How to Properly Store Garlic from Warehouse to Kitchen: A Standardized Guide for Foodservice Businesses

From Warehouse to Kitchen: A Proven Guide to Garlic Storage for Foodservice Businesses

If you're running a restaurant, catering business, or food production facility, you know how crucial it is to maintain consistent ingredient quality—especially for something as fundamental as garlic. But here’s the truth: improper storage can turn your best garlic into a waste of money in just days.

The good news? With the right temperature control (0–3°C), proper packaging (like breathable mesh bags), and standardized handling procedures, you can extend garlic freshness by up to 4x compared to standard room-temperature storage—without sacrificing flavor or texture.

Why Temperature Matters More Than You Think

Garlic begins to sprout and lose its pungent aroma at temperatures above 7°C. At 0–3°C, microbial activity slows dramatically, preserving both shelf life and culinary integrity. In one case study from a chain of 12 mid-scale restaurants in Southeast Asia, switching to cold storage reduced garlic spoilage from 18% per month to under 4%—a savings of over $2,500/month per location.

Avoid common mistakes like stacking garlic in sealed plastic bins—it traps moisture and accelerates rot. Instead, use ventilated containers that allow airflow while preventing direct contact with condensation.

Your Step-by-Step Garlic Handling Process

1. Receive: Check for mold, soft spots, or signs of sprouting upon delivery.
2. Sort & Clean: Remove damaged cloves; do not wash before storage—moisture speeds decay.
3. Store: Place in breathable net bags inside refrigerated shelves at 0–3°C.
4. Rotate: Follow FIFO (First In, First Out) principles to avoid older stock sitting unused.
5. Use: Monitor daily usage logs to adjust ordering frequency based on actual consumption.

This system isn’t just about saving money—it ensures every dish has the same bold garlic flavor customers expect. One chef in Dubai reported a 30% drop in customer complaints about inconsistent taste after implementing this routine.

FAQs You Should Know Before You Store

• How do I tell if garlic is going bad? Look for green sprouts, soft texture, or an off smell—these mean it's time to discard.
• Can I freeze garlic? Yes—but only if minced or crushed first. Freezing changes texture, so use frozen garlic in cooked dishes only.
• What’s the ideal humidity level? Aim for 65–75%. Too dry causes shriveling; too wet invites mold.

Still unsure how to implement this across your kitchen team? Try starting with a pilot batch—one week of controlled storage—and track your results. You’ll see improvements fast.