First, take a step back

You may be tempted to dive in and blitz kitchen organisation whenever you get a spare second, but could your time be better spent?

Simply sitting and watching how your staff currently use the kitchen could point the way to some quick wins. For example, if a colleague has had to ask someone to lift down a commonly used appliance from a high shelf, that takes time. Could simply storing that item on a lower shelf solve this problem?

Are there areas of the kitchen which get congested while large spaces are underutilised? Could switching around some units unblock those tight spots and increase the operating size of your kitchen?

Maybe you just need to get someone in to install some metro shelving to give you more vertical space. These units are customisable and easy to clean; ideal for a busy kitchen environment.

Prioritise accessibility

The simple fact is: the easier it is for staff to access what they need, the more efficient your kitchen workflow will be. Not only will it speed up your workflow, it will reduce the risk of contamination from utensils and foodstuffs left lying around on worktops, tables, etc.

From the previous exercise, make a note of what utensils, appliances and food items are used most. Make it easy for staff to both retrieve and return these items to their original place. For example, most items should be kept at a comfortable height to minimise stretching and bending to reach them. Heavy items should be stored on low shelves for safety reasons.

If certain utensils or appliances are constantly being moved from area to area, consider buying duplicates.

Store things where you use them

This may seem like common sense, but it is amazing how many commercial kitchens store appliances and utensils in a different place to where they are most commonly used.

It can help to mentally divide your operating space into areas (raw food prep, grilling, baking, serving, coffee making, etc.) Now look at where your appliances, ingredients and utensils are stored. Any mis-matches should be glaring.

Again, if employees are regularly sharing utensils or appliances between areas, doubling up could be a wise investment.

One exception is cleaning chemicals. While it might be efficient to store these close to where they will be most used, it is more important to follow COSSH regulations (e.g. ensuring they are stored securely and away from direct light).

Store similar items together

While it can sometimes be difficult to assign utensils and appliances to specific areas, you can still group them together logically. For example, if you store your measuring cups in a different place to your baking sheets, mixing bowls, pastry cutters, flour, etc., you shouldn't be surprised if employees are waste valuable baking time hunting for them. This is especially the case with new staff who won't know the idiosyncrasies of your kitchen.

Set up a clear labeling system

Don't underestimate the power of labeling to transform the efficiency of a working kitchen. By affixing simple bold labels to your shelving and drawers, you can remind staff where items should be stored while quickly orienting new employees.

If you're not already doing so, use a clear, consistent labeling system to mark all food items with their type, stored date and expiry date. Use colour coding if it helps. This will form the basis of an effective 'first in first out' (FIFO) inventory system.

Optimise fridge and freezer shelf organisation

Finally, when organising your commercial kitchen shelf storage, don't forget your fridges and freezers!

To minimise energy bills and prevent excess icing, ensure there is space around and between your refrigerated and frozen produce. Check that vents are clear to optimise air circulation. To make this easier, don't cram too much into these appliances.

Make sure staff are following all standard food safety guidance, such as storing cooked and raw food on different shelves and placing raw meat on the bottom shelf to eliminate the risk of dripping.

We also recommend checking the state of your gaskets (door seals) regularly. Visit our fridge seal maintenance guide for practical advice.