The trick to having your freezer perform at peak efficiency is to keep it full. Even if you don’t have enough food to fill it, use empty milk cartons, soda bottles or any other container filled with water.
If it is full it can be as long as 48 hours before the motor needs to run, this will lengthen the life of your freezer.
With deep freezers, the temperature is equal for all the food where as a fridge freeze box the temperature depends on where in the box the food is located and how often the door is open.
Remember that cold air is heavier than hot air and each time you open your fridge freezer the cold air drops out, but in a chest freezer the cold air just sits even when you open the top.
If the food remains frozen it is safe to eat, but how do you know what happens inside your freezer, you can purchase a Hi-Lo thermometer for just a few dollars it will show you if the temperature has been above freezing. It’s an inexpensive insurance policy.
Now that you have an appliance that pays for itself, over and over again, we can try to find a way to get the TV to pay for itself, I’m still working on that.
Okay. So you’ve put up your catering walk in coolers for sale business and have served a variety of events. So far, everything is going smoothly and you’re beginning to get returns on your investment.
You’re only on your first year and things are looking up. That should really be encouraging to you.
However, it’s not the same for all start-up caterers, and even catering veterans have their own share of headaches as well every once in a while.
For you to avoid the potential pitfalls of the trade and prepare yourself for more challenges ahead as your business blossoms, here are some issues that may crop up along the way that you have to anticipate for.
Changes – They say that the only constant thing in life is change. And in running a business, there will be changes in all aspects.
There will be times when the demand for catering services would be low, so you have to come up with other business ideas so you can keep the income flowing, especially during lean months.
Clients can become very demanding when it comes to the menu and may look for something unique, so you have to be creative enough to come up with dishes that can’t be found anywhere else.