[QUOTE=xnylder]
In my experience, in the food service trade, “dry goods” refers to anything a food provider (restaurant, caterer, or so on) can receive that doesn’t need to be refrigerated. As Agnostic Pagan points out, it’s the stuff you could keep in a pantry. Rice, flour, oil, ketchup, takeout containers… anything like that could be part of a dry goods order. Part of my job as a cook was to check those orders. In our restaurant’s case, the other thing everything on the list had in common was that it came from one general supplier.
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And it’s all kept in a room or other designated area called “dry storage”.