Operators know they can’t take the chance of letting withered produce find its way onto a guest’s plate. Foods that don’t pass visual inspection in the kitchen will likely find their way into the trash. Over the course of a year, that avoidable waste will cost you.
The question is how much?

With prolonged droughts in some parts of the country and extensive farmland flooding in others, quality produce is at a premium. You can’t afford not to take measures to extend produce shelf life to cut food costs.