What is an example of something that is typically NOT found in a restaurant storeroom?

In a restaurant storeroom, items are typically organized based on their storage needs and shelf life. Fresh bread is an example of something that is usually not found in a storeroom due to its perishable nature. Instead, it is often kept in a more climate-controlled environment where breathability is essential, such as a bakery area or directly in a bread display case. Fresh bread has a shorter shelf life compared to canned or frozen goods, which can be stored for longer periods in a storeroom without spoiling.

On the other hand, canned peaches, frozen goods, and curated cheeses are items that can be stored effectively in a storeroom. Canned products have a long shelf life and can be easily stored at room temperature. Frozen goods are typically housed in a freezer, but they are still considered part of the food inventory for operational purposes. Curated cheeses may also be stored in a designated area of the storeroom, depending on their specific storage requirements, often in a refrigerated section.