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Worst Saturday in 10 years of cutting meat
Last Saturday I had 3 whole hogs come in for a wedding order and the walk-in cooler died overnight, temp was over 50 degrees when I walked in at 6am. Had to toss almost 200 pounds of pork because it was already turning green around the bones, lost about $1,200 in product and the customer was furious. Has anyone else had a cooler failure ruin a big order like that and how did you handle the customer?
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tylerr3915d ago
Feel for you man, that's a nightmare situation no amount of planning can fully prepare for. A cooler dying overnight is straight up bad luck, not lack of prep. Hope the customer eventually understood once they saw the meat was unsafe.
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