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.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources