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Conduct regular inventory checks to avoid overstocking and reduce spoilage Optimize foodstorage and handling procedures to maintain freshness Repurpose leftover ingredients into value-added products (e.g., composting, recycling, food donation) Train staff on portion control and waste reduction techniques 4.
Nik Bautista, Director of CulinaryServices at Banner Baywood Medical Center in Mesa, Ariz., has 3 walk-ins, 2 freezers and a dry storage room that help support $4.5 Bautista was thrilled to get rid of the metal shelving in his foodstorage areas in favor of Camshelving. “My million in revenue per year.
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