Vacuum packaging can be more than just storage
Preparing food in a restaurant involves more than just cooking. It involves food storage, upkeep and various other aspects of the kitchen that you may not think a chef would have to deal with. Storage though, is something that seems easy. Put food inside the big walk in freezer or refrigerator, and use as much of it as you can before it goes bad.
That's a fairly lazy way to look at food storage though, especially with the advances technology has made. Maybe it's time you updated your restaurant equipment. Vacuum packaging is a method of removing all of the oxygen from a food in order to help prevent the chemical reactions created by its presence. Meat going rancid, for example, is able to be held off for far longer without doing the harm that constant freezing and unfreezing does to the quality of the meat.
Because vacuum packaging removes all oxygen, it can also be an effective, albeit tricky, way to marinate food. The removal of the oxygen means that all that's left for the food to absorb is the marinade, allowing for a thorough and fast absorption of flavor.
You can also use vacuum packaging for transportation, though in a limited way. If you're bringing food to an event or gathering and you want it to remain as fresh as possible for as long as possible, vacuum pack the food as soon as it's completed. This will help lock in the flavor and keep the meal fresh until you decide it's time to serve.
You need to remain vigilant, however. Though vacuum packing removes oxygen, and therefore kills most bacteria, it doesn't kill them all. In fact, a perfect vacuum is nearly impossible, meaning that inside that seal it's more of an extremely low-oxygen environment, rather than a completely oxygen-free one. Leaving foods vacuum sealed for long periods of time may not be as hygenic as freezing them, so don't use it as a replacement.
Instead, think of vacuum packing as a way to accentuate basic food storage. Just because we've invented the refrigerator doesn't mean we stopped using salt as a preservative, and just because we now have vacuum packing doesn't mean we should abandon cold food storage either.