasting good as they travel to their destination. “With how much we’ve invested, we are going to keep doing this long term,” Garry Kanfer, a New York City restaurant owner, told the Journal.