Safe, Efficient Operations from Dock to Dish

As a restaurant operator, you know that timely, safe, and efficient delivery of ingredients is essential to keeping your kitchen running smoothly and your customers satisfied. Meeting fleet management best practices not only protects food quality but also helps you stay compliant with safety and sanitation standards. Here’s how you can leverage Handgards disposable products to streamline your operations and support your team.

Mastering the Dock: 4 Key Practices for Receiving 

1. Efficient Receiving and Prep

    

   Best Practice: Speed up dock-to-storage workflows using packaging that simplifies handling and labeling.

Handgards has you covered:

• • Use Tuffgards LD Reclosable Bags for storing proteins, produce, and spices immediately upon receipt in your kitchen, helping to prevent spoilage from delays in storing and labelling ingredients on write-in blocks.  Bags can be stored at room temperature, in the refrigerator, or even frozen.
  • Tuffgards Pre-Portioning Bags, with their handy saddle-pack dispenser, let your team quickly sort and store ingredients in the correct portion sizes for your operation, reducing handling time and preserving freshness.  They can be stored at room temperature, in the refrigerator, or even frozen.

2. Food Safety During Loading & Unloading

   Best Practice: Prevent cross-contamination by requiring gloves and clean handling at every point of product transfer.

   Handgards has you covered:

• • Equip your delivery and receiving teams with Handgards Nitrile Gloves, which help meet HACCP when used properly. 
  • Use Neatgards LD Poly Aprons to keep uniforms clean and maintain hygiene in receiving and staging areas.

3. Streamlined High-Volume Cooking

Best Practice:  Reduce labor and touchpoints by prepping meals with tools that help keep equipment clean and workflows seamless.

Handgards has you covered:

• • PanGards Ovenable Pan Liners (OPLs) let you cook meats and proteins right in the bag, eliminating messy pan transfers and the need for basting.
  • PanGards Steam Pan Liners (SPLs) keep your serving pans cleaner longer, speeding up turnaround between meal services.

4. Clean Equipment, Clean Kitchen

   Best Practice:  Maintain a clean and hygienic kitchen environment from the delivery dock to plating to maintain the highest standards of food safety and pass inspections.

   Handgards has you covered:

• • Handgards disposable gloves and Neatgards aprons allow your team to easily switch between tasks reducing the risk of cross-contamination of ingredients or equipment.
  • Neatgards bouffant caps and hairnets help your kitchen meet health code requirements across receiving, prep, and serving areas.

The Bottom Line for Restaurant Operators

Effective fleet management for restaurant operators starts at the receiving dock, where food safety, quality, and efficiency begin. With Handgards disposable products, your team is equipped to follow best practices from the moment ingredients arrive until when meals are served.

From intake to plate, our solutions enable safe handling, smooth kitchen operations, leading to what is most important: a better dining experience for your customers.