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<v 0>When we store, for example, a product like tomatoes that we slice and prepare,</v>

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we put them in the Cambro container with a red lid.

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Then if there's a product that's currently on the line,

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the red lid is sitting on top of the container that's in the cooler,

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that way we know that there's product on the line and what's in the container

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that's in the cooler has not yet been put on the line.

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When we prepare a product like broccoli, for example,

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we know that one bag fits into an eight quart container,

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and so when it's washed and prepped,

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it gets put into the container that has the red lid.

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But then as product diminishes while it's on the line,

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we'll sometimes have a smaller lid because the product will fill into a smaller

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container, for example, with the green lid.

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For products like meats, cheeses, and dairy,

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we use the translucent lids, and we do the same procedure that we do for all of

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the vegetables. If there's a product that's on the line,

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the lid stands on top of the other container that's in the cooler.

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When we first opened our restaurant in 2008,

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we sampled a variety of different containers and we found that Cambro was the

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superior container to any of the other ones

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because of the efficiency and how it all fits in the cooler and with the

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safeness of how the product is stored. The lids don't come undone.

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It's very easy to stack that product,

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and it keeps the product the absolute freshest. As we have used the Cambro

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containers exclusively now,

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we found that our waste is under 2% for the entire restaurant at all of our

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locations, including our franchise locations,

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who also use exclusively the Cambro product. And for that reason,

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we find that food stays the freshest,

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it extends the life of that so that we're never throwing anything away.

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We don't even reach expiration dates because it retains its freshness.