Food storage is an integral part of running a restaurant. It's inconvenient and expensive to go to the market or grocery store on a daily basis. Many restaurants rely on food retailers to deliver massive quantities on a monthly or even weekly basis, and then store these items using restaurant equipment like refrigerators, walk-in freezers and even storage shelving.
Storing meat, vegetables, herbs and seasonings and dairy products for a long time takes a little bit of planning and understanding of how to keep the stored items tasting fresh. For example:
* Chefs frequently use fresh herbs like basil, oregano, thyme, rosemary and cilantro. Some restaurants will establish an herb garden so these ingredients are available fresh throughout the year. But others with limited space will purchase large quantities, process them into serving sizes for different popular dishes, and immediately freeze the ingredients in a deep freezer. In need of a new or extra deep freezer? Find new and used restaurant equipment at ACityDiscount.com.
* Eggs are necessary in many different recipes, requiring restaurants to keep fresh eggs on hand at all times. Visit FoodSafety.gov for proper egg storage tips.
* Restaurants often keep meat frozen in a walk-in freezer for long-term storage, helping to preserve the quality and taste of the product. The fresher the meat, the better it will freeze and taste when prepared. Seafood, poultry, pork and beef all freeze well, and restaurants often will take out of the freezer a day's supply of these items and thaw them in the refrigerator so they're ready for the day's orders.
* Many fruits and vegetables also freeze well. Customers won't know how recently the veggies were picked when chefs cook the vegetables in a dish or dessert. Restaurants also will use canned varieties, especially in desserts, and it's easy to store canned fruits and vegetables on shelving out of the way. Of course, a selection of fresh fruits and vegetables from the market will be necessary for certain dishes and plate settings.
Having the proper restaurant equipment on hand for proper food storage, both long term and short term, is essential for running a restaurant. Then be creative with using frozen and canned food items in menus, always ensuring that no matter how the ingredients are stored, the end result is great-tasting food that will have customers coming back for more.