Restaurants and foodservice facilities need storage that works across more than one part of the operation. Dry goods, bulk ingredients, cookware, containers, smallwares, paper products and frequently used supplies may all require different storage depending on where they are kept and how staff need to access them.
Shelving.com offers commercial shelving and storage options for restaurants, cafeterias, bakeries, institutional kitchens and other foodservice operations. From receiving and dry storage to walk ins, prep areas and back of house organization, the goal is to create storage that keeps supplies visible, accessible and easier to manage throughout the workday.
Food service shelving includes commercial storage used throughout restaurant and foodservice operations, including receiving areas, dry storage rooms, walk ins, prep spaces, bulk storage and back of house areas. The right storage setup depends on what is being stored, where it is located and how staff need to use the space.
Compare shelving and storage options for restaurant dry storage, walk ins, prep areas, bulk inventory and other commercial kitchen applications.
A foodservice operation rarely relies on one shelving type everywhere. Storage needs change as products move from receiving into bulk storage, refrigeration, prep areas and daily use work zones.
The best setup considers how each area is used, what needs to be stored there and how frequently staff need access.
Receiving areas often need room for cases, bags, boxes and other larger inventory before products are moved to their final storage location.
Low level storage can make heavier products easier to handle while helping keep inventory elevated from the floor. Dunnage racks are especially useful for bulk goods that do not need full height shelving.
Dry storage areas often hold canned goods, boxed ingredients, containers, paper supplies and backup stock. Open shelving can make inventory easier to see and restock while adjustable shelving provides flexibility as storage needs change.
A well planned dry storage area should support inventory visibility, stock rotation, cleaning access and easier restocking.
Walk ins and refrigerated storage introduce different conditions than a typical dry storeroom. Cold temperatures, condensation and moisture can affect which shelving materials and finishes make sense for the space.
The layout should also make products easy to identify and access without creating unnecessary congestion inside the cooler.
Prep areas need a different kind of storage than bulk rooms. Frequently used containers, smallwares, ingredients and tools often need to stay close to the people using them.
Wall mounted shelving can make use of vertical space above or near work surfaces without adding another freestanding unit to the floor.
Back of house storage often combines dry ingredients, disposable supplies, containers, smallwares, backup equipment and other inventory within the same general space.
Instead of treating the entire area as one storage zone, organize it by use so frequently used supplies, backup inventory, bulk goods and smaller items have clear places to go.
Storage needs can vary depending on the size of the operation, menu, inventory volume and how products move through the facility.
Restaurant storage may span receiving, dry storage, walk ins, prep stations and smaller back of house areas. A mix of freestanding shelving, wall shelving, dunnage racks and accessories may be needed across the operation.
Schools, healthcare facilities, corporate cafeterias and other institutional kitchens may manage larger quantities of ingredients, disposables and backup inventory. Clear storage zones can make high volume supplies easier to manage.
Bakeries may need storage for bulk ingredients, pans, containers, packaging and frequently used equipment. Larger bags and cases may need lower storage while smaller supplies benefit from adjustable shelving closer to the work area.
Food trucks, concession operations, catering kitchens and compact prep spaces often have less room to work with. Wall space, vertical storage and carefully sized shelving become especially important when floor space is limited.
Foodservice shelving supports much more than ingredients alone. The size, weight and frequency of use of the inventory can affect how the storage area should be planned.
Small bottles and containers may benefit from shelf liners, while heavier cases may be better suited to lower shelving or dunnage racks.
Cleaning and maintenance supplies should also be stored appropriately and separated from food and food contact items where required.
One shelving system does not have to solve every storage need. A restaurant may use one type of shelving in dry storage, another in a walk in, wall shelving near prep areas and dunnage racks for bulk inventory.
Thinking about the operation as a series of storage zones makes it easier to choose products based on how each area actually functions.
The Commercial Kitchen Shelving Buying Guide compares shelving materials, storage environments, configurations and other factors that can help narrow the product choice.
Shelving.com helps restaurants and foodservice operations understand how shelving can support receiving, dry storage, walk ins, prep areas, bulk storage and day to day back of house organization.
Compare shelving for restaurant dry storage, walk ins, prep areas, bulk inventory and other commercial kitchen storage needs.
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