Give Them an Inch: Designing and purchasing hotel storage solutions

Give Them an Inch
What to look for when designing and purchasing storage solutions.
by Keith Branche

Many kitchen managers and chefs struggle daily to find an extra square inch in the walk-in or storeroom. Although we hear a lot about the newest technologies and how to save time, there is little information coming to us on space.

Once you know where to look, it is not too difficult to finagle the extra storage space required to run an efficient and productive foodservice operation. Step one is to identify the areas in need. Whether it be cold storage, freezers, drygoods, operational areas (workstations), or equipment storage facilities, solutions are at your fingertips with the right help.

FREE CONSULTING SERVICE
According to Melissa Goss, marketing manager for Cambro Manufacturing (www.cambro.com), Cambro operates a free service called Camshelving Consulting. Storage space is evaluated and a plan created with proposed changes as well as a requisition list of suggested Cambro products.

Cambro manufactures several products to ease storage problems. Camwear food storage containers, for example, can withstand temperatures as low as minus 40° F.

Three OPTION LEVELS
Ron Murray, executive VP of global development, products group, for Leggett & Platt (www.leggett.com), knows how hard hoteliers work to keep storage streamlined. With three brands producing solutions to storage challenges, Leggett & Platt can help to keep “everything in its place and have a place for everything,” he says.

Leggett & Platt offers Amco for premium shelving, ISS Shelving for Versatile shelving solutions, and LPI for economy shelving. “We think of them as good, better, and best,” referring to LPI, ISS, and Amco, respectively.

Although the brands are separate, a notable feature is brand interchangeability. Leggett & Platt can ship workstations from stock or customize a workstation and storage solution for a particular environment.

One feature Amco offers is the Mod-a-Flex shelving system for walk-in coolers. The system attaches to the ceiling so there are no posts on the floor, increasing walk-in storage by up to 30 percent. Additionally, they produce the Freestyle line of shelving, which operates on a cantilever system. This yields a storage system without a front pole to hinder production and holds up to 2,800 pounds.

Another player in the storage arena is Metro, an Emerson Storage Solutions company. Metro recently introduced the HD QwikTrak storage system. QwikTrak reportedly can increase storage space up to 40 percent in the same footprint.

Several companies manufacture shelving units, wall shelving, food storage bins, dunnage racks, security storage, wine and beverage storage racks, display racks, workstations and warewashing organization. Look into customer testimonials, speak with colleagues in the industry who currently use these, and analyze convertibility.

Tap into your local representatives and suppliers, who would be be more than pleased to help you design and reorganize your storage or functional areas.

10 Storage Tips

When space is at a premium, maximize the vertical. Manhattan Island is small, so they built up. So should you.
In storerooms, remove items from cases. Boxes take up space, and they end up bringing in unwanted critters.
Keep items off the floor with the use of dunnage racks. Use milk crates if necessary.
Use wall-mounted shelves to store lighter and small items. Can racks work great for #10 cans.
Store what is used most often toward the front of the storeroom, and keep extra back-up cases on top shelves.The top shelf is never used for anything you need fast.
Storeroom coolers need plastic shelving to prevent rust.
Walk-ins are slightly different but similar to the storeroom. Take items out of their boxes.
Walk-ins are where plastic or poly storage containers, color coded or not, are of great use. They offer product visibility, stack for better space usage, and keep products safe from cross contamination.
Kitchen workstations require extra organization. If the staff must walk for their tools, this reduces production and increases your labor cost per cover.
Scrutinize work areas. Shelvingunder worktables, on walls above, and around stations for equipment and/or food items are all possible with today’s options.

Keith Branch is a frequent contributor to HOTEL F&B EXECUTIVE.