Cut vegetable waste: storage rules that save Surat kitchens money

We deliver produce picked hours earlier at the mandi — but what happens in your kitchen after 8 AM decides how much of it you actually serve. Across our partner kitchens in Surat, the difference between 2% waste and 10% waste is almost always storage habits, not supplier quality.

Separate the ethylene makers

Tomatoes, bananas, and mangoes release ethylene gas that fast-ripens everything nearby. Store them away from leafy greens and cucumbers. This one shelf-arrangement change adds a day of life to your greens.

Greens want cold and dry

Wash palak and coriander only before use, never before storage. Wrap unwashed greens in a dry cloth or perforated bag, keep them in the coldest part of the walk-in, and they hold colour for days instead of hours.

Never refrigerate these

Onions, potatoes, and garlic want a cool, dark, ventilated corner — not the fridge. Refrigerated potatoes turn sweet and fry dark, and cold onions go soft. Whole tomatoes for salads also stay tastier outside.

FIFO is a culture, not a poster

First-in-first-out only works when yesterday's crates physically move forward every morning. Make crate rotation part of the receiving routine, and pair it with ordering slightly tighter — daily delivery means you never need to over-stock 'just in case'.