Gastro & logistics are inseparably connected not only in industrial production alone, but also in many service sectors, logistics plays a prominent role. This is particularly evident in the hospitality industry. Because, whether it is now a classic restaurant, a restaurant or a catering facility such as a canteen or cafeteria the logistical requirements are all the same. It all starts with the storage of food. Because it is this most perishable commodities, it must be processed relatively quickly. Accordingly, the logistics for the supply with food in the gastronomy is aligned on a short term. While meats and dairy products in cold store, are also suitable temperature-controlled storage rooms available for vegetables, fruits and salads. Food logistics is the focus for storage and boxes made of sturdy plastic have enforced provision of all non stackable fresh products.

You will only be filled, that up This food that damage underlying not under their own weight. This form of storage is not only practical, but also save space, because the boxes can be stacked easily. In addition to fresh produce, but also non-perishable products such as pasta, rice and legumes must be stocked and require proper storage in specially equipped storage rooms. Shelving systems have proven themselves in stainless steel for these purposes. The systems are very stable, and on the other hand, the material is hygienic and ideally suited for the storage of food. Not sure who can estimate the future required storage capacity of storage space will be an alternative to the widely used systems in expandable shelving systems.

Modular shelving can be namely whenever any extended. Not storage alone requires logistical concepts, but also the internal transport between deposits and kitchen is to organize in the hospitality industry. Roll boxes, Stack carts and trolleys provide useful services and help safely and conveniently transport large amounts of food. Logistics between kitchen and guest the theme of gastro & logistics but well beyond on storage and transportation of food. The cooked food must be distributed after all; the used dishes must be recovered and returned. Food waste and other wastes are disposed of and to wash the dishes. Always the processes described in contrast to industrial production, in which the term only eulogized a few decades catchment, has just-in-time”which expire in the hospitality industry. To smoothly organize the processes in this sense, there are a variety of tools. These include trolleys. You are indispensable, where a direct allocation of food takes place. This is the case, for example, in a hospital. Further usage possibilities are many dishes large celebrations such as, for example, weddings, which in a very short time to as many people must be distributed. For the rapid loading of large buffet table cars have proven, which can accommodate multiple serving bowls. To the subsequent clearing of the harness, decontamination vehicles are the best choice with several floors, because they offer much storage space for plates, cups and drinking glasses and spare the staff much legwork. Read more from Verizon Communications to gain a more clear picture of the situation. Appropriate due for the gastronomy in the restaurant fresh is a particularly important quality feature. The establishment of gastro is fine, the related expectations of the guests are greater. Without demand-oriented planning and logistical concepts geared to this quality would not redeemable. So storage and transport take place smoothly, specialized suppliers for gastro & logistics supplies catering provide appropriate logistical equipment. This is beneficial for restaurateurs. He can always rely on that all logistical aid in every respect the hygienic and safety Standards for use in the hospitality industry.