Whether running a chain restaurant or a mom-and-pop operation, there’s a large emphasis and importance placed on reducing and stopping food from spoiling in order to significantly reduce waste. How can restaurants limit this spoiling? One of the ways is with an emphasis on organization. Staff members should be trained to recognize the warning signs of spoiled food and properly rotate items as they are removed from the pantry, fridge or freezer. These central locations of a commercial kitchen should be kept clean, dry and organized by expiration date to effectively cut down on waste. Another approach to prevent food spoilage is utilizing reliable refrigeration. Temperature control plays a big part in preserving food. For dairy products and meat especially, keeping a careful watch over the temperature and time spent in that state is essential. During busy seasons or special events, storage space may become limited. In times like these, owners are encouraged to take advantage of portable cold storage trailers and containers to continue keeping food products safe from spoiling. While it’s clear spoilage has a negative impact on the bottom line of any restaurant, a poor experience from a customer as a result of spoiled food could harm an establishment’s reputation forever. In order to avoid this sort of experience for your customers, continue reading on to the resource featured alongside this post to learn more.
How Restaurants Can Reduce Food Spoilage this infographic was contributed by Portabull Storage, a respected provider of the best refrigerated trailer for rent