— Scott Justus

So, uh, the best way for, you know, prep, I'm guessing you're saying this is a restaurant, um, is, I'll just say for both, you know, so basically the way to be able to prep, uh, and store is to be, want to be able to slice and dice your items. Maybe you can slice them and marinate them, put them, put them into a sealable container, um, and put the date on them. Um, and then you have them in your fridge, uh, either at a restaurant or um, at home. You know exactly when you cut them up. You know how long they're going to last because you did that, and then you can pull them out for service to be able to make that happen. Um, mo most items after you cut them will need to be refrigerated as well. So do, uh, take heat to that. So if you're doing something like tomato, if you're using it for service, you're typically not gonna slice a bunch of tomatoes and put them in the fridge because it meets the flavor unless you bring them up to room temperature before it's serving.