Press "Enter" to skip to content

Tips for Organizing Your Professional Kitchen

Whether you run a corner diner or a large restaurant, organization plays an important role in producing delicious, safe food for consumers. Following a few simple suggestions can help you keeping things running smoothly and save you time, energy and money.

Label Shelves and Cabinets

With multiple people coming and going and using items, you may open a cabinet expecting to find the paprika, but finding mixing bowls instead. Restaurant shelf labels are a great way to help ensure everyone knows where to find things. That way it’s easier for you to grab a certain type of knife or the right spices to get your meal going without spending valuable time searching for what you need.

Create Stations

One well-established food safety rule is to keep raw meats separate from other foods. Creating designated stations for different tasks is one way to make sure bacteria doesn’t get cross-contaminated onto fresh foods like salads.  Streamlining your kitchen this way could also help you avoid running into each other or being in each others’ way. For example, you could set up one spot for preparing fresh or uncooked foods, one for meats or other food that needs to be cooked and another for washing dishes.

Use Refrigerators Efficiently

Organization of your refrigeration units is another way to increase efficiency in a kitchen. Labeling foods makes it easy to use them well before they expire. Ideally, food items should be placed with a few inches of space in between to allow for better circulation of cold air. Foods that can spill should be placed nearer to the floor, and produce should be kept away from fans or cold spots where it could freeze.

Running a kitchen can be stressful, and time is often of the essence. Implementing a few tips to help you stay organized can help take some of the pressure off.