FOOD SERVICE STORAGE SOLUTIONS
Restaurants and foodservice facilities need storage that works across more than one part of the operation. Dry goods, bulk ingredients, cookware, containers, smallwares, paper products and frequently used supplies may all require different storage depending on where they are kept and how staff need to access them.
Commercial kitchens, cafeterias, bakeries and institutional kitchens all benefit from storage that keeps supplies visible, accessible and easier to manage throughout the workday.
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Food service shelving includes commercial storage used throughout restaurant and foodservice operations, including receiving areas, dry storage rooms, walk-ins, prep spaces, bulk storage and back of house areas. The right storage setup depends on what is being stored, where it is located and how staff need to use the space.
Compare products for your facility and find a setup that fits the work, storage conditions and available space.
Shop Commercial Kitchen ShelvingWORK ACROSS YOUR OPERATION
A foodservice operation rarely relies on one shelving type everywhere. Storage needs change as products move from receiving into bulk storage, refrigeration, prep areas and daily use work zones.
Receiving areas often need room for cases, bags, boxes and other larger inventory before products are moved to their final storage location.
Low-level storage can make heavier products easier to handle while keeping inventory elevated from the floor.
Explore dunnage racksDry storage areas hold canned goods, boxed ingredients, containers, paper supplies and backup stock.
Open shelving can make inventory easier to see and restock while adjustable shelving provides flexibility as storage needs change.
Walk-ins and refrigerated storage introduce different conditions than a typical dry storeroom.
Choose materials and finishes suited to the environment and organize products for clear access.
Prep areas need a different kind of storage than bulk rooms.
Frequently used containers, smallwares, ingredients and tools often need to stay close to the people using them.
Explore storage shelvingBack of house storage combines dry ingredients, disposable supplies, containers, smallwares, backup equipment and other inventory within the same general space.
Organize by use so supplies have clear places to go.
STORAGE BY OPERATION
Storage needs vary according to the size of the operation, inventory volume and how products move through the facility.
RESTAURANTS
Restaurant storage may span receiving, dry storage, walk-ins, prep stations and smaller back of house areas.
CAFETERIAS & INSTITUTIONS
Schools, healthcare facilities and institutional kitchens may manage larger quantities of ingredients, disposables and backup inventory.
BAKERIES
Bakeries may need storage for bulk ingredients, pans, containers, packaging and frequently used equipment.
COMPACT OPERATIONS
Food trucks and compact prep spaces benefit from careful vertical storage and efficient shelving.
The size, weight and frequency of use of inventory can affect how the storage area should be planned.
THINK BEYOND ONE STORAGE TYPE
Combine equipment suited to each work area rather than expecting one configuration to serve every task. Consider your inventory, available space, access, and day-to-day maintenance before choosing products.
LOCATION
Where the storage will be used
INVENTORY
What needs to be stored there
ACCESS
How often staff need the items
ENVIRONMENT
Whether moisture or refrigeration is involved
SPACE
How much floor and wall space is available
DAILY USE
How the area will be cleaned and restocked
NEED HELP CHOOSING?
Explore our warehouse shelving guide for practical information to help compare equipment and plan your workspace.
FOOD SERVICE QUESTIONS
Answers to common questions about equipment and storage for this type of operation.
Restaurants, cafeterias, bakeries, catering operations and institutional kitchens use shelving across storage, prep and service areas.
No. Receiving, dry storage, walk-ins and prep areas have different inventory, access and environmental requirements.
Canned and boxed goods, ingredients, containers, paper products, smallwares and backup stock are common dry-storage items.
Dunnage racks provide low-level storage for bulk goods and cases where keeping inventory off the floor is important.
Wall shelving can use vertical space above or near work surfaces when floor space is limited and the location suits the items stored.
Consider location, moisture, temperature, load, cleaning needs and how frequently staff access the stored items.
Compare products for your operation and choose equipment that works with your inventory, people and space.
Explore Commercial Kitchen ShelvingCONTINUE EXPLORING
Shop related products and explore relevant equipment for your operation.
SHOP PRODUCTS
Compare shelving and storage options for restaurants, dry storage rooms, walk-ins and prep applications.
Explore productsBUYING GUIDE
Explore shelving configurations and storage planning.
Read the guideFACILITY CARE
Explore supplies for routine cleaning and care in food service facilities.
Read the guide
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