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Thread Starter 

Hi all, I'm a newbie here so be gentile :peace:

I am a Chef in an institution that is changing our ways of serving. We have been going on a day by day menu that does not change, meaning we cook the same foods/menu for the entire week, each having it's own choice of the day to chose from. We are now going to full "Room Service". Some of our food comes in prepared, some is scratch made. Our menu will be restaurant style, pick what you want when you want it.

How is the best way to do this without spoilage? We keep our re-heats for no more than 3 days before we use it, or toss it.


Thanks, HeadChef1