Why would foodservice operations use dried herbs and spices rather than fresh?

Answer by  cuprite (29)

It is very difficult to maintain a good quality and flavor in fresh spices for more than a few days. They can also be very costly, so it could be a waste of money and resources. Also dried herbs are better flavors for soups and stews.

Answer by  blueballoon (190)

Food service operations might be inclined to use dried herbs and spices because of their longer shelf life. Additionally, dried seasonings are generally less expensive than fresh.