Storage and preservation are similar concepts, carried out after the purchase and, on occasion, the pre-processing of unelaborated products. In this chapter we explore the aim and/or purpose of storing a product in a restaurant, and the importance of doing so in an appropriate manner for its optimum preservation and the prolongation of its useful life.
We examine how the spaces and facilities in a fine dining restaurant should be designed for the storage and preservation of unelaborated products, as well as the parameters that limit their preservation by families.
In a more practical way, we address storage and preservation systems and processes, looking at who is in charge of carrying them out, what role they play and what they must take into account. We pay special attention to what changes can be generated in the organoleptic characteristics of unelaborated products depending on the type of storage or preservation, time factors and other resources that may or may not be employed.