This is because if something goes bad from the food you give away the business will get sued for not having cold chain verification or a quality department to make sure the food was not altered in any way. Warehouses (aka 'distribution centers') typically have that kind of process, but retailers do not as Quality department employee salaries are typically several times what retail employees make, and often substantially higher than department managers, shift managers, and other low level retail management roles.
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I don't think restaurants are going to want hundreds of pounds of product at the very end of life in terms of freshness. This is the product the manufacturer couldn't sell to a store for various reasons.