Running a Restaurant: Avoiding Spoilage

There are many obstacles that the average restaurant owner must fight constantly, among which is the issue of food spoilage. Food spoilage obviously is unacceptable and there are many ways for restaurant owners to avoid this.

-Only order what you’ll use within an item’s shelf life (set up a “par”, or a minimum level of product, for your restaurant)

-Get good storage technology (aside from just freezers, coolers, and refrigerators, also think of vacuum sealing and other forms of new technology)

-Get proper stackable food storage containers (use clear containers unless the item you’re storing is sensitive to light)

-Keep the items in your cooler covered, labeled, and dated (keep a good system and practice FIFO)

-Beer and wine are perishable, so don’t forget that!

-Chefs and owners should all be vigilant in watching for spoilage (it’s part of the responsibility of running the restaurant and kitchen)

-Watch for spoiled food before it even shows up in your restaurant (it does happen; when a shipment arrives, check it before putting them in the cooler)

Food spoilage is one way that you can lose a lot of money if you’re not careful, so keep these clues in mind and even come up with a few of your own and you should be good.

One Fat Frog Restaurant Equipment

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