Storage for both specialized equipment and ingredients is one of the biggest issues for start-ups using food incubators. We’re talking dry, cold, and frozen storage needs. EatsPlace has integrated cold and dry storage for our food producers and chefs-in-residence. But right now we’re dealing with storing things until we open. We have a facility nearby holding furniture, small wares and kitchen equipment.
I’ve run into other restaurateurs at storage facilities, including the owner of a large local franchise fiddling with his padlock under strobing fluorescent lights like the rest of us poor slobs. Space…the great equalizer.
Even when we’re running the most mundane errands like dropping things off at the storage unit, we still manage to have fun. Here we are, goofing around with the good cart. Why do storage spaces only have that one good cart???
Life happens. So we might as well have a good time during it. A good way to store Baba’s Cooking School Lala Sauce is in a savory bread loaf. Recipe on blog soon.