Probably half our spaghetti goes out in foam containers. Holds up pretty well. It isn’t as good as fresh from the kitchen, but a solid B+/A depending on how long the customer takes to pick it up and whether it has meatsauce. The meatsauce holds heat longer, so there you go. We use standard size spaghetti noodle, and a 6"X9" foam container to serve 12oz cooked noodles. Straight from water to a bowl with half-cup of sauce . . . drizzled with some cooking water. Toss, turn out into bowl/foam, ladle sauce over top (meatballs and sausage as requested) and serve with garlic buttered pita. Also serve a smaller, 8-ounce, size and child’s portion, 4-ounce.
Do yourself a favor and cook up a serving and package as you intend to sell it. Let it stand for 30 minutes and then eat it. Our customers have asked for reheating instructions for having it for lunch the next day, even. Not exactly great, but their choice.
