Storage. Sure, it may not be the sexiest part of a foodservice operation, but designers say it’s a crucial component for modern kitchen management, especially in the wake of the takeout explosion. Storage areas also tend to be the last thing operators think of when conceptualizing and planning a new facility — a common and unfortunate mistake.

This growing Italian chain gained a new takeout and delivery expo station as part of an awe-inspiring back-of-the-house refresh as the winner of FE&S’ Kitchen Storage Makeover Contest.

Size, location, application and equipment are key factors for an effective dry storage area design.