Selecting the proper restaurant equipment for storing food is important to ensure you have enough storage space to adequately stock up the food you need in order to be able to offer everything you serve on your menu, as well as be able to handle a steady flow of customers. However, aside from knowing what type of restaurant supplies and equipment would be most suitable for storage, you also need to make sure your employees understand how to store food safely to ensure it remains fresh, will not spoil and will not cause hazards.
What if you could grow vegetables 365 days a year right in your own kitchen? With GardenChef by Carter Hoffmann, not only can you do just that, but you can do it fast and easily —all while adding a bit of flare to your kitchen.
The cabinets allow you to control the vegetables you want to grow, creating organic food that is sustainable and locally grown. It also lets you serve veggies straight from the source, rather than waiting for shipments that often cause food to lose its nutrition.
The restaurant business is so fiercely competitive that a dining establishment simply cannot afford a blemish by making an error in the cooking, handling, or storage of food. One sick customer or a mention in the local newspaper about an unfavorable inspection and your reputation is, excuse the pun, “cooked.”
Running a successful restaurant depends on many parts working together to create a superior experience for diners. Front-of-house, back-of-house, hostesses, chefs, bartenders, and managers have to perform flawlessly to maintain a sterling reputation that takes years to earn and protect. Remember that today everyone is a restaurant critic.
