As the old saying goes, “You have to crack a few eggs to make an omelet.” It’s time to stir things up a bit in the day to day assessment of your refrigeration needs. With such unbelievably high food and commodity prices forecast for the future, it has become paramount to see and sort every possible asset in our businesses. In the foodservice business, our assets are high dollar and many have a very short shelf life.
Maintaining a satisfactory atmosphere for inventory, storage, and rotation of assets is crucial in these hard economic times. Refrigeration is a key component for the safe keeping and rotation process of our food assets.
Quality air circulation, sturdy shelving, and size are all serious considerations when contemplating refrigeration. You really need to think about the highest volume day for your business and what your options are for refrigerated storage. Is your highest need for refrigeration on delivery day or is it after the prep process when you turn dry goods into menu items which need to be refrigerated?
The packaging your product arrives in can be a key factor in refrigeration headaches and challenges as well. If you’re receiving produce or meat in huge, bulky containers it may serve you well to store these items in clear plastic NSF containers which allow for better access, better rotation, and a quick count for inventory and ordering purposes.
As you assess your refrigeration needs, you may come to realize that it’s time for a walk-in. If you’re cramming everything into too tight a space, constantly loading and unloading shelves to get to prepped product and actually foregoing good air circulation and product safety because of space constraints, it’s time to consider a walk-in. Our clients are always surprised at the affordability, versatility, and accessibility of walk-ins. There are tons of sizes and shapes for walk-ins. You can put them inside or outside. We can help with the design and install. Think about it. Give us a call. 502-637-3232