Every restaurant owner can benefit from some storage tips. A proper storage system can help ensure your ingredients stay fresh and your kitchen equipment is always within reach. A well-thought-out storage plan can even help keep your costs in check–an indispensable benefit, especially in an industry with such small margins. Whether you’re thinking about opening a restaurant, are a new owner, or are a seasoned veteran, we hope you find some new ideas to bring a sense of calm to your commercial kitchen.
1. Make a Map of Your Restaurant’s Kitchen
Sitting down to make a map of your restaurant’s ideal traffic plan may be the most difficult part of this process. As a restaurant owner, you may want to skip this step and figure it out as you go. However, the upfront investment of your time and attention can save you from headaches and financial losses down the line. If you don’t think in spatial terms, hire a professional. Once you have a map of your back-of-house, post it so that your employees can navigate easily through the space.
2. Apply the Rule of First In, First Out (FIFO)
The rule of first in/first out is intuitive, but it takes discipline to ingrain the practice into your kitchen staff’s culture. The idea is that when you get new stock, it’s placed behind what you already have to ensure older ingredients get used first. This is an essential practice to reduce food waste and maximize your budget.
3. Label Your Ingredients and Supplies
Have you ever mistaken salt for sugar or Italian parsley for cilantro? When your kitchen is in the throes of service, it’s easy to make mistakes. That’s why labeling is so important. Make sure your labeling system is standardized with labels either above or below goods on shelving units or directly on food storage containers. Again, the upfront investment is a slog but the long-term benefits will pay off with fewer mistakes and happier customers.
4. Organize Your Supplies by Category
As a small business owner, it’s your job to implement systems to maximize your employees’ productivity. Organizing your kitchen’s food and equipment by category is an easy one. For example, in your dry storage, categorize all of your ingredients into groups such as grains, beans, baking ingredients, spices, condiments, etc. When it comes to equipment, keep tools used for lunch and dinner service separate (if they differ). Always keep cleaning supplies and chemicals separate from any food storage.
5. Install a Shelving System
Installing shelving units throughout your kitchen can maximize underutilized vertical space and keep ingredients and supplies organized and visible.
6. Make Sure You Have Precise Temperature Control
Keeping your storeroom’s temperature and humidity in check is critical when storing your ingredients. Your storeroom should also be dark, windowless, and lit only when in use. The temperature should fall between 50° and 70°F, while the humidity should not exceed 60%. Simply install a thermometer and hygrometer to avoid any guesswork.
There you have it! We hope you are able to take away some inspiring tips from this short read. Check out Zoro.com for all of your food service and food storage needs today!
Product Compliance and Suitability
The product statements contained in this guide are intended for general informational purposes only. Such product statements do not constitute a product recommendation or representation as to the appropriateness, accuracy, completeness, correctness, or currentness of the information provided. Information provided in this guide does not replace the use by you of any manufacturer instructions, technical product manual, or other professional resource or adviser available to you. Always read, understand, and follow all manufacturer instructions.