3 tips to cut clutter

By 
Kelsey Nash, Digital Editor

cluttered commercial kitchen

When dining facilities are built, storage space is often the last thing considered or the first to go if more square footage is needed elsewhere, says Houston Freeman, manager of Piedmont Central Dining Hall at Georgia State University in Atlanta. As such, FSDs may find themselves channeling some creativity where back-of-house storage is concerned. 

1. Use space smartly

kitchen storage

“When I first opened [Turner Place], I thought I had a lot of storage, but it was quickly filled.”

—John Barrett, assistant director of Virginia Tech’s Turner Place Dining facility. Barrett says he turned to track shelving, which fits about two more units in each area than the stationary kind.

2. Direct with signs

food storage signs

“You’ve got to make sure everything has a home.”

—Brian Grove, associate director of dining services for Virginia Tech. He employs endcap signs, which list each product on the shelf, to promote further organization and efficiency. 

3. Think beyond the back of house

grocery store warehouse

“Use other areas on campus as a holding ground for items not needed within immediate reach.”

—Freeman, who named paper products as one of the biggest back-of-house space stealers at Piedmont Central. He also advises training employees closely on what managers expect in terms of organization and how excess product should be handled.

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