Running a smooth kitchen is about repeatable systems—not heroics. Use this quick playbook to keep back of house (BOH) organized from first fire to last ticket, reduce scrambling, and maintain food-safe standards.

1) Forecast the day (in 10 minutes)

• Review yesterday’s sales and today’s reservations/orders.
• Note promos, weather, events, and seasonal swings that change demand.
• Set par levels for top movers (proteins, sides, sauces) and line tools.

Pro tip: Post a whiteboard or digital sheet with par by daypart (breakfast/lunch/dinner/late).

2) Prep early—and between rushes

• Batch-prep complex components before service; top off again between lunch & dinner.
• Stage utensils and inserts (ladles, pans, strainers, hotel pans) clean and ready.
• Label & date; follow FIFO to minimize waste.

3) Keep everything within arm’s reach

• Put high-use items on NSF-certified wire shelving near the line.
• Use epoxy-coated wire in walk-ins and damp areas; dunnage racks for bulk off the floor.
• Add liners/dividers/casters so stations can move and reset fast.

4) Zone your stations, then standardize the reset

• Map every station: sauces | proteins | cold | fry | garnish.
• Post a 1-minute station reset checklist at eye level (photos help new staff).
• End of each daypart: toss low-boy empties, refill, wipe, reset to diagram.

5) Close clean, open ready

• Closing: deep wipe, sweep/mop, wrap & label, verify pars for AM.
• Opening: quick audit against the par board; top off and restage.

Quick equipment checklist (most kitchens use these)

• NSF wire shelving (line & dry storage)
• Epoxy wire shelving (walk-ins)
• Wall shelves (above prep for keep-clean items)
• Speed/pan racks & ingredient bins (bulk/staging)
• Utility/bussing carts (fast restage, back-stock runs)
• Liners, dividers, labels (organization & food safety)

Need help sizing shelving for your space? Our team can spec finish, dimensions, and load ratings for code compliance and daily speed.

FAQ for Restaurant Shelving

What shelving finish should I use in a walk-in?
Use NSF-listed epoxy-coated wire shelving to resist moisture and corrosion.

How do I avoid mid-rush stockouts?
Set par by daypart, prep ahead, and schedule a top-off window between lunch and dinner.

What’s the fastest way to keep stations tidy?
Post a 1-minute reset for each station and use liners/dividers so items have a fixed home.

Ready to redesign your BOH flow?

Call 866-801-9829 or request a free layout & quote—we’ll help you choose NSF wire, sizes, and add-ons that fit your line and walk-ins.