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Shelf life and food storage with Cambro

To address spoilage and the importance of effective food storage, we sat down with Cambro, a foodservice product manufacturer that specializes in food storage with a focus on food safety, space optimization, and extending shelf life.

Photo: TundraFMP

February 10, 2023

Last month, we tackled food waste and how to circumvent billions in industry losses with proper portion controls, but there's more to food waste than meets the eye. In fact, only 45% of food waste occurs at the preparatory stage. The other 55% occurs at the storage and consumption stages.

What does shelf life mean to a restaurant owner, and why is it important to extend shelf life as long as possible?

Cambro: Shelf life refers to how long a product can be held before spoilage. Basically, it's the amount of time before the product becomes wasted. Extending shelf life is important because it significantly adds to an operator's bottom line.

In most cases, food is one of the highest costs to a restauranteur. With food costs continuing to rise, any opportunity to bring down food costs by extending the shelf life of a product is of enormous value to operators.

What is the importance of maximizing food storage? Ideally, shouldn't I just plan out my inventory better?

Even with the most meticulous planning, there are always circumstances that come up outside of your control. In addition, if you're only getting food delivered in frequent, small batches from your distributor, you'll pay more for those goods than if you purchased in bulk with fewer deliveries.

There is also the issue of labor. Hiring workers and actually retaining them has become a massive challenge for operators. So, when that labor is on hand and doing food prep, they're now required to prepare more product, which makes the holding and storage of that product so much more important.

What are the major concerns surrounding improper food storage?

Two things.

If food goes to waste and needs to be discarded, you will feel it severely in your bottom line. The more pressing concern, however, is the potential for cross-contamination, the spread of bacteria, and the proliferation of food-borne illnesses in your restaurant, which can result in massive losses and even death.

Is fridge position important when storing food correctly?

Yes! We have a resource that breaks down the ideal places for specific fruits and vegetables to be stored in a walk-in. Some items give off gases that others don't like. Other items need a warmer or colder area to last longer. There is a lot of thought that goes into proper storage.

Square and round storage containers — what's the difference, and why would I use one or the other?

Square versus round is the age-old question asked to us.

Square containers dominate the market, primarily because they take up less space and can store more product. Walk-ins, coolers, freezers, dry storage — operators must maximize their limited spaces.

Round containers are great for products that need churning or moved around. If you need to get in there and swish, rounds are your go-to.

Is there a difference between square containers and food boxes?

There is!

Typically, food boxes are higher-capacity storage vessels, whereas square containers are better for products that need an air-tight seal.

Both keep your food safe and stored, but each has its preferred usage. There's a big push from health inspectors to remove cardboard boxes from restaurants. Getting products out of these and into food-safe containers like square containers or food boxes is paramount.

You have some pretty specific storage options on your website. What is the advantage of buying product-specific storage containers over bulk generic containers?

Buying the right container is an investment in the right product for the right application. Products with the correct material, size, and applications are what help operators spend money wisely.

When transporting and storing food outside of a restaurant, what is the difference between electric and nonelectric food carts?

When an operator decides between a passive (nonelectric) and an electric cart, they have two main factors to consider. One is the required holding time for the food, and the other is the budget. A passive cart without electricity can maintain hot or cold temperatures for up to 4 hours and is the least expensive of the two. Electric carts can maintain temperature indefinitely and are preferred for extended holding times.

If you'd rather not choose between the two, our Pro Cart Ultra™ series allows operators to start with a passive cart that can be later upgraded with hot or cold electric modules.

What are some key considerations for caterers when dealing with food storage?

Caterers have a few unique questions to ask when it comes to food storage.

How long do we need to hold products?

What is the vessel for getting products to the site?

Can we have a cart on wheels and transport it onto a truck?

Will that cart transport easily across a hardtop?

What if I need food transported across a grass field?

Is there a weight limit for my carts?

These questions help inform what products will work best for caterers.

What does Cambro have in store for 2023?

More new products! New products that solve operator challenges are the lifeblood at Cambro, and we are excited to continue to serve as a valuable resource to foodservice operators everywhere.

Inventory management is a critical component for any restaurant. Storing the right product in the right container can be the difference between turning a profit or closing your doors for good. The next time you visit the walk-in or order more food, take a moment and ask yourself — am I doing everything I can to combat food waste, safely store my products, and maximize my space?

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TundraFMP helps foodservice operators do what they do best – by providing fast, flexible and complete kitchen solutions. We offer the most complete selection of restaurant equipment, apparel, smallwares, parts, and accessories in the industry.

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