We have an Italian restaurant (in addition to our catering services) that offers our food for take out as well as delivery. The solution is to put more sauce in the tray. Or, as others have advised, extra on the side. We add it to the tray rather than putting it on the side because it not only looks nicer, but it keeps the pasta hotter. This will take care of the problem. Gina
Curious..... TexMex places around here traditionally use the single compartment aluminum dish with a heavyish cardboard top ( aluminum ridge on dish bending to seal the top on) with pretty good success.
By success I mean not just still warm enuf to eat, but the condensation is minimal, all but the most delicate, deep fried crispy components like corn taco shells... tostadas.... chips....arriving at the destination In almost perfect condition.
What are your go boxes like?
OBTW welcome to Chef Talk!