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I just read that a bakery in Portland uses 50 pounds of butter a day for their croissants alone.
Found that stat in a local food magazine article and it blew my mind, so what's the most surprising amount of an ingredient you've ever seen a place go through?
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palmer.richard2mo ago
A local brewery uses over a ton of malted barley per week, which is wild when you picture it. That's basically a whole pallet of grain sacks disappearing into beer. Makes you realize how much raw stuff gets turned into what we actually consume.
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grace_allen2mo ago
Remember my buddy who worked at a movie theater concession stand in college. He said they'd get a shipment of fifty pound boxes of popcorn kernels, like ten at a time, and they'd blow through them in a few weekends. He said the giant trash bags full of popped kernels at the end of the night were taller than he was. It's crazy how much gets used up without us really seeing it.
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There's a pizza place near me that uses 80 pounds of mozzarella every Friday night. I saw the delivery invoice once and couldn't believe it. What's the biggest food prep number you've come across?
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