Every operation is unique

STOR was designed to fit all kinds of kitchens.

If you prep ahead and want that work to be as efficient as possible, STOR earns its place on the line.

Which kitchen is the closest to yours?

Every kitchen runs on a dime.

STOR helps your bottom line by getting more out of the hardest work your kitchen does every week: prep.

Prep the mise en place once and hold it at its best for longer, and get marinades and brines done in a fraction of the time.

Bake ahead on your own schedule and hold product fresh at room temperature for longer, without the staleness that refrigeration causes.

Prep days ahead for a big count, marinate in a fraction of the time, and plate it like it was made that morning.

Keep the line stocked with prepped components that hold through the day, marinate faster, and cut the mid-rush scramble.

Batch centrally, run fewer prep cycles, and distribute to every site with quality that survives the trip.

Extend the quality window of small-batch product without changing the recipe, so you can reach more accounts without a preservative.

Cut shrink on prepared cases and grab-and-go, and keep them looking fresh on the shelf for longer.

Cook ahead for hundreds of meals, run leaner shifts, and hold quality across every meal period.

We'll learn about your operation first, and we'll tell you honestly if STOR won't pay off for you. No pressure.