Generally, the materials involved in catering inventory are divided into dry goods and wet goods (wet goods are divided into freezing and cold storage).

dry goods: that is, seasoning, which can be kept for a long time at normal room temperature for 3 months-more than 1 years. If it is Chinese catering, then rice, oil, salt, sauce and vinegar are dry goods. Freezing: meat, in fact, is similar to the refrigerator used at home, except that the temperature is generally around MINUS 18 degrees. Fresh meat can be preserved for 1-3 months. Refrigeration: the temperature is generally between 1 and 5 degrees. Vegetables and juices are generally stored. Because the unopened juice can be stored at room temperature, the juice here is unopened. It can be kept for five days. In a word: restaurants with more than 211 seats need to classify the materials reasonably, and the material area needs to have a cold storage room, a freezing room and a dry goods room.