The challenges that I think we've faced from the beginning for choosing to be an all organic restaurant has been (1) the expense of purchasing a product that has sometimes double the cost, and (2) once you've purchased it and made that commitment, you've purchased that product, now how do you not lose it? The biggest changes that we had to make in our prep to adjust the spoilage, was we prepped less, which was a problem. So when we have to prep less, and we go through it a lot quicker, now all of the sudden, a simple salad that had to be made... I have on the fly someone going and chopping up a tomato which they're now not going to take the time to do it properly, so they're most likely going to bruise it, even though they've made a quick tomato for that salad... they've had to quickly rinse off greens... they may not have been rinsed off well enough to preserve, so moisture gets trapped inside. So, it really creates a big wrench in a machine that already has a thousand moving parts. We would prep tomatoes for lunch, and half-way through, the bottom portion of the 1/6 pan would be... we couldn't use it. We would lose the shelf life of the tomato half-way through the day of operation. The solution really was the colander inserts. That's one of the biggest things that's helped extend the shelf life, because now you don't compromise flavor, and you're able to store a tomato outside of its use. Our processes now have substantially changed since we've now incorporated our new storage units, in that we're able to prep enough for an entire day part, like for a whole lunch or for a whole dinner, far enough in advance in a way that in the morning, we can prep everything that we would potentially need for a typical, whatever day it is. We're able to do the quantity of food that needs to be done, store them properly the night before, overnight. What we expect them to look like in the morning, they do. So it has cut down labor, product... it's a win-win situation. I mean, I'm using a highly perishable item that I have now extended the furthest I can go for shelf life. The Cambro airtight seal covers it, even using it in the pans. It can save your bottom line. I mean, we've saved about... 1.5 reduction in food cost, just by being able to extend the shelf life of the produce and not have as much waste.
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As an all organic restaurant, Green 2 Go has faced several challenges in preserving their food products. How do they manage to extend the life of highly perishable, organic produce? Watch as the owner describes their new storage strategy incorporating the airtight Cambro GridLids.
Organic mixed greens are difficult to store for an extended period of time, as they easily wilt and look less than appetizing. The secret? According to the all organic restaurant Green 2 Go, Cambro GridLids are. Listen as the owner describes the profitable changes the restaurant has undergone after switching to Cambro.
Organic chicken can be difficult to store, as it doesn't contain preservatives to help extend its shelf life. Listen to this firsthand account of the struggle, and learn why this restaurant swears by the Cambro GridLids for the safety of organic meats.
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