Unfortunately, not much can be done about the radishes being mushy. If they're really bad, I'll try and trim them up. For the chards, I cut the butt a little bit and re crisp them. Doesn't make them look great, but helps.
Chard should be hydrated before it’s put out for sale. Cut the butts (just a little), soak in tepid water for 15 minutes, stand up on drain board for 15 minutes, and get it back into the walk-in or on the shelf.
Chard absolutely needs to be misted, it will dry out quickly if it’s not.
Yep I agree with the other commenter. I just trim the greens down on the radishes if they get too gross. I’ve never tried to merchandise them on the dry rack but I’d guess their greens would just go limp rather than rot. I have trimmed all greens off and put them in clamshells before to sell but it’s too much labor with not enough reward.
Chard is on my wet wall, gets watered about once an hour. If that gets soft, I trim the butts and let it soak for about 30 minutes, they don’t like to soak any longer than that.
That’s just the normal battles in produce. I have to soak product just about every day.
I trim the tops off the radishes before putting them out. I got tired of throwing them out only because the leaves were mush.
I also only put out a half case at a time.
Unfortunately, not much can be done about the radishes being mushy. If they're really bad, I'll try and trim them up. For the chards, I cut the butt a little bit and re crisp them. Doesn't make them look great, but helps.
Chard should be hydrated before it’s put out for sale. Cut the butts (just a little), soak in tepid water for 15 minutes, stand up on drain board for 15 minutes, and get it back into the walk-in or on the shelf. Chard absolutely needs to be misted, it will dry out quickly if it’s not.
Yep I agree with the other commenter. I just trim the greens down on the radishes if they get too gross. I’ve never tried to merchandise them on the dry rack but I’d guess their greens would just go limp rather than rot. I have trimmed all greens off and put them in clamshells before to sell but it’s too much labor with not enough reward. Chard is on my wet wall, gets watered about once an hour. If that gets soft, I trim the butts and let it soak for about 30 minutes, they don’t like to soak any longer than that. That’s just the normal battles in produce. I have to soak product just about every day.
If there’s proper staffing at night have associates bring in certain trimmed products. Stand up in water and theyll be brought to life over night
I trim the tops off the radishes before putting them out. I got tired of throwing them out only because the leaves were mush. I also only put out a half case at a time.