Restaurant Food Storage

From delivery to take-out to packaging customer leftovers, styrofoam boxes are an integral part of food transportation for many. As part of environmentally-friendly initiatives, many large cities are choosing to ban the use of foam containers altogether.

Condiment stations may seem like an afterthought for many, but the fact of the matter is that they can leave a lasting impression on your customers while nicking away at your restaurant’s resources.

Some commercial kitchens use color-coded cutting boards, utensils, and containers for different items. You may want to adopt this practice as well to keep staff from accidentally using the same tools for different food items. The sanitation team also plays a huge part in preventing contamination since clean and sanitized surfaces are important to keep different types of food from coming in contact with one another.

You would be surprised at the ways restaurants are able to store so much food in such small spaces. You can use these rules to either help you organize your restaurant or even your home kitchen. 

Keeping a well-organized food warehouse or storage place is critical, and by adhering to some general rules it’s easy to keep your restaurant’s storage guidelines to bar.