Storage space is sized similarly to refrigeration for dry goods and non-perishables used in cooking. The storage space requirements are determined by the number of meals served daily as well as the frequency and volume of deliveries. Storage is also required for items not used in cooking such as dishes and paper products.
Because storage does not directly produce profit for operators, it is important to maximize storage capacity in the smallest footprint possible to make room for the profitable goods. Our sales consultants are versed in a myriad of solutions to space issues faced by the different foodservice operations.
Visit the C&T Design product catalog to view hundreds of commercial food storage products including: