Less food waste, more profit: kitchen and cold chain supplies for Egyptian restaurants and hotels
Egypt's tourism and food service sectors are growing fast, from Red Sea resorts to Cairo's restaurant scene and factory canteens. At the same time, food costs have risen sharply, so waste in the kitchen goes straight off the bottom line.
Where the waste happens
Food spoils in fridges that run too warm, stock is used in the wrong order, open containers dry out, portions are inconsistent and leftovers have nowhere safe to go.
Store it right
Airtight food storage containers in standard gastronorm sizes, colour coded cutting boards, vacuum sealing for meat and prepared items, and shelving that keeps food off the floor all extend shelf life.
Control the temperature
Calibrated fridge and freezer thermometers, probe thermometers for cooking and cooling, data loggers in cold rooms and strip curtains on walk-in doors protect the cold chain from delivery to plate.
First in, first out
Day dot labels and date labels on every container make rotation automatic. Staff instantly see what to use first, and inspectors see a system that works.
Portion and measure
Scales, portion scoops and standard ladles keep plates consistent, which controls food cost and keeps guests happy.
How Palm helps
We supply hotels, restaurants, catering companies and canteens with storage containers, labels, thermometers, kitchen equipment, cleaning chemicals and disposables, delivered together on one schedule.