Mon-Fri: 7:00am - 6:00pm Sat: 8.00 am - 2.00 pm
Find out more shipping information
Use the GJ1351 to store and merchandise your preserved foods, spices, sauces, natural body creams, nut butters, and other homemade goods. Its durable glass construction allows for convenient reuse and features a generous 11.8-ounce capacity. Great for farm stands, candy stores, and bulk grocery stores, this glass jar offers versatility and a professional appearance.
| ID | 89417 |
| SKU | GJ1351 |
| Manufacturer | - |
| Weight (Lbs) | 0.7 |
| Units of measure | EA |
| Lid | Twist |
| Material | Glass |
| Size | Medium |
| Color | Clear |
| Type Filter | Jar |
Manufactured from high-quality glass, this lidded jar is durable and easy to clean. Plus, its clear finish allows customers to see what’s for sale, which can encourage impulse purchases. In addition, it gives customers an added incentive to buy your product. They can reuse the jar as desired.
The gold-finished screw-top lid provides a tight seal, ensuring your jams, sauces, and other goods stay fresh for longer. Plus, customers can reuse the lid long after they’ve consumed your product. This allows for full reuse of the jar. Stick circular labels on the lid’s smooth surface to brand and label your jars.
The jar’s curved shape will help your products stand out. It differs enough from a traditional Mason jar design that it will catch the eye of potential customers. Thanks to its unique shape and gold-finished lid, this glass jar is appropriate to use as an event decoration or for a party favor.
Starting A Coffee Shop. Step 8: The Menu and Food Safety Issues
What's the most important part of planning a coffee shop? The menu. The drinks and food you serve are the backbone of your business. It’s important to get this part right.
What will you serve your customers? What additional items (if any) will you offer?
4 Worst Food Storage Mistakes in Restaurants You Are Probably Making
Food goes bad quickly, but with the right food storage techniques and practices, extending the life of food is possible. A major problem is that chefs, both professional and non-professionals, often don't know which food storage practice is correct.
